Investigation of antioxidant activities of Pleurotus ostreatus stored at different temperatures
Yazarlar (3)
Prof. Dr. Temel Kan BAKIR Kastamonu Üniversitesi, Türkiye
Dr. Öğr. Üyesi Mertcan KARADENİZ Kastamonu Üniversitesi, Türkiye
Prof. Dr. Sabri ÜNAL Kastamonu Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Food Science and Nutrition | ||
| Dergi ISSN | 2048-7177 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 06-2018 |
| Kabul Tarihi | 15-03-2018 | Yayınlanma Tarihi | 16-04-2018 |
| Cilt / Sayı / Sayfa | 6 / 4 / 1040–1044 | DOI | 10.1002/fsn3.644 |
| Makale Linki | http://doi.wiley.com/10.1002/fsn3.644 | ||
| Özet |
| In this study, the antioxidant capacity of oyster mushroom (Pleurotus ostreatus) stored in five different temperature environments was investigated by DPPH (1,1 diphenyl‐2‐picryl hydrazyl) radical scavenging method. The antioxidant capacity results of oyster mushroom extracts were examined by spectroscopic measurements and expressed as percent of inhibition. The IC50 values of mushroom samples were calculated with DPPH method using calibration equations, and change in antioxidant properties was also tried to decipher by SEM images. The IC50 values of Pleurotus ostreatus for four different concentrations were also found in h+20°C > inh+4°C> inh−10°C> inh−20°C> inh−40°C, respectively. As a conclusion, the temperature factor of oyster mushroom in the range of −40°C to +20°C storage conditions is directly proportional to the change of antioxidant properties. The results have shown the importance of … |
| Anahtar Kelimeler |
| antioxidant capacity | different temperature | DPPH method | Pleurotus ostreatus |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 28 |
| Scopus | 27 |
| Google Scholar | 47 |