Antioxidant Potential and Element Contents of Wild Edible Mushroom Suillus granulatus

Mushtaq, Waseem; Baba, Hayri; Akata, İlgaz; Sevindik, Mustafa

doi:10.18016/ksutarimdoga.vi.653241

Cited by 21 publications

(7 citation statements)

References 21 publications

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“…2019). TAS value of Suillus granulatus was reported as 3.143, TOS value was 18.933 and OSI value was 0.603 (Mushtaq et al, 2020). The TAS value of Lactifluus rugatus was reported as 3.237, the TOS value was 8.178 and the OSI value was 0.254 .…”

Section: Antioxidant Activitiesmentioning

confidence: 99%

Yabani Zehirli Mantar Entoloma sinuatum (Bull.) P. Kumm 'un (Boletales) Biyolojik Aktiviteleri

Bal

Baba

Akata

et al. 2022

Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi

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In many studies conducted in recent years, it has been found that the beneficial natural ingredients found in mushrooms are very important in curing various diseases and eliminating disease factors. It has been reported that fungi that spread in different countries have biological activities. In this study, antioxidant level (TAS), oxidant level (TOS), and antibacterial and antifungalactivity of Entoloma sinuatum (Bull.) P. Kumm were determined. Ethanol extract of the mushroom was extracted in a Soxhlet apparatus. Antioxidant and oxidant levels were determined using Rel Assay TAS and TOS kits. Also, antimicrobial activity was tested against bacterial and fungal strains using the agar dilution method. As a result of the studies, the TAS value of the mushroom was determined 2.64±0.15, the TOS value was 6.58±0.23, and the OSI (Oxidative stress index) value was 0.25±0.02. In addition, it was determined that the ethanol extract of the mushroom was effective against bacteria at 200 and 400 μg/mL, and against fungi at 50 μg/mL concentrations. As a result, it was determined that E. sinuatum is a natural antioxidant and antimicrobial agent.

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Section: Antioxidant Activitiesmentioning

confidence: 99%

Yabani Zehirli Mantar Entoloma sinuatum (Bull.) P. Kumm 'un (Boletales) Biyolojik Aktiviteleri

Bal

Baba

Akata

et al. 2022

Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi

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“…After looking at the TAS values, we can see that the tuber sections are higher than the aerial parts. The TAS value is an indicator of the whole of the antioxidant compounds found in natural products (Mushtaq et al, 2020). TAS values of Satureja hortensis (TAS:5.403, TOS:3.537, OSI:0.065), Thymbra spicata (TAS:8.399, TOS:6.530, OSI:0.078), Salvia absconditiflora (TAS:7.350, TOS:8.501, OSI:0.116), Rumex scutatus(TAS:8.656, TOS:4.951, OSI:0.057), Alcea kurdica(TAS:3.298, TOS:8.312, OSI:0.252), Mentha longifolia subsp.…”

Section: Antioxidant and Oxidant Activitymentioning

confidence: 99%

“…Here, it has been established that both the tuber and the plant's aerial portions contain antioxidant potential. The TOS value is an indicator of the whole of the oxidant compounds produced in natural products (Mushtaq et al, 2020). White radish has a lower TOS value than T. spicata, S. absconditiflora, R. scutatus, A. kurdica, M. longifolia subsp.…”

Section: Antioxidant and Oxidant Activitymentioning

confidence: 99%

“…The relative TOS values of the tuber and aerial parts were found to be within the typical range. How much the TOS values are suppressed by the TAS values is represented by the OSI value (Mushtaq et al, 2020). White radish has a greater OSI value for its tuber and aerial parts than S. hortensis, T. spicata, and R. scutatus, and a lower OSI value than A. kurdica, M. longifolia subsp.…”

Section: Antioxidant and Oxidant Activitymentioning

confidence: 99%

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Antioxidant and antimicrobial activities of White Radish

Sevindik

Onat²,

Mohammed

et al. 2023

Turkish JAF Sci.Tech.

