A review on fatty acid profiles of edible wild mushrooms from Turkey

Sanem BULAM; Nebahat ÜSTÜN; Aysun PEKŞEN

Makale detayları

A review on fatty acid profiles of edible wild mushrooms from Turkey

Yazarlar:

Sanem BULAM | Nebahat ÜSTÜN | Aysun PEKŞEN

Yayıncı:

International Society of Academicians

Ana Başlıklar:

Gıda teknolojisi

Dergi:

European Food Science and Engineering 2021 Vol.2 Issue 2, pp.46-51

Belge Tipi:

Makale

Yayın Tarihi:

12/2021

Belge Dili:

İngilizce

Document ID (Org No.):

2000424277

eISSN:

2717-9869

Özet:

 

Edible wild mushrooms (EWM) are called “healthy foods” in terms of nutritional value due to their low energy value, low fat and saturated fatty acid (SFA) content, high biological protein content and being cholesterol-free. They are also a valuable natural source of unsaturated fatty acids (UFA), carbohydrates, dietary fibers, vitamins, and minerals. EWM mostly contain crude fat as low as 2-6 g 100 g-1 DW and this fat consists mainly of UFA. In terms of polyunsaturated (PUFA) and monounsaturated fatty acid (MUFA) composition, linoleic (C18:2, ω-6) and oleic acids (C18:1, ω-9) represent more than the two-thirds weight of all fatty acids found in EWM. As an SFA, palmitic acid (C16:0) ranks third with a large difference in content. Essential UFA such as linoleic and linolenic acids (C18:3, ω-3), which cannot be synthesized by the human body, can be obtained from EWM. UFA are important for cardiovascular health, lowering blood cholesterol and regulating blood lipid profiles. Consumption of essential UFA in balanced proportions (1:1 or 2:1 ω-6/ω-3) may also help to prevent obesity. Due to the increasing interest in the consumption of EWM for human health and welfare, this review highlights the recently determined fatty acid profiles of EWM growing in rich vegetation of Turkey.

Makale detayları

A review on fatty acid profiles of edible wild mushrooms from Turkey

Yazarlar: Sanem BULAM | Nebahat ÜSTÜN | Aysun PEKŞEN

Yayıncı: International Society of Academicians

Ana Başlıklar: Gıda teknolojisi

Dergi: European Food Science and Engineering 2021 Vol.2 Issue 2, pp.46-51

Belge Tipi: Makale

Yayın Tarihi: 12/2021

Belge Dili: İngilizce

Document ID (Org No.): 2000424277

eISSN: 2717-9869

Sayı

Yazarlar:

Sanem BULAM | Nebahat ÜSTÜN | Aysun PEKŞEN

Yayıncı:

International Society of Academicians

Ana Başlıklar:

Gıda teknolojisi

Dergi:

European Food Science and Engineering 2021 Vol.2 Issue 2, pp.46-51

Belge Tipi:

Makale

Yayın Tarihi:

12/2021

Belge Dili:

İngilizce

Document ID (Org No.):

2000424277

eISSN:

2717-9869