Comparison of Antioxidant Potentials of the Wild and Cultivated Forms of Edible Pleurotus ostreatus and Agaricus bisporus Mushrooms

Abstract

The present study aimed to determine the Total Antioxidant Status (TAS), Total Oxidant Status (TOS) and Oxidative Stress Index (OSI) of the wild and cultivated forms of edible Pleurotus ostreatus and Agaricus bisporus mushrooms. Wild and cultivated mushroom samples were extracted with ethanol using a soxhlet device. TAS, TOS and OSI values were determined using Rel Assay Diagnostics kits. The study findings demonstrated that antioxidant and oxidant potentials of the wild mushrooms were higher than cultivated form. However, it was determined that the oxidative stress status of the cultivated forms was more adequate. In conclusion, it was determined that both the wild and cultivated forms of the mushrooms used in the study had antioxidant potential.

Keywords

• Antioxidant,Oxidant,Oxidative stress,Edible mushrooms

Yenilebilir Pleurotus ostreatus ve Agaricus bisporus Mantarlarının Doğal ve Kültür Formlarının Antioksidan Potansiyellerinin Karşılaştırılması

Öz

Bu çalışmada, yenilebilir Pleurotus ostreatus ve Agaricus bisporus mantarlarının doğal formları ile kültür ortamından temin edilen örneklerinin Toplam Antioksidan Seviyeleri (TAS), Toplam Oksidan Seviyeleri (TOS) ve Oksidatif Stres İndekslerinin (OSI) belirlenmesi ve kıyaslanması amaçlanmıştır. Doğal ve kültür mantar örnekleri soxhlet aparatı kullanılarak etanol ile özütlenmiştir. TAS, TOS ve OSI değerleri Rel Assay Diagnostics kitleri kullanılarak belirlenmiştir. Yapılan çalışmalar sonucunda doğal formlarının antioksidan ve oksidan potansiyellerinin daha yüksek olduğu belirlenmiştir. Fakat kültür formlarının daha uygun oksidatif stres durumlarının olduğu tespit edilmiştir. Sonuç olarak çalışmada kullanılan mantarların hem doğal hem kültür formlarının antioksidan potansiyellerinin olduğu belirlenmiştir.

Anahtar Kelimeler

• Yenilebilir mantarlar,Antioksidan,Oksidan,Oksidatif stres

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