LACTARIUS DELICIUS VE LACTARIUS SALMONICOLOR MANTARLARININ FENOLİK BİLEŞİKLERİ VE ANTİOKSİDAN ETKİLERİNİN DEĞERLENDİRİLMESİ

Yıl 2023, , 567 - 575, 20.05.2023

Naz Dizeci , Özlem Yıldırım

https://doi.org/10.33483/jfpau.1225979

Öz

Amaç: Bu çalışmada, L. delicius ve L. salmonicolor mantarlarından elde edilen etanollü özütlerin fenolik içerikleri ve antioksidan enzim aktivitelerine olan etkilerinin incelenmesi amaçlanmıştır.
Gereç ve Yöntem: Mantar özütlerinin fenolik bileşiklerinin miktarı Folin-Ciocalteu, Alüminyum klorür kolorimetrik ve Yüksek Performanslı Sıvı Kromatografi (YPSK) yöntemleri ile analiz edilmiştir. Ayrıca, mantar özütlerinin antioksidan aktivite tayini DPPH yöntemi ile gerçekleştirilmiştir. Bununla birlikte mantarların etanollü özütlerinin glutatyon-S-transferaz (GST), glutatyon peroksidaz (GPx) ve katalaz (CAT) enzimleri üzerine olan etkileri araştırılmıştır.
Sonuç ve Tartışma: Elde edilen sonuçlar, L. delicius mantarından elde edilen etanollü özütün L. salmonicolor’a göre daha yüksek oranda fenolik bileşik içerdiğini ve antioksidan kapasitesinin de daha yüksek olduğunu göstermiştir.

Anahtar Kelimeler

Antioksidan, fenolik bileşikler, Lactarius delicius, Lactarius salmonicolor

Destekleyen Kurum

TÜBİTAK

Proje Numarası

Proje No: 116Z125

Teşekkür

Bu çalışma, 3001 proje kapsamında (Proje No: 116Z125) TÜBİTAK tarafından desteklenmiştir.

EVALUATION OF PHENOLIC COMPOUNDS AND ANTIOXIDANT EFFECTS OF LACTARIUS DELICIUS AND LACTARIUS SALMONICOLOR MUSHROOMS

Öz

Objective: In this study, it was aimed to investigate the phenolic content and antioxidant activities of ethanolic extracts obtained from L. delicius and L. salmonicolor mushrooms.
Material and Method: In this study, the amount of phenolic compounds of mushroom extracts were analyzed by Folin-Ciocalteu, Aluminum chloride colorimetric and High Performance Liquid Chromatography (HPLC) methods. In addition, the antioxidant activity of the mushroom extracts were determined by the DPPH method. The activity of ethanolic extracts of these mushrooms were also investigated on glutathione-S-transferase (GST), glutathione peroxidase (GPx) and catalase (CAT) enzymes.
Result and Discussion: The results showed that the ethanolic extract obtained from L. delicius mushroom contains higher phenolic compounds and higher antioxidant capacity than L. salmonicolor.

Anahtar Kelimeler

Antioxidant activity, Lactarius delicius, Lactarius salmonicolor, phenolic compounds

Proje Numarası

Proje No: 116Z125

Kaynakça

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