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Chemical compositions and antioxidant activities of four different mushroom species collected from Turkey

Year 2021, Volume: 8 Issue: 3, 214 - 226, 10.09.2021

Arzuhan Şıhoğlu Tepe

https://doi.org/10.21448/ijsm.953923
Cited By: 1

Abstract

Many researchers agree that edible mushrooms have beneficial effects on human health. The aim of this study is to investigate the chemical composition and antioxidant activities of methanol extracts obtained from Coprinus comatus, Hydnum repandum, Agaricus impudicus ve Sarcodon imbricatus collected from Yuvacık-İzmit, Kastamonu, and Uzungöl-Trabzon. Spectrophotometric analysis showed that the total phenolic (64.69 mg GAEs/g) and flavonoid (1.73 mg QEs/g) content of S. imbricatus was higher than that of the others. In line with its superiority in phytochemical composition analyzes, S. imbricatus extract showed the highest activity in -carotene bleaching, DPPH free radical scavenging and reducing power assays (836.0, 89.0 and 267.0 mg TEs/g extract, respectively). Metal chelating test resulted in the superiority of A. impudicus (1282.0 mg TEs/g). Relative antioxidant capacity index (RACI) value of S. imbricatus was quite high compared to other extracts (0.90). Apart from the metal chelating assay, there was a high correlation between the antioxidant activities of the extracts and their RACI values. Pearson correlation analysis showed that the correlation between the phenolic/flavonoid contents of the extracts and their antioxidant activities was over 0.9. The antioxidant activity of A. impudicus was brought to the literature for the first time with this study. When the data obtained from the current study were evaluated as a whole, it was concluded that S. imbricatus could be a rich source for new and alternative antioxidant compounds.

Keywords

Agaricus impudicus Coprinus comatus Hydnum repandum Sarcodon imbricatus Antioxidant activity

