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Yıl 2017, Cilt: 3 Sayı: 4, 161 - 169, 22.09.2017

Sibel Yıldız Ayşenur Yılmaz Zehra Can Sana Adel Tabbouche Ali Osman Kılıç Ertuğrul Sesli

https://doi.org/10.3153/JFHS17019

Öz

Kaynakça

  • Adejumo, T., Awosanya, O. (2005). Proximate and mineral composition of four edible mushroom species from South Western Nigeria. African Journal of Biotechnology, 4, 1084-1088.
  • Al-Momany A.M., Gücel, S. (2012). Chemical compositions and nutritional value of three edible mushrooms widely consumed in Cyprus. Jordan Journal of Agricultural Sciences, 7, 540-548.
  • Bahorun, T., Luximon‐Ramma, A., Crozier, A., Aruoma, O.I. (2004). Total phenol, flavonoid, proanthocyanidin and vitamin C levels and antioxidant activities of Mauritian vegetables. Journal of the Science of Food and Agriculture, 84, 1553-1561.
  • Barros, L., Baptista, P., Estevinho, L.M., Ferreira, I.C. (2007)a. Effect of fruiting body maturity stage on chemical composition and antimicrobial activity of Lactarius sp. mushrooms. Journal of Agricultural and Food Chemistry, 55, 8766-8771.
  • Barros, L., Calhelha, R.C., Vaz, J.A., Ferreira, I.C., Baptista, P., Estevinho, L.M. (2007)b. Antimicrobial activity and bioactive compounds of Portuguese wild edible mushrooms methanolic extracts. European Food Research and Technology, 225, 151-156.
  • Benzie, I.F., Strain, J. (1999). Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Method in Enzymology, 299, 15-27.
  • Breene, W.M. (1990). Nutritional and medicinal value of specialty mushrooms. Journal of Food Protection, 53, 883-899.
  • Carlile, M.J., Watkinson, S.C., Gooday, G.W. (2001). The Fungi. Academic Press, ISBN: 9780127384467.
  • Cohen, N., Cohen, J., Asatiani, M.D., Varshney, V.K., Yu, H.T., Yang, Y.C., Li, Y.H., Mau, J.L., Wasser, S.P. (2014). Chemical composition and nutritional and medicinal value of fruit bodies and submerged cultured mycelia of culinary-medicinal higher Basidiomycetes mushrooms. International Journal of Medicinal Mushrooms, 16, 273-291.
  • Crisan EV, Sands A (1978). Nutritional value. In: S.T. Chang and W.A. Hayes (Eds). The biology and cultivation of edible mushrooms (p. 137-165). London: Academic Press Inc.
  • Demirer, T., Röck-Okuyucu B., Özer, I. (2005). Effect of different types and doses of nitrogen fertilizers on yield and quality characteristics of mushrooms (Agaricus bisporus (Lange) Sing) cultivated on wheat straw compost. Journal of Agriculture and Rural Development in the Tropics and Subtropics, 106, 71-77.
  • Diplock. A., Charuleux. J.L., Crozier-Willi, G., Kok, F., Rice-Evans, C., Roberfroid, M., Stahl, W., Vina-Ribes, J. (1998). Functional food science and defence against reactive oxidative species. British Journal of Nutrition, 80, 77-112.
  • Ebeling, M.E. (1968). The Dumas method for nitrogen in feeds. Journal Association of Official Analytical Chemists, 51, 766-770.
  • Giri, S., Biswas, G., Pradhan, P., Mandal, S.C., Acharya, K. (2012). Antimicrobial activities of basidiocarps of wild edible mushrooms of West Bengal, India. I International Journal of PharmTech Research, 4, 1554-1560.
  • Halls, L.K. (1977). Southern fruit-producing woody plants used by wildlife. USDA Forest Service General Technical Report, Southern Forest Experiment Station(SO-16).
  • Heleno, S.A., Barros, L., Sousa, M.J., Martins, A., Ferreira, I.C. (2010). Tocopherols composition of Portuguese wild mushrooms with antioxidant capacity. Food Chemistry, 119, 1443-1450.
  • Ishikawa, Y., Morimoto, K., Hamasaki, T. (1984). Flavoglaucin, a metabolite of Eurotium chevalieri, its antioxidation and synergism with tocopherol. Journal of the American Oil Chemists' Society, 61, 1864-1868.
  • Iwalokun, B., Usen, U., Otunba, A., Olukoya, D. (2007). Comparative phytochemical evaluation, antimicrobial and antioxidant properties of Pleurotus ostreatus. African Journal of Biotechnology, 6, 1732-1739.
  • Keleş, A., Koca, I., Gençcelep, H. (2011). Antioxidant properties of wild edible mushrooms. Journal of Food Processing & Technology, 2, 130-136.
  • Kurtzman, R., Chang, S., Buswell, J., Chiu, S. (1993). Analysis, digestibility and the nutritional value of mushrooms. Mushroom Biology and Mushroom Products. Eds. Chang, S.T., Buswell, J.A. and Chiu, S.W. Chinese University Press, Shatin, NT Hong Kong.
