Characteristic long-chain fatty acid of Pleurocybella porrigens

Yoshiaki Amakura, Kazunari Kondo, Hiroshi Akiyama, Hideyuki Ito, Tsutomu Hatano, Takashi Yoshida, Tamio Maitani

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

As part of an investigation on the chemical constituents and contaminants of the basidiomycete Pleurocybella porrigens (Japanese name: Sugihiratake), we analyzed the UV-detected constituents of this mushroom using HPLC. One of the major UV peaks detected was isolated and identified as α-eleostearic acid, a long-chain fatty acid with a conjugated triene moiety, based on the results of spectroscopic methods. α-Eleostearic acid was concluded to be a characteristic fatty acid of P. porrigens, because it was not detected in eight other edible mushrooms examined. Free long-chain fatty acids in P. porrigens and other edible mushrooms were analyzed by HPLC after derivatization with acidic 2-nitrophenylhydrazine hydrochloride. Oleic acid was the main fatty acid in P. porrigens, and saturated long-chain fatty acids such as linoleic acid, palmitic acid, and stearic acid, together with α-eleostearic acid, were also detected.

Original languageEnglish
Pages (from-to)178-181
Number of pages4
JournalJournal of the Food Hygienic Society of Japan
Volume47
Issue number4
DOIs
Publication statusPublished - Aug 2006

Fingerprint

long chain fatty acids
linolenic acid
mushrooms
Fatty Acids
Agaricales
long chain saturated fatty acids
fatty acids
derivatization
stearic acid
Basidiomycota
palmitic acid
oleic acid
High Pressure Liquid Chromatography
linoleic acid
Palmitic Acid
Linoleic Acid
Oleic Acid
Names
eleostearic acid
methodology

Keywords

  • α-eleostearic acid
  • Long-chain fatty acid
  • Pleurocybella porrigens
  • Sugihiratake

ASJC Scopus subject areas

  • Food Science
  • Public Health, Environmental and Occupational Health

Cite this

Characteristic long-chain fatty acid of Pleurocybella porrigens. / Amakura, Yoshiaki; Kondo, Kazunari; Akiyama, Hiroshi; Ito, Hideyuki; Hatano, Tsutomu; Yoshida, Takashi; Maitani, Tamio.

In: Journal of the Food Hygienic Society of Japan, Vol. 47, No. 4, 08.2006, p. 178-181.

Research output: Contribution to journalArticle

Amakura, Y, Kondo, K, Akiyama, H, Ito, H, Hatano, T, Yoshida, T & Maitani, T 2006, 'Characteristic long-chain fatty acid of Pleurocybella porrigens', Journal of the Food Hygienic Society of Japan, vol. 47, no. 4, pp. 178-181. https://doi.org/10.3358/shokueishi.47.178
Amakura, Yoshiaki ; Kondo, Kazunari ; Akiyama, Hiroshi ; Ito, Hideyuki ; Hatano, Tsutomu ; Yoshida, Takashi ; Maitani, Tamio. / Characteristic long-chain fatty acid of Pleurocybella porrigens. In: Journal of the Food Hygienic Society of Japan. 2006 ; Vol. 47, No. 4. pp. 178-181.
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