{"paper_id":"0a42e773-9c30-4f2c-8bf1-ba6871a147fa","body_text":"A Comparative Study on Phenolic Compounds and Antioxidant Potential of Morchella elata and Morchella esculenta | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Article A Comparative Study on Phenolic Compounds and Antioxidant Potential of Morchella elata and Morchella esculenta Ali Murat Kesemen, Mustafa Aybar, Erol Tunca, Zeynep Berin Celebi, and 1 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-7379367/v1 This work is licensed under a CC BY 4.0 License Status: Published Journal Publication published 03 Apr, 2026 Read the published version in Scientific Reports → Version 1 posted 22 You are reading this latest preprint version Abstract Wild and edible lamb's ear mushrooms ( Morchella spp.) are highly nutritious and have a distinctive aroma, making them popular worldwide. In this study, the nutritional components and bioactive contents of Morchella elata and Morchella esculenta species collected from the Artvin region of the Eastern Black Sea were compared. The dry matter content was found to be approximately 18% in both species. Color analysis revealed that the Hunter L values of M. elata (16.00) were significantly darker than those of M. esculenta (41.66 ± 0.31). The crude protein content was found to be 24.85 ± 0.50 g/100 g DW in M. elata and 31.14 ± 0.50 g/100 g DW in M. esculenta . The total phenolic compound content was significantly higher in M. elata (15.76 ± 0.56 mg GAE/g DW) compared to M. esculenta (7.41 ± 0.17 mg GAE/g DW). The antioxidant capacity of the methanolic extracts was measured using the FRAP and DPPH methods, and M. elata was found to be superior in this regard. HPLC-PDA analysis results revealed that M. elata is rich in protocatechuic acid and t-cinnamic acid, while M. esculenta has higher levels of epicatechin, pinocembrin, and chrysin. The findings suggest that the dark-colored M. elata species may be more valuable than M. esculenta in terms of biological activity. Biological sciences/Biochemistry Biological sciences/Biotechnology Biological sciences/Chemical biology Physical sciences/Chemistry Biological sciences/Plant sciences Biological sciences/Zoology Mushroom morel M. elata antioxidant phenolic Figures Figure 1 Introduction Edible mushrooms are important natural resources in terms of both nutrition and health due to their high nutritional value and functional properties. In addition to being rich in protein, vitamins, minerals, and dietary fiber, they contribute to healthy nutrition with their low fat content 1 , 2 . Furthermore, these organisms are rich in phenolic compounds, polysaccharides, and other bioactive components, exhibiting strong antioxidant, antimicrobial, and immune-modul ating properties. As a result, edible mushrooms are widely used not only in the food industry but also in pharmaceutical and functional food research 3 . Among these mushrooms, the Morchella genus (morels) stands out for both its economic value and scientific importance. Morchella spp. belongs to the Ascomycota phylum and is easily recognized by its characteristic honeycomb-like cap structure 4 . These species, which are typically collected from natural forested areas in the spring months, are quite difficult to cultivate, a factor that further enhances their market value. Morchella species are edible and medicinal mushrooms that are widely consumed in kitchens around the world for their distinctive aroma and flavor. These mushrooms are notable for their rich nutritional content and are particularly valuable for their protein, fiber, B vitamins, vitamin D, and minerals such as potassium, phosphorus, and iron 2 , 5 . Thanks to both their nutritional properties and their use in traditional medicine, they have significant potential for health benefits 6 . Additionally, the phenolic compounds and antioxidants present in these mushrooms make them not only nutritious but also a food source with high therapeutic potential 2 . These types, which are also used for medical purposes, are used in traditional medicine to treat conditions such as fatigue, infertility, muscle pain, cough, and colds 6 , 7 , 8 . It is