Evaluation of Antioxidant Activities of 3 Edible Mushrooms: Ramaria flava (Schaef.: Fr.) Quel., Rhizopogon roseolus (Corda) T.M. Fries., and Russula delica Fr.
Nevcihan Gurso, Cengiz Sarikurkcu, Bektas Tepe, M. Halil Solak,
소속 상세정보
( Nevcihan Gurso )
Cumhuriyet University Faculty of Engineering Department of Food Engineering
( Cengiz Sarikurkcu )
Mugla University Faculty of Science and Literature Department of Chemistry
( Bektas Tepe )
Cumhuriyet University Faculty of Science and Literature Department of Molecular Biology and Genetics
( M. Halil Solak )
Mugla University Ula Ali Kocman Vocational School Program of Fungi
KMID : 1007520100190030691
Abstract
The methanolic extracts of Ramaria flava, Rhizopogon roseolus, and Russula delica were analyzed for their antioxidant activities in different test systems including β-carotene/linoleic acid, 1.1-diphenyl-2- picrylhydrazyl (DPPH) free radical scavenging, reducing power, and metal chelating activities in addition to their total phenolic and flavonoid contents. In the first case, methanol extract of R. roseolus showed the strongest activity. In DPPH system, the scavenging effects increased with the concentration. The reducing power of the mushroom also increased with concentration. Chelating effect was 96.75±0.28% for R. flava. In the case of total phenolic and flavonoid assays, R. flava found to have the highest phenolic content. Total flavonoid content of R. flava again found the superior to the other mushrooms. Experimental results indicate that the mushroom species evaluated here can be consumed safely. On the other hand, knowing the biological activity of these mushrooms will contribute to the establishment of conscious consumption.
키워드
Ramaria flava; Rhizopogon roseolus; Russula delica; antioxidant activity; edible mushroom
원문 및 링크아웃 정보
등재저널 정보