References

  • Akata, I., Ergonul, B., & Kalyoncu F. (2012). Chemical Compositions and Antioxidant Activities of 16 Wild Edible Mushroom Species Grown in Anatolia. International Journal of Pharmacology, 8(2), 134-138.
  • Akata, I., Zengin, G., Picot, C.M.N., & Mahomoodally, M.F. (2019). Enzyme inhibitory and antioxidant properties of six mushroom species from the Agaricaceae family. South African Journal of Botany, 120, 95-99.
  • Asatiani, M.D., Elisashvili, V.I., Wasser, S.P., Reznick, A.Z., & Nevo E. (2007a). Antioxidant activity of submerged cultured mycelium extracts of higher Basidiomycetes mushrooms. International Journal of Medicinal Mushrooms, 9(2), 151-158.
  • Asatiani, M.D., Elisashvili, V.I., Wasser, S.P., Reznick, A.Z., & Nevo, E. (2007b). Free-radical scavenging activity of submerged mycelium extracts from higher basidiomycetes mushrooms. Bioscience, Biotechnology, and Biochemistry, 71(12), 3090-3092.
  • Barros, L., Calhelha, R.C., Vaz, J.A., Ferreira, I., Baptista, P., & Estevinho, L.M. (2007a). Antimicrobial activity and bioactive compounds of Portuguese wild edible mushrooms methanolic extracts. European Food Research and Technology, 225(2), 151-156.
  • Barros, L., Ferreira, M.J., Queiros, B., Ferreira, I., & Baptista, P. (2007b). Total phenols, ascorbic acid, beta-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities. Food Chemistry, 103(2), 413-419.
  • Barros, L., Baptista, P., Correia, D.M., Morais, J.S., & Ferreira, I. (2007c). Effects of conservation treatment and cooking on the chemical composition and antioxidant activity of Portuguese wild edible mushrooms. Journal of Agricultural and Food Chemistry, 55(12), 4781-4788.
  • Boira, H., & Blanquer, A. (1998) Environmental factors affecting chemical variability of essential oils in Thymus piperella L. Biochemical Systematics and Ecology, 26(8), 811-822.
  • Bowe, W.P. (2013). Cosmetic benefits of natural ingredients: mushrooms, feverfew, tea, and wheat complex. Journal of Drugs in Dermatology: JDD, 12(9 Suppl), 133-136.
  • Cao, H., Ma, S., Guo, H., Cui, X.W., Wang, S.S., & Zhong, X.F. (2019). Comparative study on the monosaccharide compositions, antioxidant and hypoglycemic activities in vitro of intracellular and extracellular polysaccharides of liquid fermented Coprinus comatus. International Journal of Biological Macromolecules, 139, 543-549.
  • Cencioni, C., Spallotta, F., Martelli, F., Valente, S., Mai, A., & Zeiher, A.M. (2013). Oxidative stress and epigenetic regulation in ageing and age-related diseases. International Journal of Molecular Sciences, 14(9), 17643-17663.
  • Chatterjee, S., Sarma, M.K., Deb, U., Steinhauser, G., Walther, C., & Gupta, D.K. (2017). Mushrooms: from nutrition to mycoremediation. Environmental Science and Pollution Research, 24(24), 19480-19493.
  • Cherubini, A., Vigna, G.B., Zuliani, G., Ruggiero, C., Senin, U., & Fellin, R. (2005). Role of antioxidants in atherosclerosis: epidemiological and clinical update. Current Pharmaceutical Design, 11(16), 2017-2032.
  • Csóka, M., Geosel, A., Amtmann, M., & Korany, K. (2017). Volatile composition of some cultivated and wild culinary-medicinal mushrooms from Hungary. International Journal of Medicinal Mushrooms, 19(5), 433-443.
  • Cuendet, M., Hostettmann, K., Potterat, O., & Dyatmiko, W. (1997). Iridoid Glucosides with Free Radical Scavenging Properties from Fagraea blumei. Helvetica Chimica Acta, 80(4), 1144-1152.
  • Dapkevicius, A., Venskutonis, R., van Beek, T.A., & Linssen, J.P.H. (1998). Antioxidant activity of extracts obtained by different isolation procedures from some aromatic herbs grown in Lithuania. Journal of the Science of Food and Agriculture, 77(1), 140-146.
  • Dewanto, V., Wu, X., Adom, K.K., & Liu, R.H. (2002). Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity. Journal of Agricultural and Food Chemistry, 50(10), 3010-3014.
  • Dinis, T.C.P., Madeira, V.M.C., & Almeida, L.M. (1994). Action of Phenolic Derivatives (Acetaminophen, Salicylate, and 5-Aminosalicylate) as Inhibitors of Membrane Lipid Peroxidation and as Peroxyl Radical Scavengers. Archives of Biochemistry and Biophysics, 315(1), 161-169.