  • Lee, I.K., Kim, Y.S., Jang, Y.W., Jung, J.Y., Yun, B.S. (2007). New antioxidant polyphenols from the medicinal mushroom Inonotus obliquus. Bioorganic & Medicinal Chemistry Letters, 17, 6678-6681.
  • Lin, J.Y., Tang, C.Y. (2007). Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation. Food Chemistry, 101, 140-147.
  • Longvah, T., Deosthale, Y. (1998). Compositional and nutritional studies on edible wild mushroom from northeast India. Food Chemistry, 63, 331-334.
  • Mattila, P., Könkö, K., Eurola, M., Pihlava, J.M., Astola, J., Vahteristo, L., Hietaniemi, V., Kumpulainen, J., Valtonen, M., Piironen, V. (2001). Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms. Journal of Agricultural and Food Chemistry, 49, 2343-2348.
  • Murcia, M.A., Martínez-Tomé, M., Jiménez, A.M., Vera, A.M., Honrubia, M., Parras, P. (2002). Antioxidant activity of edible fungi (truffles and mushrooms): losses during industrial processing. Journal of Food Protection, 65, 1614-1622.
  • Nizamlıoğlu, N., Nas, S. (2010). The phenolic compounds in vegetables and fruit; structures and their importance. Electronic Journal of Food Technologies, 5, 20-35.
  • Öztürk, M., Duru, M.E., Kivrak, Ş., Mercan-Doğan, N., Türkoglu, A., Özler, M.A. (2011). In vitro antioxidant, anticholinesterase and antimicrobial activity studies on three Agaricus species with fatty acid compositions and iron contents: A comparative study on the three most edible mushrooms. Food and Chemical Toxicology, 49, 1353-1360.
  • Peksen, A., Yakupoglu, G., Kibar, B. (2008). Some chemical components of Lactarius pyrogalus from diverse locations. Asian Journal of Chemistry, 20, 3109-3114.
  • SengYim, H., YeeChye, F., KhengHo, S., WaiHo, C. (2009). Phenolic profiles of selected edible wild mushrooms as affected by extraction solvent, time and temperature. Asian Journal of Food and Agro-Industry, 2, 392-401.
  • Slawinska, A., Radzki, W., Kalbarczyk, J. (2013). Antioxidant activities and polyphenolics content of Flammulina velutipes mushroom extracts. Herba Polonica, 59, 26-36.
  • Slinkard, K., Singleton, V.L. (1977). Total phenol analysis: automation and comparison with manual methods. American Journal of Enology and Viticulture, 28, 49-55.
  • Vamanu, E., Ene, M., Vamanu, A., Smarandache, D., Sârbu, I., Popa, O., Băbeanu, N., Nita, S., Veaceslav, B. (2011). Antioxidant and antibacterial properties of the extracts from Pleurotus ostreatus EVFB1 and EVFB4. Romanian Biotechnological Letters, 16, 40-46.
  • Vazirian, M., Faramarzi, M.A., Ebrahimi, S.E.S., Esfahani, H.R.M., Samadi, N., Hosseini, S.A., Asghari, A., Manayi, A., Mousazadeh, S.A., Asef, M.R. (2014). Antimicrobial effect of the Lingzhi or Reishi medicinal mushroom, Ganoderma lucidum (higher Basidiomycetes) and its main compounds. International Journal of Medicinal Mushrooms, 16, 77-84.
  • Vedder, P.J.C. (1978) Modern mushroom growing. London: Educaboek.
  • Wayne, P.A. (2012) Performance Standards for Antimicrobial Disk Susceptibility Tests Approved Standard—Eleventh Edition. CLSI document M02-A11. Clinical and Laboratory Standards Institute.
  • Williams, G., Iatropoulos, M., Whysner, J. (1999). Safety assessment of butylated hydroxyanisole and butylated hydroxytoluene as antioxidant food additives. Food and Chemical Toxicology, 37, 1027-1038.
  • Yildiz, A., Yeşil, Ö.F., Yavuz, Ö., Karakaplan, M. (2005). Organic elements and protein in some macrofungi of south east Anatolia in Turkey. Food Chemistry, 89: 605-609.
  • Yildiz, O., Can, Z., Laghari, A.Q., Şahin, H., Malkoç, M. (2015). Wild edible mushrooms as a natural source of phenolics and antioxidants. Journal of Food Biochemistry, 39, 148-154.
  • Wayne, P.A. (2012) Performance Standards for Antimicrobial Disk Susceptibility Tests Approved Standard—Eleventh Edition. CLSI document M02-A11. Clinical and Laboratory Standards Institute.
  • Williams, G., Iatropoulos, M., Whysner, J. (1999). Safety assessment of butylated hydroxyanisole and butylated hydroxytoluene as antioxidant food additives. Food and Chemical Toxicology, 37, 1027-1038.
  • Yildiz, A., Yeşil, Ö.F., Yavuz, Ö., Karakaplan, M. (2005). Organic elements and protein in some macrofungi of south east Anatolia in Turkey. Food Chemistry, 89: 605-609.
  • Yildiz, O., Can, Z., Laghari, A.Q., Şahin, H., Malkoç, M. (2015). Wild edible mushrooms as a natural source of phenolics and antioxidants. Journal of Food Biochemistry, 39, 148-154.

