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Antioxidant Properties of Some Wild Mushrooms

Year 2017, Volume:6 ICAFOF Special Issue, 254 - 260, 21.12.2017
https://doi.org/10.17100/nevbiltek.334595

Abstract

The antioxidant activity and properties of 12 wild
mushrooms (Lactarius piperatus,
Tricholoma anatolicum, Amanita
caesarea, Lactarius delicious, Lactarius sanguifluus,
Cantharellus cibarius,
Hydnum repandum,
Picoa lefebvrei  Ramaria aurea, Lactarius semisanguifluuss, Craterellus cornucopioides,
Laccaria laccata
) collected from Turkey were evaluated. Their methanolic
extracts
were used to determine antioxidant capacity
(TAC), total phenolics and flavonoids. 2,2-Diphenyl-1-picrylhydrazyl (DPPH)
radical scavenging activities were measured to evaluate antioxidant capacity of
the extracts and expressed as trolox equivalents (TE).
The amount of total
phenolics was determined by using Folin–Ciocalteu method and
Flavonoid contents in
the extracts were determined by a colorimetric method. Wild mushrooms were
found to be high in antioxidant phytochemicals, such as phenolics
(575.10-2156.40 mg GAE/100g DW), flavonoids (103.01-
310.89 mg CE/100g DW). The
TAC values of the spices ranged from 525.32 to 1693.85 µmol (TE)/100 g DW. 

References

  • Manzi P., Gambelli L., Marconi S., Vivanti V., Pizzoferrato L., “Nutrients in edible mushrooms: an interspecies comparative study. Food Chemistry” 65, 477–482, 1999
  • Soylu M.K., Öztürk M., Karik Ü., Boztok K., “Yenilebilir Doğal ve Kültür Mantarlarının Ülkemiz Dış Ticaretindeki Önemi” Türkiye VIII. Sebze Tarımı Sempozyumu, s.522-526, Van, 2010
  • Ames B, Mark KS, Hagen TM., “Oxidants, Antioxidants, and The Degenerative Diseases of Aging” Proc. Natl. Acad. Sci. USA, Vol. 90, pp. 7915-7922, 1993
  • Can A, Özçelik B, Güneş G., Meyve Sebzelerin Antioksidan Kapasiteleri. GAP IV. Tarim Kongresi, 1458-1461, Şanliurfa, 2005
  • Barros L., Ferreira I.C.F.R, Queiro´s B., Ferreira I., Paula Baptista “Total phenols, ascorbic acid, b-carotene and lycopene in Portuguese wild edible Food Chemistry 103, 413–419, 2007 Leong L.P., Shui G., “An investigation of antioxidant capacity of fruits in Singapore markets” Food Chemistry 76, 69–75, 2002
  • Yanga J-H., Linb H-C., Maub J-L., “Antioxidant properties of several commercial mushrooms” Food Chemistry 77, 229–235, 2002
  • Ferreira I.C.F.R., Baptista P., Vilas-Boas M., Barros L., “Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: Individual cap and stipe activity” Food Chemistry, 100, 1511–1516, 2007
  • Heleno S. A., Barros L., Sousa M.J., Martins A., Ferreira I.C.F.R., “Tocopherols composition of Portuguese wild mushrooms with antioxidant capacity” Food Chemistry 119, 1443–1450, 2010
  • Wootton-Beard P.C., Moran A., “Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin–Ciocalteu methods” Lisa Ryan Food Research International 44, 217–224, 2011
  • Vaz J. A., Heleno S. A., Martins A., Almeida G.M., Vasconcelos M.H., Ferreira I.C.F.R., “Wild mushrooms Clitocybe alexandri and Lepista inversa: In vitro antioxidant activity and growth inhibition of human tumour cell lines” Food and Chemical Toxicology, 48 , 2881–2884, 2010
  • Burits M. and Bucar F., “Antioxidant activity of Nigella sativa essential oil” Phytotheraphy Research, 14, 323–328, 2000
  • Wojdyło A, Oszmian´ski J., Czemerys R., “Antioxidant activity and phenolic compounds in 32 selected herbs” Food Chemistry, 105, 940–949, 2007
  • Asadi S., Ahmadiani A., Esmaeili M.A., Sonboli A., Ansari N., Khodagholi F., “In vitro antioxidant activities and an investigation of neuroprotection by six Salvia species from Iran: A comparative study” Food and Chemical Toxicology, 48, 341–1349, 2010
  • Kalaycı M., “Örneklerde jump kullanımı ve tarımsal araştırma için varyans analiz modelleri” Anadolu tarımsal araştırma enstitüsü müdürlüğü yayınları, yayın no 21, Eskişehir, 296 syf., 2005
  • Kalač P., “Chemical composition and nutritional value of European species of wild growing mushrooms: A review” Food Chemistry, 113, 9–16, 2009 Palacios I., Lozano M., Moro C., D’Arrigo M., Rostagno M.A., Martínez J.A., García-Lafuente A., Guillamón E., Villares A., “Antioxidant properties of phenolic compounds occurring in edible mushrooms” Food Chemistry 128, 674–678, 2011
  • Kalogeropoulos N., Yanni A.E., Koutrotsios G., Aloupi M., “Bioactive microconstituents and antioxidant properties of wild edible mushrooms from the island of Lesvos, Greece” Food and Chemical Toxicology, 55, 378–385, 2013
  • Çetin F., “Tokat Bölgesinde Yetişen Bazı Yenebilen Yabani Mantar Türlerinde Yağ Asidi Kompozisyonları ve Antioksidan Kapasitelerinin Araştırılması” Gaziosmanpaşa Üniversitesi, Y. Lisans Tezi, 61s, Tokat, 1992
  • Sarikurkcu C., Tepe B., Karslı Semiz D., Solak M.H., “Evaluation of metal concentration and antioxidant activity of three edible mushrooms from Mugla, Turkey” Food and Chemical Toxicology, 48, 1230–1233, 2010
  • Orhan i., Üstün O., “Determination of total phenol content, antioxidant activity and acetylcholinesterase inhibition in selected mushrooms from Turkey” Journal of Food Composition and Analysis 24, 386–390, 2011
  • Puttaraju, N. G., Venkateshaiah, S. U., Dharmesh, S. M., Urs, S. M. N., & Somasundaram, R., “Antioxidant activity of indigenous edible mushrooms” Journal of Agricultural and Food Chemistry, 54, 9764–9772, 2006