  • Falandysz, J., & Borovička, J. (2013). Macro and trace mineral constituents and radionuclides in mushrooms: health benefits and risks. Applied Microbiology and Biotechnology 97(2), 477-501.
  • Fletcher, A. (2010). Free radicals, antioxidants and eye diseases: evidence from epidemiological studies on cataract and age-related macular degeneration. Ophthalmic Research, 44(3), 191-198.
  • Gaglarirmak, N. (2011). Chemical composition and nutrition value of dried cultivated culinary-medicinal mushrooms from Turkey. International Journal of Medicinal Mushrooms, 13(4), 351-356.
  • Gustafson, C., & Christopher H. (2016). Mushrooms for nutrition and wellness. Integrative Medicine: A Clinician's Journal, 15(3), 30-33.
  • Jayachandran, M., Xiao, J., & Xu, B. (2017). A critical review on health promoting benefits of edible mushrooms through gut microbiota. International Journal of Molecular Sciences, 18(9), 1934.
  • Kalaw, S.P., & Albinto, R.F. (2014). Functional activities of Philippine wild strain of Coprinus comatus (O. F. Mull. : Fr.) Pers and Pleurotus cystidiosus O. K. Miller grown on rice straw based substrate formulation. Mycosphere, 5(5), 646-655.
  • Karaman, M., Tesanovic, K., Gorjanovic, S., Pastor, F.T., Simonovic, M., & Glumac, M. (2019). Polarography as a technique of choice for the evaluation of total antioxidant activity: The case study of selected Coprinus comatus extracts and quinic acid, their antidiabetic ingredient. Natural Product Research, doi: 10.1080/14786419.14782019.11628753.
  • Khansari, N., Shakiba, Y., & Mahmoudi, M. (2009). Chronic inflammation and oxidative stress as a major cause of age-related diseases and cancer. Recent Patents on Inflammation & Allergy Drug Discovery, 3(1), 73-80.
  • Kosanić, M., Ranković, B., Rančić, A., & Stanojković, T. (2016). Evaluation of metal concentration and antioxidant, antimicrobial, and anticancer potentials of two edible mushrooms Lactarius deliciosus and Macrolepiota procera. Journal of Food and Drug Analysis, 24(3), 477-484.
  • Li, B., Lu, F., Suo, X.M., Nan, H.J., & Li, B. (2010). Antioxidant Properties of Cap and Stipe from Coprinus comatus. Molecules, 15(3), 1473-1486
  • Liu, J.K., Hu, L., Dong, Z.J., & Hu, Q. (2004). DPPH radical scavenging activity of ten natural p‐terphenyl derivatives obtained from three edible mushrooms indigenous to China. Chemistry & Biodiversity, 1(4), 601-605.
  • Luo, Y., Huang, Y., Yuan, X., Zhang, L., Zhang, X., & Gao, P. (2017). Evaluation of fatty acid composition and antioxidant activity of wild-growing mushrooms from Southwest China. International Journal of Medicinal Mushrooms, 19(10), 937-947.
  • Marcotullio, M.C., Mwankie, G., Cossignani, L., Tirillini, B., & Pagiotti, R. (2008). Phytochemical Analysis and Antiradical Properties of Sarcodon imbricatus (L.:Fr) Karsten. Natural Product Communications, 3(11), 1907-1910.
  • Miyaji, C., Jordão, B., Ribeiro, L., Eira, A.F.D., & Cólus, I. (2004). Genotoxicity and antigenotoxicity assessment of shiitake [Lentinula edodes (Berkeley) Pegler] using the Comet assay. Genetics and Molecular Biology, 27(1), 108-114.
  • Mujić, I., Zeković, Z., Vidović, S., Radojković, M., Živković, J., & Gođevac, D. (2011). Fatty acid profiles of four wild mushrooms and their potential benefits for hypertension treatment. Journal of Medicinal Food, 14(11), 1330-1337.
  • Nowak, J.Z. (2013). Oxidative stress, polyunsaturated fatty acids-derived oxidation products and bisretinoids as potential inducers of CNS diseases: focus on age-related macular degeneration. Pharmacological Reports, 65(2), 288-304.
  • Orangi, M., Pasdaran, A., Shanehbandi, D., Kazemi, T., Yousefi, B., & Hosseini, B.A. (2016). Cytotoxic and apoptotic activities of methanolic subfractions of Scrophularia oxysepala against human breast cancer cell line. Evidence-Based Complementary and Alternative Medicine, 2016, 8540640.
  • Oyaizu, M. (1986). Studies on products of browning reaction antioxidative activities of products of browning reaction prepared from glucosamine. Japanese Journal of Nutrition and Dietetics, 44(6), 307-315.
