Sabri Ünal

Investigation of antioxidant activities of Pleurotus ostreatus stored at different temperatures

Abstract In this study, the antioxidant capacity of oyster mushroom (Pleurotus ostreatus) stored in five different temperature environments was investigated by DPPH (1,1 diphenyl‐2‐picryl hydrazyl) radical scavenging method. The antioxidant capacity results of oyster mushroom extracts were examined by spectroscopic measurements and expressed as percent of inhibition. The IC50 values of mushroom samples were calculated with DPPH method using calibration equations, and change in antioxidant properties was also tried to decipher by SEM images. The IC50 values of Pleurotus ostreatus for four different concentrations were also found in h+20°C > inh+4°C> inh−10°C> inh−20°C> inh−40°C, respectively. As a conclusion, the temperature factor of oyster mushroom in the range of −40°C to +20°C storage conditions is directly proportional to the change of antioxidant properties. The results have shown the importance of logistics and storage conditions in preserving the antioxidant properties of oyster mushroom and similar food samples.

Comparison of Some Chemical Contents of Ganoderma lucidum (Curtis) P. Karst Collected from Nature and Cultured on Orange Stump

Article history: Received 13 November 2015 Accepted 27 February 2016 Available online, ISSN: 2148-127X Ganoderma lucidum (Curtis) P. Karst (Reishi mushroom) is one of medicinal mushroom species. The chemical content of the mushrooms shows significant changes depending on the physical and chemical properties of their growing place. In this study; total soluble protein, total soluble carbohydrate (glucose, fructose and sucrose) and some mineral elements (P, K, Mg, Mn, S, Fe, Zn, Ca and Na) of Ganoderma lucidum collected from the nature and cultured on orange stump were investigated. According to the results; total protein, glucose, fructose, sucrose and starch content of the G. lucidum cultured on orange stump were found higher than G. lucidum collected from nature. Phosphorus, iron, sodium, potassium and sulfur content were determined to be higher in mushroom samples cultured on orange stump. Calcium, magnesium, manganese and zinc values were found as higher in mushroom samples collected from nature. According to these results, G. lucidum cultured on orange stump had higher nutritional value than mushrooms collected from nature.

Poplar Pests in Kastamonu Region

Kavak turu, yuksek artim gucu, vejetatif olarak kolayca uretilebilmesi, odununun cesitli sanayi kollarinda kullanilabilmesi ve dunya genelinde yaygin olarak yetistirilmesi bakimindan en onemli hizli gelisen agac turleri arasinda yer almaktadir. Kavak agaci topraga dikilmesinden itibaren uretimi yapilincaya kadar cok cesitli boceklerin saldirisina ugramakta, agacin yaprak, surgun, dal, govde ve kokleri zarar gormekte ve agacin hayatiyeti bu durumdan oldukca etkilenmektedir. Ulkemiz acisindan cok onemli bir tur olan kavagin bocek zararlarindan en az oranda etkilenmesi icin oncelikle hangi tur bocek zararlarina maruz kaldigi kesin olarak bilinmeli, daha sonra da iklim ve cevre faktorleri goz onunde bulundurularak en etkili mucadele metotlari ortaya konulmalidir. Yukarida belirtilen nedenlerden oturu Kastamonu yoresine ait kavak zararlisi boceklerin belirlenmesi icin literatur taramasi yapilmis, arazide tespit edilen boceklerle birlikte bulgular kisminda belirtilmistir.