LIPIDS AND FATTY ACIDS OF WILD EDIBLE MUSHROOMS OF THE GENUS BOLETUS

Abstract

ABSTRACT Fifteen species of wild edible mushrooms belonging to the genus Boletus (phylum Basidiomycota) were examined by high‐performance thin‐layer chromatographic (HP‐TLC) analysis and gas chromatography–mass spectrometry (GC‐MS) analysis for the presence of neutral, glyco‐, phospholipids, betaine lipids and fatty acids. The most abundant fatty acids were oleic acid (9‐18:1, 15–42%), linoleic acid (9,12‐18:2, 38–58%) and palmitic acid (16:0, 7–17%), but a great variation of the ester composition from one to another one was found. A comparison of neutral lipids, glycolipids, polar lipids and fatty acid composition of four species was done. Diacylglyceryltrimethylhomoserine and phosphatidylcholine were found as major components among polar lipids. Chemical constituents were characterized by GC‐MS, HP‐TLC and other chemical methods. Biologic activity of some isolated compounds from the genus Boletus is also discussed.PRACTICAL APPLICATIONSMushrooms are important wildlife food in the Mediterranean countries. The lipids of mushrooms, sampled from the Upper Galilee, Golan Heights and Mount Carmel areas, and also from the forest around Jerusalem, were examined. The benefits of including fatty acids in the diets of humans are well documented. Fatty acids play a major role in the functioning of the immune system and the maintenance of all hormonal systems in the body. Mushrooms from the genus Boletus are an excellent source of both fatty acids and neutral and polar lipids. Boletus mushrooms are one of the most popular treats in Israeli houses.