SOME BIOACTIVE PROPERTIES OF WILD AND COMMERCIAL MUSHROOM SPECIES

Yıl 2017, Cilt: 3 Sayı: 4, 161 - 169, 22.09.2017

Sibel Yıldız Ayşenur Yılmaz Zehra Can Sana Adel Tabbouche Ali Osman Kılıç Ertuğrul Sesli

https://doi.org/10.3153/JFHS17019

Öz

In this
study, the protein and total phenolic contents of some commercially cultivated (Agaricus
bisporus, Pleurotus ostreatus)
and wild mushrooms (Amanita caesarea, Fistulina hepatica,
Meripilus giganteus) were determined. Antioxidant and antimicrobial
properties of these mushrooms against Escherichia
coli, Staphylococcus aureus, Enterococcus faecalis, Klebsiella pneumoniae, Salmonella typhimurium, Acinetobacter haemolyticus, Proteus mirabilis, Pseudomonas
aeruginosa and Candida albicans were also investigated.
The protein contents, total phenolic
contents and antioxidant activities of the mushrooms were found in the range of
11.00 - 25.1%, 1.111 - 3.858 mg GAE g-1, and 1.528 - 9.340 μmol FeSO4·7H2O
g-1, respectively. Meripilus
giganteus had higher protein than all the tested mushrooms. The highest
total phenolic content was detected in Agaricus
bisporus obtained from B company (3.858
mg GAE g-1),
whereas the lowest total phenolic content was observed in Meripilus giganteus (1.111
mg GAE g-1). Total phenolic and antioxidant properties of
mushrooms were found significantly different (P<0.05) by Duncan’s multiple
range test. Methanolic extracts of the
tested mushrooms showed no inhibitory activity against bacteria and yeast.

