Özet:

Objectives: Oudemansiella canarii is an edible mushroom highly appreciated throughout the world due to its being a gastronomic delicacy. To date, no extensive work has been reported on the pharmacological or antioxidative aspects of this macrofungus. The present study focuses on the micromorphological features, confirmation of its identity based on molecular sequence (nrITS rDNA) data, and determination of its physicochemical parameters such as organoleptic features and fluorescent behavior. Materials and Methods: Collected basidiocarps were powdered and used for microscopic and organoleptic evaluation. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method, total antioxidant activity methods, and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay were used for evaluating the antioxidant capacities of the methanolic extract. High-performance liquid chromatography (HPLC) analysis profile was also recorded to analyze the phenolic fingerprint. Results: The DPPH radical scavenging activity was determined with an EC50 value of 0.912 μg, total antioxidant activity was found to be 15.33 μg ascorbic acid equivalent/mg of extract, and the ABTS assay revealed 12.91 μm TE/mg of extract antioxidant activity. The HPLC chromatogram revealed the presence of 12 peaks. Several parameters were tested for the determination of chemical composition, revealing the existence of major bioactive components in the extract in the following order: phenol>flavonoid>ascorbic acid>β-carotene~lycopene. Conclusion: The present work suggests that O. canarii may be considered a novel prospect as a functional food and antioxidant supplement.

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