Total Phenolics, Antioxidative and Antimicrobial Activities of Some Edible Ascomycota Collected from Niğde

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dc.contributor.authorCanpolat, Şükrü
dc.contributor.authorAkata, Ilgaz
dc.contributor.authorİşlek, Yasemin
dc.contributor.authorCanpolat, Elif
dc.contributor.authorİşlek, Cemil
dc.date.accessioned2024-11-07T13:16:28Z
dc.date.available2024-11-07T13:16:28Z
dc.date.issued2021
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractMushrooms 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.
dc.identifier.doi10.24925/turjaf.v9i10.1915-1920.4642
dc.identifier.endpage1920
dc.identifier.issn2148-127X
dc.identifier.issue10
dc.identifier.startpage1915
dc.identifier.trdizinid515617
dc.identifier.urihttps://doi.org/10.24925/turjaf.v9i10.1915-1920.4642
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/515617
dc.identifier.urihttps://hdl.handle.net/11480/12341
dc.identifier.volume9
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofTürk Tarım - Gıda Bilim ve Teknoloji dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241107
dc.subjectBiyoloji
dc.subjectMantar Bilimi
dc.subjectGıda Bilimi ve Teknolojisi
dc.titleTotal Phenolics, Antioxidative and Antimicrobial Activities of Some Edible Ascomycota Collected from Niğde
dc.typeArticle

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