  • Oyetayo, V. (2009). Free radical scavenging and antimicrobial properties of extracts of wild mushrooms. Brazilian Journal of Microbiology, 40(2), 380-386.
  • Ozen, T., Darcan, C., Aktop, O., & Turkekul, I. (2011). Screening of Antioxidant, Antimicrobial Activities and Chemical Contents of Edible Mushrooms Wildly Grown in the Black Sea Region of Turkey. Combinatorial Chemistry & High Throughput Screening, 14(2), 72-84.
  • Polidori, M.C., & Scholtes, M. (2016). Beyond and behind the fingerprints of oxidative stress in age-related diseases: Secrets of successful aging. Archives of Biochemistry and Biophysics, 595, 50-53.
  • Politowicz, J., Lech, K., Lipan, L., Figiel, A., & Carbonell‐Barrachina, Á.A. (2018). Volatile composition and sensory profile of shiitake mushrooms as affected by drying method. Journal of the Science of Food and Agriculture, 98(4), 1511-1521.
  • Sadi, G., Emsen, B., Kaya, A., Kocabas, A., Cinar, S., & Kartal, D.I. (2015). Cytotoxicity of some edible mushrooms extracts over liver hepatocellular carcinoma cells in conjunction with their antioxidant and antibacterial properties. Pharmacognosy Magazine, 11(42), S6-S18.
  • Salminen, A., Ojala, J., Kaarniranta, K., & Kauppinen, A. (2012). Mitochondrial dysfunction and oxidative stress activate inflammasomes: impact on the aging process and age-related diseases. Cellular and Molecular Life Sciences, 69(18), 2999-3013.
  • Sarikurkcu, C., Tepe, B., & Yamac, M. (2008). Evaluation of the antioxidant activity of four edible mushrooms from the Central Anatolia, Eskisehir – Turkey: Lactarius deterrimus, Suillus collitinus, Boletus edulis, Xerocomus chrysenteron. Bioresource Technology, 99(14), 6651-6655.
  • Seklic, D.S., Stankovic, M.S., Milutinovic, M.G., Topuzovic, M.D., Stajn, A.S., & Markovic, S.D. (2016). Cytotoxic, antimigratory, pro-and antioxidative activities of extracts from medicinal mushrooms on colon cancer cell lines. Archives of Biological Sciences, 68(1), 93-105.
  • Sevindik, M., Akgul, H., Selamoglu, Z., & Braidy, N. (2020). Antioxidant and antigenotoxic potential of Infundibulicybe geotropa mushroom collected from Northwestern Turkey. Oxidative Medicine and Cellular Longevity, 2020, 5620484.
  • Sharma, S.K., & Gautam N. (2017). Chemical composition and antioxidant and antibacterial activities of cultured mycelia of four clavicipitaceous mushrooms (Ascomycetes) from the Indian Himalayas. International Journal of Medicinal Mushrooms, 19(1), 45-54.
  • Shi, Y.I., James, A.E., Benzie, I.F., & Buswell, J.A. (2002). Mushroom‐derived preparations in the prevention of H2O2‐induced oxidative damage to cellular DNA. Teratogenesis, Carcinogenesis, and Mutagenesis, 22(2), 103-111.
  • Shomali, N., Onar, O., Alkan, T., Demirtas, N., Akata, I., & Yildirim, O. (2019). Investigation of the Polyphenol Composition, Biological Activities, and Detoxification Properties of Some Medicinal Mushrooms from Turkey. Turkish Journal of Pharmaceutical Sciences, 16(2), 155-160.
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  • Tan, B.L., Norhaizan, M.E., Liew, W.P.P., & Sulaiman Rahman, H. (2018). Antioxidant and oxidative stress: a mutual interplay in age-related diseases. Frontiers in Pharmacology, 9, 1162.
  • Tesanovic, K., Pejin, B., Sibul, F., Matavulj, M., Raseta, M., & Janjusevic, L. (2017). A comparative overview of antioxidative properties and phenolic profiles of different fungal origins: fruiting bodies and submerged cultures of Coprinus comatus and Coprinellus truncorum. Journal of Food Science and Technology-Mysore, 54(2), 430-438.
  • Vasdekis, E.P., Karkabounas, A., Giannakopoulos, I., Savvas, D., & Lekka, M.E. (2018). Screening of mushrooms bioactivity: piceatannol was identified as a bioactive ingredient in the order Cantharellales. European Food Research and Technology, 244(5), 861-871.
  • Yatin, M., Tuncel, S., Aras, N.K., Olmez, I., Aygun, S., & Tuncel, G. (2000). Atmospheric trace elements in Ankara, Turkey: 1. Factors affecting chemical composition of fine particles. Atmospheric Environment, 34(8), 1305-1318.
  • Zhang, J.J., Li, Y., Zhou, T., Xu, D.P., Zhang, P., & Li, S. (2016). Bioactivities and health benefits of mushrooms mainly from China. Molecules, 21(7), 938.

