Dogan, Hasan Huseyin2020-03-262020-03-2620130889-15751096-0481https://dx.doi.org/10.1016/j.jfca.2013.05.003https://hdl.handle.net/20.500.12395/29488Antioxidant 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.en10.1016/j.jfca.2013.05.003info:eu-repo/semantics/closedAccessAmanita ovoideaMushroomsAntioxidant capacityFatty acidsFood analysisFood compositionHuman healthRadical scavengingTurkeyArticle3118793Q1WOS:000327169500014Q2