known that certain species and types of mushrooms, particularly Morchella , Tricholoma , Tuber , and Boletus species, are harvested from nature and consumed in fresh or dried form and are also valuable products traded between countries. Among these species, the Morchella genus has secured a special place in gastronomy due to its unique aromatic structure and is also of interest in pharmacological research as a model organism due to the various bioactive compounds it contains 9 . In particular, species such as M. esculenta, M. elata , and M. vulgaris are widely consumed and commercially exploited after being collected from nature. Due to their economic value and contribution to scientific research, Morchella species have long been one of the most popular edible mushroom groups. Türkiye is a country rich in mushroom diversity, with the Eastern Black Sea Region standing out for its high biodiversity. Research conducted in this region has revealed that agaricoid, boletoid, and Morchell a species are widespread 9 , 10 . Morchella spp. species are found worldwide in temperate climate regions, primarily in the northern hemisphere. These mushrooms, which occur naturally in Europe, North America, Asia, and the Mediterranean region, are typically found in forested areas, moist soils, and burned areas. They are particularly common in the spring months, growing abundantly under pine, oak, poplar, and other deciduous trees 9 , 11 , 12 . Artvin Province has an ecosystem suitable for the growth of wild edible mushrooms thanks to its rich vegetation, high altitude, and rainy climate throughout the year. The humid and cool air conditions, especially in spring and autumn, support the natural growth of valuable species such as Morchella, Cantharellus , and Lactarius . The prevalence of forested areas and microclimatic diversity enhance mushroom species’ richness while also contributing to an extended production season. With these characteristics, Artvin is one of Türkiye’s important mushrooms region 13 , 14 . Although there are numerous studies on cultivated and wild edible mushrooms in the Northern Hemisphere, there is limited information available on naturally occurring edible wild mushrooms and species with high antioxidant capacity in Turkey. In particular, existing studies on edible wild mushrooms with high biological activity in the Eastern Black Sea Region are quite limited. Therefore, this planned study aims to investigate some of the chemical and bioactive properties of edible mushrooms ( Morchella spp .) that grow naturally in the region. Materials and Methods Samples and extractions Details of the collection sites, including their geographical locations and coordinates, are provided in Table 1 . The mushroom specimens, gathered during April 2025, were identified as Morchella esculenta and Morchella elata , and their taxonomic classification was carried out by an expert mycologist. Table 1 The species, region and coordinates of the mushroom samples Species Region Coordinates Altitude (m) Season Morchella esculenta Şavşat-Tepeköy/Artvin 41°17'58.4\" 42°13'35.7\" 750 20 April, 2025 Morchella elata Yusufeli-Demirkent/Artvin 40°53'10.4\" 41°44'28.5\" 790 21 April,2025 The fresh mushroom samples were first dried in an oven at a Initially, this mixture was placed in an ultrasonic bath for 2 hours to enhance solvent penetration. After that, it was left on a shaker for 24 hours to allow for proper maceration at room temperature. At the end of the extraction period, the mixture was filtered using Whatman No. 1 filter paper. The methanolic extract obtained was then collected and stored under appropriate conditions until further analysis 15 . Physicochemical analysis Moisture content in the mushroom samples was assessed following the AOAC official procedur16. Approximately 5 grams of freshly collected sample were weighed and dried in a hot air oven set at 105 ± 2°C until a consistent weight was reached. The moisture level was then calculated based on the weight difference before and after drying. Crude protein content was determined by the Kjeldahl method, with the nitrogen content multiplied by a conversion factor