Research Article
BibTex RIS Cite

DETERMINATION OF ANTIOXIDANT PROPERTIES OF AGARICUS CAMPESTRIS, PLEUROTUS ERYNGII AND LACTARIUS DELICIOSUS

Year 2019, Volume: 5 Issue: 1, 58 - 67, 30.06.2019
https://doi.org/10.34186/klujes.434685

Abstract

Agaricus campestris, Pleurotus eryngii and Lactarius
deliciosus
are species of fungi that naturally grow in the Thrace region. Mushrooms
have been used for food and medical purposes for centuries. In this study, the
DPPH scavenging activity, the total phenolic substance contents and the
reducing power capacities on the methanol and acetone extracts of the mushroom
samples were studied. When the DPPH radical scavenging activities are taken
into account, the activity is increased depending on the concentration. The
highest scavenging activity was found in the acetone extract of P. eryngii with 39.86 ± 2.07 %. It was
determined that the total phenolic substances in acetone and methanol extracts
of mushroom samples varied between 23,25 ± 0,35-28 ± 0,7 μg GAE / mg extract.
The sample showing the highest reducing power capacity was an acetone extract
of P. eryngii with a concentration of
0,400 ± 0,021 μg/mL at a concentration of 1000 μg/mL followed by the methanol
extract of P. eryngii (0.259 ± 0.030)
and the acetone extract of L. deliciosus
(0.143 ± 0.010).

References

  • 1. Aina, D., Sg, J., Olawuyi, O., Ojelabi, Bm, D., Antioxidant, antimicrobial and phytochemical properties of alcoholic extracts of Cantharellus cibarius – a Nigerian mushroom. New York Science Journal N Y Sci J, 5(10), 114–120, 2012.
  • 2. Akata, I., Ergönül, B., Kalyoncu, F., Chemical compositions and antioxidant activities of 16 wild edible mushroom species grown in Anatolia. International Journal of Pharmacology , 8 (2), 134-138, 2012 .
  • 3. Akyuz, M., Kirbag, S., Antimicrobial activity of Pleurotus eryngii var. ferulae grown on various agro-wastes. EurAsian Journal of Biosciences, 63, 58–63, 2009.
  • 4. Halliwell, B., Gutteridge, J. M. C., Free radicals in biology and medicine, second edition. Free Radical Biology and Medicine, 10(6), 449–450, 1991.
  • 5. Badarinath, A. V., Mallikarjuna Rao, K., Madhu Sudhana Chetty, C., Ramkanth, S., Rajan, T. V. S., Gnanaprakash, K., A review on In-vitro antioxidant methods: Comparisions, correlations and considerations. International Journal of PharmTech Research, 2(2), 1276–1285, 2010.
  • 6. Adebayo, E. A., Oloke, J. K., Ayandele, A. A., Adegunlola, C. O., Phytochemical, antioxidant and antimicrobial assay of mushroom metabolite from Pleurotus pulmonarius–LAU 09 (JF736658) . Journal of Microbiology and Biotechnology Research Scholars Research Library J. Microbiol. Biotech. Res, 2(2), 366–374, 2012.
  • 7. Aparadh, V. T., Naik, V. V., Karadge, B. A., Antioxidative Properties (Tpc, Dpph, Frap, Metal Chelating Ability, Reducing Power and Tac) Within Some Cleome Species. Annali Di Botanica, 2(1915), 49–56, 2012.
  • 8. Bernaś, E., Jaworska, G., Lisiewska, Z., Edible Mushrooms As a Source of Valuable Nutritive Constituents. ACTA Acta Sci. Pol., Technol. Aliment, 5(1), 5–20, 2006.
  • 9. Wong, J. Y., Chye, F. Y., Antioxidant properties of selected tropical wild edible mushrooms. Journal of Food Composition and Analysis, 22(4), 269–277, 2009.
  • 10. M. S. Blois., Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199-1200, 1958.
  • 11. V. L. Singleton, J. A. Rossi., Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144-158, 1965.
  • 12. M. Oyaizu., Studies on products of browning reaction antioxidative activities of products of browning reaction prepared from glucosamine. Japanese Journal of Nutrition, 44, 307-315, 1968.
  • 13. Elmastas, M., Isildak, O., Turkekul, I., Temur, N., Determination of antioxidant activity and antioxidant compounds in wild edible mushrooms. Journal of Food Composition and Analysis, 20(3–4), 337–345, 2007.
  • 14. 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(4), 1511–1516, 2007.
  • 15. Yildirim, N. C., Turkoglu, S., Yildirim, N., Ince, O. K., Antioxidant Properties of Wild Edible Mushroom Pleurotus Eryngii Collected From Tunceli Province of Turkey. 7(4), 1647–1654, 2012.
  • 16. Mishra, K. K., Pal, R. S., Arunkumar, R., Chandrashekara, C., Jain, S. K., Bhatt, J. C., Antioxidant properties of different edible mushroom species and increased bioconversion efficiency of Pleurotus eryngii using locally available casing materials. Food Chemistry, 138(2–3), 1557–1563, 2013.
  • 17. lkay Koca, A. K. İ., Gençcelep, H., Antioxidant Properties of Wild Edible Mushrooms. Journal of Food Processing & Technology, 2(6), 2011.
  • 18. Glamočlija, J., Stojković, D., Nikolić, M., Ćirić, A., Reis, F. S., Barros, L., Soković, M., A comparative study on edible Agaricus mushrooms as functional foods. Food Funct., 6(6), 1900–1910, 2015.
  • 19. Woldegiorgis, A. Z., Abate, D., Haki, G. D., Ziegler, G. R., Antioxidant property of edible mushrooms collected from Ethiopia. Food Chemistry, 157, 30–36, 2014.
  • 20. Devasagayam, T. P. A., Tilak, J., Boloor, K. K., Sane, K. S., Ghaskadbi, S. S., Lele, R. D., Free radicals and antioxidants in human health: current status and future prospects. J Assoc Physicians India, 52, 794–804, 2004.
  • 21. 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(4), 1443–1450, 2010.
  • 22. Jayakumar, T., Thomas, P. A., Sheu, J. R., Geraldine, P., In-vitro and in-vivo antioxidant effects of the oyster mushroom Pleurotus ostreatus. Food Research International, 44(4), 851–861, 2010.
  • 23. Erdoğan, S. S., Soylu, M. K., Hüsnü, K., Başer, C., Antioxidant Properties of Some Wild Mushrooms, 6, 254–260, 2017.
  • 24. Kosanić, M., Ranković, B., Rančić, A., Stanojković, T., Evaluation of metal concentration and antioxidant, antimicrobial, and anticancer potentials of two edible mushrooms Lactarius deliciosus and Macrolepiota procera. Journal of Food and Drug Analysis, 24(3), 477–484, 2016.
  • 25. Arbaayah, H., Umi Kalsom, Y., Antioxidant properties in the oyster mushrooms (Pleurotus spp.) and split gill mushroom (Schizophyllum commune) ethanolic extracts. Mycosphere, 4(4), 661–673, 2013.

