Antioxidant Potential of Lactarius deliciosus and Pleurotus ostreatus from Amanos Mountains

Adnan Bozdogan, Zeynep Ulukanlı, Fuat Bozok, Tülin Eker, Hasan Hüseyin Doğan, Saadet Büyükalaca


Background: Edible mushrooms are considered as the significant source of minerals and vitamins.Lactarius deliciosus and Pleurotus ostreatus are the two known edible mushroom species because of their distinctive taste as well as nutritional properties.

Methods: L. deliciosus and P. ostreatus were collected from the native flora of Amanos Mountains in Turkey. The methanol (MeOH) extract of the L. deliciosus and P. ostreatus was obtained to assess antioxidant potential, Total phenolic, flavonoid, β-carotene and lycopene content.

Results: Total phenolic (mg/kg), flavonoid (mg/kg) and β-carotene (mg/100 ml) contents of the MeOH extracts of L. deliciosus and P. ostreatus were 34.55, 6.03, 1.15 and 15.66, 0.16, 0.02, respectively. Lycopene was only detected in L. deliciosus with a content of 0.25 (mg/100 ml). At 5 mg/ml, DPPH (%), RP (Abs.), H2O2 (%), NO (%) and FRAP (mmol Fe2+/L) activities of L. deliciosusand P. ostreatus were 45.33, 0,790, 88.30, 55.51, 0.57 and 17.42, 0,530, 73.77, 33.64, 0.28, respectively.

Conclusion: Pearson correlation among the antioxidant results was found to be well correlated (r ≥0.90).  Antioxidant results were highly correlated (r ≥0.93) with total phenolic compounds and lycopene.  As of date, there has no previous work not only the NO but also H2Oradical scavenging capabilities of L. deliciosus and P. ostreatus.

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