Biochemical constituents and antioxidant activities of some mushrooms from Turkey: Agaricus spp., Pleurotus spp., Morchella esculenta and Terfezia boudieri

Year 2019, Volume: 49 Issue: 1, 1 - 6, 02.05.2019

Mehmet Akyüz Ayşe Dilek Özşahin Kireçci Zehra Gökçe Sevda Kırbağ Ökkeş Yılmaz

Abstract

In this study,the vitamin, sugar, protein,
fatty acid, total flavonoid, phenolic contents, and antioxidant activities
(ABTS (2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid), DPPH
(2,2-diphenyl-1-picrylhydrazyl), and MDA (malondialdehyde) speciality of edible
wild, cultured and commercial mushrooms (Pleurotus spp., L. sajor-caju,
Agaricus spp., Morchellaesculenta and Terfeziaboudieri) from Turkey were
researched. The levels of vitamins were 0.00-60.85 K1 (phylloquinone),
0.00-1.50 K2 (menaquinone), 1.35-7.20 D2 (ergocalciferol), 0.60-3.45 D3
(cholecalciferol), 8.35-68.20 α-tocopherol, 90.45-491.75 ergosterol,
0.00-110.45 stigmasterol, 0.00-1.30 β-sitosterol, 0.05-0.70 retinol and
0.05-0.15 retinolast (mg/kg) of dry weight. It was observed that P. ostreatus
and A. campestris have a higher amount of glucose, sucrose and maltose, when
compared with the other species. Furthermore, sugars such as maltose and
arabinose were not detected in Pleurotus spp. It was determined that the amount
of total flavonoid, total phenolic and protein were higher in A. bisporus, A.
campestris and L. sajor-caju than other mushroom species according to
literature.Unsaturated fatty acids, especially linoleic (C18:2) and oleic
(C18:1) acids, were predominant (37.08-76.72% and 2.91-39.43%, between)
whereas, other fatty acids were in smaller fractions. In addition, ABTS, DPPH
and MDA were found to be 12.36-99.68% at 25-200 µL, 22.97-91.89% at 50-800 µL
and 3.12-8.41 nmol/mL, respectively. 

Cite this article as: Akyüz M, Özşahin
Kireçci AD, Gökçe Z, Kırbağ S, Yılmaz Ö (2019). Biochemical constituents and
antioxidant activities of some mushrooms from Turkey: Agaricus spp., Pleurotus
spp., Morchella esculenta and Terfezia boudieri. Istanbul J Pharm 49 (1): 1-6.

Keywords

Nutritive value, antioxidant activities Pleurotus spp., Agaricus spp., M. esculenta, T. boudieri

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