Determination of antioxidant activity and antioxidant compounds in wild edible mushrooms

2007 ◽  
Vol 20 (3-4) ◽  
pp. 337-345 ◽  
Author(s):  
Mahfuz Elmastas ◽  
Omer Isildak ◽  
Ibrahim Turkekul ◽  
Nuri Temur
Keyword(s):  
Antioxidant Activity ◽  
Edible Mushrooms ◽  
Antioxidant Compounds ◽  
Wild Edible Mushrooms

Chemical Composition and Antioxidant Activity of Two Wild Edible Mushrooms from Turkey

2015 ◽  
Vol 17 (12) ◽  
pp. 1179-1188 ◽  
Author(s):  
Suat Ekin ◽  
Yusuf Uzun ◽  
Kenan Demirel ◽  
Mahire Bayramoglu ◽  
Hatice Kiziltas
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Edible Mushrooms ◽  
Wild Edible Mushrooms

scholarly journals Contents of Carboxylic Acids and Two Phenolics and Antioxidant Activity of Dried Portuguese Wild Edible Mushrooms

2006 ◽  
Vol 54 (22) ◽  
pp. 8530-8537 ◽  
Author(s):  
Bárbara Ribeiro ◽  
Joana Rangel ◽  
Patrícia Valentão ◽  
Paula Baptista ◽  
Rosa M. Seabra ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Carboxylic Acids ◽  
Edible Mushrooms ◽  
Wild Edible Mushrooms

Effects of Conservation Treatment and Cooking on the Chemical Composition and Antioxidant Activity of Portuguese Wild Edible Mushrooms

2007 ◽  
Vol 55 (12) ◽  
pp. 4781-4788 ◽  
Author(s):  
Lillian Barros ◽  
Paula Baptista ◽  
Daniela M. Correia ◽  
Jorge Sá Morais ◽  
Isabel C. F. R. Ferreira
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Edible Mushrooms ◽  
Wild Edible Mushrooms ◽  
Conservation Treatment

scholarly journals REMOVED: Antioxidant activity of two wild edible mushrooms Morchella vulgaris and Morchella esculenta from north Turkey

Fitoterapia ◽  
2006 ◽  
Author(s):  
Hassan Y. Aboul-Enein ◽  
Mahfuz Elmastaş ◽  
İbrahim Turkekul ◽  
Lokman Öztürk ◽  
İlhami Gülçin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Edible Mushrooms ◽  
Wild Edible Mushrooms ◽  
Morchella Esculenta

scholarly journals Determination of Antioxidant Activity of Vitamin C by Voltammetric Methods

Proceedings ◽  
2019 ◽  
Vol 11 (1) ◽  
pp. 23 ◽  
Author(s):  
Klaudia Suliborska ◽  
Monika Baranowska ◽  
Agnieszka Bartoszek ◽  
Wojciech Chrzanowski ◽  
Jacek Namieśnik
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Chemical Properties ◽  
Differential Pulse ◽  
Antioxidant Compounds ◽  
Redox Active ◽  
Physical And Chemical ◽  
Kinetics Of ◽  
Voltammetric Methods

Voltammetric methods—cyclic (CV) and differential pulse voltammetry (DPV) are considered the most appropriate way to evaluate antioxidant activity of redox active compounds. They provide information about both mechanism and kinetics of electrochemical oxidation of antioxidants as well as their physical and chemical properties such as the redox potential or the number of electrons transferred. These methods are helpful for understanding the mechanisms of oxidation or reduction processes of antioxidant compounds. This work presents the electrochemical properties of vitamin C obtained by both CV and DPV methods.

scholarly journals Chemical composition and non-volatile components of three wild edible mushrooms collected from northwest Tunisia

2016 ◽  
Vol 5 (3) ◽  
pp. 434-441 ◽  
Author(s):  
Ibtissem Kacem Jedidi ◽  
Imen Kacem Ayoub ◽  
Philippe Thonart ◽  
Nabiha Bouzouita
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Soluble Sugars ◽  
Dry Weight ◽  
Essential Amino Acids ◽  
Edible Mushrooms ◽  
Volatile Components ◽  
Wild Edible Mushrooms ◽  
Agaricus Campestris

