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International Journal of Medicinal Mushrooms
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ISSN Imprimer: 1521-9437
ISSN En ligne: 1940-4344

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International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushrooms.v19.i4.30
pages 327-336

Antioxidant and Enzyme Inhibitory Activities of Extracts from Wild Mushroom Species from Turkey

Gokhan Zengin
Department of Biology, Science Faculty, Selcuk University, Konya, Turkey
Mehmet Cemil Uren
Department of Medicinal and Aromatic Plants, Atabey Vocational School, Süleyman Demirel University, Isparta, Turkey
Mehmet Sefa Kocak
Department of Medicinal and Aromatic Plants, Atabey Vocational School, Süleyman Demirel University, Isparta, Turkey
Halil Gungor
Department of Biology, Science Faculty, Mugla Sitki Kocman University, Mugla, Turkey
Marcello Locatelli
Department of Pharmacy, University "G. d'Annunzio" of Chieti-Pescara, Chieti, Italy; Interuniversity Consortium of Structural and Systems Biology, Rome, Italy
Abdurrahman Aktumsek
Department of Biology, Science Faculty, Selcuk University, Konya, Turkey
Cengiz Sarikurkcu
Department of Analytical Chemistry, Faculty of Pharmacy, Suleyman Demirel University, Isparta, Turkey

RÉSUMÉ

The antioxidant and inhibitory effects of methanol and aqueous extracts from Hymenogaster aromaticus, Ramaria aurea, and Rhizopogon luteolus against cholinesterase, tyrosinase, α-amylase, and α-glucosidase are reported here, to our knowledge for the first time. Antioxidant activities were investigated using different assays, including 2,2-diphenyl-1-picrylhydrazyl, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), ferric ion-reducing antioxidant power, cupric ion-reducing antioxidant capacity, phosphomolybdenum, and metal-chelating assays. In general, the highest antioxidant and enzyme-inhibitory effects were observed in methanol extracts, which had the highest concentrations of phenolics. (+)-Catechin, benzoic acid, and p-hydroxybenzoic acid were determined to be the main phenolics in H. aromaticus components both in methanol and in aqueous extracts, whereas the other 2 species present very different phenolic fingerprints, also at smaller quantities. These results suggest that these mushroom species may be considered sources of natural agents.


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