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

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dc.authoridACAY, Hilal/0000-0002-7732-106X
dc.authoridOkumus, Veysi/0000-0002-5505-2700
dc.authoridDUNDAR, ABDURRAHMAN/0000-0002-7930-1054
dc.contributor.authorDundar, A.
dc.contributor.authorYesil, O. Faruk
dc.contributor.authorAcay, H.
dc.contributor.authorOkumus, V.
dc.contributor.authorOzdemir, S.
dc.contributor.authorYildiz, A.
dc.date.accessioned2024-12-24T19:29:52Z
dc.date.available2024-12-24T19:29:52Z
dc.date.issued2012
dc.departmentSiirt Üniversitesi
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.
dc.description.sponsorshipTUBITAK/Turkey [TOVAG-104O108]; Scientific Research Commission of Dicle University/Turkey [08-FF-05]
dc.description.sponsorshipThis study was financially supported by TUBITAK/Turkey, (Project No: TOVAG-104O108) and Scientific Research Commission of Dicle University/Turkey, (Project no: 08-FF-05).
dc.identifier.doi10.1177/1082013211427954
dc.identifier.endpage328
dc.identifier.issn1082-0132
dc.identifier.issue4
dc.identifier.pmid22773542
dc.identifier.scopus2-s2.0-84864967290
dc.identifier.scopusqualityQ1
dc.identifier.startpage317
dc.identifier.urihttps://doi.org/10.1177/1082013211427954
dc.identifier.urihttps://hdl.handle.net/20.500.12604/7289
dc.identifier.volume18
dc.identifier.wosWOS:000307019500002
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSage Publications Ltd
dc.relation.ispartofFood Science and Technology International
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectTerfezia boudieri
dc.subjectamino-acids
dc.subjectfatty acids
dc.subjectantioxidant activity
dc.titleAntioxidant properties, chemical composition and nutritional value of Terfezia boudieri (Chatin) from Turkey
dc.typeArticle

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