Bazı Yabani Mantarların Antioksidan Özellikleri

Year 2017, Volume:6 ICAFOF Special Issue, 254 - 260, 21.12.2017
https://doi.org/10.17100/nevbiltek.334595

Abstract

Çalışmada
Türkiye’de farklı bölgelerden toplanan 12 yabani mantarın (Lactarius piperatus, Tricholoma anatolicum, Amanita
caesarea
, Lactarius delicious, Lactarius sanguifluus, Cantharellus cibarius,
Hydnum repandum, Picoa lefebvrei,  Ramaria aurea, Lactarius semisanguifluuss, Craterellus cornucopioides, Laccaria laccata
)
antioksidan aktiviteleri ve özellikleri incelenmiştir. Toplanan mantarların
methanolde elde edilen ekstrelerinde toplam fenolik madde miktarı
Folin-Ciocalteu yöntemi, flavonoid miktarı kolorimetrik olarak, antioksidan
yöntemi
2,2-Diphenyl-1-picrylhydrazyl
(DPPH) yöntemi ile trolox eşdeğeri olarak belirlenmiştir. Mantarların toplam
fenolik madde içeriği 575.10-2156.40 mg GAE/100g DW, flavonoit miktarı
103.01-346.53 mg CE/100g DW ve antioksidan aktivitesi 525.32 to 1693.85 µmol (TE)/100 g DW arasında değişmiştir. 

