EVALUATION OF PHENOLIC COMPOUNDS AND ANTIOXIDANT EFFECTS OF LACTARIUS DELICIUS AND LACTARIUS SALMONICOLOR MUSHROOMS

Naz Dizeci; Özlem Yıldırım

Makale detayları

EVALUATION OF PHENOLIC COMPOUNDS AND ANTIOXIDANT EFFECTS OF LACTARIUS DELICIUS AND LACTARIUS SALMONICOLOR MUSHROOMS

Yazarlar:

Naz Dizeci | Özlem Yıldırım

Yayıncı:

Ankara University

Ana Başlıklar:

Eczacılık ve İlaç Bilimleri

Dergi:

Ankara Üniversitesi Eczacılık Fakültesi Dergisi Vol.47 Issue 2, pp.567-575

Belge Tipi:

Makale

Yayın Tarihi:

5/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001282825

pISSN:

1015-3918

Anahtar kelimeler:

Özet:

 Objective: In this study, it was aimed to investigate the phenolic content and antioxidant activities of ethanolic extracts obtained from L. delicius and L. salmonicolor mushrooms. Material and Method: In this study, the amount of phenolic compounds of mushroom extracts were analyzed by Folin-Ciocalteu, Aluminum chloride colorimetric and High Performance Liquid Chromatography HPLC methods. In addition, the antioxidant activity of the mushroom extracts were determined by the DPPH method. The activity of ethanolic extracts of these mushrooms were also investigated on glutathione-S-transferase GST, glutathione peroxidase GPx and catalase CAT enzymes. Result and Discussion: The results showed that the ethanolic extract obtained from L. delicius mushroom contains higher phenolic compounds and higher antioxidant capacity than L. salmonicolor.

 Objective: In this study, it was aimed to investigate the phenolic content and antioxidant activities of ethanolic extracts obtained from L. delicius and L. salmonicolor mushrooms. Material and Method: In this study, the amount of phenolic compounds of mushroom extracts were analyzed by Folin-Ciocalteu, Aluminum chloride colorimetric and High Performance Liquid Chromatography HPLC methods. In addition, the antioxidant activity of the mushroom extracts were determined by the DPPH method. The activity of ethanolic extracts of these mushrooms were also investigated on glutathione-S-transferase GST, glutathione peroxidase GPx and catalase CAT enzymes. Result and Discussion: The results showed that the ethanolic extract obtained from L. delicius mushroom contains higher phenolic compounds and higher antioxidant capacity than L. salmonicolor.

 Objective: In this study, it was aimed to investigate the phenolic content and antioxidant activities of ethanolic extracts obtained from L. delicius and L. salmonicolor mushrooms. Material and Method: In this study, the amount of phenolic compounds of mushroom extracts were analyzed by Folin-Ciocalteu, Aluminum chloride colorimetric and High Performance Liquid Chromatography HPLC methods. In addition, the antioxidant activity of the mushroom extracts were determined by the DPPH method. The activity of ethanolic extracts of these mushrooms were also investigated on glutathione-S-transferase GST, glutathione peroxidase GPx and catalase CAT enzymes. Result and Discussion: The results showed that the ethanolic extract obtained from L. delicius mushroom contains higher phenolic compounds and higher antioxidant capacity than L. salmonicolor.

 Amaç: Bu çalışmada, L. delicius ve L. salmonicolor mantarlarından elde edilen etanollü özütlerin fenolik içerikleri ve antioksidan enzim aktivitelerine olan etkilerinin incelenmesi amaçlanmıştır. Gereç ve Yöntem: Mantar özütlerinin fenolik bileşiklerinin miktarı Folin-Ciocalteu, Alüminyum klorür kolorimetrik ve Yüksek Performanslı Sıvı Kromatografi YPSK yöntemleri ile analiz edilmiştir. Ayrıca, mantar özütlerinin antioksidan aktivite tayini DPPH yöntemi ile gerçekleştirilmiştir. Bununla birlikte mantarların etanollü özütlerinin glutatyon-S-transferaz GST, glutatyon peroksidaz GPx ve katalaz CAT enzimleri üzerine olan etkileri araştırılmıştır. Sonuç ve Tartışma: Elde edilen sonuçlar, L. delicius mantarından elde edilen etanollü özütün L. salmonicolora göre daha yüksek oranda fenolik bileşik içerdiğini ve antioksidan kapasitesinin de daha yüksek olduğunu göstermiştir.

Makale detayları

EVALUATION OF PHENOLIC COMPOUNDS AND ANTIOXIDANT EFFECTS OF LACTARIUS DELICIUS AND LACTARIUS SALMONICOLOR MUSHROOMS

Yazarlar:

Naz Dizeci | Özlem Yıldırım

Yayıncı:

Ankara University

Ana Başlıklar:

Eczacılık ve İlaç Bilimleri

Dergi:

Ankara Üniversitesi Eczacılık Fakültesi Dergisi Vol.47 Issue 2, pp.567-575

Belge Tipi:

Makale

Yayın Tarihi:

5/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001282825

pISSN:

1015-3918

Antioxidant activity

Lactarius delicius

Lactarius salmonicolor

phenolic compounds

Antioksidan

fenolik bileşikler

Lactarius delicius

Lactarius salmonicolor

Sayı

Makale detayları

Yazarlar: Naz Dizeci | Özlem Yıldırım

Yayıncı: Ankara University

Ana Başlıklar: Eczacılık ve İlaç Bilimleri

Dergi: Ankara Üniversitesi Eczacılık Fakültesi Dergisi Vol.47 Issue 2, pp.567-575

Belge Tipi: Makale

Yayın Tarihi: 5/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001282825

pISSN: 1015-3918

Sayı

Yazarlar:

Naz Dizeci | Özlem Yıldırım

Yayıncı:

Ankara University

Ana Başlıklar:

Eczacılık ve İlaç Bilimleri

Dergi:

Ankara Üniversitesi Eczacılık Fakültesi Dergisi Vol.47 Issue 2, pp.567-575

Belge Tipi:

Makale

Yayın Tarihi:

5/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001282825

pISSN:

1015-3918