Phenolic Content and Antioxidant Potential of Terfezia boudieri

Objective & Hypothesis:The present study aimed to determine the phenolic content, total antioxidant status (TAS), totaloxidant status (TOS) and oxidative stress index (OSI) of Terfezia boudieri Chatin, known astruffle mushroom.

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Key Findings & Data:As a result of the conducted analyses, 30.89mg/kg gallic acid, 554.64 mg/kg syringic acid and 5.52 mg/kg 4-hydroxybenzoic acid weredetermined in the mushroom.

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Conclusion & Impact:It was alsoconsidered that samples collected in appropriate regions could be consumed as a goodantioxidant source based on the determined OSI.

🔬Design:Research Article

📍Scope:Comprehensive Sample

⚙️Variables:Domain Parameters

Abstract

The present study aimed to determine the phenolic content, total antioxidant status (TAS), totaloxidant status (TOS) and oxidative stress index (OSI) of Terfezia boudieri Chatin, known astruffle 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, 30.89mg/kg gallic acid, 554.64 mg/kg syringic acid and 5.52 mg/kg 4-hydroxybenzoic acid weredetermined in the mushroom. It was determined that TAS value was 2.332 ± 0.034, TOS valuewas 26.945±0.144 and OSI value was 1.156±0.011. It was suggested to avoid excessiveconsumption of mushrooms collected in this region due to the high TOS value. It was alsoconsidered that samples collected in appropriate regions could be consumed as a goodantioxidant source based on the determined OSI.

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Cite This Article

SEVİNDİK, M., SELAMOĞLU, Z., DOĞAN, M., PEHLİVAN, M. (2022). Phenolic Content and Antioxidant Potential of Terfezia boudieri. Gazi University Journal of Science, Cilt: 31 - Sayı: 3, 707–711. https://ajindex.com/articles/521450

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