Araştırma Makalesi
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Egzotik Bazı Mantarların (Pleurotus ostreatus, Pleurotus eryngii, Hericium erinaceus) Fizikokimyasal, Biyoaktif ve Duyusal Özelliklerinin Belirlenmesi

Yıl 2022, Cilt: 13 Sayı: 1, 30 - 36, 28.04.2022

Öz

Besin değerinin yüksek olması yanında içerdikleri biyoaktif maddeler bakımından zengin gıda kaynaklarına olan ilgi her geçen gün artmaktadır. Bu arayışta kültüre alınmış mantarlar son derece dikkat çekicidir. Bu çalışmada; ülkemizde üretim ve tüketim potansiyeli yüksek olan egzotik mantarlardan, Pleurotus ostreatus, Pleurotus eryngii ve Hericium erinaceus mantarlarının fizikokimyasal, biyoaktif ve duyusal özellikleri irdelenmiştir. Sonuçlar mantarların yüksek protein ve kül içermesine karşın düşük yağ ve kalori değerlerine sahip olduğunu göstermiştir. En yüksek protein değeri (23.31±0.1 g/100 g kurumadde) H. erinaceus da olmasına rağmen, mantarların protein değerleri arasındaki fark istatistiksel olarak önemsiz bulunmuştur (p>0.05). Ayrıca biyoaktif özellikler bakımından da en yüksek toplam fenolik madde miktarı (5.06±0.21 mg GAE/g) ve antioksidan aktivite (43.11±2.74 µmol TE/g) H. erinaceus da gözlemlenmiştir. Pleurotus cinsi mantarlar arasında P. eryngii daha yüksek biyoaktivite sergilemesi yanında istatistiksel açıdan da farklılık göstermiştir (p<0.05). Duyusal açıdan ise en yüksek kabul edilirliği P. eryngii mantarı göstererek diğer mantar çeşitlerinden ayrılmıştır (p<0.05). Bu çalışma da yaygın tüketimi bulunan bazı egzotik mantarlar, çeşitli karakteristik özellikleri açısından karşılaştırılarak verilmiş olup üretici, tüketici ve literatüre katkı sağlaması hedeflenmiştir.

Destekleyen Kurum

Yozgat Bozok Üniversitesi Proje Koordinasyon Uygulama ve Araştırma Merkezi

Proje Numarası

6602b/BMYO/17-125

Teşekkür

Bu bilimsel çalışma, Yozgat Bozok Üniversitesi Proje Koordinasyon Uygulama ve Araştırma Merkezi tarafından 6602b/BMYO/17-125 numaralı Bilimsel Araştırma Projesi ile finansal olarak desteklenmiştir