Chemical compositions and antioxidant activities of four different mushroom species collected from Turkey

Year 2021, Volume: 8 Issue: 3, 214 - 226, 10.09.2021

Arzuhan Şıhoğlu Tepe

https://doi.org/10.21448/ijsm.953923
Cited By: 1

Abstract

Many researchers agree that edible mushrooms have beneficial effects on human health. The aim of this study is to investigate the chemical composition and antioxidant activities of methanol extracts obtained from Coprinus comatus, Hydnum repandum, Agaricus impudicus ve Sarcodon imbricatus collected from Yuvacık-İzmit, Kastamonu, and Uzungöl-Trabzon. Spectrophotometric analysis showed that the total phenolic (64.69 mg GAEs/g) and flavonoid (1.73 mg QEs/g) content of S. imbricatus was higher than that of the others. In line with its superiority in phytochemical composition analyzes, S. imbricatus extract showed the highest activity in -carotene bleaching, DPPH free radical scavenging and reducing power assays (836.0, 89.0 and 267.0 mg TEs/g extract, respectively). Metal chelating test resulted in the superiority of A. impudicus (1282.0 mg TEs/g). Relative antioxidant capacity index (RACI) value of S. imbricatus was quite high compared to other extracts (0.90). Apart from the metal chelating assay, there was a high correlation between the antioxidant activities of the extracts and their RACI values. Pearson correlation analysis showed that the correlation between the phenolic/flavonoid contents of the extracts and their antioxidant activities was over 0.9. The antioxidant activity of A. impudicus was brought to the literature for the first time with this study. When the data obtained from the current study were evaluated as a whole, it was concluded that S. imbricatus could be a rich source for new and alternative antioxidant compounds.

Keywords

Agaricus impudicus Coprinus comatus Hydnum repandum Sarcodon imbricatus Antioxidant activity

