The Cooking Effect on Two Edible Mushrooms in Anatolia: Fatty Acid Composition, Total Bioactive Compounds, Antioxidant and Anticholinesterase Activities

The effects of baking practices on the fatty acid and bioactivity of edible mushrooms; namely, Lactarius delicious and Ramaria flava, naturally growing in Anatolia were investigated. Each mushroom species was divided into two parts and one of the parts was baked. Both baked and unbaked materials wer...

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Bibliographic Details
Published in:Records of natural products 2014-01, Vol.8 (2), p.189
Main Authors: Öztürk, Mehmet, Tel, Gülsen, Fatma Aydogmus Öztürk, Duru, Mehmet Emin
Format: Article
Language:English
Subjects:
Alzheimer's disease
Antioxidants
Biological activity
Cooking
Enzymes
Fatty acids
Flavonoids
Free radicals
Lipid peroxidation
Lipids
Mushrooms
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Summary:The effects of baking practices on the fatty acid and bioactivity of edible mushrooms; namely, Lactarius delicious and Ramaria flava, naturally growing in Anatolia were investigated. Each mushroom species was divided into two parts and one of the parts was baked. Both baked and unbaked materials were extracted with hexane and methanol, successively. The fatty acid contents of baked and unbaked extracts of both species were carried out by GC and GC-MS analytical techniques. In the unbaked extracts palmitic acid (9.7-14.43%), stearic acid (41.41-6.68%), oleic acid (25.94-47.12%) and linoleic acid (22.85-9.78%) were identified as major fatty acids, respectively. In the baked extracts, however, palmitic acid (7.92-19.12%), stearic acid (49.94-6.23%), oleic acid (18.07-45.13%) and linoleic acid (23.36-9.25%) were identified as major fatty acids, as well. The antioxidative effect of the extracts of baked and unbaked mushroom species was also determined by using four complimentary assays. In addition, the extracts and the major fatty acids were also evaluated for anticholinesterase activity against acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) which are the chief enzymes of Alzheimer's disease. The baked methanol extract of R. flava showed the highest activity in DPPH scavenging, ABTS scavenging and BChE assays, while the unbaked hexane extract of R. flava exhibited the best lipid peroxidation inhibition activity. In conclusion, baking proved to have influence in nutritional values and bioactivity properties of L. delicious and R. flava. The nutrient concentration and bioactivities of L. delicious were decreased when baked; however, baked R. flava proved to have higher nutrient concentrations and higher bioactivities than unbaked samples.
ISSN:1307-6167