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

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dc.contributor.authorDundar, Abdurrahman
dc.contributor.authorOkumus, Veysi
dc.contributor.authorOzdemir, Sadin
dc.contributor.authorYildiz, Abdunnasir
dc.date.accessioned14.07.201910:50:10
dc.date.accessioned2019-07-16T20:44:09Z
dc.date.available14.07.201910:50:10
dc.date.available2019-07-16T20:44:09Z
dc.date.issued2013
dc.departmentMAÜ, Meslek Yüksekokulları, Sağlık Hizmetleri Meslek Yüksekokulu, Tıbbi Hizmetler ve Teknikler Bölümüen_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipScientific Research Commission of Dicle University [08-FF-05]en_US
dc.description.sponsorshipThis work was performed with financial support from the Scientific Research Commission of Dicle University, Project No. 08-FF-05. The authors wish to thank Emrah Eris for his support in English.en_US
dc.identifier.citationDundar, 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
dc.identifier.doi10.1080/10942912.2011.576793en_US
dc.identifier.endpage1116en_US
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-84876158763en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1105en_US
dc.identifier.urihttps://dx.doi.org/10.1080/10942912.2011.576793
dc.identifier.urihttps://hdl.handle.net/20.500.12514/1415
dc.identifier.volume16en_US
dc.identifier.wosWOS:000316929700015en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTAYLOR & FRANCIS INCen_US
dc.relation.ispartofINTERNATIONAL JOURNAL OF FOOD PROPERTIESen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectPleurotus speciesen_US
dc.subjectCultured myceliaen_US
dc.subjectAntioxidanten_US
dc.subjectSubmerged mediumen_US
dc.subjectOxidationen_US
dc.titleAntioxidant Properties of Cultured Mycelia from Four Pleurotus Species Produced in Submerged Mediumen_US
dc.typeArticleen_US

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