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Phenolic profile of three wild edible mushroom extracts from Ordu, Turkey and their antioxidant properties, enzyme inhibitory activities

Melek Çol Ayvaz (Department of Chemistry, Ordu University, Ordu, Turkey)
Figen Aksu (Ordu University, Ordu, Turkey)
Filiz Kır (Ordu University, Ordu, Turkey)

British Food Journal

ISSN: 0007-070X

Article publication date: 3 June 2019

Issue publication date: 7 June 2019

Abstract

Purpose

Mushrooms have always been treasured and appreciated, thanks to their nutritional as well as medicinal properties. The purpose of this paper is to reveal these properties such as antioxidant activities and enzyme inhibition potentials of three mushroom species from Ordu, Turkey. Furthermore, phenolic profiles which are believed to be source of these properties are investigated.

Design/methodology/approach

The assays followed to determine total phenolic, flavonoid and antioxidant contents, antioxidative and enzyme inhibition activities are spectrophotometric methods. Phenolic profiles of mushroom samples were investigated by using the HPLC system.

Findings

The highest phenolic content was found for Lactarius deliciosus. Pyrogallol was the major phenolics in all three samples. Total phenolic content values supported that finding. But, total flavonoid content was the maximum for Cantharellus cibarius. The magnitude of the antioxidant activities revealed by the different tests varied between species. Furthermore, inhibition potential degrees on acetylcholinesterase, butrylcholinesterase, tyrosinase and urease activities were worth mentioning. Lactarius pyrogalus had anti-tyrosinase activity with a 26.229 percent inhibition rate. IC50 values for urease inhibition effect of mushroom samples were in the range of 0.37–0.90 mg/mL.

Originality/value

Enzyme inhibitory potentials for L. pyrogalus was revealed first time. On the other hand, studies on anti-tyrosinase activity of mushrooms are very rare, while almost no studies have been conducted on anti-urease activity. So, the results of present study are very valuable. Thus, the obtained data not only increase the ecological importance of the region but also provide significant contributions to the literature in terms of new sources rich in antioxidants.

Keywords

Acknowledgements

Support of Ordu University Scientific Researches Project Coordination Department (ODU-BAP, Project Nos: TF-1642 and TF-1643) is gratefully acknowledged. The authors thank Dr Sinan AKTAŞ for identification of mushroom samples.

Citation

Çol Ayvaz, M., Aksu, F. and Kır, F. (2019), "Phenolic profile of three wild edible mushroom extracts from Ordu, Turkey and their antioxidant properties, enzyme inhibitory activities", British Food Journal, Vol. 121 No. 6, pp. 1248-1260. https://doi.org/10.1108/BFJ-06-2018-0399

Publisher

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Emerald Publishing Limited

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