Kaynakça

  • Aisala, H., Laaksonen, O., Manninen, H., Raittola, A., Hopia, A. and Sandell, M. (2018). Sensory properties of Nordic edible mushrooms. Food Research International, 109, 526-536.
  • Brand-Williams, W., Cuvelier, M.-E. and Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28(1), 25-30.
  • Carabias-Martínez, R., Rodríguez-Gonzalo, E., Revilla-Ruiz, P. and Hernández-Méndez, J. (2005). Pressurized liquid extraction in the analysis of food and biological samples. Journal of Chromatography A, 1089(1-2), 1-17.
  • Cheung, L., Cheung, P. C. and Ooi, V. E. (2003). Antioxidant activity and total phenolics of edible mushroom extracts. Food chemistry, 81(2), 249-255.
  • Crisan, E. and Sands, A. (1978). Nutritional value: Academic Press, New York. 137-168.
  • Doğan, N. ve Doğan, C. (2021). Pleurotus eryngii’nin Misel Biyokütlesinin ve Farklı Olgunlaşma Seviyesindeki Gövdelerinin Ekstraksiyonunun Optimizasyonu ve Antidiyabetik Özelliklerinin Belirlenmesi. Mantar Dergisi, 12(1), 50-60.
  • Doğan, N., Doğan, C. and Atila, F. (2021). Parts from life-cycle of H. erinaceus: response surface methodology approach to optimize extraction conditions and determination of its antioxidant, antidiabetic and antimicrobial effect. Journal of microbiology, biotechnology and food sciences, 10(6), e3703-e3703.
  • Doğan, N., Doğan, C., Çam, M. and Hayoğlu, İ. (2020). Optimization and comparison of three cooking methods for wheat flour‐oyster mushroom (P. ostreatus) powder composite chips. Journal of Food Processing and Preservation, 44(11), e14873.
  • Dubost, N. J., Ou, B. and Beelman, R. B. (2007). Quantification of polyphenols and ergothioneine in cultivated mushrooms and correlation to total antioxidant capacity. Food chemistry, 105(2), 727-735.
  • Falch, E., Overrein, I., Solberg, C. and Slizyte, R. (2009). Composition and calories Handbook of Seafood and Seafood Products Analysis (pp. 275-304): CRC Press.
  • Ghazala, S., Aucoin, J. and Alkanani, T. (1996). Pasteurization effect on fatty acid stability in a sous vide product containing seal meat (Phoca groenlandica). Journal of Food Science, 61(3), 520-523.
  • Joint, F. and Organization, W. H. (2007). Protein and amino acid requirements in human nutrition: report of a joint FAO/WHO/UNU expert consultation: World Health Organization.
  • Kawagishi, H., Ando, M., Shinba, K., Sakamoto, H., Yoshida, S., Ojima, F., Ishiguro, Y., Ukai, N. and Furukawa, S. (1992). Chromans, hericenones F, G and H from the mushroom Hericium erinaceum. Phytochemistry, 32(1), 175-178.
  • Khan, A. A., Gani, A., Khanday, F. A. and Masoodi, F. (2018). Biological and pharmaceutical activities of mushroom β-glucan discussed as a potential functional food ingredient. Bioactive Carbohydrates and Dietary Fibre, 16, 1-13.
  • Khatun, K., Mahtab, H., Khanam, P., Sayeed, M. and Khan, K. (2007). Oyster mushroom reduced blood glucose and cholesterol in diabetic subjects. Mymensingh medical journal: MMJ, 16(1), 94-99.
  • Krzyczkowski, W., Malinowska, E., Suchocki, P., Kleps, J., Olejnik, M. and Herold, F. (2009). Isolation and quantitative determination of ergosterol peroxide in various edible mushroom species. Food chemistry, 113(1), 351-355.
  • Longvah, T. and Deosthale, Y. G. (1998). Compositional and nutritional studies on edible wild mushroom from northeast India. Food chemistry, 63(3), 331-334.
  • Ma, L., Chen, H., Dong, P. and Lu, X. (2013). Anti-inflammatory and anticancer activities of extracts and compounds from the mushroom Inonotus obliquus. Food chemistry, 139(1-4), 503-508.
  • Mallikarjuna, S., Ranjini, A., Haware, D. J., Vijayalakshmi, M., Shashirekha, M. and Rajarathnam, S. (2013). Mineral composition of four edible mushrooms. Journal of Chemistry, 2013.
