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. 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 ± 0.01a 0.13 ± 0.02b**
 Palmitic acid (C16:0) 7.02 ± 2.14a 1.98 ± 0.07b** 10.58 ± 1.13a 8.88 ± 1.21b*
 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 ± 0.28a 0.05 ± 0.002b* 0.09 ± 0.01a 0.21 ± 0.03b**
 Tricosanoic acid (C23:0) 0.04 ± 0.004
Unsaturated fatty acids
 Palmitoleic acid (C16:1) 1.35 ± 0.41a 0.05 ± 0.002b* 0.11 ± 0.01a 0.32 ± 0.04b**
 Oleic acid (C18:l) 1.40 ± 0.42a 3.06 ± 0.94b** 16.95 ± 1.82a 7.50 ± 1.01b**
 Linoleic acid (C18:2) 0.71 ± 0.22a 0.87 ± 0.03b*
 Elaidic acid (C18:1) 11.42 ± 1.22
 Eicosenoic acid (C20:l) 0.48 ± 0.03
 Eicosadienoic acid (C20:2) 0.16 ± 0.02a 0.31 ± 0.04b**
 Nervonic acid (C24:l) 0.06 ± 0.002 0.06 ± 0.01a 0.12 ± 0.02b*
 Total saturated fatty acids (TSFAs) 12.38 ± 3.77a 2.18 ± 0.08b** 10.91 ± 1.17a 21.06 ±3.01b**
 Total unsaturated fatty acids (TUFAs) 3.46 ± 1.04a 4.04 ± 0.03b* 29.17 ± 3.19a 8.25 ± 1.10b**
 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).