References

  • Akata, I., Ergonul, B., & Kalyoncu F. (2012). Chemical Compositions and Antioxidant Activities of 16 Wild Edible Mushroom Species Grown in Anatolia. International Journal of Pharmacology, 8(2), 134-138.
  • Akata, I., Zengin, G., Picot, C.M.N., & Mahomoodally, M.F. (2019). Enzyme inhibitory and antioxidant properties of six mushroom species from the Agaricaceae family. South African Journal of Botany, 120, 95-99.
  • Asatiani, M.D., Elisashvili, V.I., Wasser, S.P., Reznick, A.Z., & Nevo E. (2007a). Antioxidant activity of submerged cultured mycelium extracts of higher Basidiomycetes mushrooms. International Journal of Medicinal Mushrooms, 9(2), 151-158.
  • Asatiani, M.D., Elisashvili, V.I., Wasser, S.P., Reznick, A.Z., & Nevo, E. (2007b). Free-radical scavenging activity of submerged mycelium extracts from higher basidiomycetes mushrooms. Bioscience, Biotechnology, and Biochemistry, 71(12), 3090-3092.
  • Barros, L., Calhelha, R.C., Vaz, J.A., Ferreira, I., Baptista, P., & Estevinho, L.M. (2007a). Antimicrobial activity and bioactive compounds of Portuguese wild edible mushrooms methanolic extracts. European Food Research and Technology, 225(2), 151-156.
  • Barros, L., Ferreira, M.J., Queiros, B., Ferreira, I., & Baptista, P. (2007b). Total phenols, ascorbic acid, beta-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities. Food Chemistry, 103(2), 413-419.
  • Barros, L., Baptista, P., Correia, D.M., Morais, J.S., & Ferreira, I. (2007c). Effects of conservation treatment and cooking on the chemical composition and antioxidant activity of Portuguese wild edible mushrooms. Journal of Agricultural and Food Chemistry, 55(12), 4781-4788.
  • Boira, H., & Blanquer, A. (1998) Environmental factors affecting chemical variability of essential oils in Thymus piperella L. Biochemical Systematics and Ecology, 26(8), 811-822.
  • Bowe, W.P. (2013). Cosmetic benefits of natural ingredients: mushrooms, feverfew, tea, and wheat complex. Journal of Drugs in Dermatology: JDD, 12(9 Suppl), 133-136.
  • Cao, H., Ma, S., Guo, H., Cui, X.W., Wang, S.S., & Zhong, X.F. (2019). Comparative study on the monosaccharide compositions, antioxidant and hypoglycemic activities in vitro of intracellular and extracellular polysaccharides of liquid fermented Coprinus comatus. International Journal of Biological Macromolecules, 139, 543-549.
  • Cencioni, C., Spallotta, F., Martelli, F., Valente, S., Mai, A., & Zeiher, A.M. (2013). Oxidative stress and epigenetic regulation in ageing and age-related diseases. International Journal of Molecular Sciences, 14(9), 17643-17663.
  • Chatterjee, S., Sarma, M.K., Deb, U., Steinhauser, G., Walther, C., & Gupta, D.K. (2017). Mushrooms: from nutrition to mycoremediation. Environmental Science and Pollution Research, 24(24), 19480-19493.
  • Cherubini, A., Vigna, G.B., Zuliani, G., Ruggiero, C., Senin, U., & Fellin, R. (2005). Role of antioxidants in atherosclerosis: epidemiological and clinical update. Current Pharmaceutical Design, 11(16), 2017-2032.
  • Csóka, M., Geosel, A., Amtmann, M., & Korany, K. (2017). Volatile composition of some cultivated and wild culinary-medicinal mushrooms from Hungary. International Journal of Medicinal Mushrooms, 19(5), 433-443.
  • Cuendet, M., Hostettmann, K., Potterat, O., & Dyatmiko, W. (1997). Iridoid Glucosides with Free Radical Scavenging Properties from Fagraea blumei. Helvetica Chimica Acta, 80(4), 1144-1152.
  • Dapkevicius, A., Venskutonis, R., van Beek, T.A., & Linssen, J.P.H. (1998). Antioxidant activity of extracts obtained by different isolation procedures from some aromatic herbs grown in Lithuania. Journal of the Science of Food and Agriculture, 77(1), 140-146.
  • Dewanto, V., Wu, X., Adom, K.K., & Liu, R.H. (2002). Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity. Journal of Agricultural and Food Chemistry, 50(10), 3010-3014.