  • Mattila, P., Salo-Väänänen, P., Könkö, K., Aro, H. and Jalava, T. (2002). Basic composition and amino acid contents of mushrooms cultivated in Finland. Journal of agricultural and food chemistry, 50(22), 6419-6422.
  • Mau, J.-L., Lin, H.-C. and Song, S.-F. (2002). Antioxidant properties of several specialty mushrooms. Food Research International, 35(6), 519-526.
  • Miyazawa, N., Okazaki, M. and Ohga, S. (2008). Antihypertensive effect of Pleurotus nebrodensis in spontaneously hypertensive rats. Journal of oleo science, 57(12), 675-681.
  • Mizuno, T. (1999). Bioactive substances in Hericium erinaceus (Bull.: Fr.) Pers.(Yamabushitake), and its medicinal utilization. International Journal of Medicinal Mushrooms, 1(2).
  • Ohga, S. and Royse, D. J. (2004). Cultivation of Pleurotus eryngii on umbrella plant (Cyperus alternifolius) substrate. Journal of Wood Science, 50(5), 466-469.
  • Öztürk, A. ve Çopur, Ö. U. (2009). Mantar bileşenlerinin teröpatik etkileri. Bahçe, 38(1), 19-24.
  • Palacios, I., Lozano, M., Moro, C., D’arrigo, M., Rostagno, M., Martínez, J., García-Lafuente, A., Guillamón, E. and Villares, A. (2011). Antioxidant properties of phenolic compounds occurring in edible mushrooms. Food chemistry, 128(3), 674-678.
  • Park, B. T., Na, K. H., Jung, E. C., Park, J. W. and Kim, H. H. (2009). Antifungal and anticancer activities of a protein from the mushroom Cordyceps militaris. The Korean Journal of Physiology & Pharmacology, 13(1), 49-54.
  • Philippoussis, A., Zervakis, G., Diamantopoulou, P. and Ioannidou, S. (2000). Potential for the cultivation of exotic mushroom species by exploitation of Mediterranean agricultural wastes. Science and Cultivation of Edible Fungi, Balkema, Rotterdam. 523-530.
  • Rathore, H., Prasad, S. and Sharma, S. (2017). Mushroom nutraceuticals for improved nutrition and better human health: A review. PharmaNutrition, 5(2), 35-46.
  • Schillaci, D., Arizza, V., Gargano, M. L. and Venturella, G. (2013). Antibacterial activity of mediterranean oyster mushrooms, species of genus Pleurotus (higher basidiomycetes). International journal of medicinal mushrooms, 15(6).
  • Seo, D. J. and Choi, C. (2021). Antiviral bioactive compounds of mushrooms and their antiviral mechanisms: a review. Viruses, 13(2), 350.
  • Sesli, E., Asan, A., and Selçuk, F., Abacı Günyar, Ö., Akata, I., Akgül, H., Aktaş, S., Alkan, S., Allı, H., Aydoğdu, H., Berikten, D., Demirel, K., Demirel, R., Doğan, H., Erdoğdu, M., Ergül, C., Eroğlu, G., Giray, G., Haliki Uztan, A., Kabaktepe, Ş., Kadaifçiler, D., Kalyoncu, F., Karaltı, İ., Kaşık, G., Kaya, A., Keleş, A., Kırbağ, S., Kıvanç, M., Ocak, İ., Ökten, S., Özkale, E., Öztürk, C., Sevindik, M., Şen, B., Şen, İ., Türkekul, İ, Ulukapı, M., Uzun,Ya., Uzun, Yu. ve Yoltaş, A. (2020). Türkiye Mantarları Listesi. ANG Vakfı. İstanbul.
  • Shah, H., Khalil, I. A. and Jabeen, S. (1997). Nutritional composition and protein quality of Pleurotus mushroom. Sarhad Journal of Agriculture, 13(6), 621-626.
  • Singleton, V. L., Orthofer, R. and Lamuela-Raventós, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in enzymology, 299, 152-178.
  • Stone, H., Bleibaum, R. N. and Thomas, H. A. (2020). Sensory evaluation practices: Academic press.
  • Ulziijargal, E. and Mau, J.-L. (2011). Nutrient compositions of culinary-medicinal mushroom fruiting bodies and mycelia. International journal of medicinal mushrooms, 13(4).
  • Van Loon, P., Swinkels, H. and Van Griensven, L. (2000). Dry matter content in mushrooms (Agaricus bisporus) as an indicator for mushroom quality. Mushroom Science, 15(2), 507-513.
  • William, H. (2000). Official methods of analysis of AOAC international. AOAC official method 985.29.
  • Yilmaz, N., Solmaz, M., Türkekul, İ. and Elmastaş, M. (2006). Fatty acid composition in some wild edible mushrooms growing in the middle Black Sea region of Turkey. Food chemistry, 99(1), 168-174.

