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dc.contributor.authorGursoy, Nevcihan
dc.contributor.authorSarikurkcu, Cengiz
dc.contributor.authorTepe, Bektas
dc.contributor.authorSolak, M. Halil
dc.date.accessioned2019-07-27T12:10:23Z
dc.date.accessioned2019-07-28T10:13:41Z
dc.date.available2019-07-27T12:10:23Z
dc.date.available2019-07-28T10:13:41Z
dc.date.issued2010
dc.identifier.issn1226-7708
dc.identifier.issn2092-6456
dc.identifier.urihttps://dx.doi.org/10.1007/s10068-010-0097-8
dc.identifier.urihttps://hdl.handle.net/20.500.12418/9867
dc.descriptionWOS: 000279646100017en_US
dc.description.abstractThe methanolic extracts of Ramaria flava, Rhizopogon roseolus", and Russula delica were analyzed for their antioxidant, activities in different test systems including. beta-carotene/linoleic acid, 1.1-dipheny1-2-picrylhydrazyl (DPPH) free radical scavenging, reducing power, and metal chelating activities in addition to their total phenolic and flavonoid contents. In the first case, methanol extract of R. roseolus showed the strongest activity. In DPPH system, the scavenging effects increased with the concentration. The reducing power of the mushroom also increased with concentration. Chelating effect was 96.75 +/- 0.28% for R. flava In the case of total phenolic and flavonoid assays, R. flaw found to have the highest phenolic content. Total flavonoid content of R. flava again found the superior to the other mushrooms. Experimental results indicate that the mushroom species evaluated here can be consumed safely. On the other hand, knowing the biological activity of these mushrooms will contribute to the establishment of conscious consumption.en_US
dc.language.isoengen_US
dc.publisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOSTen_US
dc.relation.isversionof10.1007/s10068-010-0097-8en_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectRamaria flavaen_US
dc.subjectRhizopogon roseolusen_US
dc.subjectRussula delicaen_US
dc.subjectantioxidant activityen_US
dc.subjectedible mushroomen_US
dc.titleEvaluation of Antioxidant Activities of 3 Edible Mushrooms: Ramaria flava (Schaef.: Fr.) Quel., Rhizopogon roseolus (Corda) TM Fries., and Russula delica Fr.en_US
dc.typearticleen_US
dc.relation.journalFOOD SCIENCE AND BIOTECHNOLOGYen_US
dc.contributor.department[Tepe, Bektas] Cumhuriyet Univ, Fac Sci & Literature, Dept Mol Biol & Genet, TR-58140 Sivas, Turkey -- [Gursoy, Nevcihan] Cumhuriyet Univ, Dept Food Engn, Fac Engn, TR-58140 Sivas, Turkey -- [Sarikurkcu, Cengiz] Mugla Univ, Fac Sci & Literature, Dept Chem, TR-48000 Mugla, Turkey -- [Solak, M. Halil] Mugla Univ, Ula Ali Kocman Vocat Sch, Program Fungi, Mugla, Turkeyen_US
dc.contributor.authorIDTEPE, Bektas -- 0000-0001-8982-5188; Sarikurkcu, Cengiz -- 0000-0001-5094-2520en_US
dc.identifier.volume19en_US
dc.identifier.issue3en_US
dc.identifier.endpage696en_US
dc.identifier.startpage691en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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