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Food science and biotechnology v.19 no.3, 2010년, pp.691 - 696   SCIE
본 등재정보는 저널의 등재정보를 참고하여 보여주는 베타서비스로 정확한 논문의 등재여부는 등재기관에 확인하시기 바랍니다.

Evaluation of Antioxidant Activities of 3 Edible Mushrooms: Ramaria flava (Schaef.: Fr.) Quel., Rhizopogon roseolus (Corda) T.M. Fries., and Russula delica Fr.

Gursoy, Nevcihan    (Cumhuriyet University, Faculty of Engineering, Department of Food Engineering   ); Sarikurkcu, Cengiz    (Mugla University, Faculty of Science and Literature, Department of Chemistry   ); Tepe, Bektas    (Cumhuriyet University, Faculty of Science and Literature, Department of Molecular Biology and Genetics   ); Solak, M. Halil    (Mugla University, Ula Ali Kocman Vocational School, Program of Fungi  );
  • 초록

    The methanolic extracts of Ramaria flava, Rhizopogon roseolus, and Russula delica were analyzed for their antioxidant activities in different test systems including $\beta$ -carotene/linoleic acid, 1.1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, reducing power, and metal chelating activities in addition to their total phenolic and flavonoid contents. In the first case, methanol extract of R. roseolus showed the strongest activity. In DPPH system, the scavenging effects increased with the concentration. The reducing power of the mushroom also increased with concentration. Chelating effect was $96.75{\pm}0.28%$ for R. flava. In the case of total phenolic and flavonoid assays, R. flava found to have the highest phenolic content. Total flavonoid content of R. flava again found the superior to the other mushrooms. Experimental results indicate that the mushroom species evaluated here can be consumed safely. On the other hand, knowing the biological activity of these mushrooms will contribute to the establishment of conscious consumption.


  • 주제어

    Ramaria flava .   Rhizopogon roseolus .   Russula delica .   antioxidant activity .   edible mushroom.  

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