D. A Abugri,W. H McElhenney, K. R Willian*
The fatty acid composition was determined in the cultivated edible mushroom Agaricus bisporus (white), and the wild medicinal mushrooms, Turkey-tail (Trametes versicolor), Artist Conk (Ganoderma applanatum) and Tinder Polypore (Fomes fomentarius). The most prominent fatty acids present in all of the species studied were palmitic (C16: 0), stearic (C18: 0), oleic (C18: 1), and linoleic acid (C18: 2n6). The amount of linoleic acid in the cultivated species ranged from 75.35 ± 1.54%; compared to 16.80 ± 1.54 to 30.30 ± 1.54% in the wild medicinal mushrooms. Unsaturated fatty acids were the most abundant in both the cultivated edible and the wild medicinal mushrooms studied, which varied from 79.74 ± 1.76 to 80.51 ± 1.75% and 58.35 ± 1.75 to 69.61 ± 1.75% respectively. The saturated fatty acid amounts ranged from 29.22 ± 1.73 to 41.65 ± 1.73% in the wild mushrooms and 19.49 ± 1.73 to 20.28 ± 1.73% in the cultivated mushrooms. Oleic acid was the most abundant fatty acid in the wild mushrooms and varied from 20.66 ± 0.87 to 37.21 ± 0.87%. The n-6: n-3 ratios were (ranged between 5.78 ± 7.38 to 28.45 ± 7.38% in cultivated edible compared to 16.19 ± 7.38 to 55.42 ± 9.03% in the wild medicinal mushrooms) generally higher than the recommended value of 2:1 or 3:1 in human diets.
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