Dündar, AbdurrahmanYeşil, Ömer FarukAcay, HilalOkumuş, VeysiÖzdemir, SadinYıldız, Abdulnasır2019-12-252019-12-252012Dundar, 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.https://hdl.handle.net/20.500.12604/2430Our 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.eninfo:eu-repo/semantics/openAccessTerfezia boudieriamino-acidsfatty acidsantioxidant activityArticle184317328