AGARICUS CAMPESTRIS, PLEUROTUS ERYNGII VE LACTARIUS DELICIOSUS MANTARLARININ ANTİOKSİDAN ÖZELLİKLERİNİN BELİRLENMESİ

Year 2019, Volume: 5 Issue: 1, 58 - 67, 30.06.2019
https://doi.org/10.34186/klujes.434685

Abstract

Agaricus
campestris , Pleurotus eryngii
ve Lactarius deliciosus
Trakya bölgesinde doğal olarak yetişebilen mantar türleridir. Mantarlar
yüzyıllardır besin kaynağı olarak ve tıbbi amaçla kullanılmaktadırlar. Bu
çalışmada mantar örneklerinin metanol ve aseton ekstraktlarının DPPH radikalini
süpürme etkileri, toplam fenolik madde miktarları ve indirgeme gücü
kapasiteleri çalışılmıştır. DPPH radikalini süpürme etkileri göz önünde
bulundurulduğunda konsantrasyona bağlı olarak aktiviteleri artmıştır. En yüksek
süpürme etkisi %
39,86± 2,07 ile P. eryngii’nin aseton ekstraktında görülmüştür. Mantar örneklerinin
aseton ve metanol ekstraktlarının toplam fenolik madde miktarlarının
23,25±0,35-28±0,7 µg GAE/mg ekstre arasında değiştiği belirlenmiştir. En yüksek
indirgeme gücü kapasitesi gösteren örnek 1000
µg/mL’lik
konsantrasyonda
0,400±0,021 µg\mL ile P. eryngii’nin
aseton ekstraktı olmuştur, bu örneği P.
eryngii
’nin metanol ekstraktı  (
0,259±0,030)
ve L.
deliciosus
’un aseton ekstraktı (
0,134±0,010) takip etmektedir.  