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Since prehistoric times, humans have relied on plants for a wide variety of needs, including sustenance, shelter, thermal regulation, and medical treatment. Plants are significant organics because of the many ways they may be put to use. The white radish (Raphanus raphanistrum subsp. sativus (L.) Domin) was tested for its antioxidant and antibacterial properties, as were its tuber and aerial portions. A soxhlet was used to extract ethanol from plant material. The antioxidant and oxidant capacities were tested with the use of Rel Assay TAS and TOS kits. The agar dilution technique was used to test for antimicrobial activity against the bacteria and fungus included in the experiment. As a result of the studies, the TAS value of the tuber extract of the plant was measured as 6.698±0.187, the TOS value as 5.609±0.245 and the OSI value as 0.084±0.002. The TAS value of the herbal aerial parts extract was 4.689±0.223, the TOS value was 3.746±0.128, and the OSI value was 0.080±0.003. Inhibition of tuber extract was observed at concentrations varying between 25-100 against bacterial strains and 200 µg/mL against fungal strains. Aerial parts extract showed inhibition against bacterial strains at concentrations varying between 100-200 and against fungus strains at concentrations ranging from 200-400 µg/mL. As a result, it was determined that the white radish plant has significant antioxidant and antimicrobial activity.

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“…Suillus granulatus ( S. granulatus ) is a species of wild edible mushroom that is widespread in China and other countries (Chen et al., 2018; Min et al., 2014; Mushtaq et al., 2020). S. granulatus is very popular because of its rich nutritional value, attractive umami taste, and pleasant aroma (Liu et al., 2016; Ma et al., 2018; Pinho et al., 2008; Reis et al., 2014).…”

Section: Introductionmentioning

confidence: 99%

Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus)

Hou

Wei

Sun

et al. 2022

Journal of Food Science

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Temperature is one of the most important factors for drying edible mushrooms. To evaluate the effects of different hot‐air drying (HAD) temperatures on the umami taste and aroma profile of Suillus granulatus (S. granulatus) mushrooms, we measured umami substances and volatile compounds of S. granulatus dried at 40°C, 50°C, 60°C, 70°C, and 80°C. Results showed that when dried at 60°C, S. granulatus exhibited significantly higher (p < 0.05) equivalent umami concentration, taste activity values of glutamic acid (Glu) and 5′‐guanosine monophosphate (5′‐GMP), and electronic tongue umami sensory scores. The results identified a total of 71 volatile components of which geranylacetone, benzaldehyde, phenylethyl alcohol, and 3‐methylbutanoic acid were the dominant compounds. Sensory evaluation and relative odor activity values (ROAVs) revealed that 16 volatile compounds were the key volatile organic compounds contributing mushroom‐like and sweet odor to the overall aroma of S. granulatus; these included 1‐octen‐3‐ol (ROAV: 15.11‐62.06) and ethyl phenylacetate (ROAV: 13.62‐79.11). The drying temperature changed the aroma profile of S. granulatus. Furthermore, the mushroom dried at 60°C had a more desirable mushroom‐like and almond odor. It was, therefore, proposed that HAD at 60°C was optimal for retaining a pleasant flavor in S. granulatus. This study provides a theoretical basis for the optimal drying condition selection for the mushroom processing industry. Practical Application Hot‐air drying at 60°C can significantly retain the flavor of S. granulatus and is an optimal temperature for mushroom drying.

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Antioxidant Potential and Element Contents of Wild Edible Mushroom Suillus granulatus

Cited by 21 publications

References 21 publications

Yabani Zehirli Mantar Entoloma sinuatum (Bull.) P. Kumm 'un (Boletales) Biyolojik Aktiviteleri

Yabani Zehirli Mantar Entoloma sinuatum (Bull.) P. Kumm 'un (Boletales) Biyolojik Aktiviteleri

Antioxidant and antimicrobial activities of White Radish

Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus)

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