| Yazarlar |
Doç. Dr. Temel Kan BAKIR
Kastamonu Üniversitesi, Türkiye |
Dr. Öğr. Üyesi Mertcan KARADENİZ
Kastamonu Üniversitesi, Türkiye |
Prof. Dr. Sabri ÜNAL
Kastamonu Üniversitesi, Türkiye |
| 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 logistics and storage conditions in preserving the antioxidant properties of oyster mushroom and similar food samples. |
| Anahtar Kelimeler |
| antioxidant capacity | different temperature | DPPH method | Pleurotus ostreatus |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayımlanan tam makale |
| Dergi Adı | Food Science and Nutrition |
| Dergi ISSN | 2048-7177 |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Makale Dili | İngilizce |
| Basım Tarihi | 06-2018 |
| Cilt No | 6 |
| Sayı | 4 |
| Sayfalar | 1040 / 1044 |
| Doi Numarası | 10.1002/fsn3.644 |
| Makale Linki | http://doi.wiley.com/10.1002/fsn3.644 |
