Phenolic Content and Antioxidant Potential of Terfezia boudieri

Year 2018, Volume: 31 Issue: 3, 707 - 711, 01.09.2018

Mustafa Sevindik , Mustafa Pehlıvan , Muhittin Dogan , Zeliha Selamoglu

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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