## 3 Results and Discussion
### Fatty Acid Content of Raw and Dried B. edulis Mushrooms by GC-MS Analysis  
The content of 21 individual fatty acids identified in the raw mushroom paste and in dried samples (hot air and centrifugal vacuum-dried powders) is shown in Table 2.  
The fatty acid composition of raw _B. edulis_ showed a reasonably low content of saturated fatty acids SFAs (15.56 \(\pm\) 0.70%), which is similar to most edible vegetal oils ranging from 6.3% (rapeseed oil) to 22.5% (rice bran oil) [30]. The major contributors of SFAs were palmitic and stearic acids, and these results are in agreement with other reported ones on _B. edulis_ originating from the Salaj region of Romania [21] or different regions of Poland [31]. Regarding mono- and polyunsaturated fatty acids (MUFAs and PUFAs), they represent the major part of the total fatty acids (84.45 \(\pm\) 3.46%), the PUFAs being the predominant type in all hereby investigated samples. The PUFAs/SFAs ratio, which denotes the nutritional quality of food lipids, should be >0.4, according to the recommendation of health guidelines [32]. In our study, the PUFAs/SFAs ratio for raw \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**No.**} & \multicolumn{3}{c}{**Content (\%)**} \\  & **(Shorthand and Omega Type)** & **Raw Sample** & **Dried by HAD** & **Dried by CVD** \\ \hline  
ervous acid (C24.1 n-9) & 0.23 \(\pm\) 0.03 & 0.36 \(\pm\) 0.05 & 0.24 \(\pm\) 0.04 \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Fatty acid profile of raw and dried _B. edulis_ mushrooms (% of total fatty acid methyl esters FAMEs); data values are mean \(\pm\) SD. mushrooms was 3.36. Among MUFAs, the greater part is represented by omega-9 fatty acids, also called \(\omega\)-9 or n-9 (C16:1, C18:1, C20:1, C22:1, and C24:1), which belong to the non-essential group of fatty acids [33]. In particular, oleic acid was found in a great amount (28.75 \(\pm\) 1.28%), as previously reported by other authors [21], with some variations in wild _B. edulis_ samples from Poland, which ranged from 19.56 \(\pm\) 3.11% to 44.75 \(\pm\) 0.70% according to the region [31]. Other MUFAs identified in raw samples, in low amounts, were the omega-7, palmitoleic, and vaccenic acids. Similar to the particular PUFAs of raw mushrooms reported in the above-mentioned papers, the only essential omega-3 fatty acid was \(\alpha\)-linolenic acid, hereby found in very low amounts, while the predominant one was omega-6 linoleic acid (51.91 \(\pm\) 2.08%). Comparable content of linoleic acid has been reported for _B. edulis_ originating from Israel, Poland, and Romania, while lower content (\(\sim\)33%) was reported for samples from Turkey and India, and higher content (75.6%) for some samples from Turkey [7; 21; 31]. Despite the fact that _B. edulis_ mushrooms are deficient in essential omega-3 fatty acids, they remain a good source of the following: (i) omega-6 linoleic acid, an essential fatty acid which may be consumed moderately for its role as precursor of other essential omega-6 fatty acids in the human body, such as arachidonic acid; and (ii) omega-9 fatty acids, which have been shown to possess anti-inflammatory and anticancer properties [34]. As shown in Figure 2, drying mushroom samples at 60 \({}^{\circ}\)C did not affect the level of SFAs compared to the one in the raw sample and did not negatively impact the total content of PUFAs. On the contrary, a slight increase of the PUFAs level was noticed. Most studies have shown that drying the starting raw biomaterials of different origins, such as seeds, at temperatures below 80 \({}^{\circ}\)C did not generate significant changes in the fatty acids profile, while drying at temperatures above 100 \({}^{\circ}\)C caused a significant decrease of the content of PUFAs [35]. The results presented in Table 2 indicate an increase of the linoleic acid content in mushrooms dried either by HAD or CVD, accompanied by a decrease of some MUFAs (oleic and gondoic acids).