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Journals / Eurasian Journal of Forest Science / 2018 / Cilt: 6 - Sayı: 2

A study on antioxidant properties of Gyrodon lividus

Celal BAL
Pages
40–43
Publication Date
2022-10-12
DOI
—
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AI Summary & Key Takeaways

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

Thus, it was suggested that the mushroom had antioxidant potential, however G. lividus collected in Burdur province should be consumed with care due to the high oxidative stress levels.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:It is possible to classify mushrooms as edible, inedible and poisonous.
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Key Findings & Data:Based on the study findings, the TAS value was 2.077 ± 0.087, TOS value was 13.465 ± 0.213 and OSI level was 0.651 ± 0.037.
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Conclusion & Impact:Thus, it was suggested that the mushroom had antioxidant potential, however G. lividus collected in Burdur province should be consumed with care due to the high oxidative stress levels.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Gyrodon lividus · edible mushrooms · antioxidant

Abstract

It is possible to classify mushrooms as edible, inedible and poisonous. The present study aimed to determine the antioxidant potential of Gyrodon lividus (Bull.) Sacc., an edible mushroom species Thus, total antioxidant status (TAS) and total oxidant status (TOS) of mushroom ethanol extracts were determined and oxidative stress index was calculated based on TAS and TOS findings. Based on the study findings, the TAS value was 2.077 ± 0.087, TOS value was 13.465 ± 0.213 and OSI level was 0.651 ± 0.037. Thus, it was suggested that the mushroom had antioxidant potential, however G. lividus collected in Burdur province should be consumed with care due to the high oxidative stress levels.

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Cite This Article

BAL, C. (2022). A study on antioxidant properties of Gyrodon lividus. Eurasian Journal of Forest Science, Cilt: 6 - Sayı: 2, 40–43. https://ajindex.com/articles/508488

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