Open AccessDetermination of antioxidant activities and chemical composition of sequential fractions of five edible mushrooms from Turkey
Author(s) -
Sema Sezgin,
Abdullah Dalar,
Yusuf Uzun
Publication year - 2019
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-019-04221-7
Subject(s) - chemistry , ethyl acetate , food science , flavonols , gallic acid , antioxidant , acetone , palmitic acid , linoleic acid , organic chemistry , polyphenol , fatty acid
Tricholoma scalpturatum , Tricholoma populinum , Neolentinus cyathiformis , Chlorophyllum agaricoides , and Lycoperdon utriforme have been traditionally utilized as food in Turkey for a long time. The present study focused on determining antioxidant activities, total phenolic groups contents (flavonols, hydroxycinnamic acids, proanthocyanidins, and anthocyanins), phenolic compounds and fatty acids of sequential extracts ( n -hexane, ethyl acetate, chloroform, acetone, ethanol, and pure water) obtained from five wild edible macrofungi species. Ethanol and acetone (or ethyl acetate) were found as the most efficient solvents in terms of antioxidant activities and extraction efficiency. Antioxidant studies showed that L. utriforme , C. agaricoides , and T. populinum exhibited the highest radical scavenging and reducing activities and contained the highest phenolic contents. Chromatographic studies revealed that phenolic acids (protocatechuic, gallic, and chlorogenic acids) and fatty acids (oleic, linoleic, and palmitic acids) were the major contributors of the antioxidant activities of the extracts. The results obtained suggest the utilization of these macrofungi species as significant sources of natural antioxidants.