Determination of bioactive properties of different edible mushrooms from Turkey

Alkin M., SÖĞÜT E., SEYDİM A. C.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol.15, no.4, pp.3608-3617, 2021 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 15 Issue: 4
  • Publication Date: 2021
  • Doi Number: 10.1007/s11694-021-00941-7
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Page Numbers: pp.3608-3617
  • Keywords: Antimicrobial activity, Cupric ion reducing capacity, Edible mushrooms, Oxygen radical absorbance capacity, Phenolic acids
  • Süleyman Demirel University Affiliated: Yes


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.