of 6.25. The color characteristics of the mushroom samples were measured using the Hunter Lab color scale (REF). In this system, the L* value reflects the lightness of the sample, where 0 represents black and 100 corresponds to white. The a* value indicates color variation along the red-green axis, positive values show a shift toward red, while negative values indicate green tones. The b value represents the yellow-blue spectrum, with positive readings suggesting yellowness and negative ones indicating blueness. The total phenolic content (TPC) The total phenolic content was measured spectrophotometrically according to the method described by Slinkard and Singleton 17 , with slight modifications. Briefly, 20 µL of each sample was mixed with 400 µL of diluted Folin–Ciocalteu reagent (0.25 N), followed by the addition of 400 µL of a 7.5% sodium carbonate solution and 750 µL of distilled water. The mixtures were incubated under appropriate conditions to allow color development. After incubation, absorbance was recorded at 765 nm. The results were expressed as milligrams of gallic acid equivalents (mg GAE /100 g dry sample weight (DW). Total flavonoid content (TFC) The total flavonoid content (TFC) was measured using a colorimetric method modified by replacing aluminum chloride with aluminum nitrate. In this assay, 250 µL of the methanolic extract was mixed with 50 µL of 10% aluminum nitrate Al(NO₃)₃ and 50 µL of 1.0 M ammonium acetate (NH₄CH₃COO). The mixture was then diluted with 99.9% methanol to a final volume of 2.6 mL. After incubation at 25°C for 40 minutes, absorbance was measured at 415 nm using a UV-Vis spectrophotometer. A standard calibration curve was constructed using quercetin solutions prepared in methanol at concentrations ranging from 0.031 to 0.50 mg/mL. All standard dilutions were performed using the same solvent. TFC was calculated from the standard as mg QU/ 100 g dry sample weight (DW). Determination of Antioxidant potentials The total antioxidant capacity of the methanolic extract was evaluated using the ferric reducing antioxidant power (FRAP) assay, originally described by Benzie and Strain 18 . In this procedure, 1.5 mL of freshly prepared FRAP reagent, consisting of 300 mM acetate buffer (pH 3.6), 10 mM TPTZ (2,4,6-Tris(2-pyridyl)-s-triazine), and 20 mM FeCl₃ in a 10:1:1 ratio, was mixed with 50 µL of the extract. The mixture was incubated at 37°C for 4 minutes to allow the reaction to occur. Following incubation, absorbance was recorded at 593 nm using a UV-Vis spectrophotometer. A standard calibration curve was generated using FeSO₄·7H₂O at concentrations ranging from 31.25 to 1000 µmol/L. TAC values were expressed as micromoles of FeSO₄·7H₂O equivalents per 100 grams of dry sample weight (DW). The DPPH free radical scavenging activity of the extract was assessed using a spectrophotometric approach based on the method described by Molyneux 19 . In this assay, 0.75 mL of a 100 µM DPPH solution was combined with 0.75 mL of the extract. The reaction mixture was then incubated in the dark at 25°C for 50 minutes to prevent light-induced degradation. After incubation, absorbance was recorded at 517 nm. To determine the SC₅₀ value, the concentration of extract required to inhibit 50% of DPPH radicals, six different concentrations of the ethanolic extract were prepared and reacted under the same conditions. Absorbance values were used to construct a dose-response curve, from which the SC₅₀ value was calculated. The result was expressed mg/mL. Determination of phenolic profiles of the samples In this study, a liquid–liquid extraction technique was employed to more effectively identify the phenolic compounds in methanolic mushroom extract 20 . First, 10 mL of the methanolic extract was concentrated by evaporation at 40°C using a rotary evaporator (IKA Werke, Staufen, Germany). The dry residue obtained was then dissolved in 10 mL of purified water, with the pH adjusted to 2 using HCl. Following this, three sequential extractions were carried out using diethyl ether and ethyl acetate as solvent 21 . After evaporation of the organic solvents using a rotary evaporator, the