Antioxidant Properties of Cultured Mycelia from Four Pleurotus Species Produced in Submerged Medium

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dc.authoridOkumus, Veysi/0000-0002-5505-2700
dc.authoridDUNDAR, ABDURRAHMAN/0000-0002-7930-1054
dc.contributor.authorDundar, Abdurrahman
dc.contributor.authorOkumus, Veysi
dc.contributor.authorOzdemir, Sadin
dc.contributor.authorYildiz, Abdunnasir
dc.date.accessioned2024-12-24T19:28:17Z
dc.date.available2024-12-24T19:28:17Z
dc.date.issued2013
dc.departmentSiirt Üniversitesi
dc.description.abstractThe 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 -carotenelinoleic 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.
dc.description.sponsorshipScientific Research Commission of Dicle University [08-FF-05]
dc.description.sponsorshipThis work was performed with financial support from the Scientific Research Commission of Dicle University, Project No. 08-FF-05. The authors wish to thank Emrah Eris for his support in English.
dc.identifier.doi10.1080/10942912.2011.576793
dc.identifier.endpage1116
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.issue5
dc.identifier.scopus2-s2.0-84876158763
dc.identifier.scopusqualityQ2
dc.identifier.startpage1105
dc.identifier.urihttps://doi.org/10.1080/10942912.2011.576793
dc.identifier.urihttps://hdl.handle.net/20.500.12604/7000
dc.identifier.volume16
dc.identifier.wosWOS:000316929700015
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofInternational Journal of Food Properties
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241222
dc.subjectPleurotus species
dc.subjectCultured mycelia
dc.subjectAntioxidant
dc.subjectSubmerged medium
dc.subjectOxidation
dc.titleAntioxidant Properties of Cultured Mycelia from Four Pleurotus Species Produced in Submerged Medium
dc.typeArticle

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