Anahtar Kelimeler

Antioxidant Antimicrobial Mushroom Total phenolic content Protein Total phenolic content

Kaynakça

  • Adejumo, T., Awosanya, O. (2005). Proximate and mineral composition of four edible mushroom species from South Western Nigeria. African Journal of Biotechnology, 4, 1084-1088.
  • Al-Momany A.M., Gücel, S. (2012). Chemical compositions and nutritional value of three edible mushrooms widely consumed in Cyprus. Jordan Journal of Agricultural Sciences, 7, 540-548.
  • Bahorun, T., Luximon‐Ramma, A., Crozier, A., Aruoma, O.I. (2004). Total phenol, flavonoid, proanthocyanidin and vitamin C levels and antioxidant activities of Mauritian vegetables. Journal of the Science of Food and Agriculture, 84, 1553-1561.
  • Barros, L., Baptista, P., Estevinho, L.M., Ferreira, I.C. (2007)a. Effect of fruiting body maturity stage on chemical composition and antimicrobial activity of Lactarius sp. mushrooms. Journal of Agricultural and Food Chemistry, 55, 8766-8771.
  • Barros, L., Calhelha, R.C., Vaz, J.A., Ferreira, I.C., Baptista, P., Estevinho, L.M. (2007)b. Antimicrobial activity and bioactive compounds of Portuguese wild edible mushrooms methanolic extracts. European Food Research and Technology, 225, 151-156.
  • Benzie, I.F., Strain, J. (1999). Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Method in Enzymology, 299, 15-27.
  • Breene, W.M. (1990). Nutritional and medicinal value of specialty mushrooms. Journal of Food Protection, 53, 883-899.
  • Carlile, M.J., Watkinson, S.C., Gooday, G.W. (2001). The Fungi. Academic Press, ISBN: 9780127384467.
  • Cohen, N., Cohen, J., Asatiani, M.D., Varshney, V.K., Yu, H.T., Yang, Y.C., Li, Y.H., Mau, J.L., Wasser, S.P. (2014). Chemical composition and nutritional and medicinal value of fruit bodies and submerged cultured mycelia of culinary-medicinal higher Basidiomycetes mushrooms. International Journal of Medicinal Mushrooms, 16, 273-291.
  • Crisan EV, Sands A (1978). Nutritional value. In: S.T. Chang and W.A. Hayes (Eds). The biology and cultivation of edible mushrooms (p. 137-165). London: Academic Press Inc.
  • Demirer, T., Röck-Okuyucu B., Özer, I. (2005). Effect of different types and doses of nitrogen fertilizers on yield and quality characteristics of mushrooms (Agaricus bisporus (Lange) Sing) cultivated on wheat straw compost. Journal of Agriculture and Rural Development in the Tropics and Subtropics, 106, 71-77.
  • Diplock. A., Charuleux. J.L., Crozier-Willi, G., Kok, F., Rice-Evans, C., Roberfroid, M., Stahl, W., Vina-Ribes, J. (1998). Functional food science and defence against reactive oxidative species. British Journal of Nutrition, 80, 77-112.
  • Ebeling, M.E. (1968). The Dumas method for nitrogen in feeds. Journal Association of Official Analytical Chemists, 51, 766-770.
  • Giri, S., Biswas, G., Pradhan, P., Mandal, S.C., Acharya, K. (2012). Antimicrobial activities of basidiocarps of wild edible mushrooms of West Bengal, India. I International Journal of PharmTech Research, 4, 1554-1560.
  • Halls, L.K. (1977). Southern fruit-producing woody plants used by wildlife. USDA Forest Service General Technical Report, Southern Forest Experiment Station(SO-16).
