Volume 19 Part 1 Article 128: Antioxidant Activity of Submerged Mycelium, Culture Filtrate and Fruiting Body of Clavariadelphus Truncatus

Volume 19 Part 1 Article 128
Year 2016
Title: Antioxidant Activity of Submerged Mycelium, Culture Filtrate and Fruiting Body of Clavariadelphus Truncatus
Author: Mustafa Yamaç, Göksu Ceylan, Mustafa Kemal Babayiğit, Selen Yüzüak, Melike Börühan Çetin

Abstract:
To improve defence system capacity of the body, a lot of different synthetic antioxidants have been used. But, natural antioxidants are preferred because of toxic and mutagenic effects of synthetic ones. Edible mushrooms are good candidates for natural antioxidants sources. Because they includes compounds have antioxidant activity such as phenolics, polysaccharides, proteins, organic acids, vitamins, carotenoids, and alkaloids.

Clavariadelphus truncatus is a wild edible mushroom species. This species is known as producer of clavaric acid, a compound to reduce the rate of tumor development. But, there is a gap about antioxidant activity of the species. Life form of the mushroom species is one of the major factors affect chemical composition and antioxidant potential of them. Therefore, the main goal of the present work was to compare the antioxidant potential of Clavariadelphus truncatus culture filtrate and mycelia produced by in vitro culture, and fruiting bodies. As a preliminary study, DPPH radical scavenging activity of culture filtrate and mycelia produced by in vitro culture and fruiting body of Clavariadelphus truncatus were determined as 89.65 ± 0.08, 17.88 ± 0.15, and 42.91 ± 0.06, respectively.

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