Total phenolics, antioxidant activities and fatty acid profiles of sixMorchellaspecies


TAŞKIN H. , Sufer O., ATTAR Ş. H. , Bozok F., BAKTEMUR G. , BÜYÜKALACA S. , ...Daha Fazla

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2020 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası:
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1007/s13197-020-04583-3
  • Dergi Adı: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Özet

In present study, total phenolic compound, antioxidant activities and fatty acids of severalMorchellaspecies collected from different regions of Turkey were determined. Six species were detected, namelyMorchella dunalii(HT562),M. purpurascensgroup (HT565, HT592, HT662, HT699),M. deliciosa(HT682),M. mediterraneensis(HT698),M. importuna(HT667, HT681) andM. esculenta(HT704). The highest phenolic content was determined in the collection numbered as HT565 (281.96 mg gallic acid equivalent (GAE)/g dry weight), followed by HT699, HT562, HT662, HT592, HT698, HT704, HT681, HT667 and HT682. Antioxidant activities were also evaluated by DPPH and FRAP assays and the maximum (0.51 and 1.04 mmol trolox equivalent (TE)/g dry weight respectively) was observed in HT565. The results for the fatty acids composition showed that assessedMorchellaspecies were rich in nutritionally important unsaturated fatty acids and oleic acid, palmitoleic acid, linoleic acid, alpha-linolenic acid, palmitic acid, stearic acid and myristic acid were the identified compounds. Linoleic acid was the most common in samples like HT565, HT592, HT704, HT662, HT682 and HT667 and followed by oleic acid except in HT565. In HT681, HT698, HT699 and HT562, oleic acid was dominant and followed by linoleic acid. The ratios of unsaturated fatty acids to saturated fatty acids were calculated as 10.79, 4.78, 6.80, 8.09, 6.67, 4.35, 8.70, 8.64, 7.90 and 7.43 in HT562, HT565, HT592, HT662, HT667, HT681, HT682, HT698, HT699 and HT704 respectively. The sampling locations and species of Morels had influenced the bioactivities and fatty acid compositions of specimens.