Antioxidant properties, chemical composition and nutritional value of terfezia boudieri (Chatin) from Turkey.

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dc.authoridhttps://orcid.org/0000-0002-5505-2700en_US
dc.contributor.authorDündar, Abdurrahman
dc.contributor.authorYeşil, Ömer Faruk
dc.contributor.authorAcay, Hilal
dc.contributor.authorOkumuş, Veysi
dc.contributor.authorÖzdemir, Sadin
dc.contributor.authorYıldız, Abdulnasır
dc.date.accessioned2019-12-25T11:51:14Z
dc.date.available2019-12-25T11:51:14Z
dc.date.issued2012en_US
dc.departmentFen - Edebiyat Fakültesien_US
dc.description.abstractOur 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.en_US
dc.description.provenanceSubmitted by Veysi OKUMUŞ (veysiokumus@siirt.edu.tr) on 2019-12-23T18:37:17Z No. of bitstreams: 1 A9.pdf: 130608 bytes, checksum: 4644070ca730c656cae4239fabf17505 (MD5)en
dc.description.provenanceApproved for entry into archive by Esra Diriarın (esradiriarin@siirt.edu.tr) on 2019-12-25T11:51:14Z (GMT) No. of bitstreams: 1 A9.pdf: 130608 bytes, checksum: 4644070ca730c656cae4239fabf17505 (MD5)en
dc.description.provenanceMade available in DSpace on 2019-12-25T11:51:14Z (GMT). No. of bitstreams: 1 A9.pdf: 130608 bytes, checksum: 4644070ca730c656cae4239fabf17505 (MD5) Previous issue date: 2012en
dc.identifier.citationDundar, 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.en_US
dc.identifier.endpage328en_US
dc.identifier.issue4en_US
dc.identifier.startpage317en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12604/2430
dc.identifier.volume18en_US
dc.institutionauthorOkumuş, Veysi
dc.language.isoenen_US
dc.publisherFood Science and Technology Internationalen_US
dc.relation.ispartofFood Science and Technology International
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz#KayıtKontrol#
dc.subjectTerfezia boudierien_US
dc.subjectamino-acidsen_US
dc.subjectfatty acidsen_US
dc.subjectantioxidant activityen_US
dc.titleAntioxidant properties, chemical composition and nutritional value of terfezia boudieri (Chatin) from Turkey.en_US
dc.typeArticleen_US

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