Antioxidant properties of cultured mycelia from four pleurotus species produced in submerged medium.
| dc.authorid | https://orcid.org/0000-0002-5505-2700 | en_US |
| dc.contributor.author | Dündar, Abdurrahman | |
| dc.contributor.author | Okumuş, Veysi | |
| dc.contributor.author | Özdemir, Sadin | |
| dc.contributor.author | Yıldız, Abdulnasır | |
| dc.date.accessioned | 2019-12-25T11:49:08Z | |
| dc.date.available | 2019-12-25T11:49:08Z | |
| dc.date.issued | 2013 | en_US |
| dc.department | Fen - Edebiyat Fakültesi | en_US |
| dc.description.abstract | The ethanolic extracts of dried cultured mycelia of Pleurotus ostreatus, Pleurotus eryngii, Pleurotus florida, and Pleurotus sajor-caju were analyzed for antioxidant activity in different systems. Tests used are as follows: reducing power, free radical scavenging, superoxide anion radical scavenging, total antioxidant activity, metal chelating activitiy, etc.; total phenolic content was determined. The percentage inhibition of P. ostreatus, P. eryngii, P. florida, and P. sajor-caju at 20 mg/mL concentration on peroxidation in a β-carotene–linoleic acid system was 57.19, 60.68, 62.12, and 58.81%, respectively. The reducing power of P. eryngii was higher than the other samples, and its value was 0.86 at 10 mg/mL concentration. P. ostreatus and P. sajor-caju proved to be better at scavenging superoxide anion radicals than the P. eryngii and P. florida. In the scavenging effect of DPPH radical test, P. ostreatus showed the highest activity potential and P. sajor-caju showed the strongest metal chelating capacity. | en_US |
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| dc.description.provenance | Approved for entry into archive by Esra Diriarın (esradiriarin@siirt.edu.tr) on 2019-12-25T11:49:08Z (GMT) No. of bitstreams: 1 A10.pdf: 160599 bytes, checksum: b4b47baafed45168b939342a3888dac1 (MD5) | en |
| dc.description.provenance | Made available in DSpace on 2019-12-25T11:49:08Z (GMT). No. of bitstreams: 1 A10.pdf: 160599 bytes, checksum: b4b47baafed45168b939342a3888dac1 (MD5) Previous issue date: 2013 | en |
| dc.identifier.citation | Dundar, A., Okumus, V., Ozdemir, S., & Yildiz, A. (2013). Antioxidant properties of cultured mycelia from four Pleurotus species produced in submerged medium. International journal of food properties, 16(5), 1105-1116. | en_US |
| dc.identifier.endpage | 1116 | en_US |
| dc.identifier.issue | 5 | en_US |
| dc.identifier.startpage | 1105 | en_US |
| dc.identifier.uri | https://hdl.handle.net/20.500.12604/2429 | |
| dc.identifier.volume | 16 | en_US |
| dc.institutionauthor | Okumuş, Veysi | |
| dc.language.iso | en | en_US |
| dc.publisher | International Journal of Food Properties | en_US |
| dc.relation.ispartof | International Journal of Food Properties | |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.snmz | #KayıtKontrol# | |
| dc.subject | Pleurotus species | en_US |
| dc.subject | Cultured mycelia | en_US |
| dc.subject | Antioxidant | en_US |
| dc.subject | Submerged medium | en_US |
| dc.subject | Oxidation | en_US |
| dc.title | Antioxidant properties of cultured mycelia from four pleurotus species produced in submerged medium. | en_US |
| dc.type | Article | en_US |