  • Dinis, T.C.P., Madeira, V.M.C., & Almeida, L.M. (1994). Action of Phenolic Derivatives (Acetaminophen, Salicylate, and 5-Aminosalicylate) as Inhibitors of Membrane Lipid Peroxidation and as Peroxyl Radical Scavengers. Archives of Biochemistry and Biophysics, 315(1), 161-169.
  • Falandysz, J., & Borovička, J. (2013). Macro and trace mineral constituents and radionuclides in mushrooms: health benefits and risks. Applied Microbiology and Biotechnology 97(2), 477-501.
  • Fletcher, A. (2010). Free radicals, antioxidants and eye diseases: evidence from epidemiological studies on cataract and age-related macular degeneration. Ophthalmic Research, 44(3), 191-198.
  • Gaglarirmak, N. (2011). Chemical composition and nutrition value of dried cultivated culinary-medicinal mushrooms from Turkey. International Journal of Medicinal Mushrooms, 13(4), 351-356.
  • Gustafson, C., & Christopher H. (2016). Mushrooms for nutrition and wellness. Integrative Medicine: A Clinician's Journal, 15(3), 30-33.
  • Jayachandran, M., Xiao, J., & Xu, B. (2017). A critical review on health promoting benefits of edible mushrooms through gut microbiota. International Journal of Molecular Sciences, 18(9), 1934.
  • Kalaw, S.P., & Albinto, R.F. (2014). Functional activities of Philippine wild strain of Coprinus comatus (O. F. Mull. : Fr.) Pers and Pleurotus cystidiosus O. K. Miller grown on rice straw based substrate formulation. Mycosphere, 5(5), 646-655.
  • Karaman, M., Tesanovic, K., Gorjanovic, S., Pastor, F.T., Simonovic, M., & Glumac, M. (2019). Polarography as a technique of choice for the evaluation of total antioxidant activity: The case study of selected Coprinus comatus extracts and quinic acid, their antidiabetic ingredient. Natural Product Research, doi: 10.1080/14786419.14782019.11628753.
  • Khansari, N., Shakiba, Y., & Mahmoudi, M. (2009). Chronic inflammation and oxidative stress as a major cause of age-related diseases and cancer. Recent Patents on Inflammation & Allergy Drug Discovery, 3(1), 73-80.
  • Kosanić, M., Ranković, B., Rančić, A., & Stanojković, T. (2016). Evaluation of metal concentration and antioxidant, antimicrobial, and anticancer potentials of two edible mushrooms Lactarius deliciosus and Macrolepiota procera. Journal of Food and Drug Analysis, 24(3), 477-484.
  • Li, B., Lu, F., Suo, X.M., Nan, H.J., & Li, B. (2010). Antioxidant Properties of Cap and Stipe from Coprinus comatus. Molecules, 15(3), 1473-1486
  • Liu, J.K., Hu, L., Dong, Z.J., & Hu, Q. (2004). DPPH radical scavenging activity of ten natural p‐terphenyl derivatives obtained from three edible mushrooms indigenous to China. Chemistry & Biodiversity, 1(4), 601-605.
  • Luo, Y., Huang, Y., Yuan, X., Zhang, L., Zhang, X., & Gao, P. (2017). Evaluation of fatty acid composition and antioxidant activity of wild-growing mushrooms from Southwest China. International Journal of Medicinal Mushrooms, 19(10), 937-947.
  • Marcotullio, M.C., Mwankie, G., Cossignani, L., Tirillini, B., & Pagiotti, R. (2008). Phytochemical Analysis and Antiradical Properties of Sarcodon imbricatus (L.:Fr) Karsten. Natural Product Communications, 3(11), 1907-1910.
  • Miyaji, C., Jordão, B., Ribeiro, L., Eira, A.F.D., & Cólus, I. (2004). Genotoxicity and antigenotoxicity assessment of shiitake [Lentinula edodes (Berkeley) Pegler] using the Comet assay. Genetics and Molecular Biology, 27(1), 108-114.
  • Mujić, I., Zeković, Z., Vidović, S., Radojković, M., Živković, J., & Gođevac, D. (2011). Fatty acid profiles of four wild mushrooms and their potential benefits for hypertension treatment. Journal of Medicinal Food, 14(11), 1330-1337.
