Fatty Acid Composition of Six Mushroom Samples of Black Sea Region of Turkey

The aim of this study is to determine the amount and composition of fatty acids in 6 edible mushroom species belonging to the different families grown in the middle Black sea region (Tokat, Amasya, Ordu provinces). The amount and composition of fatty acids in dried mushrooms samples were detected with a gas chromatography. The fatty acids were determined using the fatty acids methyl-esters standards. Fatty acids with 10-20 numbers were ocurred in mushrooms samples. Also, fatty acids with a single carbon and single double bound were found. Linoleic acid (18:2 omega 6c) occurred more than 50% in most of the samples studied. Fatty acit analysis of the mushroom in the present study showed that unsaturated fatty acids were higher than the unsaturated fatty acids.