Antioxidant activity of the mycelium of 21 wild mushroom species

Mycology

Volumn 1, Issue 3, 2010, Pages 195-199

  Kalyoncu, Fatih ^a   Oskay, Mustafa ^a   Kayalar, Hüsniye ^b  

^a CELAL BAYAR UNIVERSITY   (Turkey)

^b EGE UNIVERSITY   (Turkey)

Author keywords

Antioxidant activity; Mycelium; Turkey; Wild mushroom

Indexed keywords

AGARICUS; AURICULARIA; BASIDIOMYCOTA; CHROOGOMPHUS RUTILUS; FOMES FOMENTARIUS; GANODERMA LUCIDUM; GLOEOPHYLLUM TRABEUM; GYMNOPUS DRYOPHILUS; INOCYBE; INOCYBE FLOCCULOSA; LENTINULA EDODES; LYCOPERDON; MACROLEPIOTA EXCORIATA; MORCHELLA; MORCHELLA ESCULENTA; OMPHALOTUS OLEARIUS; PLEUROTUS DJAMOR; PLEUROTUS SAJOR-CAJU; POSTIA; RHIZOPOGON ROSEOLUS; STROPHARIA INUNCTA;

EID: 79958754979     PISSN: 21501203     EISSN: 21501211     Source Type: Journal    
DOI: 10.1080/21501203.2010.511292     Document Type: Article

References (27)

1. Arumagam P, Ramamurthy P, Santhiya ST, Ramesh A. 2006. Antioxidant activity measured in different solvent fractions obtained from Mentha spicata Linn.: An analysis by ABTS.+ decolorization assay. Asia Pacific J Clin Nutr. 15: 119-124.
2. Assimopoulou AN, Boskou D, Papageorgiou VP. 2004. Antioxidant activities of alkannin, shikonin and Alkanna tinctoria root extracts in oil substrates. Food Chem. 87: 433-438.
3. Cazzi R, Ricardy R, Aglitti T, Gatta V, Petricone P, De Salvia R. 1997. Ascorbic acid and 1-carotene as modulators of oxidative damage. Carcinogenesis 18: 223-228.
4. De Bruijn J, Loyola C, Aqueveque P, Canumir J, Cortez M, France A. 2009. Antioxidant properties of extracts obtained from Grifolia gargal mushrooms. Micologia Aplicada Int. 21: 11-18.
5. Elmastas M, Gulcin I, Ozturk L, Gokce I. 2005. Investigation of antioxidant properties of spearmint (Mentha spicata L.). Asian J Chem. 17: 137-148.
6. Elmastas M, Isildak O, Turkekul I, Temur N. 2007. Determination of antioxidant activity and antioxidant compounds in wild edible mushrooms. J Food Compos Anal. 20: 337-345.
7. Frankel EN. 1991. Recent advances in lipid oxidation. J Sci Food Agric. 54: 495-511.
8. Gezer K, Duru ME, Kivrak I, Turkoglu A, Mercan N, Turkoglu H, Gulcan S. 2006. Free-radical scavenging capacity and antimicrobial activity of wild edible mushroom from Turkey. Afr J Biotechnol. 5: 1924-1928.
9. Gordon MH. 1990. The mechanism of the antioxidant action in vitro. In: Hudson BJF (Ed.), Food Antioxidants. London: Elsevier; pp. 1-18.
10. Gülçin I, Oktay M, Küfrevioglu ÖI, Aslan A. 2002. Determination of antioxidant activity of lichen Cetraria islandica (L) Ach. J Ethnopharmacol. 79: 325-329.
11. Gursoy N, Sarikürkçü C, Cengiz M, Solak MH. 2009. Antioxidant activities, metal contents, total phenolics and flavonoids of seven Morchella species. Food Chem Toxicol. 47: 2381-2388.
12. Halliwell B, Gutteridge JMC. 2003. Free radicals in biology and medicine. Oxford University Press.
13. Hatvani N. 2001. Antibacterial effect of the culture fluid of Lentinus edodes mycelium grown in submerged liquid culture. Int J Antimicrob Agents 17: 71-74.
14. Huang LC. 2000. Antioxidant properties and polysaccharide composition analysis of Antrodia camphorata and Agaricus blazei [MSc thesis]. [Taichung (Taiwan)]: National Chung- Hsing University.
15. Isildak Ö, Turkekul I, Elmastas M, Tuzen M. 2004. Analysis of heavy metals in some wild-grown edible mushrooms from the middle Black Sea region, Turkey. Food Chem. 86: 547 - 552.
16. Kalmis E, Kalyoncu F. 2008. The effects of some environmental parameters on mycelial growth of two ectomycorrhizal fungi, Tricholoma caligatum and Morchella angusticeps. Mycologia Balcanica 5: 115-118.
17. Lee YL, Huang GW, Liang ZC, Mau JL. 2007. Antioxidant properties of three extracts from Pleurotus citrinopileatus. LWT Food Sci Technol. 40: 823-833.
18. Lee YL, Jian SY, Lian PY., Mau JL. 2008. Antioxidant properties of extracts from a white mutant of the mushroom Hypsizigus marmoreus. J Food Compos Anal. 21: 116-124.
19. Manzi P, Aguzzi A, Pizzoferrato L. 2001. Nutritional value of mushrooms widely consumed in Italy. Food Chem. 73: 321-325.
20. Mau JL, Chang CN, Huang SJ, Chen CC. 2004. Antioxidant properties of methanolic extracts from Grifola frondosa, Morchella esculenta and Termitomyces albuminosus mycelia. Food Chem. 87: 111-118.
21. Mau JL, Chao GR, Wu KT. 2001. Antioxidant properties of methanolic extracts from several mushrooms. J Agric Food Chem. 49: 5461-5467.
22. Niki E, Shimaski H, Mino M. 1994. Antioxidantism-free radical and biological defence. Tokyo: Gakkai Syuppan Center.
23. Ramirez-Anguiano AC, Santoyo S, Reglero G, Soler-Rivas C. 2007. Radical scavenging activities, endogenous oxidative enzymes and total phenols in edible mushrooms commonly consumed in Europe. J Sci Food Agric. 87: 2272-2278.
24. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Rad Biol Med. 26: 1231-1237.
25. Sanmee R, Dell B, Lumyong P, Izumori K, Lumyong S. 2003. Nutritive value of popular wild edible mushrooms from northern Thailand. Food Chem. 82: 527-532.
26. Tsai SY. 2002. Antioxidant properties and their cytotoxic activities on tumor cells of Ganoderma tsugae and Agrocybe cylindracea and antimutagenic properties of Agrocybe cylindracea [MSc thesis]. [Taichung (Taiwan)]: National Chung-Hsing University.
27. Turkoglu A, Duru ME, Mercan N, Kivrak I, Gezer K. 2007. Antioxidant and antimicrobial activities of Laetiporus sulphureus (Bull.) Murrill. Food Chem. 101: 267-273.