Determination of bioactive properties of different edible mushrooms from Turkey


Alkin M., SÖĞÜT E. , SEYDİM A. C.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2021 (SCI İndekslerine Giren Dergi) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası:
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1007/s11694-021-00941-7
  • Dergi Adı: JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION

Özet

In this study, dry matter, total ash, total phenolic content, antioxidant capacities, antimicrobial activity, and phenolic acid contents of nine different mushrooms (Lactarius deliciosus, Agaricus bisporus, Lentinus edodes, Pleurotus ostreatus, Ganoderma lucidum, Hericium erinaceus, Morchella spp., Boletus edulis, Cantharellus cibarius) from Turkey were determined. Water (W), methanol (M), and water-methanol mixture (W/M, 50:50 v/v) were used to extract phenolic substances from dried mushroom samples. Generally, W extracts showed higher values in total phenolic content and antioxidant capacity values. W extracts of B. edulis (17.11 mg/g), Morchella spp. (14.19 mg/g). Moreover, P. ostreatus (10.85 mg/g) had the highest phenolic contents (p < 0.05). The lowest antioxidant capacity values were found in W/M extracts of C. cibarius (20.22 mu mol/g), and L. deliciosus (28.77 mu mol/g) and M extract of P. ostreatus (31.61 mu mol/g) mushrooms (p < 0.05). W and W/M extracts were more efficient in inhibiting Escherichia coli, Pseudomonas aeruginosa, Listeria monocytogenes, and Staphylococcus aureus than M extracts. Besides, B. edulis and C. cibarius species were found to have the strongest antimicrobial activity. Besides, B. edulis and P. ostreatus have been found to contain the highest phenolic acid compounds (p < 0.05), supporting the high content of total phenolic contents and antioxidant properties. This study revealed that these mushrooms have the potential to be used in the food and pharmaceutical industries.