Total Phenolics, Antioxidative and Antimicrobial Activities of Some Edible Ascomycota Collected from Niğde
Küçük Resim Yok
Tarih
2021
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Mushrooms have been used as food and medicinal purposes for centuries. In this study, some edible\rAscomycota were collected in 2018 and 2019 from Niğde, Turkey. Molecular identifications of the\rsamples were performed afterward. PCR products were sent for sequence analysis after ITS\rfragments were amplified with suitable primers concerning DNA isolation of samples. The obtained\rdata were compared with the Genbank database for samples’ determination. The mushroom samples\rwere determined to be Terfezia claveryi Chatin and Morchella esculenta (L.) Pers. Samples were\rextracted by ethanol and methanol to determine antimicrobial activity using the disc diffusion\rmethod. Antimicrobial zones against microorganisms were measured. Then DPPH radical\rscavenging effects and total phenolic content of T. claveryi and M. esculenta mushroom samples\rwere studied. The highest antimicrobial activity was observed in ethanol extracts of M. esculenta.\rWhen the DPPH radical scavenging activities are taken into account, the activity is increased\rdepending on the concentration. The highest DPPH scavenging activity was found in the extract of\rM. esculenta with 40.86%. It was determined that the total phenolic substances in methanol extracts\rof mushroom samples varies between 533.28 ± 1,15-537.34 ±2.20 ?g GAE / mg extract.
Açıklama
Anahtar Kelimeler
Biyoloji, Mantar Bilimi, Gıda Bilimi ve Teknolojisi
Kaynak
Türk Tarım - Gıda Bilim ve Teknoloji dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
9
Sayı
10
