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国际药用蘑菇期刊
影响因子: 1.423 5年影响因子: 1.525 SJR: 0.431 SNIP: 0.661 CiteScore™: 1.38

ISSN 打印: 1521-9437
ISSN 在线: 1940-4344

国际药用蘑菇期刊

DOI: 10.1615/IntJMedMushr.v12.i3.90
pages 299-307

Free Radical Scavenging Activity of Culinary-Medicinal Morel Mushrooms, Morchella Dill. ex Pers. (Ascomycetes): Relation to Color and Phenol Contents

Gurinaz Jander-Shagug
Applied Microbiology and Mycology Department, MIGAL, Kiryat Shmona, Israel; 2Tel Hai Academic College, Upper Galilee, Israel
Segula Masaphy
Migal, Galilee Research Institute, Kiryat Shmona, Israel; Tel Hai College, Kiryat Shmona, Israel

ABSTRACT

Morels (Morchella spp.) are sought-after edible mushrooms encompassing several different species that differ in head color and ecological characteristics. High phenotypic variability, including differences in color, is also found within the species. In the present report, the relationships between antioxidant content as radical-scavenging activity (RSA), phenol content, and color within populations of two Morchella species, M. vulgaris and M. esculenta, were studied. Total RSA measured using the radical DPPH (1,1-diphenyl-2-picrylhydrazyl), total phenols measured after methanolic extraction, and ascocarp darkness measured by chromatometer were correlated. All three parameters exhibited high levels of variability among individual ascocarps within each species population. For both species, RSA correlated well with phenol content (R2 = 0.85 and 0.82 for M. vulgaris and M. esculenta, respectively). In addition, darker mushrooms within populations of each species had higher RSA and phenol contents than light-colored mushrooms.