Antioxidant properties, chemical composition and nutritional value of Terfezia boudieri (Chatin) from Turkey

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dc.contributor.authorDundar, A.
dc.contributor.authorYesil, O. Faruk
dc.contributor.authorAcay, H.
dc.contributor.authorOkumus, V.
dc.contributor.authorOzdemir, S.
dc.contributor.authorYildiz, A.
dc.date.accessioned2024-04-24T17:14:41Z
dc.date.available2024-04-24T17:14:41Z
dc.date.issued2012
dc.departmentDicle Üniversitesien_US
dc.description.abstractOur objectives were to investigate the chemical composition, nutritive value and antioxidant activity potentials of Terfezia boudieri Chatin collected from different areas from Southeast of Turkey. The amounts of energy, protein, fat, carbohydrate, crude fibre, moisture and ash were 34.00-65.00 (kcal/100 g), 1.40-2.73, 0.86-1.71, 4.84-11.60, 80.86-90.33 (g/100 g, f.w.) and 1.02-1.98 g/100 g dry mass, respectively. Fatty acids and amino acids analyses revealed that linoleic acid and glutamic acid were, respectively the most abundant. Among the essential amino acids leucine was the highest amount and this was followed by threonine. Magnesium was the most abundant element with a concentration value of 182.30 mg/100 g dry mass. T. boudieri exhibited excellent antioxidant activity when compared with standard compounds. In total antioxidant and chelating effect on ferrous ions activity T. boudieri showed the highest activity against the standards. Additionally, at all studied tests antioxidant activity of the mushroom increased with increasing concentration. The total phenolic content of T. boudieri was found as 8.45 mg/g.en_US
dc.description.sponsorshipTUBITAK/Turkey [TOVAG-104O108]; Scientific Research Commission of Dicle University/Turkey [08-FF-05]en_US
dc.description.sponsorshipThis study was financially supported by TUBITAK/Turkey, (Project No: TOVAG-104O108) and Scientific Research Commission of Dicle University/Turkey, (Project no: 08-FF-05).en_US
dc.identifier.doi10.1177/1082013211427954
dc.identifier.endpage328en_US
dc.identifier.issn1082-0132
dc.identifier.issue4en_US
dc.identifier.pmid22773542
dc.identifier.scopus2-s2.0-84864967290
dc.identifier.scopusqualityQ1
dc.identifier.startpage317en_US
dc.identifier.urihttps://doi.org/10.1177/1082013211427954
dc.identifier.urihttps://hdl.handle.net/11468/18134
dc.identifier.volume18en_US
dc.identifier.wosWOS:000307019500002
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoenen_US
dc.publisherSage Publications Ltden_US
dc.relation.ispartofFood Science and Technology International
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectTerfezia Boudierien_US
dc.subjectAmino-Acidsen_US
dc.subjectFatty Acidsen_US
dc.subjectAntioxidant Activityen_US
dc.titleAntioxidant properties, chemical composition and nutritional value of Terfezia boudieri (Chatin) from Turkeyen_US
dc.titleAntioxidant properties, chemical composition and nutritional value of Terfezia boudieri (Chatin) from Turkey
dc.typeArticleen_US

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