Wild Edible Mushroom Cantharellus cibarius as a Natural Antioxidant Food

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DOI:

https://doi.org/10.24925/turjaf.v7i9.1377-1381.2644

Keywords:

Cantharellus cibarius, Edible mushroom, Antioxidant, Oxidant, DPPH

Abstract

In this study, DPPH free radical activity, total antioxidant status (TAS), total oxidant status (TOS) and oxidative stress index (OSI) of wild edible mushroom Cantharellus cibarius Fr. collected from Antalya (Turkey) province were determined. Ethanol (EtOH), methanol (MeOH) and dichloromethane (DCM) extracts of C. cibarius mushroom were obtained using soxhlet apparatus. TAS, TOS and OSI values were determined by using Rel Assay kits. Free radical scavenging activity was determined using DPPH method. As a result of the studies, TAS value of the mushroom was found as 5.268±0.059 mmol/L, TOS value was 6.380±0.256 μmol/L and OSI value was 0.121±0.005. DPPH free radical activity was determined as EtOH extract 70.52±0.50, MeOH extract 64.34±1.54 and DCM extract 61.72±0.59 in 1 mg/mL extract concentration of mushroom. As a result, edible C. cibarius mushroom could be a natural antioxidant source.

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Published

11.09.2019

How to Cite

Sevindik, M. (2019). Wild Edible Mushroom Cantharellus cibarius as a Natural Antioxidant Food. Turkish Journal of Agriculture - Food Science and Technology, 7(9), 1377–1381. https://doi.org/10.24925/turjaf.v7i9.1377-1381.2644

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Section

Research Paper