The Antioxidant potential of ethanolic extract of edible mushroom Lycoperdon molle Pers. (Agaricomycetes)

Year 2019, Volume: 7 Issue: 3, 277 - 283, 29.10.2019

Celal Bal , Hasan Akgül , Mustafa Sevindik

https://doi.org/10.31195/ejejfs.591432

Cited By: 1

Abstract

This study aims to
determine the antioxidant activity of ethanol (EtOH) extract from Lycoperdon molle Pers. mushroom
collected from Antalya (Turkey). Total antioxidant status (TAS), total oxidant status
(TOS) and the oxidative stress index (OSI) were analyzed using Rel Assay
Diagnostics kits. In addition, free radical scavenging activity was determined
using the DPPH method. As a result of the studies, TAS, TOS and OSI values of L. molle were 1.855±0.072, 2.201±0.085
and 0.119±0.008, respectively. The free radical scavenging activity of the fungus
was at a normal level in comparison to the standards used, i.e. rosmarinic and
caffeic acids. Consequently, it was determined that L. molle may be used as a source of natural antioxidants.

Keywords

Lycoperdon molle, Antioxidant, Oxidant, DPPH, Oxidative stress

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