  • Nowak, J.Z. (2013). Oxidative stress, polyunsaturated fatty acids-derived oxidation products and bisretinoids as potential inducers of CNS diseases: focus on age-related macular degeneration. Pharmacological Reports, 65(2), 288-304.
  • Orangi, M., Pasdaran, A., Shanehbandi, D., Kazemi, T., Yousefi, B., & Hosseini, B.A. (2016). Cytotoxic and apoptotic activities of methanolic subfractions of Scrophularia oxysepala against human breast cancer cell line. Evidence-Based Complementary and Alternative Medicine, 2016, 8540640.
  • Oyaizu, M. (1986). Studies on products of browning reaction antioxidative activities of products of browning reaction prepared from glucosamine. Japanese Journal of Nutrition and Dietetics, 44(6), 307-315.
  • Oyetayo, V. (2009). Free radical scavenging and antimicrobial properties of extracts of wild mushrooms. Brazilian Journal of Microbiology, 40(2), 380-386.
  • Ozen, T., Darcan, C., Aktop, O., & Turkekul, I. (2011). Screening of Antioxidant, Antimicrobial Activities and Chemical Contents of Edible Mushrooms Wildly Grown in the Black Sea Region of Turkey. Combinatorial Chemistry & High Throughput Screening, 14(2), 72-84.
  • Polidori, M.C., & Scholtes, M. (2016). Beyond and behind the fingerprints of oxidative stress in age-related diseases: Secrets of successful aging. Archives of Biochemistry and Biophysics, 595, 50-53.
  • Politowicz, J., Lech, K., Lipan, L., Figiel, A., & Carbonell‐Barrachina, Á.A. (2018). Volatile composition and sensory profile of shiitake mushrooms as affected by drying method. Journal of the Science of Food and Agriculture, 98(4), 1511-1521.
  • Sadi, G., Emsen, B., Kaya, A., Kocabas, A., Cinar, S., & Kartal, D.I. (2015). Cytotoxicity of some edible mushrooms extracts over liver hepatocellular carcinoma cells in conjunction with their antioxidant and antibacterial properties. Pharmacognosy Magazine, 11(42), S6-S18.
  • Salminen, A., Ojala, J., Kaarniranta, K., & Kauppinen, A. (2012). Mitochondrial dysfunction and oxidative stress activate inflammasomes: impact on the aging process and age-related diseases. Cellular and Molecular Life Sciences, 69(18), 2999-3013.
  • Sarikurkcu, C., Tepe, B., & Yamac, M. (2008). Evaluation of the antioxidant activity of four edible mushrooms from the Central Anatolia, Eskisehir – Turkey: Lactarius deterrimus, Suillus collitinus, Boletus edulis, Xerocomus chrysenteron. Bioresource Technology, 99(14), 6651-6655.
  • Seklic, D.S., Stankovic, M.S., Milutinovic, M.G., Topuzovic, M.D., Stajn, A.S., & Markovic, S.D. (2016). Cytotoxic, antimigratory, pro-and antioxidative activities of extracts from medicinal mushrooms on colon cancer cell lines. Archives of Biological Sciences, 68(1), 93-105.
  • Sevindik, M., Akgul, H., Selamoglu, Z., & Braidy, N. (2020). Antioxidant and antigenotoxic potential of Infundibulicybe geotropa mushroom collected from Northwestern Turkey. Oxidative Medicine and Cellular Longevity, 2020, 5620484.
  • Sharma, S.K., & Gautam N. (2017). Chemical composition and antioxidant and antibacterial activities of cultured mycelia of four clavicipitaceous mushrooms (Ascomycetes) from the Indian Himalayas. International Journal of Medicinal Mushrooms, 19(1), 45-54.
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There are 54 citations in total.

Details

Primary Language English
Subjects Structural Biology
Journal Section Articles
Authors

Arzuhan Şıhoğlu Tepe 0000-0001-8290-9880

Publication Date September 10, 2021
Submission Date June 17, 2021
Published in Issue Year 2021 Volume: 8 Issue: 3

Cite

APA Şıhoğlu Tepe, A. (2021). Chemical compositions and antioxidant activities of four different mushroom species collected from Turkey. International Journal of Secondary Metabolite, 8(3), 214-226. https://doi.org/10.21448/ijsm.953923

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e-ISSN: 2148-6905