Antioxidant/antiradical properties of microwave-assisted extracts of three wild edible mushrooms

Özyürek, Mustafa; Bener, Mustafa; Güçlü, Kubilay; Apak, Reşat

doi:10.1016/j.foodchem.2014.02.053

Cited by 59 publications

(27 citation statements)

References 37 publications

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“…Localized heating by microwaves increases the temperature of the solvent above its boiling point within minutes enhancing the extraction efficiency and resulting to greater yields (Ozyürek et al, 2014).…”

Section: Extraction Techniquesmentioning

confidence: 99%

Life cycle analysis of β-carotene extraction techniques

Kyriakopoulou

Papadaki

Krokida

2015

Journal of Food Engineering

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Section: Extraction Techniquesmentioning

confidence: 99%

Life cycle analysis of β-carotene extraction techniques

Kyriakopoulou

Papadaki

Krokida

2015

Journal of Food Engineering

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“…The amount of total flavonoids in the extracts was measured spectrophotometrically following the method previously described by Ozyurek et al (2014). The 0.5 mL extract was mixed with 2 mL of distilled water and subsequently with 0.15 mL of 5% NaNO 2 solution.…”

Section: Determination Of Total Flavonoidsmentioning

confidence: 99%

Evaluation of the Antioxidant and Antibacterial Activities of Various Solvent Extracts from Passiflora wilsonii Hemsl.

Jiang¹,

Yan-qiang²,

Liang³

et al. 2015

Biotechnology

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A B S T R A C TThis study describes the antioxidant, antibacterial activities of five different solvents [methanol, aqueous ethanol (ethanol-water, 70:30, v/v), acetone, ethyl acetate and water extracts of Passiflora wilsonii Hemsl. The results obtained in this study have considerable value with respect to various solvent extracts from Passiflora wilsonii Hemsl., showed varying degrees of antioxidant activity in different test systems in a dose-dependent manner. All solvent extracts of Passiflora wilsonii Hemsl. exhibited scavenging activities toward 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt (ABTS), superoxide anion and hydroxyl radicals. On the other hand, the ethanol fraction showed the highest antioxidant and antibacterial activities in most instances. This study verified that the ethanol extract have strong antioxidant and antibacterial activities which were correlated with its high level of flavonoids.

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“…are two of the most consumed and popular mushrooms worldwide; being L. edodes the second most cultivated mushroom (Chang & Miles, 2004) and B. edulis considered as the tastiest one among the Boletus genus (Jaworska & Bernas, 2009). Several authors described these two mushroom species as being rich in nutrients and bioactive molecules, such as phenolic acids and tocopherols, that are related with their antioxidant activity (Cheung, Cheung, & Ooi, 2003;Cheung & Cheung, 2005;Heleno et al, 2011;Özyürek, Bener, Güçlü, & Apak, 2014). Xerocomus badius is one of the most consumed mushroom in Poland.…”

Section: Introductionmentioning

confidence: 99%

Nutritional value, bioactive compounds and antioxidant properties of three edible mushrooms from Poland

et al. 2015

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Mushrooms contain a multitude of biomolecules with nutritional and/or biological activity. Among the bioactive molecules, phenolic compounds and tocopherols are the most responsible for their antioxidant activity. In the present work, Boletus edulis, Lentinus edodes and Xerocomus badius, three edible mushroom species originated from Poland, were analyzed for their chemical composition and antioxidant activity.Carbohydrates were the most abundant macronutrients, followed by proteins and ash.Fructose, mannitol and trehalose were the prevalent sugars, but glucose was only found in B. edulis. Polyunsaturated fatty acids predominated over mono and saturated fatty acids. Palmitic, oleic and linoleic acids were abundant in the three samples. α-and β-Tocopherols were quantified in all the samples, but γ-tocopherol was only identified in X. badius. Oxalic and fumaric acids were quantified in the three samples; quinic acid was only present in L. edodes, and malic and citric acids were only found in X. badius. p-Hydroxybenzoic, protocatechuic and cinnamic acids were quantified in all the species, while p-coumaric acid was only found in B. edulis. This species and X. badius revealed the highest antioxidant properties, being B. edulis more effective in radicals scavenging activity and reducing power, and X. badius in lipid peroxidation inhibition, which is related with the highest amounts in phenolic compounds and tocopherols, respectively.

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Antioxidant/antiradical properties of microwave-assisted extracts of three wild edible mushrooms

Cited by 59 publications

References 37 publications

Life cycle analysis of β-carotene extraction techniques

Life cycle analysis of β-carotene extraction techniques

Evaluation of the Antioxidant and Antibacterial Activities of Various Solvent Extracts from Passiflora wilsonii Hemsl.

Nutritional value, bioactive compounds and antioxidant properties of three edible mushrooms from Poland

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