{"title":"一株本地香菇（担子菌门）的脂肪酸图谱","authors":"Lata, N. Atri","doi":"10.15407/ukrbotj78.05.327","DOIUrl":null,"url":null,"abstract":"The aim of the present study was to investigate the fatty acid composition of an indigenous strain of Lentinus sajor-caju collected in the wild and cultivated under laboratory conditions. This edible mushroom is widely consumed in different parts of the world. The study revealed the presence of 26 fatty acids, including saturated fatty acids (SFA-27.69%), monounsaturated fatty acids (MUFA-5.42%), and polyunsaturated fatty acids (PUFA-65.06%) in varying quantities ranging from 0.01% to 60.62%. Amongst the estimated fatty acids, linoleic acid (60.62%) was preponderantly present in comparison to all other fatty acids. Palmitic acid (17.6%) was found to be the second and oleic acid (3.95%) the third most abundant fatty acid in the fungus.","PeriodicalId":52835,"journal":{"name":"Ukrainian Botanical Journal","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2021-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Fatty acid profile of an indigenous strain of Lentinus sajor-caju (Basidiomycota)\",\"authors\":\"Lata, N. Atri\",\"doi\":\"10.15407/ukrbotj78.05.327\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The aim of the present study was to investigate the fatty acid composition of an indigenous strain of Lentinus sajor-caju collected in the wild and cultivated under laboratory conditions. This edible mushroom is widely consumed in different parts of the world. The study revealed the presence of 26 fatty acids, including saturated fatty acids (SFA-27.69%), monounsaturated fatty acids (MUFA-5.42%), and polyunsaturated fatty acids (PUFA-65.06%) in varying quantities ranging from 0.01% to 60.62%. Amongst the estimated fatty acids, linoleic acid (60.62%) was preponderantly present in comparison to all other fatty acids. Palmitic acid (17.6%) was found to be the second and oleic acid (3.95%) the third most abundant fatty acid in the fungus.\",\"PeriodicalId\":52835,\"journal\":{\"name\":\"Ukrainian Botanical Journal\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-10-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Ukrainian Botanical Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.15407/ukrbotj78.05.327\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Ukrainian Botanical Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.15407/ukrbotj78.05.327","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Fatty acid profile of an indigenous strain of Lentinus sajor-caju (Basidiomycota)
The aim of the present study was to investigate the fatty acid composition of an indigenous strain of Lentinus sajor-caju collected in the wild and cultivated under laboratory conditions. This edible mushroom is widely consumed in different parts of the world. The study revealed the presence of 26 fatty acids, including saturated fatty acids (SFA-27.69%), monounsaturated fatty acids (MUFA-5.42%), and polyunsaturated fatty acids (PUFA-65.06%) in varying quantities ranging from 0.01% to 60.62%. Amongst the estimated fatty acids, linoleic acid (60.62%) was preponderantly present in comparison to all other fatty acids. Palmitic acid (17.6%) was found to be the second and oleic acid (3.95%) the third most abundant fatty acid in the fungus.
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