Determination of Physiochemical, Bioactive and Sensory Characteristics of Some Exotic Mushrooms (Pleurotus ostreatus, Pleurotus eryngii, Hericium erinaceus)

Yıl 2022, Cilt: 13 Sayı: 1, 30 - 36, 28.04.2022

Öz

In addition to its high nutritional value, the interest in food sources which is containing bioactive products is steadily increase nowadays. In respect to cultivated mushrooms, they excite world wide interest. In this study; the physicochemical, bioactive, and sensory properties of Pleurotus ostreatus, Pleurotus eryngii, and Hericium erinaceus from the exotic mushrooms, which have a high production and consumption potential in our country, were examined. The results showed that although mushrooms contain high protein and ash, they have low fat and calorie values. Although the highest protein value (23.31±0.1 g/100 g dry matter ) was determined in H. erinaceus, it was not found differences among mushroom species (p>0.05) used in this study. In addition, in bioactive properties, the highest amount of total phenolic substance (5.06±0.21 mg GAE/g) and antioxidant activity (43.11±2.74 µmol TE/g) were observed in H. erinaceus mushrooms. Among the mushrooms of the Pleurotus species, P. eryngii showed higher bioactivity as well as a statistically significant difference (p<0.05). In this study, various characters of some exotic mushrooms, which are widely consumed, are examined. it is aimed that results will contribute to the producer, consumer, and literature.

