The Antioxidant potential of ethanolic extract of edible mushroom Lycoperdon molle Pers. (Agaricomycetes)

Abstract

Mushroom play an important role in the decay of organic cover in forest ecosystems. In addition, mushrooms which are forest products are consumed as food. This study aims to determine the antioxidant activity of ethanol (EtOH) extract from edible Lycoperdon molle Pers. mushroom collected from Antalya (Turkey). Total antioxidant status (TAS), total oxidant status (TOS) and the oxidative stress index (OSI) were analyzed using Rel Assay Diagnostics kits. In addition, free radical scavenging activity was determined using the DPPH method. As a result of the studies, TAS, TOS and OSI values of L. molle were 1.855±0.072, 2.201±0.085 and 0.119±0.008, respectively. The free radical scavenging activity of the fungus was at a normal level in comparison to the standards used, i.e. rosmarinic and caffeic acids. Consequently, it was determined that L. molle may be used as a source of natural antioxidants. As a result, it was determined that edible L. molle, which is one of the forest products, has antioxidant potential in addition to its nutritional properties.