References

  • 1. Aina, D., Sg, J., Olawuyi, O., Ojelabi, Bm, D., Antioxidant, antimicrobial and phytochemical properties of alcoholic extracts of Cantharellus cibarius – a Nigerian mushroom. New York Science Journal N Y Sci J, 5(10), 114–120, 2012.
  • 2. Akata, I., Ergönül, B., Kalyoncu, F., Chemical compositions and antioxidant activities of 16 wild edible mushroom species grown in Anatolia. International Journal of Pharmacology , 8 (2), 134-138, 2012 .
  • 3. Akyuz, M., Kirbag, S., Antimicrobial activity of Pleurotus eryngii var. ferulae grown on various agro-wastes. EurAsian Journal of Biosciences, 63, 58–63, 2009.
  • 4. Halliwell, B., Gutteridge, J. M. C., Free radicals in biology and medicine, second edition. Free Radical Biology and Medicine, 10(6), 449–450, 1991.
  • 5. Badarinath, A. V., Mallikarjuna Rao, K., Madhu Sudhana Chetty, C., Ramkanth, S., Rajan, T. V. S., Gnanaprakash, K., A review on In-vitro antioxidant methods: Comparisions, correlations and considerations. International Journal of PharmTech Research, 2(2), 1276–1285, 2010.
  • 6. Adebayo, E. A., Oloke, J. K., Ayandele, A. A., Adegunlola, C. O., Phytochemical, antioxidant and antimicrobial assay of mushroom metabolite from Pleurotus pulmonarius–LAU 09 (JF736658) . Journal of Microbiology and Biotechnology Research Scholars Research Library J. Microbiol. Biotech. Res, 2(2), 366–374, 2012.
  • 7. Aparadh, V. T., Naik, V. V., Karadge, B. A., Antioxidative Properties (Tpc, Dpph, Frap, Metal Chelating Ability, Reducing Power and Tac) Within Some Cleome Species. Annali Di Botanica, 2(1915), 49–56, 2012.
  • 8. Bernaś, E., Jaworska, G., Lisiewska, Z., Edible Mushrooms As a Source of Valuable Nutritive Constituents. ACTA Acta Sci. Pol., Technol. Aliment, 5(1), 5–20, 2006.
  • 9. Wong, J. Y., Chye, F. Y., Antioxidant properties of selected tropical wild edible mushrooms. Journal of Food Composition and Analysis, 22(4), 269–277, 2009.
  • 10. M. S. Blois., Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199-1200, 1958.
  • 11. V. L. Singleton, J. A. Rossi., Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144-158, 1965.
  • 12. M. Oyaizu., Studies on products of browning reaction antioxidative activities of products of browning reaction prepared from glucosamine. Japanese Journal of Nutrition, 44, 307-315, 1968.
  • 13. Elmastas, M., Isildak, O., Turkekul, I., Temur, N., Determination of antioxidant activity and antioxidant compounds in wild edible mushrooms. Journal of Food Composition and Analysis, 20(3–4), 337–345, 2007.
  • 14. 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(4), 1511–1516, 2007.
  • 15. Yildirim, N. C., Turkoglu, S., Yildirim, N., Ince, O. K., Antioxidant Properties of Wild Edible Mushroom Pleurotus Eryngii Collected From Tunceli Province of Turkey. 7(4), 1647–1654, 2012.
  • 16. Mishra, K. K., Pal, R. S., Arunkumar, R., Chandrashekara, C., Jain, S. K., Bhatt, J. C., Antioxidant properties of different edible mushroom species and increased bioconversion efficiency of Pleurotus eryngii using locally available casing materials. Food Chemistry, 138(2–3), 1557–1563, 2013.
  • 17. lkay Koca, A. K. İ., Gençcelep, H., Antioxidant Properties of Wild Edible Mushrooms. Journal of Food Processing & Technology, 2(6), 2011.
  • 18. Glamočlija, J., Stojković, D., Nikolić, M., Ćirić, A., Reis, F. S., Barros, L., Soković, M., A comparative study on edible Agaricus mushrooms as functional foods. Food Funct., 6(6), 1900–1910, 2015.
  • 19. Woldegiorgis, A. Z., Abate, D., Haki, G. D., Ziegler, G. R., Antioxidant property of edible mushrooms collected from Ethiopia. Food Chemistry, 157, 30–36, 2014.
  • 20. Devasagayam, T. P. A., Tilak, J., Boloor, K. K., Sane, K. S., Ghaskadbi, S. S., Lele, R. D., Free radicals and antioxidants in human health: current status and future prospects. J Assoc Physicians India, 52, 794–804, 2004.
  • 21. 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(4), 1443–1450, 2010.
  • 22. Jayakumar, T., Thomas, P. A., Sheu, J. R., Geraldine, P., In-vitro and in-vivo antioxidant effects of the oyster mushroom Pleurotus ostreatus. Food Research International, 44(4), 851–861, 2010.
  • 23. Erdoğan, S. S., Soylu, M. K., Hüsnü, K., Başer, C., Antioxidant Properties of Some Wild Mushrooms, 6, 254–260, 2017.
  • 24. Kosanić, M., Ranković, B., Rančić, A., Stanojković, T., Evaluation of metal concentration and antioxidant, antimicrobial, and anticancer potentials of two edible mushrooms Lactarius deliciosus and Macrolepiota procera. Journal of Food and Drug Analysis, 24(3), 477–484, 2016.
  • 25. Arbaayah, H., Umi Kalsom, Y., Antioxidant properties in the oyster mushrooms (Pleurotus spp.) and split gill mushroom (Schizophyllum commune) ethanolic extracts. Mycosphere, 4(4), 661–673, 2013.
There are 25 citations in total.

Details

Primary Language Turkish
Subjects Engineering
Journal Section Issue
Authors

Özge Özcan

Figen Ertan

Burçak Tunçakın This is me

Publication Date June 30, 2019
Published in Issue Year 2019 Volume: 5 Issue: 1

Cite

APA Özcan, Ö., Ertan, F., & Tunçakın, B. (2019). AGARICUS CAMPESTRIS, PLEUROTUS ERYNGII VE LACTARIUS DELICIOSUS MANTARLARININ ANTİOKSİDAN ÖZELLİKLERİNİN BELİRLENMESİ. Kırklareli Üniversitesi Mühendislik Ve Fen Bilimleri Dergisi, 5(1), 58-67. https://doi.org/10.34186/klujes.434685