WILD EDIBLE MUSHROOMS AS A NATURAL SOURCE OF PHENOLICS AND ANTIOXIDANTS

YILDIZ O., CAN Z., Laghari A. Q., Sahin H., MALKOÇ M.

JOURNAL OF FOOD BIOCHEMISTRY, cilt.39, sa.2, ss.148-154, 2015 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 39 Sayı: 2
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1111/jfbc.12107
  • Dergi Adı: JOURNAL OF FOOD BIOCHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.148-154
  • Karadeniz Teknik Üniversitesi Adresli: Evet

Özet

The purpose of this study was to evaluate the total phenolic contents, antioxidant properties and phenolic composition of four edible mushroom species, Ganoderma lucidum, Morchella esculenta, Lentinula edodes and Hericium erinaceus. Extraction of phenolic compounds was carried out in an ultrasonic bath. Total phenolic contents were determined using Folin-Ciocalteu's reagent and the results were calculated using gallic acid equivalents (GAE). Ferric reducing antioxidant power and 2,2-diphenyl-1-picrylhydrazyl free radical-scavenging antioxidant activities were also measured and Trolox was used as positive control. Phenolic composition was determined using high-performance liquid chromatography and comparisons with standards. Total phenolic contents were highest in G.lucidum (26.40mg GAE/g), followed by M.esculenta, L.edodes and H.erinaceus. The same trend was observed in individual phenolic composition and antioxidant activities, these also were higher in G.lucidum compared with the other species.