The Antioxidant potential of ethanolic extract of edible mushroom Lycoperdon molle Pers. (Agaricomycetes)

Authors : Celal BAL, Hasan AKGÜL, Mustafa SEVİNDİK

Pages : 277-283

Doi:10.31195/ejejfs.591432

View : 42 | Download : 19

Publication Date : 2019-10-29

Article Type : Research Paper

Abstract :This study aims to determine the antioxidant activity of ethanol insert ignore into journalissuearticles values(EtOH); extract from Lycoperdon molle Pers. mushroom collected from Antalya insert ignore into journalissuearticles values(Turkey);. Total antioxidant status insert ignore into journalissuearticles values(TAS);, total oxidant status insert ignore into journalissuearticles values(TOS); and the oxidative stress index insert ignore into journalissuearticles values(OSI); were analyzed using Rel Assay Diagnostics kits. In addition, free radical scavenging activity was determined using the DPPH method. As a result of the studies, TAS, TOS and OSI values of L. molle were 1.855±0.072, 2.201±0.085 and 0.119±0.008, respectively. The free radical scavenging activity of the fungus was at a normal level in comparison to the standards used, i.e. rosmarinic and caffeic acids. Consequently, it was determined that L. molle may be used as a source of natural antioxidants.
Keywords : Lycoperdon molle, Antioxidant, Oxidant, DPPH, Oxidative stress

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