Fatty acid composition of lipids from mushrooms belonging to the family Boletaceae Karine PEDNEAULT a,b , Paul ANGERS b,c , Andre ´ GOSSELIN a,b , Russell J. TWEDDELL a,b, * a Centre de recherche en horticulture, Pavillon de l’Envirotron, Universite ´ Laval, Que ´bec, QC, Canada, G1K 7P4 b Institut des nutraceutiques et des aliments fonctionnels, Universite ´ Laval, Que ´bec, QC, Canada, G1K 7P4 c De ´partement de sciences des aliments et de nutrition, Universite ´ Laval, Que ´bec, QC, Canada, G1K 7P4 article info Article history: Received 18 December 2005 Accepted 18 May 2006 Published online 7 September 2006 Corresponding Editor: Jan I. Lelley Keywords: Boletus Leccinum Linoleic acid Oleic acid Palmitic acid Suillus Tylopilus abstract The non-polar lipid content and fatty acid (FA) composition of 11 mushroom species of the family Boletaceae were determined. The non-polar lipid content ranged from 2.0 (Leccinum aurantiacum and Boletus erythropus) to 5.4 % (w/w) D.W.(Suillus grevillei) with an average value of 2.9 %. More than 25 different FAs were found in the mushroom lipids. Unsaturated FAs, mainly linoleic and oleic acids, accounted for about 83 % of the total FAs, while palmitic acid was the main saturated FA. Some FAs are identified for the first time in Boletaceae and in higher Basidiomycetes (cis-11,12-methyleneoctadecanoic acid, 7-cis,10-cis hexadeca- dienoic) or in fungi (cis-11,12-methyleneoctadecanoic acid). There were significant differ- ences (P < 0.05) in the contents of specific FAs between mushroom species. ª 2006 The British Mycological Society. Published by Elsevier Ltd. All rights reserved. Introduction Mushroom consumption has increased in North America over the past several decades; factors such as immigration trends and changes in population tastes and preferences may con- tribute for this growth (Lucier et al. 2003). Although button mushrooms (Agaricus spp.) are still the most consumed, spe- cialty mushrooms such as Shiitake (Lentinula edodes), Oyster mushrooms (Pleurotus ostreatus), and wild edible species are gaining in popularity (Chang & Miles 2004). Boletes, which belong to the family Boletaceae (phylum Basidiomycota), can be readily recognized by their distinctive shape. They are frequently harvested for human consumption and are among the most popular wild edible mushrooms in both Europe and North America. More than 70 species of Boletaceae are indige- nous to Eastern Canada, including Boletus edulis, a species par- ticularly sought for its exceptional taste, giving this mushroom an excellent gastronomic value (Pomerleau 1980). Edible mushrooms form a low-calorie food rich in proteins (19–35 % D.W.), vitamins and minerals, especially potassium and phosphorus (Leon-Guzma ´n et al. 1997; Chang & Miles 2004). Edible mushrooms, including the most cultivated spe- cies Agaricus bisporus and L. edodes (belonging to the phylum Basidiomycota), show a high proportion of unsaturated fatty acids (FAs) (Chang & Miles 2004). Although mushrooms reveal highly variable FA profiles, palmitic (16:0), oleic (9-cis 18:1) and * Corresponding author. E-mail address: russell.tweddell@crh.ulaval.ca. available at www.sciencedirect.com journal homepage: www.elsevier.com/locate/mycres mycological research 110 (2006) 1179–1183 0953-7562/$ – see front matter ª 2006 The British Mycological Society. Published by Elsevier Ltd. All rights reserved. doi:10.1016/j.mycres.2006.05.006