In Tunisia, many people collect wild edible mushrooms as pickers for their own consumption. The present work aims at contributing to the determination of the chemical composition, non volatile components content (soluble sugars, free amino acids) and minerals and trace elements of three popular Tunisian wild edible mushrooms species collected from the northwest of Tunisia (Agaricus campestris, Boletus edulis and Cantharellus cibarius).All investigated mushrooms revealed that these species are rich sources of proteins (123.70 – 374.10 g kg-1 dry weight (DW)) and carbohydrates (403.3 – 722.40 g kg-1 DW), and low content of fat (28.2 – 39.9 g kg-1 DW); the highest energetic contribution was guaranteed by C. cibarius (1542.71 kJ / 100 g). A. compestris (33.14 mg/g DW) showed the highest concentration of essential amino acids. The composition in individual sugars was also determined, mannitol and trehalose being the most abundant sugars. C. cibarius revealed the highest concentrations of carbohydrates (722.4 g kg-1 DW) and A. compestris the lowest concentration (403.3 g kg-1 DW). Potassium (K) and sodium (Na) are the most abundant minerals in analyzed samples (A. compestris showed the highest concentrations of K and Na, 49141.44 and 9263.886 µg/g DW respectively).

scholarly journals Penentuan Total Fenolik, Uji Antioksidan, Dan Uji Antibakteri Pada Ekstrak Etanol Jantung Pisang Ambon (Musa acuminate Colla)

2021 ◽  
Vol 1 ◽  
pp. 1903-1914
Author(s):  
Ratna Tri Lestari ◽  
S Slamet ◽  
W Wirasti ◽  
Urmatul Waznah
Keyword(s):  
Antioxidant Activity ◽  
Ethanolic Extract ◽  
Ethanol Extract ◽  
Total Phenol ◽  
Antioxidant Compounds ◽  
Antimicrobial Function ◽  
High Antioxidant Activity ◽  
Banana Flower ◽  
Paper Disc

AbstractBanana plant is one type of plant that contains chemical compounds that can be used for treatment. One part of the plant that has not been fully utilized is the heart of the Ambon banana (Musa acuminate Colla). Banana flower is known to contain flavonoid compounds, phenols, alkaloids, tannins, saponins, and coumarins. One of the compounds belonging to the flavonoid group which generally includes natural antioxidant compounds and has an antimicrobial function is phenolic compounds. The purpose of this study was to determine the total phenols, to examine the activity of antioxidants, antibacterials, and the ethanol extract of Ambon banana flower (Musa acuminate Colla). Determination of total phenol using the GAE (Gallic Acid Equivalence) method, antioxidant analysis using the FRAP method, and the antibacterial activity test using the paper disc method. The total phenol yield obtained was 17.7291 ± 0.102 mg GAE/g extract, the results from the antioxidant test were obtained with an EC50 value of 0.0628 µmolFe2+/g sampel extract, which means that the ethanolic extract of Ambon banana flower has a high antioxidant activity value, and antibacterial results in the extract. with a medium average (5-10 mm). From the results of tests carried out, the ethanol extract of Ambon banana flower has antioxidant activity and has little antibacterial power.Keywords : Banana plants; Ambon banana flower; antioxidants; antibacterial; total phenol AbstrakTanaman pisang merupakan salah satu jenis tanaman yang mengandung senyawa kimia yang dapat digunakan untuk pengobatan. Salah satu bagian tanaman yang belum dimanfaatkan secara maksimal adalah jantung pisang ambon (Musa acuminate Colla). Jantung pisang diketahui mengandung senyawa flavonoid, fenol, alkaloid, tannin, saponin, dan kumarin. Salah satu senyawa yang termasuk golongan flavonoid yang umumnya termasuk senyawa antioksidan alami dan memiliki fungsi antimikroba yaitu senyawa fenolik. Tujuan dari penelitian ini yaitu penentuan total fenol, meneliti aktivitas antioksidan, antibakteri, dan pada ekstrak etanol jantung pisang ambon (Musa acuminate Colla). Penentuan total fenol menggunakan metode GAE (Equivalensi Asam Galat), analisis antioksidan menggunakan metode FRAP, dan uji aktivitas antibakteri menggunakan metode kertas cakram. Hasil total fenol yang diperoleh 17,7291 ± 0,102 mg GAE/g ekstrak, hasil dari uji antioksidan didapat dengan nilai EC50 pada ekstrak 0,0628 µmolFe2+/g sampel yang berarti ekstrak etanol jantung pisang ambon mempunyai nilai aktivitas antioksidan yang tinggi, dan hasil antibakteri pada ekstrak dengan rata-rata sedang (5-10 mm). Dari hasil pengujian yang dilakukan ekstrak etanol jantung pisang ambon mempunyai aktivitas antioksidan dan mempunyai sedikit daya antibakteri. Kata kunci : Tanaman pisang; jantung pisang ambon; antioksidan; antibakteri; total fenol.

Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use

2007 ◽  
Vol 103 (4) ◽  
pp. 1494-1501 ◽  
Author(s):  
Carlo I.G. Tuberoso ◽  
Adam Kowalczyk ◽  
Erika Sarritzu ◽  
Paolo Cabras
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Compounds
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