Evaluation of phenolic compounds, antioxidant activities and fatty acid composition of Amanita ovoidea (Bull.) Link. in Turkey
Küçük Resim Yok
Tarih
2013
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
ACADEMIC PRESS INC ELSEVIER SCIENCE
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Antioxidant capacity of Amanita ovoidea (Bull.) Link. was studied by using the methods of scavenging effect on DPPH radicals, beta-carotene-linoleic acid assay, reducing power and estimation of phenolics. Seven phenolics of A. ovoidea methanolic extract were analysed by high performance liquid chromatography (HPLC), and 3 of them were determined as p-coumaric acid, cinnamic acid and ferulic acid. Additionally, the total phenolic content of A. ovoidea was estimated at 0.53 mg/g concentration. The scavenging effect of A. ovoidea on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals was measured as 36.4% at 0.5 mg/mL, and its reducing power was 0.36 mg/mL at 1.2 mg/mL. IC50 values were determined as 0.79 mg/mL for A. ovoidea, 0.36 mg/mL for BHA and 0.41 mg/mL for BHT. The fatty acids were estimated via the method of gas chromatography analysis; 37 different fatty acids were found in A. ovoidea. Oleic acid (58.8%) was the dominant component, and the other major components were linoleic acid (18%), palmitic acid (15.8%) and stearic acid (5.4%). The results demonstrated that A. ovoidea shows antioxidant activity and contains a number of fatty acids important for human health. A. ovoidea can thus be recommended as a source of natural antioxidants and fatty acids. (C) 2013 Elsevier Inc. All rights reserved.
Açıklama
Anahtar Kelimeler
Amanita ovoidea, Mushrooms, Antioxidant capacity, Fatty acids, Food analysis, Food composition, Human health, Radical scavenging, Turkey
Kaynak
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
31
Sayı
1