  • Heleno, S.A., Barros, L., Sousa, M.J., Martins, A., Ferreira, I.C. (2010). Tocopherols composition of Portuguese wild mushrooms with antioxidant capacity. Food Chemistry, 119, 1443-1450.
  • Ishikawa, Y., Morimoto, K., Hamasaki, T. (1984). Flavoglaucin, a metabolite of Eurotium chevalieri, its antioxidation and synergism with tocopherol. Journal of the American Oil Chemists' Society, 61, 1864-1868.
  • Iwalokun, B., Usen, U., Otunba, A., Olukoya, D. (2007). Comparative phytochemical evaluation, antimicrobial and antioxidant properties of Pleurotus ostreatus. African Journal of Biotechnology, 6, 1732-1739.
  • Keleş, A., Koca, I., Gençcelep, H. (2011). Antioxidant properties of wild edible mushrooms. Journal of Food Processing & Technology, 2, 130-136.
  • Kurtzman, R., Chang, S., Buswell, J., Chiu, S. (1993). Analysis, digestibility and the nutritional value of mushrooms. Mushroom Biology and Mushroom Products. Eds. Chang, S.T., Buswell, J.A. and Chiu, S.W. Chinese University Press, Shatin, NT Hong Kong.
  • Lee, I.K., Kim, Y.S., Jang, Y.W., Jung, J.Y., Yun, B.S. (2007). New antioxidant polyphenols from the medicinal mushroom Inonotus obliquus. Bioorganic & Medicinal Chemistry Letters, 17, 6678-6681.
  • Lin, J.Y., Tang, C.Y. (2007). Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation. Food Chemistry, 101, 140-147.
  • Longvah, T., Deosthale, Y. (1998). Compositional and nutritional studies on edible wild mushroom from northeast India. Food Chemistry, 63, 331-334.
  • Mattila, P., Könkö, K., Eurola, M., Pihlava, J.M., Astola, J., Vahteristo, L., Hietaniemi, V., Kumpulainen, J., Valtonen, M., Piironen, V. (2001). Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms. Journal of Agricultural and Food Chemistry, 49, 2343-2348.
  • Murcia, M.A., Martínez-Tomé, M., Jiménez, A.M., Vera, A.M., Honrubia, M., Parras, P. (2002). Antioxidant activity of edible fungi (truffles and mushrooms): losses during industrial processing. Journal of Food Protection, 65, 1614-1622.
  • Nizamlıoğlu, N., Nas, S. (2010). The phenolic compounds in vegetables and fruit; structures and their importance. Electronic Journal of Food Technologies, 5, 20-35.
  • Öztürk, M., Duru, M.E., Kivrak, Ş., Mercan-Doğan, N., Türkoglu, A., Özler, M.A. (2011). In vitro antioxidant, anticholinesterase and antimicrobial activity studies on three Agaricus species with fatty acid compositions and iron contents: A comparative study on the three most edible mushrooms. Food and Chemical Toxicology, 49, 1353-1360.
  • Peksen, A., Yakupoglu, G., Kibar, B. (2008). Some chemical components of Lactarius pyrogalus from diverse locations. Asian Journal of Chemistry, 20, 3109-3114.
  • SengYim, H., YeeChye, F., KhengHo, S., WaiHo, C. (2009). Phenolic profiles of selected edible wild mushrooms as affected by extraction solvent, time and temperature. Asian Journal of Food and Agro-Industry, 2, 392-401.
  • Slawinska, A., Radzki, W., Kalbarczyk, J. (2013). Antioxidant activities and polyphenolics content of Flammulina velutipes mushroom extracts. Herba Polonica, 59, 26-36.
