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). AMINO ACID COMPOSITION AND ANTIOXIDANT PROPERTIES OF FIVE EDIBLE MUSHROOM SPECIES FROM KASTAMONU, TURKEY

dc.contributor.authorKan Bakır, Temel
dc.contributor.authorBoufars, Mansor
dc.contributor.authorKaradeniz, Mertcan
dc.contributor.authorÜnal, Sabri
dc.date.accessioned2026-01-03T10:29:45Z
dc.date.issued2018-02-23
dc.description.abstractBackground: Hydnum repandum, Cantharellus cibarius, Ramaria fennica, Boletus edulis, and Craterellus cornucopioides are all wild edible mushroom species from the Kastamonu province. The aim of this study was to investigate antioxidant properties and amino acid contents of these mushrooms.
 Materials and Methods: The mushrooms were analyzed for their free amino acid compositions using a high performance Amino Acid analyzer (Biochrom 30). Also, antioxidant activity and total phenolic concentrations of five different mushroom species were studied by using spectrophotometric methods.
 Results: The mushrooms contained 17 amino acids (g/100 g): Glutamic acid (2.56–1.11), Alanine (1.49–0.54), Arginine (1.62–6.77), Aspartic acid (1.45–0.81), Leucine (1.08–0.64), Methionine (1.05–0.06), Valine (1.05–0.66), Lysine (1.01–0.57), Serine (0.68–0.38), Cysteine (0.88–0.11), Isoleucine (0.61–0.39), Glycine (0.82–0.35), Threonine (0.82–0.44), Phenylalanine (0.66–0.42), Proline (0.60–0.47), Tyrosine (0.58–0.38), and Histidine (0.48–0.22). The total free amino acid (TAA) contents ranged from 169.2 mg/g in Boletus edulis to 89.1 mg/g in Hydnum repandum. These five different mushroom species contain eight essential amino acid species except tryptophan. The antioxidant activity of mushroom extracts was expressed as the percentage of DPPH radical inhibition and IC50 values (mg/mL). The percentage of inhibition ranged from 2.38% to 88.05% and IC50 values ranged from 0.03 to 13.98 mg/mL. The total phenolic content ranged from 0.66 to 7.74 mg/g of dry mushroom extract, expressed as gallic acid equivalents.
 Conclusion: Methanolic extract of Boletus edulis showed the highest phenolic content and strong antioxidant activity. As a result, the significant linear correlation between the values for the total phenolic content and antioxidant activity of mushroom extracts was corroborated in all of the investigated mushroom species, with the exception of Craterellus cornucopioides.
dc.description.urihttps://doi.org/10.21010/ajtcam.v15i2.10
dc.description.urihttps://doi.org/10.21010/ajtcamv15i2.10
dc.description.urihttps://journals.athmsi.org/index.php/ajtcam/article/download/5012/3096
dc.description.urihttps://www.ajol.info/index.php/ajtcam/article/view/170751
dc.description.urihttps://dx.doi.org/10.21010/ajtcamv15i2.10
dc.identifier.doi10.21010/ajtcam.v15i2.10
dc.identifier.eissn2505-0044
dc.identifier.endpage87
dc.identifier.issn0189-6016
dc.identifier.openairedoi_dedup___::9c518989c0015bf4150db19d08a94baa
dc.identifier.startpage80
dc.identifier.urihttps://hdl.handle.net/20.500.12597/36756
dc.identifier.volume15
dc.publisherAfrican Traditional Herbal Medicine Supporters Initiative (ATHMSI)
dc.relation.ispartofAfrican Journal of Traditional, Complementary and Alternative medicines
dc.rightsOPEN
dc.subjectEdible mushrooms, Amino acids, Total phenolics, Antioxidant properties, Kastamonu
dc.title). AMINO ACID COMPOSITION AND ANTIOXIDANT PROPERTIES OF FIVE EDIBLE MUSHROOM SPECIES FROM KASTAMONU, TURKEY
dc.typeArticle
dspace.entity.typePublication
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Also, antioxidant activity and total phenolic concentrations of five different mushroom species were studied by using spectrophotometric methods.&#x0D; Results: The mushrooms contained 17 amino acids (g/100 g): Glutamic acid (2.56–1.11), Alanine (1.49–0.54), Arginine (1.62–6.77), Aspartic acid (1.45–0.81), Leucine (1.08–0.64), Methionine (1.05–0.06), Valine (1.05–0.66), Lysine (1.01–0.57), Serine (0.68–0.38), Cysteine (0.88–0.11), Isoleucine (0.61–0.39), Glycine (0.82–0.35), Threonine (0.82–0.44), Phenylalanine (0.66–0.42), Proline (0.60–0.47), Tyrosine (0.58–0.38), and Histidine (0.48–0.22). The total free amino acid (TAA) contents ranged from 169.2 mg/g in Boletus edulis to 89.1 mg/g in Hydnum repandum. These five different mushroom species contain eight essential amino acid species except tryptophan. The antioxidant activity of mushroom extracts was expressed as the percentage of DPPH radical inhibition and IC50 values (mg/mL). 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