Some elements and fatty acid profiles of three different wild edible mushrooms from Tokat province in Turkey

dc.contributor.author	Bengu, A.S.
dc.date.accessioned	2021-04-08T12:07:02Z
dc.date.available	2021-04-08T12:07:02Z
dc.date.issued	2019
dc.identifier	10.23751/pn.v21i1.7562
dc.identifier.issn	11298723
dc.identifier.uri	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85062817020&doi=10.23751%2fpn.v21i1.7562&partnerID=40&md5=5c22580efe50042567023f4a34e53263
dc.identifier.uri	http://acikerisim.bingol.edu.tr/handle/20.500.12898/4193
dc.description.abstract	Three wild edible mushrooms species were collected from the Tokat district to determine fatty acid profiles and some microelement contents. According to analyze results, the highest amount of Fe was found in Coprinus atramentarius, Cu was in Suillus luteus. The dominant fatty acid at all mushroom species was Oleic acid and the next three acids were Linoleic, Palmitic and Stearic acid ranging from 7.73-33.17%, 21.24-28.60% and 10.49-28.55% respectively. In addition to these acids, seven different kinds of fatty acids have been investigated too in this research. The results of the study showed that Coprinus atramentarius, Laetiporus sulphureus and Suillus luteus species have a rich measure of fatty acids and microelements. © 2019 Mattioli 1885. All Rights Reserved.
dc.language.iso	English
dc.source	Progress in Nutrition
dc.title	Some elements and fatty acid profiles of three different wild edible mushrooms from Tokat province in Turkey

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