Phenolic content, antioxidant and enzyme inhibitory capacity of two: Trametes species

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dc.contributor.authorZengin G.
dc.contributor.authorKaranfil A.
dc.contributor.authorUren M.C.
dc.contributor.authorKocak M.S.
dc.contributor.authorSarikurkcu C.
dc.contributor.authorGungor H.
dc.contributor.authorNancy Picot C.M.
dc.contributor.authorMahomoodally M.F.
dc.date.accessioned2025-04-10T11:09:34Z
dc.date.available2025-04-10T11:09:34Z
dc.date.issued2016
dc.description.abstractThe phenolic composition, antioxidant and enzyme inhibitory activities of methanolic and water extracts of Trametes gibbosa (TG) and Trametes hirsuta (TH) were characterised for the first time. Reversed-phase high-performance liquid chromatography (RP-HPLC) analysis revealed that TG and TH methanolic extracts contained (+)-catechin, chlorogenic acid and caffeic acid. Methanolic extracts of TG and TH showed significantly (p < 0.05) high inhibition rates on acetyl (1.87 and 1.60 mg galantamine equivalents (GALAEs) per g extract respectively) and butyryl cholinesterase (1.71 and 1.90 mg GALAEs per g extract respectively). Low and insignificant inhibition was observed against α-amylase. α-Glucosidase inhibitory activity of TG (0.93 mmol acarbose equivalents (ACEs) per g extract) and TH (1.18 mmol ACEs per g extract) methanolic extracts were significantly (p < 0.05) high. Methanolic extract of TG (16.85 ± 0.29 TEs per g extract) and TH (13.86 ± 0.03 mg TEs per g extract) showed the most effective cupric reducing power. This study tends to support the potential use of these mushrooms species for designing new functional food formulations. © 2016 The Royal Society of Chemistry.
dc.identifier.DOI-ID10.1039/c6ra09991b
dc.identifier.urihttp://hdl.handle.net/20.500.14701/48840
dc.publisherRoyal Society of Chemistry
dc.titlePhenolic content, antioxidant and enzyme inhibitory capacity of two: Trametes species
dc.typeArticle

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