remaining residue was dissolved in 2 mL of methanol, filtered through a 0.45 µm RC membrane filter, and injected into the HPLC system for analysis. The phenolic profile of the extract was determined using a HPLC system coupled with a photodiode array detector (Shimadzu LC-20AT, Kyoto, Japan). The analysis was performed on a C18 reverse-phase column (250 mm × 4.6 mm, 5 µm; GL Sciences, 5020 − 01732). A total of 26 phenolic compounds were used to construct the calibration curve. The mobile phase consisted of two solvents: solvent A was a mixture of acetonitrile and water (70:30, v/v), while solvent B was 2% acetic acid in water. Both standards and samples were injected at a volume of 20 µL. The column temperature kept constant at 30°C, and the flow rate was set at 1.0 mL/min 22 . Statistics Statistical analyses were performed using SPSS Statistics for Windows version 23 . The normal distribution of data was assessed using the Kolmogorov–Smirnov test. All results are presented as mean ± standard deviation (SD). In the analysis of data, the ANOVA method supported by the Tukey test was used for comparisons. The p-value of < 0.01 was considered statistically significant. Results and Discussion In this study, selected chemical and bioactive properties of two distinct Morchella species, representing different color morphotypes, collected from the Artvin region were investigated (Fig. 1 ). Table 2 summarizes the moisture content, color parameters, and crude protein levels of the samples. The dry matter content of both Morchella species was found to be comparable, averaging approximately 18%. Edible wild mushrooms typically exhibit high moisture content, which generally ranges between 80–90%, depending on species, environmental factors, and harvest timing. Upon drying, moisture levels decrease to 10–20%. Moisture content plays a critical role in determining the shelf-life, storage stability, and processability of mushrooms. Furthermore, water content significantly influences technological attributes, including nutritional quality and extract yield 23 . Table 2 Colors and crude protein values of the samples Analysis Morchella elata Morchella esculenta Dry matter % 18.49 ± 0.02 a 18.03 ± 0.03a Crude Protein (g/100 g DW) 24.85 ± 0.50 a 31.14 ± 0.50 b Color (Hunter L*) 16.34 ± 0.72 a 41.66 ± 0.31 b Color (Hunter a*) 3.48 ± 0.54 a 15.42 ± 1.67 b Color (Hunter b*) 3.99 ± 0.85 a 21.76 ± 0.94 b Crude protein contents determined by the Kjeldahl method varied between %24 and %31. The findings revealed that the light-colored Morchella esculenta species contained higher levels of crude protein compared to the other species. Edible wild mushrooms are considered an important source of protein, with crude protein contents generally ranging from 15–40% depending on the species. Table 3 summarizes the crude protein contents reported in different studies from literature for some Morchella species. Accordingly, the crude protein content in M. esculenta has been reported as 20.64 24 , 39.35% 25 , and 29.00% 26 . Studies on the Morchella conica species have reported that crude protein contents vary between 15% and 32% 25 . In this study, the crude protein content determined in the Morchella esculenta species was found to be quite high at 31%. However, since no other study on the crude protein content of the M. elata species has been found in the current literature, a comparative evaluation could not be made. These differences may arise depending on factors such as the analysis methods used, the region where the samples were collected, and environmental conditions 23 . Table 3 Total phenolics and antioxidant properties of some Morchella species from literature Morchella species Total Phenolic content (µg GAE/mg DW) Total Flavanoid content (µg QE/mg DW) Total Protein (g/100g) Reference M. conica 25.38 ± 0.70 0.24 ± 0.01 – Gürsoy et al., 2009 M. esculenta 21.33 ± 1.40 0.25 ± 0.03 – Gürsoy et al., 2009 M. crassipes 18.59 ± 0.70 0.47 ± 0.05 – Gürsoy et al., 2009 M. rotunda 16.98 ± 1.03 0.59 ± 0.01 – Gürsoy et al., 2009 M. angusticeps 16.55 ± 0.98 0.26 ± 0.04 – Gürsoy et al., 2009 M. elata 15.36 ± 0.05 0.30 ± 0.01 – Gürsoy et al., 