A comparative study of fatty acid compositions of three cultivated edible mushroom species of Bangladesh

A comparative assessment of three cultivated edible mushroom species namely Bottom mushroom (Agaricus bisporus), Pearl Oyster (Pleurotus ostreatus), Shiitake Mushroom (Lentinul aedodes) on the cumulative fatty acid compositions through fatty acids methyl esters (FAMEs) was devised. About Thirty-six fatty acids were distinguished in the selected mushroom species to interpret descriptive and analytical information by deriving all free fatty acids to their corresponding FAMEs utilizing gas chromatography-mass spectrometry (GC-MS/MS). Cis-linoleic acid was the predominant fatty acid in the fruit bodies of all studied mushrooms. The range of cis-linoleic acid content in the species was 40.33% to 65.59%. Cis-oleic and heptadesenoic acids, respectively, were the other two main fatty acids. More than 32 fatty acids were found and quantified in addition to the three primary fatty acids that are already mentioned. The sequences of Polyunsaturated fatty acids (PUFA), monounsaturated fatty acids (MUFA) and saturated fatty acids (SFA) within all saturated and unsaturated fatty acids for three mushroom species were PUFA > MUFA > SFA for Agaricus bisporus and Lentinula edodes while the sequence was PUFA > SFA > MUFA for Pleurotus ostreatus. Lentinula edodes presented the highest fatty acids amounts which were followed by Pleurotus ostreatus and Agaricus bisporus respectively. The fatty acid composition of the mushrooms revealed that the unsaturated fatty acids are present in higher amounts than the saturated fatty acids in the analyzed mushrooms. [Display omitted] •The fatty acid compositions of three cultivated edible mushroom species were compared.•Fatty acids were analyzed by Gas chromatography-mass spectrometry (GC-MS/MS).•Total concentration level of single fatty acids was higher in Pearl Oyster (Pleurotus ostreatus).•The poly-unsaturated fatty acid Methyl linoleate (C18:2n-6c) had the highest percentage of total fatty acid in compositions.•Total amounts of fatty acids, PUFA and MUFA which are beneficial to humans, prevailed over saturated fatty acids.