References

  • Manzi P., Gambelli L., Marconi S., Vivanti V., Pizzoferrato L., “Nutrients in edible mushrooms: an interspecies comparative study. Food Chemistry” 65, 477–482, 1999
  • Soylu M.K., Öztürk M., Karik Ü., Boztok K., “Yenilebilir Doğal ve Kültür Mantarlarının Ülkemiz Dış Ticaretindeki Önemi” Türkiye VIII. Sebze Tarımı Sempozyumu, s.522-526, Van, 2010
  • Ames B, Mark KS, Hagen TM., “Oxidants, Antioxidants, and The Degenerative Diseases of Aging” Proc. Natl. Acad. Sci. USA, Vol. 90, pp. 7915-7922, 1993
  • Can A, Özçelik B, Güneş G., Meyve Sebzelerin Antioksidan Kapasiteleri. GAP IV. Tarim Kongresi, 1458-1461, Şanliurfa, 2005
  • Barros L., Ferreira I.C.F.R, Queiro´s B., Ferreira I., Paula Baptista “Total phenols, ascorbic acid, b-carotene and lycopene in Portuguese wild edible Food Chemistry 103, 413–419, 2007 Leong L.P., Shui G., “An investigation of antioxidant capacity of fruits in Singapore markets” Food Chemistry 76, 69–75, 2002
  • Yanga J-H., Linb H-C., Maub J-L., “Antioxidant properties of several commercial mushrooms” Food Chemistry 77, 229–235, 2002
  • Ferreira I.C.F.R., Baptista P., Vilas-Boas M., Barros L., “Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: Individual cap and stipe activity” Food Chemistry, 100, 1511–1516, 2007
  • Heleno S. A., Barros L., Sousa M.J., Martins A., Ferreira I.C.F.R., “Tocopherols composition of Portuguese wild mushrooms with antioxidant capacity” Food Chemistry 119, 1443–1450, 2010
  • Wootton-Beard P.C., Moran A., “Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin–Ciocalteu methods” Lisa Ryan Food Research International 44, 217–224, 2011
  • Vaz J. A., Heleno S. A., Martins A., Almeida G.M., Vasconcelos M.H., Ferreira I.C.F.R., “Wild mushrooms Clitocybe alexandri and Lepista inversa: In vitro antioxidant activity and growth inhibition of human tumour cell lines” Food and Chemical Toxicology, 48 , 2881–2884, 2010
  • Burits M. and Bucar F., “Antioxidant activity of Nigella sativa essential oil” Phytotheraphy Research, 14, 323–328, 2000
  • Wojdyło A, Oszmian´ski J., Czemerys R., “Antioxidant activity and phenolic compounds in 32 selected herbs” Food Chemistry, 105, 940–949, 2007
  • Asadi S., Ahmadiani A., Esmaeili M.A., Sonboli A., Ansari N., Khodagholi F., “In vitro antioxidant activities and an investigation of neuroprotection by six Salvia species from Iran: A comparative study” Food and Chemical Toxicology, 48, 341–1349, 2010
  • Kalaycı M., “Örneklerde jump kullanımı ve tarımsal araştırma için varyans analiz modelleri” Anadolu tarımsal araştırma enstitüsü müdürlüğü yayınları, yayın no 21, Eskişehir, 296 syf., 2005
  • Kalač P., “Chemical composition and nutritional value of European species of wild growing mushrooms: A review” Food Chemistry, 113, 9–16, 2009 Palacios I., Lozano M., Moro C., D’Arrigo M., Rostagno M.A., Martínez J.A., García-Lafuente A., Guillamón E., Villares A., “Antioxidant properties of phenolic compounds occurring in edible mushrooms” Food Chemistry 128, 674–678, 2011
  • Kalogeropoulos N., Yanni A.E., Koutrotsios G., Aloupi M., “Bioactive microconstituents and antioxidant properties of wild edible mushrooms from the island of Lesvos, Greece” Food and Chemical Toxicology, 55, 378–385, 2013
  • Çetin F., “Tokat Bölgesinde Yetişen Bazı Yenebilen Yabani Mantar Türlerinde Yağ Asidi Kompozisyonları ve Antioksidan Kapasitelerinin Araştırılması” Gaziosmanpaşa Üniversitesi, Y. Lisans Tezi, 61s, Tokat, 1992
  • Sarikurkcu C., Tepe B., Karslı Semiz D., Solak M.H., “Evaluation of metal concentration and antioxidant activity of three edible mushrooms from Mugla, Turkey” Food and Chemical Toxicology, 48, 1230–1233, 2010
  • Orhan i., Üstün O., “Determination of total phenol content, antioxidant activity and acetylcholinesterase inhibition in selected mushrooms from Turkey” Journal of Food Composition and Analysis 24, 386–390, 2011
  • Puttaraju, N. G., Venkateshaiah, S. U., Dharmesh, S. M., Urs, S. M. N., & Somasundaram, R., “Antioxidant activity of indigenous edible mushrooms” Journal of Agricultural and Food Chemistry, 54, 9764–9772, 2006
There are 20 citations in total.

