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Journals / MANTAR DERGİSİ / 2026 / Cilt: 17 Sayı: 2

Phenolic Compounds and Antioxidant Activities of Morchella Species: A Review

Morchella Türlerinin Fenolik Bileşikleri ve Antioksidan Aktiviteleri: Bir İnceleme

Ebru Deveci(Konya Technical University)0000-0002-2597-9898
Esra Ünal(KONYA TECHNICAL UNIVERSITY)0009-0007-0481-4959
Pages
213–230
Publication Date
2026-10-22
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

This review aims to systematically bring together the current information on the phenolic components and antioxidant properties of Morchella species, providing a resource for researchers and establishing a scientific basis for future experimental and applied research.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Morchella species are among the edible mushrooms that stand out for both their nutritional values and biologically active components.
📊
Key Findings & Data:The aim of this review is to evaluate the profile of phenolic compounds found in Morchella species and their antioxidant activities.
💡
Conclusion & Impact:This review aims to systematically bring together the current information on the phenolic components and antioxidant properties of Morchella species, providing a resource for researchers and establishing a scientific basis for future experimental and applied research.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Morchella türleri · Antioksidan aktivite · Fenolik bileşikler

Abstract

Morchella species are among the edible mushrooms that stand out for both their nutritional values and biologically active components. The aim of this review is to evaluate the profile of phenolic compounds found in Morchella species and their antioxidant activities. Studies in the literature show that Morchella extracts are rich in phenolic acids, flavonoids, and other polyphenolic components, and that these compounds perform an important role in scavenging free radicals. Antioxidant capacity has generally been determined by using different in vitro methods such as DPPH•, ABTS•+, and FRAP, and the results reveal that Morchella species possess strong antioxidant potentials. However, phenolic compounds and antioxidant activity vary depending on species differences, growing conditions, geographical origin, and the extraction methods used. This review aims to systematically bring together the current information on the phenolic components and antioxidant properties of Morchella species, providing a resource for researchers and establishing a scientific basis for future experimental and applied research.

Özet

Morchella türleri (kuzugöbeği), hem besin değerleri hem de biyolojik olarak aktif bileşenleriyle öne çıkan yenilebilir mantarlar arasındadır. Bu derlemenin amacı, Morchella türlerinde bulunan fenolik bileşiklerin profilini ve antioksidan aktivitelerini değerlendirmektir. Literatürdeki çalışmalar, Morchella türlerinin fenolik asitler, flavonoidler ve diğer polifenolik bileşenler açısından zengin olduğunu ve bu bileşiklerin serbest radikalleri gidermede önemli bir rol oynadığını göstermektedir. Antioksidan aktiviteleri, genellikle DPPH•, ABTS•+ ve FRAP gibi farklı in vitro yöntemler kullanılarak belirlenmiştir ve sonuçlar Morchella türlerinin güçlü antioksidan potansiyeline sahip olduğunu ortaya koymaktadır. Bununla birlikte, fenolik bileşikler ve antioksidan aktivite, tür farklılıklarına, yetiştirme koşullarına, coğrafi kökene ve kullanılan ekstraksiyon yöntemlerine bağlı olarak değişmektedir. Bu derleme, Morchella türlerinin fenolik bileşenleri ve antioksidan özellikleri hakkındaki güncel bilgileri sistematik olarak bir araya getirmeyi, araştırmacılar için kaynak sağlamayı ve gelecekteki deneysel ve uygulamalı araştırmalar için bilimsel bir temel oluşturmayı amaçlamaktadır.

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Cite This Article

Deveci, E., Ünal, E. (2026). Phenolic Compounds and Antioxidant Activities of Morchella Species: A Review. MANTAR DERGİSİ, Cilt: 17 Sayı: 2, 213–230. https://doi.org/10.30708/mantar.2018296

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