Determination of Antioxidant Activities of Some Wild Mushrooms Species in Tokat Region
Öz
Wild edible mushrooms can be eaten for health and play an important role in maintaining a healthy life by creating synergy due to the various bioactive components it contains. However, many species that may contain bioactive compounds have not been investigated.
The purpose of this study was to investigate the antioxidant capacity of wild mushroom species which are grown in Tokat region with names Leatiporus sulpherus, Ramaria sp., Cantharellus aerruginascens, Verpa conica, Verpa bohamica, Tricholoma terreum, Agaricus sp., Helvella elastica in vitro. In addition, total phenolic compound and vitamin E levels were analyzed in mushroom samples. In order to determine the antioxidant capacity of mushroom samples, free radical scavenging activity (DPPH), reducing power activity and ABTS•+ [2,2´-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)] cation radical scavenging activity analyzes were performed.
The results were
compared with concentrations of Butylated hydroxy toluene (BHT), Butylated
hydroxy anisole (BHA) and α-tocopherol. Consequently, the mushroom species with
the highest radical removal activity are Ramaria sp., V. bohamica
and H. elastica, respectively. The highest value of vitamin E, was found
in Agaricus sp. (1444.1 mg/kg), C. aerruginascens (1370.8 mg/kg) and
Ramaria sp. (1204.2 mg/kg) respectively.
The highest amount of total phenolic contains was found to be in the
Ramaria sp. (6.57 g/kg). These results may encourage further studies to
assess nutritional and medicinal properties of selected mushroom species.
Anahtar Kelimeler
Kaynakça
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