Wild Edible Mushrooms as a Natural Source of Phenolics and Antioxidants
作者： Oktay Yildiz , Zehra Can , Abdul Qayoom Laghari , Hüseyin Şahin , Meltem Malkoç
DOI: 10.1111/JFBC.12107
关键词:
摘要: The purpose of this study was to evaluate the total phenolic contents, antioxidant properties and composition four edible mushroom species, Ganoderma lucidum, Morchella esculenta, Lentinula edodes Hericium erinaceus. Extraction compounds carried out in an ultrasonic bath. Total contents were determined using Folin–Ciocalteu’s reagent results calculated gallic acid equivalents (GAE). Ferric reducing power 2,2-diphenyl-1-picrylhydrazyl free radical-scavenging activities also measured Trolox used as positive control. Phenolic high-performance liquid chromatography comparisons with standards. highest G. lucidum (26.40 mg GAE/g), followed by M. L. H. same trend observed individual activities, these higher compared other species.
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