Food Science and Technology Vol. 6(2), pp. 47 - 55
DOI: 10.13189/fst.2018.060201
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Beta-glucan Content, Antioxidant and Antimicrobial Activities of Some Edible Mushroom Species


Özge Özcan 1,*, Figen Ertan 2
1 Vocational College of Health Services, Kırklareli University, Kırklareli, Turkey
2 Department of Biology, Edirne, Faculty of Science, Trakya University, Turkey

ABSTRACT

In this study the β-glucan content, antioxidant and antimicrobial activities of Boletus edulis, Cantharellus cibarius, Craterellus cornucopioides, Hydnum repandum and Agaricus bisporus were studied. For this purpose, methanol and acetone extracts of mushrooms were obtained. The β-glucan content of mushrooms varied between 14.57 ± 0.80% - 11.26 ± 0.69%. According to the results obtained from the 2,2-diphenyl-1- picrylhydrazyl (DPPH) assay, the radical scavenging activity was highest in B. edulis and A. bisporus. The total phenolic content of extracts ranged between 22.75 ± 0 .32 - 45.5 ± 0.71 µg/mg as gallic acid equivalents. Mushroom extracts had low reducing power capacity in comparison to standards. When the guaiacol peroxidase activity of mushrooms was examined, B. edulis and A. bisporus showed enzyme activities of 0.07 U/ml and 0.13 U/ml, respectively. The antimicrobial activity of acetone and methanol extracts of mushrooms showed varied levels of inhibitory effects on the microorganisms tested.

KEYWORDS
Mushroom, Antimicrobial, Antioxidant, β-glucan

Cite this paper
Özge Özcan , Figen Ertan . "Beta-glucan Content, Antioxidant and Antimicrobial Activities of Some Edible Mushroom Species." Food Science and Technology 6.2 (2018) 47 - 55. doi: 10.13189/fst.2018.060201.