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Journals / Gazi University Journal of Science / 2018 / Cilt: 31 - Sayı: 3

Phenolic Content and Antioxidant Potential of Terfezia boudieri

Mustafa SEVİNDİK
Mustafa PEHLIVAN
Muhittin DOGAN
Zeliha SELAMOGLU
Pages
707–711
Publication Date
2018-09-01
DOI
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AI Summary & Key Takeaways

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⚡ TL;DR(Too Long; Didn't Read)

It was also considered that samples collected in appropriate regions could be consumed as a good antioxidant source based on the determined OSI.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The present study aimed to determine the phenolic content, total antioxidant status (TAS), total oxidant status (TOS) and oxidative stress index (OSI) of Terfezia boudieri Chatin, known as truffle mushroom.
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Key Findings & Data:As a result of the conducted analyses, 30.89 ppm gallic acid, 554.64 ppm syringic acid and 5.52 ppm hydroxybenzoic acid were determined in the mushroom.
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Conclusion & Impact:It was also considered that samples collected in appropriate regions could be consumed as a good antioxidant source based on the determined OSI.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Terfezia boudieri · Phenolic content · Antioxidant

Abstract

The present study aimed to determine the phenolic content, total antioxidant status (TAS), total oxidant status (TOS) and oxidative stress index (OSI) of Terfezia boudieri Chatin, known as truffle mushroom. In this context, phenolic content was determined with an HPLC device. TAS, TOS and OSI were determined with Rel Assay kits. As a result of the conducted analyses, 30.89 ppm gallic acid, 554.64 ppm syringic acid and 5.52 ppm hydroxybenzoic acid were determined in the mushroom. It was determined that TAS value was 2.332 ± 0.034, TOS value was 26.945 ± 0.144 and OSI value was 1.156 ± 0.011. It was suggested to avoid excessive consumption of mushrooms collected in this region due to the high TOS value. It was also considered that samples collected in appropriate regions could be consumed as a good antioxidant source based on the determined OSI.

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Cite This Article

SEVİNDİK, M., PEHLIVAN, M., DOGAN, M., SELAMOGLU, Z. (2018). Phenolic Content and Antioxidant Potential of Terfezia boudieri. Gazi University Journal of Science, Cilt: 31 - Sayı: 3, 707–711. https://ajindex.com/articles/255073

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