Evaluation of phenolic compounds, antioxidant activities and fatty acid composition of Amanita ovoidea (Bull.) Link. in Turkey

Basit Öğe Kaydı
dc.contributor.authorDogan, Hasan Huseyin
dc.date.accessioned2020-03-26T18:41:52Z
dc.date.available2020-03-26T18:41:52Z
dc.date.issued2013
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractAntioxidant 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.en_US
dc.description.sponsorshipFoundation for TUBITAKTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TBAG/109T584]; Scientific Research Projects (BAP) Coordinating Office at Selcuk UniversitySelcuk University [BAP/10401054]en_US
dc.description.sponsorshipThe author is indebted to the Foundation for TUBITAK (TBAG/109T584) and Scientific Research Projects (BAP) Coordinating Office (BAP/10401054) at Selcuk University for their financial support of the current work.en_US
dc.identifier.doi10.1016/j.jfca.2013.05.003en_US
dc.identifier.endpage93en_US
dc.identifier.issn0889-1575en_US
dc.identifier.issn1096-0481en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage87en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.jfca.2013.05.003
dc.identifier.urihttps://hdl.handle.net/20.500.12395/29488
dc.identifier.volume31en_US
dc.identifier.wosWOS:000327169500014en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherACADEMIC PRESS INC ELSEVIER SCIENCEen_US
dc.relation.ispartofJOURNAL OF FOOD COMPOSITION AND ANALYSISen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectAmanita ovoideaen_US
dc.subjectMushroomsen_US
dc.subjectAntioxidant capacityen_US
dc.subjectFatty acidsen_US
dc.subjectFood analysisen_US
dc.subjectFood compositionen_US
dc.subjectHuman healthen_US
dc.subjectRadical scavengingen_US
dc.subjectTurkeyen_US
dc.titleEvaluation of phenolic compounds, antioxidant activities and fatty acid composition of Amanita ovoidea (Bull.) Link. in Turkeyen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu