It was concluded that L. nuda samples collected in regions with low TOS values could be used as better antioxidant sources.
📌 3 Maddede Bu Makale
🎯
Amaç & Hipotez:The objective of the present study was to determine antioxidant capacity and oxidative stress index of Lepista nuda (Bull.) Cooke mushrooms collected in Şahinbey (Gaziantep/Turkey) using novel research kits that could conduct high sensitive and reliable measurements with in vitro analysis methods.
📊
Temel Bulgular & Veri:Study findings determined that the TAS value was 3.102 mmol/L, the TOS value was 36.920 μmol/L and the OSI value was 1.190 for the mushroom.
💡
Sonuç & Katkı:It was concluded that L. nuda samples collected in regions with low TOS values could be used as better antioxidant sources.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Lepista nuda · DPPH · antioxidant
Abstract
The objective of the present study was to determine antioxidant capacity and oxidative stress index of Lepista nuda (Bull.) Cooke mushrooms collected in Şahinbey (Gaziantep/Turkey) using novel research kits that could conduct high sensitive and reliable measurements with in vitro analysis methods. Its antioxidant activity was determined by DPPH method and TAS (total antioxidant status), TOS (total oxidant status) and OSI (oxidative stress index) values were determined using Rel Assay kits. Study findings determined that the TAS value was 3.102 mmol/L, the TOS value was 36.920 μmol/L and the OSI value was 1.190 for the mushroom. It was observed that the radical scavenging activity of DPPH increased in higher concentrations. It was concluded that L. nuda samples collected in regions with low TOS values could be used as better antioxidant sources.
BAL, C., SEVİNDİK, M., AKGUL, H., SELAMOGLU, Z. (2019). OXIDATIVE STRESS INDEX AND ANTIOXIDANT CAPACITY OF LEPISTA NUDA COLLECTED FROM GAZİANTEP/TURKEY. Sigma Mühendislik ve Fen Bilimleri Dergisi, Cilt: 37 - Sayı: 1, 1–5. https://ajindex.com/articles/419395
Toma F.M., Abdullah N.Q.F., (2013) Isolation and identification of fungi from spices and medicinal plants, Research Journal of Environmental and Earth Sciences 5(3), 131-138. [2] Valverde M.E., Hernández-Pérez T., Paredes-López O., (2015) Edible mushrooms: improving human healthand promoting quality life, International journal of microbiology 17, http://dx.doi.org/10.1155/2015/376387. [3] Mattila P., Suonpää K., Piironen V., (2000) Functional properties of edible mushrooms, J. Nutr. 16, 694-696. https://doi.org/10.1016/S0899-9007(00)00341-5. [4] Sevindik M., Akgül H., Günal S., Dogan M., (2016) Determination of Mineral Content and Antimicrobial Activity of Natural and Cultural Forms of Pleurotus ostreatus, Kastamonu University Journal of Forestry Faculty 16(1), 153-156. http://dx.doi.org/10.17475/kujff.27130 [5] Oke F., Aslim B., (2011) Protective effect of two edible mushrooms against oxidative cell damage and their phenolic composition, Food chemistry 128(3), 613-619. https://doi.org/10.1016/j.foodchem.2011.03.036 [6] Zhang Y., Ni J., Tang F., Jiang L., Guo T., Pei K., Liang Y., (2017) Diversity of root-associated fungi of Vaccinium mandarinorum along a human disturbance gradient in subtropical forests, China. Journal of Plant Ecology 10(1), 56-66. https://doi.org/10.1093/jpe/rtw022. [7] Vaz J.A., Barros L., Martins A., Morais J.S., Vasconcelos M., Ferreira I.C.F.R., (2010) Phenolic profile of seventeen Portuguese wild mushrooms, Food Science and Technology 44, 343-346. https://doi.org/10.1016/j.lwt.2010.06.029. [8] Wani B.A., Bodha R.H., Wani A.H., (2010) Nutritional and medicinal importance of mushrooms, Journal of Medicinal Plants Research 4 (24), 2598-2604; https://doi.org/10.5897/JMPR09.565. [9] Sudha G., Vadivukkarasi S., Shree R.B.I., (2012)
Lakshmanan, P. Antioxidant activity of various extracts from an edible mushroom Pleurotus eous, Food Science and Biotechnology 21(3), 661-668, https://doi.org/10.1007/s10068-012-0086-1. [10] Sun L., Bai X., Zhuang Y., (2012) Effect of different cooking methods on total phenolic contents and antioxidant activities of four Boletus mushrooms, J Food Sci Technol. 51(11), 3362-8. [11] Sevindik M., Akgül H., Bal C., (2017) Determination of Oxidative Stress Status of Ompholatus olearius Gathered from Adana and Antalya Provinces in Turkey, Sakarya University Journal of Science doi: 10.16984/saufenbilder.09547. [12] Breintenbach J., Kränzlin F., (1991) Fungi of Switzerland. Volume 3., Boletes and Agarics 1. Verlag M