2009 M. deliciosa 12.36 ± 1.21 0.15 ± 0.02 – Gürsoy et al., 2009 M. esculenta – – 20.64 ± 0.06 Acay, 2018 M. conica var. costata – – 30.78 Karaboz & Öner, 1988 M. esculenta – – 29.70 Sağlam et al., 2021; Crisan & Sands, 1978 M. conica – – 15.2–32.3 Yıldız et al., 2005 M. esculenta – – 26.8 Yıldız et al., 2005 M. esculenta – – 39.35 ± 0.35 Li et al., 2022 M. esculenta – – 32.7 Zhang et al., 2021; García-Pascual et al., 2006; LeDuy et al., 1974 M. dunalii 26 – – Taşkın et al., 2021 M. importuna A 18 – – Taşkın et al., 2021 M. importuna B 19 – – Taşkın et al., 2021 M. deliciosa 17 – – Taşkın et al., 2021 M. mediterraneensis 20 – – Taşkın et al., 2021 M. purpurascens 25 – – Taşkın et al., 2021 M. esculenta 18.5–23.8 – – Thakur & Lakhanpal, 2014 M. conica 4.304 ± 0.12 mg/g 0.38 ± 0.00 – Raut et al., 2020 M. conica (Yunnan) 6.407 ± 0.171 mg GAE/g DW – – Liao, 2017 M. conica (Tibet) 5.116 ± 0.045 mg GAE/g DW Liao, 2017 M. conica (Xinjiang) 6.350 ± 0.187 mg GAE/g DW Liao, 2017 The color parameters of both Morchella species used in this study were analyzed according to the Hunter Lab system. The Hunter L value represents color lightness and darkness, with a low L value indicating a darker color. According to the measurement results, the Hunter L value of the M. elata species was determined to be 16.34, indicating that this species has a darker color characteristic. The Hunter a* value expresses the redness and greenness levels of the samples, with a high a* value indicating redness and a low a* value indicating greenness. According to the results obtained in this study, the Morchella elata species has a lower a* value than Morchella esculenta , indicating that the former species has a more greenish color tone. The Hunter b value indicates the distribution of color tone on the yellow-blue axis; positive b* values indicate yellow tones, while negative values indicate blue tones. In this study, it was determined that the Morchella elata species has a lower b* value, indicating that this species has a more bluish color tone. As a result, significant differences in color parameters were found among the Morchella spp. subspecies examined. The findings regarding the total phenolic and flavonoid content are presented in Table 4 . In the analysis conducted on the dried samples, the total phenolic content (TPC) was determined to be 15.76 mg GAE/g in M. elata , which is approximately twice as high as the value of 7.41 mg GAE/g in M. esculenta . The findings obtained are similar to those reported in a study in the literature for M. elata , where 4 reported a TPC value of 15.36 mg GAE/g for this species. On the other hand, another study on M. esculenta reported that TPC values ranged from 18.5 to 23.8 mg GAE/g 27 . Similarly, the total flavonoid content was also found to be higher in M. elata . This result shows that M. elata has a richer profile than M. esculenta in terms of both phenolic compounds and flavonoid content. The total flavonoid content (TFC) was reported as 0.30 mg QU/g in M. elata and 0.25 mg QU/g in M. esculenta 4 . These data indicate that M. elata has a higher total flavonoid content than M. esculenta. Table 4 Phenolic contents and antioxidant properties of the Morchella spp. Analysis Morchella elata Morchella esculenta TP (mg GAE/g DW) 15.76 ± 0.56 a 7.41 ± 0.17 b TF (mg QE/g DW) 2.37 ± 0.21 a 1.45 ± 0.06 b FRAP (mg Trolox/g DW) 4.04 ± 0.14 a 3.16 ± 0.02 b DPPH SC 50 (mg/ml) 0.67 ± 0.01 a 1.12 ± 0.09 b In a study on the Morchella conica species, the total phenolic compound (TPC) content was reported as 4.304 ± 0.12 mg GAE/g, and the total flavonoid compound (TFC) content was reported as 0.38 mg QU/g 28 . It was observed that the values reported in the literature were lower than the results obtained in this study. This finding indicates that Morchella species collected from the Artvin region are richer in total phenolic and flavonoid content and suggests that these species have significant potential in terms of bioactive compounds. The antioxidant capacities of methanol extracts of the morel mushrooms were evaluated using the FRAP and DPPH methods. The FRAP method measures total antioxidant