Antioxidant Properties of Cultured Mycelia from Four Pleurotus Species Produced in Submerged Medium

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Küçük Resim

Tarih

2013

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

TAYLOR & FRANCIS INC

Erişim Hakkı

info:eu-repo/semantics/openAccess

Özet

The ethanolic extracts of dried cultured mycelia of Pleurotus ostreatus, Pleurotus eryngii, Pleurotus florida, and Pleurotus sajor-caju were analyzed for antioxidant activity in different systems. Tests used are as follows: reducing power, free radical scavenging, superoxide anion radical scavenging, total antioxidant activity, metal chelating activitiy, etc.; total phenolic content was determined. The percentage inhibition of P. ostreatus, P. eryngii, P. florida, and P. sajor-caju at 20 mg/mL concentration on peroxidation in a -carotenelinoleic acid system was 57.19, 60.68, 62.12, and 58.81%, respectively. The reducing power of P. eryngii was higher than the other samples, and its value was 0.86 at 10 mg/mL concentration. P. ostreatus and P. sajor-caju proved to be better at scavenging superoxide anion radicals than the P. eryngii and P. florida. In the scavenging effect of DPPH radical test, P. ostreatus showed the highest activity potential and P. sajor-caju showed the strongest metal chelating capacity.

Açıklama

Anahtar Kelimeler

Pleurotus species, Cultured mycelia, Antioxidant, Submerged medium, Oxidation

Kaynak

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

WoS Q Değeri

Q3

Scopus Q Değeri

Q2

Cilt

16

Sayı

5

Künye

Dundar, A., Okumus, V., Ozdemir, S., & Yildiz, A. (2013). Antioxidant Properties of Cultured Mycelia from FourPleurotusSpecies Produced in Submerged Medium. International Journal of Food Properties, 16(5), 1105–1116. https://doi.org/10.1080/10942912.2011.576793