  • Slinkard, K., Singleton, V.L. (1977). Total phenol analysis: automation and comparison with manual methods. American Journal of Enology and Viticulture, 28, 49-55.
  • Vamanu, E., Ene, M., Vamanu, A., Smarandache, D., Sârbu, I., Popa, O., Băbeanu, N., Nita, S., Veaceslav, B. (2011). Antioxidant and antibacterial properties of the extracts from Pleurotus ostreatus EVFB1 and EVFB4. Romanian Biotechnological Letters, 16, 40-46.
  • Vazirian, M., Faramarzi, M.A., Ebrahimi, S.E.S., Esfahani, H.R.M., Samadi, N., Hosseini, S.A., Asghari, A., Manayi, A., Mousazadeh, S.A., Asef, M.R. (2014). Antimicrobial effect of the Lingzhi or Reishi medicinal mushroom, Ganoderma lucidum (higher Basidiomycetes) and its main compounds. International Journal of Medicinal Mushrooms, 16, 77-84.
  • Vedder, P.J.C. (1978) Modern mushroom growing. London: Educaboek.
  • Wayne, P.A. (2012) Performance Standards for Antimicrobial Disk Susceptibility Tests Approved Standard—Eleventh Edition. CLSI document M02-A11. Clinical and Laboratory Standards Institute.
  • Williams, G., Iatropoulos, M., Whysner, J. (1999). Safety assessment of butylated hydroxyanisole and butylated hydroxytoluene as antioxidant food additives. Food and Chemical Toxicology, 37, 1027-1038.
  • Yildiz, A., Yeşil, Ö.F., Yavuz, Ö., Karakaplan, M. (2005). Organic elements and protein in some macrofungi of south east Anatolia in Turkey. Food Chemistry, 89: 605-609.
  • Yildiz, O., Can, Z., Laghari, A.Q., Şahin, H., Malkoç, M. (2015). Wild edible mushrooms as a natural source of phenolics and antioxidants. Journal of Food Biochemistry, 39, 148-154.
  • Wayne, P.A. (2012) Performance Standards for Antimicrobial Disk Susceptibility Tests Approved Standard—Eleventh Edition. CLSI document M02-A11. Clinical and Laboratory Standards Institute.
  • Williams, G., Iatropoulos, M., Whysner, J. (1999). Safety assessment of butylated hydroxyanisole and butylated hydroxytoluene as antioxidant food additives. Food and Chemical Toxicology, 37, 1027-1038.
  • Yildiz, A., Yeşil, Ö.F., Yavuz, Ö., Karakaplan, M. (2005). Organic elements and protein in some macrofungi of south east Anatolia in Turkey. Food Chemistry, 89: 605-609.
  • Yildiz, O., Can, Z., Laghari, A.Q., Şahin, H., Malkoç, M. (2015). Wild edible mushrooms as a natural source of phenolics and antioxidants. Journal of Food Biochemistry, 39, 148-154.
Toplam 42 adet kaynakça vardır.

Ayrıntılar

Konular Gıda Mühendisliği
Bölüm Articles
Yazarlar

Sibel Yıldız 0000-0001-8448-4628

Ayşenur Yılmaz 0000-0003-4545-2644

Zehra Can 0000-0002-7156-4941

Sana Adel Tabbouche 0000-0003-2072-4594

Ali Osman Kılıç 0000-0002-5506-0866

Ertuğrul Sesli 0000-0002-3779-9704

Yayımlanma Tarihi 22 Eylül 2017
Gönderilme Tarihi 29 Mart 2017
Yayımlandığı Sayı Yıl 2017Cilt: 3 Sayı: 4

Kaynak Göster

APA Yıldız, S., Yılmaz, A., Can, Z., Tabbouche, S. A., vd. (2017). SOME BIOACTIVE PROPERTIES OF WILD AND COMMERCIAL MUSHROOM SPECIES. Food and Health, 3(4), 161-169. https://doi.org/10.3153/JFHS17019
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