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International Journal of Medicinal Mushrooms
Fator do impacto: 1.423 FI de cinco anos: 1.525 SJR: 0.433 SNIP: 0.661 CiteScore™: 1.38

ISSN Imprimir: 1521-9437
ISSN On-line: 1940-4344

Volumes:
Volume 21, 2019 Volume 20, 2018 Volume 19, 2017 Volume 18, 2016 Volume 17, 2015 Volume 16, 2014 Volume 15, 2013 Volume 14, 2012 Volume 13, 2011 Volume 12, 2010 Volume 11, 2009 Volume 10, 2008 Volume 9, 2007 Volume 8, 2006 Volume 7, 2005 Volume 6, 2004 Volume 5, 2003 Volume 4, 2002 Volume 3, 2001 Volume 2, 2000 Volume 1, 1999

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

RESUMO

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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