Proje Numarası

6602b/BMYO/17-125

Kaynakça

  • Aisala, H., Laaksonen, O., Manninen, H., Raittola, A., Hopia, A. and Sandell, M. (2018). Sensory properties of Nordic edible mushrooms. Food Research International, 109, 526-536.
  • Brand-Williams, W., Cuvelier, M.-E. and Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28(1), 25-30.
  • Carabias-Martínez, R., Rodríguez-Gonzalo, E., Revilla-Ruiz, P. and Hernández-Méndez, J. (2005). Pressurized liquid extraction in the analysis of food and biological samples. Journal of Chromatography A, 1089(1-2), 1-17.
  • Cheung, L., Cheung, P. C. and Ooi, V. E. (2003). Antioxidant activity and total phenolics of edible mushroom extracts. Food chemistry, 81(2), 249-255.
  • Crisan, E. and Sands, A. (1978). Nutritional value: Academic Press, New York. 137-168.
  • Doğan, N. ve Doğan, C. (2021). Pleurotus eryngii’nin Misel Biyokütlesinin ve Farklı Olgunlaşma Seviyesindeki Gövdelerinin Ekstraksiyonunun Optimizasyonu ve Antidiyabetik Özelliklerinin Belirlenmesi. Mantar Dergisi, 12(1), 50-60.
  • Doğan, N., Doğan, C. and Atila, F. (2021). Parts from life-cycle of H. erinaceus: response surface methodology approach to optimize extraction conditions and determination of its antioxidant, antidiabetic and antimicrobial effect. Journal of microbiology, biotechnology and food sciences, 10(6), e3703-e3703.
  • Doğan, N., Doğan, C., Çam, M. and Hayoğlu, İ. (2020). Optimization and comparison of three cooking methods for wheat flour‐oyster mushroom (P. ostreatus) powder composite chips. Journal of Food Processing and Preservation, 44(11), e14873.
  • Dubost, N. J., Ou, B. and Beelman, R. B. (2007). Quantification of polyphenols and ergothioneine in cultivated mushrooms and correlation to total antioxidant capacity. Food chemistry, 105(2), 727-735.
  • Falch, E., Overrein, I., Solberg, C. and Slizyte, R. (2009). Composition and calories Handbook of Seafood and Seafood Products Analysis (pp. 275-304): CRC Press.
  • Ghazala, S., Aucoin, J. and Alkanani, T. (1996). Pasteurization effect on fatty acid stability in a sous vide product containing seal meat (Phoca groenlandica). Journal of Food Science, 61(3), 520-523.
  • Joint, F. and Organization, W. H. (2007). Protein and amino acid requirements in human nutrition: report of a joint FAO/WHO/UNU expert consultation: World Health Organization.
  • Kawagishi, H., Ando, M., Shinba, K., Sakamoto, H., Yoshida, S., Ojima, F., Ishiguro, Y., Ukai, N. and Furukawa, S. (1992). Chromans, hericenones F, G and H from the mushroom Hericium erinaceum. Phytochemistry, 32(1), 175-178.
  • Khan, A. A., Gani, A., Khanday, F. A. and Masoodi, F. (2018). Biological and pharmaceutical activities of mushroom β-glucan discussed as a potential functional food ingredient. Bioactive Carbohydrates and Dietary Fibre, 16, 1-13.
  • Khatun, K., Mahtab, H., Khanam, P., Sayeed, M. and Khan, K. (2007). Oyster mushroom reduced blood glucose and cholesterol in diabetic subjects. Mymensingh medical journal: MMJ, 16(1), 94-99.
  • Krzyczkowski, W., Malinowska, E., Suchocki, P., Kleps, J., Olejnik, M. and Herold, F. (2009). Isolation and quantitative determination of ergosterol peroxide in various edible mushroom species. Food chemistry, 113(1), 351-355.
  • Longvah, T. and Deosthale, Y. G. (1998). Compositional and nutritional studies on edible wild mushroom from northeast India. Food chemistry, 63(3), 331-334.
  • Ma, L., Chen, H., Dong, P. and Lu, X. (2013). Anti-inflammatory and anticancer activities of extracts and compounds from the mushroom Inonotus obliquus. Food chemistry, 139(1-4), 503-508.
  • Mallikarjuna, S., Ranjini, A., Haware, D. J., Vijayalakshmi, M., Shashirekha, M. and Rajarathnam, S. (2013). Mineral composition of four edible mushrooms. Journal of Chemistry, 2013.
  • Mattila, P., Salo-Väänänen, P., Könkö, K., Aro, H. and Jalava, T. (2002). Basic composition and amino acid contents of mushrooms cultivated in Finland. Journal of agricultural and food chemistry, 50(22), 6419-6422.
  • Mau, J.-L., Lin, H.-C. and Song, S.-F. (2002). Antioxidant properties of several specialty mushrooms. Food Research International, 35(6), 519-526.