Details

Subjects Engineering
Journal Section ICAFOF 2017 (International Conference on Agriculture, Forest, Food Sciences and Technologies) Özel Sayısı
Authors

Seçil Erdoğan

Mustafa Kemal Soylu

Kemal Hüsnü Can Başer

Publication Date December 21, 2017
Acceptance Date October 24, 2017
Published in Issue Year 2017 Volume:6 ICAFOF Special Issue

Cite

APA Erdoğan, S., Soylu, M. K., & Başer, K. H. C. (2017). Bazı Yabani Mantarların Antioksidan Özellikleri. Nevşehir Bilim Ve Teknoloji Dergisi, 6, 254-260. https://doi.org/10.17100/nevbiltek.334595
AMA Erdoğan S, Soylu MK, Başer KHC. Bazı Yabani Mantarların Antioksidan Özellikleri. Nevşehir Bilim ve Teknoloji Dergisi. December 2017;6:254-260. doi:10.17100/nevbiltek.334595
Chicago Erdoğan, Seçil, Mustafa Kemal Soylu, and Kemal Hüsnü Can Başer. “Bazı Yabani Mantarların Antioksidan Özellikleri”. Nevşehir Bilim Ve Teknoloji Dergisi 6, December (December 2017): 254-60. https://doi.org/10.17100/nevbiltek.334595.
EndNote Erdoğan S, Soylu MK, Başer KHC (December 1, 2017) Bazı Yabani Mantarların Antioksidan Özellikleri. Nevşehir Bilim ve Teknoloji Dergisi 6 254–260.
IEEE S. Erdoğan, M. K. Soylu, and K. H. C. Başer, “Bazı Yabani Mantarların Antioksidan Özellikleri”, Nevşehir Bilim ve Teknoloji Dergisi, vol. 6, pp. 254–260, 2017, doi: 10.17100/nevbiltek.334595.
ISNAD Erdoğan, Seçil et al. “Bazı Yabani Mantarların Antioksidan Özellikleri”. Nevşehir Bilim ve Teknoloji Dergisi 6 (December 2017), 254-260. https://doi.org/10.17100/nevbiltek.334595.
JAMA Erdoğan S, Soylu MK, Başer KHC. Bazı Yabani Mantarların Antioksidan Özellikleri. Nevşehir Bilim ve Teknoloji Dergisi. 2017;6:254–260.
MLA Erdoğan, Seçil et al. “Bazı Yabani Mantarların Antioksidan Özellikleri”. Nevşehir Bilim Ve Teknoloji Dergisi, vol. 6, 2017, pp. 254-60, doi:10.17100/nevbiltek.334595.
Vancouver Erdoğan S, Soylu MK, Başer KHC. Bazı Yabani Mantarların Antioksidan Özellikleri. Nevşehir Bilim ve Teknoloji Dergisi. 2017;6:254-60.

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