Fatty Acid Composition and Antioxidant Activity of Tricholoma Imbricatum and T. Focale
Edible mushrooms are one of the important food source because of their tastes, and having high concentration of fatty acids and the other nutrients. In this study, fatty acid composition and antioxidant properties of Tricholoma imbricatum and T. focale were determined. The fatty acids were analysed...
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Hasan Eleroğlu
2017-09-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/1291 |
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| author | Erhan Kaplaner Mehmet Hüseyin Singeç Mehmet Öztürk |
| author_facet | Erhan Kaplaner Mehmet Hüseyin Singeç Mehmet Öztürk |
| author_sort | Erhan Kaplaner |
| collection | DOAJ |
| description | Edible mushrooms are one of the important food source because of their tastes, and having high concentration of fatty acids and the other nutrients. In this study, fatty acid composition and antioxidant properties of Tricholoma imbricatum and T. focale were determined. The fatty acids were analysed by GC, and GC-MS while the antioxidant activity was tested using five complimentary methods; namely, β-carotene-linoleic acid, DPPH scavenging, ABTS scavenging, CUPRAC and metal chelating assays. Eight fatty acids were determined in hexane extract, and oleic acid was the major fatty acid with 46.4% and 35.0%, respectively. Palmitic acid (12.8%, and 5.12%) and lineloic acid (28.2% and 31.0%) were also detected in high amounts. In DPPH.scavenging and ABTS·+ scavenging assays, the methanol extract of T. imbricatum (IC50: 0.12±0.01 mg/mL for both assay) showed better antioxidant activity than those of T. focale (IC50>0.8±0.01, and IC50: 0.21±0.01 mg/mL). All extracts of T. focale exhibited good activity in β-carotene-linoleic acid assay while only the hexane extract of T. imbricatum showed activity. Both mushroom indicated moderate in cupric reducing power. Since the mushrooms are nontoxic and edible, both can be used in food industry as preservatives. |
| format | Article |
| id | doaj-art-aae6f0b5ef8f41e785a2a18adbd14fd8 |
| institution | DOAJ |
| issn | 2148-127X |
| language | English |
| publishDate | 2017-09-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-aae6f0b5ef8f41e785a2a18adbd14fd82025-08-20T03:04:25ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2017-09-01591080108510.24925/turjaf.v5i9.1080-1085.1291612Fatty Acid Composition and Antioxidant Activity of Tricholoma Imbricatum and T. FocaleErhan Kaplaner0Mehmet Hüseyin Singeç1Mehmet Öztürk2Department of Chemistry, Faculty of Science, Mugla Sıtkı Koçman University, 48300 MuğlaDepartment of Chemistry, Faculty of Science, Mugla Sıtkı Koçman University, 48300 MuğlaDepartment of Chemistry, Faculty of Science, Mugla Sıtkı Koçman University, 48300 MuğlaEdible mushrooms are one of the important food source because of their tastes, and having high concentration of fatty acids and the other nutrients. In this study, fatty acid composition and antioxidant properties of Tricholoma imbricatum and T. focale were determined. The fatty acids were analysed by GC, and GC-MS while the antioxidant activity was tested using five complimentary methods; namely, β-carotene-linoleic acid, DPPH scavenging, ABTS scavenging, CUPRAC and metal chelating assays. Eight fatty acids were determined in hexane extract, and oleic acid was the major fatty acid with 46.4% and 35.0%, respectively. Palmitic acid (12.8%, and 5.12%) and lineloic acid (28.2% and 31.0%) were also detected in high amounts. In DPPH.scavenging and ABTS·+ scavenging assays, the methanol extract of T. imbricatum (IC50: 0.12±0.01 mg/mL for both assay) showed better antioxidant activity than those of T. focale (IC50>0.8±0.01, and IC50: 0.21±0.01 mg/mL). All extracts of T. focale exhibited good activity in β-carotene-linoleic acid assay while only the hexane extract of T. imbricatum showed activity. Both mushroom indicated moderate in cupric reducing power. Since the mushrooms are nontoxic and edible, both can be used in food industry as preservatives.http://www.agrifoodscience.com/index.php/TURJAF/article/view/1291Tricholoma focaleTricholoma imbricatumantioxidant activityGC-MSfatty acid composition |
| spellingShingle | Erhan Kaplaner Mehmet Hüseyin Singeç Mehmet Öztürk Fatty Acid Composition and Antioxidant Activity of Tricholoma Imbricatum and T. Focale Turkish Journal of Agriculture: Food Science and Technology Tricholoma focale Tricholoma imbricatum antioxidant activity GC-MS fatty acid composition |
| title | Fatty Acid Composition and Antioxidant Activity of Tricholoma Imbricatum and T. Focale |
| title_full | Fatty Acid Composition and Antioxidant Activity of Tricholoma Imbricatum and T. Focale |
| title_fullStr | Fatty Acid Composition and Antioxidant Activity of Tricholoma Imbricatum and T. Focale |
| title_full_unstemmed | Fatty Acid Composition and Antioxidant Activity of Tricholoma Imbricatum and T. Focale |
| title_short | Fatty Acid Composition and Antioxidant Activity of Tricholoma Imbricatum and T. Focale |
| title_sort | fatty acid composition and antioxidant activity of tricholoma imbricatum and t focale |
| topic | Tricholoma focale Tricholoma imbricatum antioxidant activity GC-MS fatty acid composition |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/1291 |
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