Determination of antioxidant activity and antioxidant compounds in wild edible mushrooms
Yazarlar (4)
Prof. Dr. Mahfuz Elmastaş Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Ömer IŞILDAK Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. İbrahim TÜRKEKUL Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Nuri Temur
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Composition and Analysis (Q4) | ||
| Dergi ISSN | 0889-1575 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 05-2006 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 01-05-2007 |
| Cilt / Sayı / Sayfa | 20 / 3 / 337–345 | DOI | 10.1016/j.jfca.2006.07.003 |
| Makale Linki | http://linkinghub.elsevier.com/retrieve/pii/S0889157506001165 | ||
| UAK Araştırma Alanları |
Analitik Kimya
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| Özet |
| The methanolic extracts of dried Agaricus bisporus, Polyporus squamosus, Pleurotus ostreatus, Lepista nuda, Russula delica, Boletus badius, and Verpa conica were analyzed for antioxidant activity in different systems including reducing power, free radical scavenging, superoxide anion radical scavenging, total antioxidant activity, and metal chelating activities. Those various antioxidant activities were compared to standard antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and α-tocopherol. The percentage inhibition methanolic extracts of dried Russula delica, Boletus badius, Agaricus bisporus, Polyporus squamosus, Pleurotus ostreatus, Lepista nuda and Verpa conica at 100μg/mL concentrations on peroxidation in linoleic acid system were 99.7%, 99.2%, 98.8%, 98.4%, 98.3%, 97.9% and 97.7%, respectively, and greater than those 400μg/mL of α-tocopherol, BHA and BHT … |
| Anahtar Kelimeler |
| Antioxidant activity | Antioxidant compound | Edible mushroom | Food safety | Mushroom |
Science Direct
Determination of antioxidant activity and antioxidant compounds in wild edible mushrooms
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 414 |