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 journalArticlepeer-review

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

Keywords

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

ASJC Scopus subject areas

  • Food Science
  • Public Health, Environmental and Occupational Health

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