Wild Edible Mushroom Cantharellus cibarius as a Natural Antioxidant Food

Abstract

In this study, DPPH free radical activity, total antioxidant status (TAS), total oxidant status (TOS) and oxidative stress index (OSI) of wild edible mushroom Cantharellus cibarius Fr. collected from Antalya (Turkey) province were determined. Ethanol (EtOH), methanol (MeOH) and dichloromethane (DCM) extracts of C. cibarius mushroom were obtained using soxhlet apparatus. TAS, TOS and OSI values were determined by using Rel Assay kits. Free radical scavenging activity was determined using DPPH method. As a result of the studies, TAS value of the mushroom was found as 5.268±0.059 mmol/L, TOS value was 6.380±0.256 μmol/L and OSI value was 0.121±0.005. DPPH free radical activity was determined as EtOH extract 70.52±0.50, MeOH extract 64.34±1.54 and DCM extract 61.72±0.59 in 1 mg/mL extract concentration of mushroom. As a result, edible C. cibarius mushroom could be a natural antioxidant source.

Keywords

• cantharellus cibarius
• edible mushroom
• antioxidant
• oxidant
• dpph