Phenolic Content and Antioxidant Potential of Terfezia boudieri

Abstract

The present study aimed to determine the phenolic content, total antioxidant status (TAS), total oxidant status (TOS) and oxidative stress index (OSI) of Terfezia boudieri Chatin, known as truffle mushroom. In this context, phenolic content was determined with an HPLC device. TAS, TOS and OSI were determined with Rel Assay kits. As a result of the conducted analyses, 30.89 ppm gallic acid, 554.64 ppm syringic acid and 5.52 ppm hydroxybenzoic acid were determined in the mushroom. It was determined that TAS value was 2.332 ± 0.034, TOS value was 26.945 ± 0.144 and OSI value was 1.156 ± 0.011. It was suggested to avoid excessive consumption of mushrooms collected in this region due to the high TOS value. It was also considered that samples collected in appropriate regions could be consumed as a good antioxidant source based on the determined OSI.

Keywords

• Terfezia boudieri,Phenolic content,Antioxidant,Oxidant,Oxidative stres

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