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Total phenolics, antioxidant activities and fatty acid profiles of six Morchella species

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Abstract

In present study, total phenolic compound, antioxidant activities and fatty acids of several Morchella species collected from different regions of Turkey were determined. Six species were detected, namely Morchella dunalii (HT562), M. purpurascens group (HT565, HT592, HT662, HT699), M. deliciosa (HT682), M. mediterraneensis (HT698), M. importuna (HT667, HT681) and M. esculenta (HT704). The highest phenolic content was determined in the collection numbered as HT565 (281.96 mg gallic acid equivalent (GAE)/g dry weight), followed by HT699, HT562, HT662, HT592, HT698, HT704, HT681, HT667 and HT682. Antioxidant activities were also evaluated by DPPH and FRAP assays and the maximum (0.51 and 1.04 mmol trolox equivalent (TE)/g dry weight respectively) was observed in HT565. The results for the fatty acids composition showed that assessed Morchella species were rich in nutritionally important unsaturated fatty acids and oleic acid, palmitoleic acid, linoleic acid, α-linolenic acid, palmitic acid, stearic acid and myristic acid were the identified compounds. Linoleic acid was the most common in samples like HT565, HT592, HT704, HT662, HT682 and HT667 and followed by oleic acid except in HT565. In HT681, HT698, HT699 and HT562, oleic acid was dominant and followed by linoleic acid. The ratios of unsaturated fatty acids to saturated fatty acids were calculated as 10.79, 4.78, 6.80, 8.09, 6.67, 4.35, 8.70, 8.64, 7.90 and 7.43 in HT562, HT565, HT592, HT662, HT667, HT681, HT682, HT698, HT699 and HT704 respectively. The sampling locations and species of Morels had influenced the bioactivities and fatty acid compositions of specimens.

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Acknowledgements

We want to thank the Cukurova University Scientific Research Projects Coordinating Office (FBA-2017-8059 and FBA-2017-8871) for supporting this research. The authors express their gratitude to Dr. Boris ASSYOV for valuable advices and language edition.

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Authors and Affiliations

  1. Department of Horticulture, Faculty of Agriculture, Cukurova University, 01330, Adana, Turkey

    Hatıra Taşkın, Şule Hilal Attar, Gökhan Baktemur, Saadet Büyükalaca & Nesibe Ebru Kafkas

  2. Department of Food Engineering, Faculty of Engineering, Osmaniye Korkut Ata University, 80000, Osmaniye, Turkey

    Özge Süfer

  3. Department of Biology, Faculty of Arts and Sciences, Osmaniye Korkut Ata University, 80000, Osmaniye, Turkey

    Fuat Bozok

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  1. Hatıra Taşkın
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Correspondence to Özge Süfer.

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Taşkın, H., Süfer, Ö., Attar, Ş.H. et al. Total phenolics, antioxidant activities and fatty acid profiles of six Morchella species. J Food Sci Technol 58, 692–700 (2021). https://doi.org/10.1007/s13197-020-04583-3

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