Investigation of antioxidant activities of stored at different temperatures.

Abstract

In this study, the antioxidant capacity of oyster mushroom () stored in five different temperature environments was investigated by DPPH (1,1 diphenyl-2-picryl hydrazyl) radical scavenging method. The antioxidant capacity results of oyster mushroom extracts were examined by spectroscopic measurements and expressed as percent of inhibition. The IC values of mushroom samples were calculated with DPPH method using calibration equations, and change in antioxidant properties was also tried to decipher by SEM images. The IC values of for four different concentrations were also found in h > inh> inh> inh> inh, respectively. As a conclusion, the temperature factor of oyster mushroom in the range of -40°C to +20°C storage conditions is directly proportional to the change of antioxidant properties. The results have shown the importance of logistics and storage conditions in preserving the antioxidant properties of oyster mushroom and similar food samples.