Antioxidant/antiradical properties of microwave-assisted extracts of three wild edible mushrooms

Ozyurek M., Bener M., Guclu K., Apak R.

FOOD CHEMISTRY, cilt.157, ss.323-331, 2014 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 157
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1016/j.foodchem.2014.02.053
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.323-331
  • Anahtar Kelimeler: Wild edible mushrooms, Microwave-assisted extraction, Total phenolic content, Total antioxidant capacity, Antioxidant activity, REDUCING ANTIOXIDANT CAPACITY, RADICAL SCAVENGING ACTIVITY, CUPRAC METHOD, PHENOLIC-COMPOUNDS, BOLETUS-EDULIS, FLAVONOIDS, ASSAY, POLYPHENOLS, OXIDATION, TURKEY
  • İstanbul Üniversitesi Adresli: Evet

Özet

A microwave-assisted extraction (MAE) process for polyphenols from three wild edible mushrooms was studied. The optimal extraction conditions were found to be methanol concentration of 80%, extraction temperature of 80 degrees C, and extraction time of 5 min. Different antioxidant assays (i.e., total antioxidant capacity (TAC) and total phenolic content (TPC)) were utilized to evaluate the antioxidant capacity of the methanolic extracts of Terfezia boudieri Chatin, Boletus edulis, and Lactarius volemus. The reactive species scavenging activities of these extracts were also investigated in vitro. High contents of phenolic and flavonoid compounds may be the major contributors to the observed high antioxidant activities of these extracts. B. edulis showed the higher TAC and TPC; highest inhibitory effect on DPPH and on other studied reactive oxygen species (ROS). MAE showed obvious advantages of high extraction efficiency with lower solvent consumption in terms of high antioxidant capacity/activity of extracts achieved within the shortest time. (C) 2014 Elsevier Ltd. All rights reserved.