. 2014 May 19;5(2):64–72. doi: 10.1080/21501203.2014.917733

Table 6.

Fatty acid methyl esters (g kg⁻¹ dry mass) of uncooked and cooked mushrooms (n = 5, mean ± SD).

	Agaricus abruptibulbus		Termitomyces globulus
	Uncooked	Cooked	Uncooked	Cooked
Saturated fatty acids
Lauric acid (C12:0)	1.50 ± 0.46	—	0.06 ± 0.01	—
Myristic acid (C14:0)	0.73 ± 0.22	—	0.06 ± 0.01^a	0.13 ± 0.02^b^**
Palmitic acid (C16:0)	7.02 ± 2.14^a	1.98 ± 0.07^b^**	10.58 ± 1.13^a	8.88 ± 1.21^b^*
Heptadecanoic acid (C17:0)	—	—	0.08 ± 0.02	—
Stearic acid (C18:0)	2.20 ± 0.67	—	—	12.28 ± 1.66
Arachidic acid (C20:0)	—	0.15 ±0.01	—	0.61 ± 0.08
Behenic acid (C22:0)	0.92 ± 0.28^a	0.05 ± 0.002^b^*	0.09 ± 0.01^a	0.21 ± 0.03^b^**
Tricosanoic acid (C23:0)	—	—	0.04 ± 0.004	—
Unsaturated fatty acids
Palmitoleic acid (C16:1)	1.35 ± 0.41^a	0.05 ± 0.002^b^*	0.11 ± 0.01^a	0.32 ± 0.04^b^**
Oleic acid (C18:l)	1.40 ± 0.42^a	3.06 ± 0.94^b^**	16.95 ± 1.82^a	7.50 ± 1.01^b^**
Linoleic acid (C18:2)	0.71 ± 0.22^a	0.87 ± 0.03^b^*	—	—
Elaidic acid (C18:1)	—	—	11.42 ± 1.22	—
Eicosenoic acid (C20:l)	—	—	0.48 ± 0.03	—
Eicosadienoic acid (C20:2)	—	—	0.16 ± 0.02^a	0.31 ± 0.04^b^**
Nervonic acid (C24:l)	—	0.06 ± 0.002	0.06 ± 0.01^a	0.12 ± 0.02^b^*
Total saturated fatty acids (TSFAs)	12.38 ± 3.77^a	2.18 ± 0.08^b^**	10.91 ± 1.17^a	21.06 ±3.01^b^**
Total unsaturated fatty acids (TUFAs)	3.46 ± 1.04^a	4.04 ± 0.03^b^*	29.17 ± 3.19^a	8.25 ± 1.10^b^**
TUFA/TSFA ratio	0.28	1.85	2.67	0.39

Note: Figures across the columns with different alphabets between uncooked and cooked mushrooms are significantly different (t-test: *p < 0.05, **p < 0.01).