SOME BIOACTIVE PROPERTIES OF WILD AND COMMERCIAL MUSHROOM SPECIES

Sibel Yıldız; Ayşenur Yılmaz; Zehra Can; Sana Adel Tabbouche; Ali Osman Kılıç; Ertuğrul Sesli

doi:https://doi.org/10.3153/JFHS17019

Article Details

SOME BIOACTIVE PROPERTIES OF WILD AND COMMERCIAL MUSHROOM SPECIES

Authors:

Sibel Yıldız | Ayşenur Yılmaz | Zehra Can | Sana Adel Tabbouche | Ali Osman Kılıç | Ertuğrul Sesli

Main Topics:

Food technology

Journal:

Food and Health 2017 Vol.3 Issue 4, pp.161-169

Document Type:

Article

Publication Date:

9/2017

Document Language:

Turkish

Document ID (Org No.):

2000420064

DOI:

https://doi.org/10.3153/JFHS17019

Abstract:

 


In this
study, the protein and total phenolic contents of some commercially cultivated (Agaricus
bisporus, Pleurotus ostreatus)
and wild mushrooms (Amanita caesarea, Fistulina hepatica,
Meripilus giganteus) were determined. Antioxidant and antimicrobial
properties of these mushrooms against Escherichia
coli, Staphylococcus aureus, Enterococcus faecalis, Klebsiella pneumoniae, Salmonella typhimurium, Acinetobacter haemolyticus, Proteus mirabilis, Pseudomonas
aeruginosa and Candida albicans were also investigated.
The protein contents, total phenolic
contents and antioxidant activities of the mushrooms were found in the range of
11.00 - 25.1%, 1.111 - 3.858 mg GAE g-1, and 1.528 - 9.340 μmol FeSO4·7H2O
g-1, respectively. Meripilus
giganteus had higher protein than all the tested mushrooms. The highest
total phenolic content was detected in Agaricus
bisporus obtained from B company (3.858
mg GAE g-1),
whereas the lowest total phenolic content was observed in Meripilus giganteus (1.111
mg GAE g-1). Total phenolic and antioxidant properties of
mushrooms were found significantly different (P<0.05) by Duncan’s multiple
range test. Methanolic extracts of the
tested mushrooms showed no inhibitory activity against bacteria and yeast.


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Article Details

SOME BIOACTIVE PROPERTIES OF WILD AND COMMERCIAL MUSHROOM SPECIES

Authors: Sibel Yıldız | Ayşenur Yılmaz | Zehra Can | Sana Adel Tabbouche | Ali Osman Kılıç | Ertuğrul Sesli

Main Topics: Food technology

Journal: Food and Health 2017 Vol.3 Issue 4, pp.161-169

Document Type: Article

Publication Date: 9/2017

Document Language: Turkish

Document ID (Org No.): 2000420064

DOI: https://doi.org/10.3153/JFHS17019

Issues

Authors:

Sibel Yıldız | Ayşenur Yılmaz | Zehra Can | Sana Adel Tabbouche | Ali Osman Kılıç | Ertuğrul Sesli

Main Topics:

Food technology

Journal:

Food and Health 2017 Vol.3 Issue 4, pp.161-169

Document Type:

Article

Publication Date:

9/2017

Document Language:

Turkish

Document ID (Org No.):

2000420064

DOI:

https://doi.org/10.3153/JFHS17019