UV-B Işınlarının Etkisi Altında Yenilebilir Mantarlarda Toplam Fenolik Madde, Toplam Flavonoid Madde, Ergotionin Konsantrasyonu, Antioksidan ve Antibakteriyel Özelliklerin Değişimi

Year 2025, Volume: 25 Issue: 1, 53 - 68, 26.03.2025

Temel Kan Bakır , Ömer Ertürk , Mertcan Karadeniz , Sabri Ünal , Rıfat Sami Sanci

https://doi.org/10.17475/kastorman.1660553

Abstract

Çalışmanın amacı: Bu çalışma, UV-B radyasyonunun yenilebilir mantarlarda antioksidan, fenolik ve flavonoid, ergotionin, amino asitler ve antimikrobiyal özellikler üzerindeki etkilerini araştırmıştır.
Çalışma alanı: Mantarların mikroskobik ve makroskobik özellikleri, Kastamonu Üniversitesi Orman Fakültesinde doğrulanmıştır.
Materyal ve yöntem: Mantar ekstreleri için, DPPH ölçümleri, toplam fenolik, toplam flavonoid, ergotionin ve amino asit analizlerinin yanı sıra antibakteriyel ölçümleri de yapılmıştır.
Temel sonuçlar: Sonuçlar, düşük UV-B'nin antioksidan ve antibakteriyel aktiviteleri artırdığını göstermiştir. L. edodes ve P. ostreatus en yüksek antioksidan seviyelerini gösterirken, P. eryngii fenolik ve flavonoid içeriğinde sürekli bir artış göstermiştir. Ergotionin ve glutamik asit konsantrasyonları düşük UV-B altında en yüksek seviyeye ulaşmıştır.
Araştırma vurguları: Bulgular, UV-B maruziyetinin mantarların biyokimyasal özellikleri üzerinde önemli bir etkisi olduğunu göstermektedir.

Keywords

Toplam Flavonoid Madde, Yenilebilir Mantarlar, Antioksidan Özellikler, Antimikrobiyal Özellikler, UV B Işınları, Ergotionin

Change of Total Phenolic Substance, Total Flavonoid Substance, Ergothioneine Concentration, Antioxidant and Antibacterial Properties in Edible Mushrooms Under The Influence of UV-B Radiation

Abstract

Aim of study: This study investigated the effects of UV-B radiation on antioxidant, phenolic and flavonoid, ergothioneine, amino acids, and antimicrobial properties in four edible mushroom species.
Area of study: The mushrooms were verified according to their microscopic and macroscopic features at Kastamonu University, Faculty of Forestry.
Material and method: DPPH measurements, total phenolic, total flavonoid, ergothioneine, and amino acid analyses, antibacterial measurements were also performed for mushroom extracts.
Main results: Results showed that low UV-B enhanced antioxidant and antibacterial activities, with L. edodes and P. ostreatus exhibiting the highest antioxidant levels. P. eryngii showed a steady increase in phenolic and flavonoid contents. Ergothioneine and glutamic acid concentrations peaked under low UV-B.
Research highlights: The findings indicate that UV-B exposure significantly influences the biochemical properties of mushrooms.

Keywords

Total Flavonoid Substance, Edible Mushrooms, Antioxidant Properties, Antimicrobial Properties, UV B Radiation, Ergothioneine

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