Phenolic Content and Antioxidant Potential of Terfezia boudieri
GAZI UNIVERSITY JOURNAL OF SCIENCE, cilt.31, sa.3, ss.707-711, 2018 (ESCI, Scopus, TRDizin)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 31 Sayı: 3
- Basım Tarihi: 2018
- Dergi Adı: GAZI UNIVERSITY JOURNAL OF SCIENCE
- Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus, TR DİZİN (ULAKBİM)
- Sayfa Sayıları: ss.707-711
- Anahtar Kelimeler: Terfezia boudieri, Phenolic content, Antioxidant, Oxidant, CHEMICAL-COMPOSITION, NUTRITIONAL-VALUE, ACID, CAPACITY, FOOD
- Akdeniz Üniversitesi Adresli: Evet
Özet
The present study aimed to determine the phenolic content, total antioxidant status (TAS), total oxidant status (TOS) and oxidative stress index (OSI) of Terfezia boudieri Chatin, known as truffle mushroom. In this context, phenolic content was determined with an HPLC device. TAS, TOS and OSI were determined with Rel Assay kits. As a result of the conducted analyses, 30.89 mg/kg gallic acid, 554.64 mg/kg syringic acid and 5.52 mg/kg 4-hydroxybenzoic acid were determined in the mushroom. It was determined that TAS value was 2.332 +/- 0.034, TOS value was 26.945 +/- 0.144 and OSI value was 1.156 +/- 0.011. It was suggested to avoid excessive consumption of mushrooms collected in this region due to the high TOS value. It was also considered that samples collected in appropriate regions could be consumed as a good antioxidant source based on the determined OSI.