capacity, while the DPPH method measures free radical scavenging ability. According to the analysis results, the dark-colored M. elata species has a higher FRAP value, indicating that this species has a stronger total antioxidant capacity. Although statistically significant, no significant difference was detected between the two species in terms of total antioxidant capacity. The DPPH radical scavenging activities of methanolic morel extracts were calculated in terms of SC₅₀ values. A low SC₅₀ value indicates high radical scavenging capacity. It was determined that the extracts of both species effectively scavenged the DPPH free radical, and it was found that the Morchella elata species has a stronger radical scavenging ability compared to M. esculenta. Significant differences were found among these morel species in terms of total phenolic content and antioxidant capacity. In particular, the dark-colored species M. elata was found to have a higher antioxidant capacity. These findings are consistent with a previous study. Jander-Shagug and Masaphy reported a positive correlation between color intensity and antioxidant capacity in some mushrooms 8 . The phenolic components of methanol extracts of morel mushrooms were analyzed using the HPLC-PDA method. In this study, 26 different phenolic standards were used as references, and the results obtained are presented in Table 5 . The phenolic compounds analyzed were divided into two main groups, phenolic acids and flavonoids, and these groups were further classified into subclasses. When comparing the phenolic profiles of methanolic extracts, significant differences were observed between species. In particular, M. elata was found to have a richer content of protocatechuic acid and trans-cinnamic acid. This finding suggests that this species may have higher bioactivity potential in terms of certain phenolic compounds. High levels of epicatechin, chrysin, and Pinosembrin compounds have been identified in M. esculenta extract. Other phenolic compounds were found to be below detectable levels. This indicates that M. esculenta has a limited but selective distribution of bioactive compounds in terms of its phenolic profile. The high total phenolic content detected in methanol extracts of morel mushrooms indicates that methanol is a suitable solvent for the extraction of mushroom components 29 . In the aforementioned study, it was reported that protocatechuic acid was the major component among the 31 phenolic standards examined in the methanol extract of M. steppicola , followed by vanillic acid, p-hydroxybenzoic acid, and gallic acid. Similarly, protocatechuic acid was identified as the major component in M. elata , but this compound was below the detection limit in M. esculenta . Another study reported that Morchella pulchella is rich in caffeic acid and protocatechuic acid 30 . In a study conducted on the Morchella sextelata species using UPLC–tandem mass spectrometry, a total of 44 phenolic compounds were identified: including gallic acid, protocatechuic acid, DL-4-hydroxyphenylactic acid, methyl 2,4-dihydroxyphenylacetate, salicylic acid, 4-hydroxybenzaldehyde, 4-hydroxyacetophenone, and luteolin as the main Table 5 Phenolic compounds of the samples by HPLC-PDA Phenolic Standards (µg phenolic/ 100 g DW) M. elata M. esculenta Phenolic acids Hydroxybenzoic acids p- OH Benzoic acid - - Protocatechuic acid 3312.30 - Gallic acid - - Chlorogenic acid - - Syringic acid - - Ellagic acid - - Vanillic acid - - Hydroxycinnamic acids t -cinnamic acid 419.70 - Ferulic acid - - p -Coumaric acid - - Caffeic acid - - Caffeic acid phenethyl ester (CAPE) - - Flavanoids Flavonol Rhamnetin - - Quercetin - - Rutin - - Myricetin - - Galangin - - Flavan-3-ols Epicatechin - 3301.50 Catechin hydrate - - Flavones - - Chrysin - 592.90 Daidzein - - Apigenin - - Luteolin - - Flavanones Pinocembrin - 866.70 Hesperetin - - Naringenin - - Stilbenes Resveratrol - - components 31 . In a study conducted on the Morchella esculenta species, samples collected from Portugal and Serbia were compared in terms of certain nutrients and bioactive compounds. While the total protein content of both