Changes of Fatty Acid Composition by Various Developmental Stage and Fruit Body Section in Pleurotus ostreatus
2000
Rew Young-Hyun | Lee Sook-Hee Kyungbuk Agricultural Technology Institute, Taegu (Korea Republic)
Composition of fatty acids (FAs) in Pleurotus ostreatus were analyzed by gas chromatography and compositional changes according to cultivar, fruitbody section and developmental stage (days after primordia formation) were investigated. Major FAs in oyster mushroom were linoleic acid, oleic acid and palmitic acid. Unsaturated FAs were higher in pileus portion than upper- or lower-stipe portion. Oleic acid content was increased with developmental days but linoleic acid content was highest at 3~4 days after primordia formation and then decreased after that. And ratio of unsaturated FAs/saturated FAs was decreased with basidiocarp maturation.
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