  • Miyazawa, N., Okazaki, M. and Ohga, S. (2008). Antihypertensive effect of Pleurotus nebrodensis in spontaneously hypertensive rats. Journal of oleo science, 57(12), 675-681.
  • Mizuno, T. (1999). Bioactive substances in Hericium erinaceus (Bull.: Fr.) Pers.(Yamabushitake), and its medicinal utilization. International Journal of Medicinal Mushrooms, 1(2).
  • Ohga, S. and Royse, D. J. (2004). Cultivation of Pleurotus eryngii on umbrella plant (Cyperus alternifolius) substrate. Journal of Wood Science, 50(5), 466-469.
  • Öztürk, A. ve Çopur, Ö. U. (2009). Mantar bileşenlerinin teröpatik etkileri. Bahçe, 38(1), 19-24.
  • Palacios, I., Lozano, M., Moro, C., D’arrigo, M., Rostagno, M., Martínez, J., García-Lafuente, A., Guillamón, E. and Villares, A. (2011). Antioxidant properties of phenolic compounds occurring in edible mushrooms. Food chemistry, 128(3), 674-678.
  • Park, B. T., Na, K. H., Jung, E. C., Park, J. W. and Kim, H. H. (2009). Antifungal and anticancer activities of a protein from the mushroom Cordyceps militaris. The Korean Journal of Physiology & Pharmacology, 13(1), 49-54.
  • Philippoussis, A., Zervakis, G., Diamantopoulou, P. and Ioannidou, S. (2000). Potential for the cultivation of exotic mushroom species by exploitation of Mediterranean agricultural wastes. Science and Cultivation of Edible Fungi, Balkema, Rotterdam. 523-530.
  • Rathore, H., Prasad, S. and Sharma, S. (2017). Mushroom nutraceuticals for improved nutrition and better human health: A review. PharmaNutrition, 5(2), 35-46.
  • Schillaci, D., Arizza, V., Gargano, M. L. and Venturella, G. (2013). Antibacterial activity of mediterranean oyster mushrooms, species of genus Pleurotus (higher basidiomycetes). International journal of medicinal mushrooms, 15(6).
  • Seo, D. J. and Choi, C. (2021). Antiviral bioactive compounds of mushrooms and their antiviral mechanisms: a review. Viruses, 13(2), 350.
  • Sesli, E., Asan, A., and Selçuk, F., Abacı Günyar, Ö., Akata, I., Akgül, H., Aktaş, S., Alkan, S., Allı, H., Aydoğdu, H., Berikten, D., Demirel, K., Demirel, R., Doğan, H., Erdoğdu, M., Ergül, C., Eroğlu, G., Giray, G., Haliki Uztan, A., Kabaktepe, Ş., Kadaifçiler, D., Kalyoncu, F., Karaltı, İ., Kaşık, G., Kaya, A., Keleş, A., Kırbağ, S., Kıvanç, M., Ocak, İ., Ökten, S., Özkale, E., Öztürk, C., Sevindik, M., Şen, B., Şen, İ., Türkekul, İ, Ulukapı, M., Uzun,Ya., Uzun, Yu. ve Yoltaş, A. (2020). Türkiye Mantarları Listesi. ANG Vakfı. İstanbul.
  • Shah, H., Khalil, I. A. and Jabeen, S. (1997). Nutritional composition and protein quality of Pleurotus mushroom. Sarhad Journal of Agriculture, 13(6), 621-626.
  • Singleton, V. L., Orthofer, R. and Lamuela-Raventós, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in enzymology, 299, 152-178.
  • Stone, H., Bleibaum, R. N. and Thomas, H. A. (2020). Sensory evaluation practices: Academic press.
  • Ulziijargal, E. and Mau, J.-L. (2011). Nutrient compositions of culinary-medicinal mushroom fruiting bodies and mycelia. International journal of medicinal mushrooms, 13(4).
  • Van Loon, P., Swinkels, H. and Van Griensven, L. (2000). Dry matter content in mushrooms (Agaricus bisporus) as an indicator for mushroom quality. Mushroom Science, 15(2), 507-513.
  • William, H. (2000). Official methods of analysis of AOAC international. AOAC official method 985.29.
  • Yilmaz, N., Solmaz, M., Türkekul, İ. and Elmastaş, M. (2006). Fatty acid composition in some wild edible mushrooms growing in the middle Black Sea region of Turkey. Food chemistry, 99(1), 168-174.
Toplam 39 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm ARAŞTIRMA MAKALESİ
Yazarlar

Nurcan Doğan 0000-0001-5414-1819

Cemhan Doğan 0000-0002-9043-0949

Proje Numarası 6602b/BMYO/17-125
Yayımlanma Tarihi 28 Nisan 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 13 Sayı: 1

Kaynak Göster

APA Doğan, N., & Doğan, C. (2022). Egzotik Bazı Mantarların (Pleurotus ostreatus, Pleurotus eryngii, Hericium erinaceus) Fizikokimyasal, Biyoaktif ve Duyusal Özelliklerinin Belirlenmesi. Mantar Dergisi, 13(1), 30-36. https://doi.org/10.30708/mantar.993480

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