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

Year 2018, Volume: 3 Issue: 2, 263 - 266, 25.12.2018

Mustafa Sevindik , Celal Bal , Hasan Akgül

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

Abstract

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.

Keywords

Yenilebilir mantarlar, Antioksidan, Oksidan, Oksidatif stres

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