A study on antioxidant properties of Gyrodon lividus

Year 2018, Volume: 6 Issue: 2, 40 - 43, 21.06.2018

Celal Bal

https://doi.org/10.31195/ejejfs.425071

Cited By: 4

Abstract

It is possible to classify mushrooms as edible, inedible and poisonous. The
present study aimed to determine the antioxidant potential of Gyrodon lividus (Bull.) Sacc., an edible
mushroom species Thus, total antioxidant status (TAS) and total oxidant status
(TOS) of mushroom ethanol extracts were determined and oxidative stress index was
calculated based on TAS and TOS findings. Based on the study findings, the TAS value
was 2.077 ± 0.087, TOS value was 13.465 ± 0.213 and OSI level was 0.651 ±
0.037. Thus, it was suggested that the mushroom had antioxidant potential, however
G. lividus collected in Burdur province
should be consumed with care due to the high oxidative stress levels.

Keywords

Gyrodon lividus, edible mushrooms, antioxidant, oxidative stress, Oxidant

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