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Determination of antioxidant activities and chemical composition of sequential fractions of five edible mushrooms from Turkey.
Journal of Food Science and Technology ( IF 3.1 ) Pub Date : 2019-12-17 , DOI: 10.1007/s13197-019-04221-7 Sema Sezgin 1 , Abdullah Dalar 1 , Yusuf Uzun 1
Journal of Food Science and Technology ( IF 3.1 ) Pub Date : 2019-12-17 , DOI: 10.1007/s13197-019-04221-7 Sema Sezgin 1 , Abdullah Dalar 1 , Yusuf Uzun 1
Affiliation
Tricholoma scalpturatum, Tricholoma populinum, Neolentinus cyathiformis, Chlorophyllum agaricoides, and Lycoperdon utriforme have been traditionally utilized as food in Turkey for a long time. The present study focused on determining antioxidant activities, total phenolic groups contents (flavonols, hydroxycinnamic acids, proanthocyanidins, and anthocyanins), phenolic compounds and fatty acids of sequential extracts (n-hexane, ethyl acetate, chloroform, acetone, ethanol, and pure water) obtained from five wild edible macrofungi species. Ethanol and acetone (or ethyl acetate) were found as the most efficient solvents in terms of antioxidant activities and extraction efficiency. Antioxidant studies showed that L. utriforme, C. agaricoides, and T. populinum exhibited the highest radical scavenging and reducing activities and contained the highest phenolic contents. Chromatographic studies revealed that phenolic acids (protocatechuic, gallic, and chlorogenic acids) and fatty acids (oleic, linoleic, and palmitic acids) were the major contributors of the antioxidant activities of the extracts. The results obtained suggest the utilization of these macrofungi species as significant sources of natural antioxidants.
中文翻译:
土耳其五种可食用蘑菇的后续成分的抗氧化活性和化学成分的测定。
口蘑scalpturatum,口蘑populinum,Neolentinus cyathiformis,Chlorophyllum agaricoides和Lycoperdon utriforme传统上被用作食品在土耳其很长一段时间。本研究的重点是确定抗氧化剂的活性,总酚基含量(黄酮醇,羟基肉桂酸,原花色素和花色苷),酚类化合物和连续提取物的脂肪酸(n-己烷,乙酸乙酯,氯仿,丙酮,乙醇和纯水)是从5种野生食用大真菌物种中获得的。就抗氧化剂活性和提取效率而言,发现乙醇和丙酮(或乙酸乙酯)是最有效的溶剂。抗氧化剂研究表明,乌氏杆菌,C。agaricoides和T. populinum表现出最高的自由基清除和还原活性,并包含最高的酚含量。色谱研究表明,酚酸(原儿茶酸,没食子酸和绿原酸)和脂肪酸(油酸,亚油酸和棕榈酸)是提取物抗氧化活性的主要来源。获得的结果表明利用这些大型真菌作为天然抗氧化剂的重要来源。
更新日期:2019-12-17
中文翻译:
土耳其五种可食用蘑菇的后续成分的抗氧化活性和化学成分的测定。
口蘑scalpturatum,口蘑populinum,Neolentinus cyathiformis,Chlorophyllum agaricoides和Lycoperdon utriforme传统上被用作食品在土耳其很长一段时间。本研究的重点是确定抗氧化剂的活性,总酚基含量(黄酮醇,羟基肉桂酸,原花色素和花色苷),酚类化合物和连续提取物的脂肪酸(n-己烷,乙酸乙酯,氯仿,丙酮,乙醇和纯水)是从5种野生食用大真菌物种中获得的。就抗氧化剂活性和提取效率而言,发现乙醇和丙酮(或乙酸乙酯)是最有效的溶剂。抗氧化剂研究表明,乌氏杆菌,C。agaricoides和T. populinum表现出最高的自由基清除和还原活性,并包含最高的酚含量。色谱研究表明,酚酸(原儿茶酸,没食子酸和绿原酸)和脂肪酸(油酸,亚油酸和棕榈酸)是提取物抗氧化活性的主要来源。获得的结果表明利用这些大型真菌作为天然抗氧化剂的重要来源。