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