Antioxidant Potential and Element Contents of Wild Edible Mushroom Suillus granulatus

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Atıf İçin Kopyala

Mushtaq W., BABA H., Akata I., SEVİNDİK M.

Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, cilt.23, sa.3, ss.592-595, 2020 (ESCI)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 23 Sayı: 3
• Basım Tarihi: 2020
• Doi Numarası: 10.18016/ksutarimdoga.vi.653241
• Dergi Adı: Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
• Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), TR DİZİN (ULAKBİM)
• Sayfa Sayıları: ss.592-595
• Hatay Mustafa Kemal Üniversitesi Adresli: Evet

Özet

Mushrooms are important natural resources in natural ecosystems.They have been used for centuries as a means of food, medicine andreligious rituals for humans. In this study, total antioxidant status(TAS), total oxidant status (TOS), oxidative stress index (OSI) and Cr,Cu, Mn, Fe, Ni, Cd, Pb and Zn contents of edible mushroom Suillusgranulatus (L.) Roussel were determined. Mushroom samples werecollected from Hatay-Antakya (Turkey). Ethanol extracts ofmushroom samples were obtained. TAS, TOS and OSI values weremeasured using Rel Assay kits. Cr, Cu, Mn, Fe, Ni, Cd, Pb and Zncontents were determined by atomic absorption spectrophotometer. Asa result of the study, TAS value of S. granulatus was 3.143 ± 0.068mmol/L, TOS value was 18.933 ± 0.195 µmol/L and OSI value was0.603 ± 0.007. Cr content of S. granulatus was found to be high. As aresult, wild edible mushroom S. granulatus had antioxidant potential.