Effect of different growing mixtures on volatile aroma compounds and antioxidant activity of maitake mushroom (Grifola frondosa)

Grifola frondosa (Dicks.) Gray (Maitake mushroom) is one of the popular mushroom species because of its nutritional value and medicinal importance. Although one of the important mushroom species consumed in the world, especially in the Far East, its cultivation is unknown in Turkey, and there is no consumption. Therefore, in the prent study, it was aimed to learn the cultivation of this mushroom and to determine the volatile aroma composition and antioxidant capacity of Maitake mushroom grown in different growing mixtures comparatively. In the research, WC 828 Maitake mushroom strain mycelium was used. Five different mixtures except control were prepared as growing medium (K: 2 oak sawdust+1 bran, S1: 2 poplar sawdust+1 bran, S2: 2 wheat stalk+1 bran, S3: 1 oak sawdust +1 poplar sawdust+1 bran, S4: 1 oak sawdust+1 wheat stalk+1 bran and S5: 1 poplar sawdust+1 wheat stalk+1 bran). In determining antioxidant activity, FRAP and DPPH methods were used and the analyzes were carried out in both dried and frozen samples. Head Space Solid Phase Micro Extraction (HS-SPME) technique combined with Gas Chromatography-Mass Spectrometry (GC-MS) was used in the analysis of volatile compounds. In the study, yield was obtained only from S4 and S5 growing mixtures. Therefore, the studies have been continued by comparing these two mixtures. While the yield in S4 mixture was 55.02 g/1 kg bag, it was determined as 124.82 g/1 kg bag in S5 mixture. DPPH analysis results of frozen and dried samples were 7.99±0.08 and 8.19±0.05 µmol TE/g KM (S4) and 8.07±0.09 and 8.20±0.06 µmol TE/g KM (S5) in S4 and S5 mixtures, respectively. In volatile aroma profile analysis, 22 and 32 compounds were detected in S4 and S5 mixtures, respectively. The most compound group was ketones and its ratio was 68.67% in the S4 mixture and 52.37% in the S5 mixture. The highest percentage among ketones was obtained from 4-nonanone and 3-octanone compounds. Key words: Grifola frondosa, Matike, volatile aroma composition, antioxidant activity