Antioxidant properties, chemical composition and nutritional value of terfezia boudieri (Chatin) from Turkey.
Yükleniyor...
Dosyalar
Tarih
2012
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Food Science and Technology International
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Our objectives were to investigate the chemical composition, nutritive value and antioxidant activity potentials of Terfezia boudieri Chatin collected from different areas from Southeast of Turkey. The amounts of energy, protein, fat, carbohydrate, crude fibre, moisture and ash were 34.00–65.00 (kcal/100 g), 1.40–2.73, 0.86–1.71, 4.84–11.60, 80.86–90.33 (g/100 g, f.w.) and 1.02–1.98 g/100 g dry mass, respectively. Fatty acids and amino acids analyses revealed that linoleic acid and glutamic acid were, respectively the most abundant. Among the essential amino acids leucine was the highest amount and this was followed by threonine. Magnesium was the most abundant element with a concentration value of 182.30 mg/100 g dry mass. T. boudieri exhibited excellent antioxidant activity when compared with standard compounds. In total antioxidant and chelating effect on ferrous ions activity T. boudieri showed the highest activity against the standards. Additionally, at all studied tests antioxidant activity of the mushroom increased with increasing concentration. The total phenolic content of T. boudieri was found as 8.45 mg/g.
Açıklama
Anahtar Kelimeler
Terfezia boudieri, amino-acids, fatty acids, antioxidant activity
Kaynak
Food Science and Technology International
WoS Q Değeri
Scopus Q Değeri
Cilt
18
Sayı
4
Künye
Dundar, A., Yesil, O. F., Acay, H., Okumus, V., Ozdemir, S., & Yildiz, A. (2012). Antioxidant properties, chemical composition and nutritional value of Terfezia boudieri (Chatin) from Turkey. Food science and technology international, 18(4), 317-328.
