Antioxidant activities, metal contents, total phenolics and flavonoids of seven Morchella species

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dc.authoridSarikurkcu, Cengiz -- 0000-0001-5094-2520en_US
dc.contributor.authorGursoy, Nevcihan
dc.contributor.authorSarikurkcu, Cengiz
dc.contributor.authorCengiz, Mustafa
dc.contributor.authorSolak, M. Halil
dc.date.accessioned2019-07-27T12:10:23Z
dc.date.accessioned2019-07-28T10:14:05Z
dc.date.available2019-07-27T12:10:23Z
dc.date.available2019-07-28T10:14:05Z
dc.date.issued2009
dc.department[Gursoy, Nevcihan] Cumhuriyet Univ, Fac Engn, Dept Food Engn, TR-58140 Sivas, Turkey -- [Sarikurkcu, Cengiz] Mugla Univ, Fac Sci & Literature, Dept Chem, TR-48000 Mugla, Turkey -- [Cengiz, Mustafa] Suleyman Demirel Univ, Fac Sci & Literature, Dept Chem, TR-32260 Isparta, Turkey -- [Solak, M. Halil] Mugla Univ, Ula Ali Kocman Vocat Sch, Program Fungi, TR-48100 Mugla, Turkeyen_US
dc.description.abstractSeven Morchella species were analyzed for their antioxidant activities in different test systems namely beta-carotene/linoleic acid, DPPH, reducing power, chelating effect and scavenging effect (%) on the stable ABTS(center dot+), in addition to their heavy metals, total phenolic and flavonoid contents. In beta-carotene/linoleic acid system, the most active mushrooms were M. esculenta var. umbrina and M. angusticeps. In the case of DPPH, methanol extract of M. conica showed high antioxidant activity. The reducing power of the methanol extracts of mushrooms increased with concentration. Chelating capacity of the extracts was also increased with the concentration. On the other hand. in 40 mu g ml(-1) concentration, methanol extract of M. conica, exhibited the highest radical scavenging activity (78.66 +/- 2.07%) when reacted with the ABTS(center dot+) radical. Amounts of seven elements (Cu, Mn, Co, Zn, Fe, Ca, and Mg) and five heavy metals (Ni, Pb, Cd, Cr, and Al) were also determined in all species. M. conica was found to have the highest phenolic content among the samples. Flavonoid content of M. rotunda was also found superior (0.59 +/- 0.01 mu g QEs/mg extract). 2009 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.fct.2009.06.032en_US
dc.identifier.endpage2388en_US
dc.identifier.issn0278-6915
dc.identifier.issn1873-6351
dc.identifier.issue9en_US
dc.identifier.pmid19563856en_US
dc.identifier.scopus2-s2.0-67949097251en_US
dc.identifier.scopusqualityQ1
dc.identifier.startpage2381en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.fct.2009.06.032
dc.identifier.urihttps://hdl.handle.net/20.500.12418/10064
dc.identifier.volume47en_US
dc.identifier.wosWOS:000269432000032en_US
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherPERGAMON-ELSEVIER SCIENCE LTDen_US
dc.relation.ispartofFOOD AND CHEMICAL TOXICOLOGYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMorchella speciesen_US
dc.subjectAntioxidant activityen_US
dc.subjectTotal phenolicen_US
dc.subjectTotal flavonoiden_US
dc.subjectMetalsen_US
dc.titleAntioxidant activities, metal contents, total phenolics and flavonoids of seven Morchella speciesen_US
dc.typeArticleen_US

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