samples was determined to be approximately 10–12%, significant differences were reported in mineral matter, fatty acid, and sugar compositions 32 . The same study also reported that the total phenolic compound content differed significantly, and that protocatechuic acid, gallic acid, and p-coumaric acid were detected in varying proportions in morel mushrooms. However, when compared with the findings of this study, it can be said that morel species obtained from the Artvin region are richer in bioactive compounds. Declarations Ethics approval and consent to participate Not applicable. Consent for publication Not applicable. Competing interests The authors declare no competing interests. Funding The research project that resulted in this article was not funded or supported by any external organization. Author Contribution A.M.K: Formal analyses, M.A: Sampling and conceptualization and statistics, Z.B.C: Formal analyses, E.T:; Formal anlyses, S.K.conceptualization, writing, editing Acknowledgements Not applicable. Data Availability All data generated or analyzed during this study are included in this published article. All data were summarized in the article. References Kolayli, S., Sahin, H., Aliyazicioglu, R. & Sesli, E. Phenolic components and antioxidant activity of three edible wild mushrooms from Trabzon, Turkey. Chem. Nat. Compd. 48 (1), 137–140. https://doi.org/10.1007/s10600-012-0182-8 (2012). Taşkın, H. et al. Total phenolics, antioxidant activities and fatty acid profiles of six Morchella species. J. Food Sci. Technol. 58 (2), 692–700. https://doi.org/10.1007/s13197-020-04583-3 (2021). Bayram, O. F., Marah, S., Turkekul, I. & Ozen, T. 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Chem. 6 (1), 11–17. https://doi.org/10.51435/turkjac.1445121 (2024). Kara, Y. & Birinci, C. Usability of the phenolic profile analysis method developed in RP-HPLC-PDA in natural products. J. Apitherapy Nat. 7 (1), 14–27. https://doi.org/10.35206/jan.1430767 (2024). Kalač, P. Chemical composition and nutritional value of European species of wild growing mushrooms: A review. Food Chem. 113 (1), 9–16. https://doi.org/10.1016/j.foodchem.2008.07.077 (2009). Acay, H. Yenilebilen yabani mantar Morchella esculenta (L.) Pers.'nın besinsel kalitesi ve biyoaktif özelliklerinin değerlendirilmesi. Mantar dergisi . 9 (2), 95–105 (2018). Li, I. C., Chiang, L. H., Wu, S. Y., Shih, Y. C. & Chen, C. C. Nutrition profile and animal-tested safety of Morchella esculenta mycelia produced by fermentation in bioreactors. Foods 11 (10), 1385. https://doi.org/10.3390/foods11101385 (2022). Sağlam, B., Aybar, M. & Yılmaz, F. N. Orman yangınlarının kuzugöbeği mantarının ( Morchella spp.) çoğalması üzerine etkilerinin araştırılması: Giresun, Alucra örneği. Doğal Afetler ve Çevre Dergisi . 7 (2), 204–212. https://doi.org/10.21324/dacd.770921 (2021). Monika Thakur, M. T. & Lakhanpal, T. N. Qualitative phytochemical screening, total phenolic content and in-vitro antioxidant activity in methanolic extracts of Morchella esculenta Fr. (2014). https://doi.org/10.15740/HAS/FSRJ/5.2/135-138 Raut, J. K., Adhikari, M., Bhushal, S. & Bhatt, L. R. Antioxidant Potentials of morel mushroom ( Morchella conica Pers.) from Nepal. J. Nat. History Museum . 31 (1), 135–148. https://doi.org/10.3126/jnhm.v31i1.39382 (2020). Sarikurkcu, C., Halil Solak, M., Tarkowski, P. & Ćavar Zeljković, S. Minerals, phenolics, and biological activity of wild edible mushroom. Morchella steppicola Zerova Nat. Prod. Res. 36 (23), 6101–6105. https://doi.org/10.1080/14786419.2022.2050910 (2022). Acar, İ. et al. The phenolic profile and biological activities of the wild-edible mushrooms Helvella leucopus and Morchella pulchella . J. Food Meas. Charact. 15 (1), 555–566. https://doi.org/10.1007/s11694-020-00654-3 (2021). Zhai, F. H., Yan, M. Q. & Wang, Y. Extraction optimization, identification using UPLC-tandem mass spectrometry, and antioxidant properties of polyphenols from the fruit body of Morchella sextelata . J. Food Sci. 89 (12), 9214–9229. https://doi.org/10.1111/1750-3841.17578 (2024). (eds Sandrina, A., Helenoa, D. & Stojković) Lillian Barros a, Jasmina Glamočlijac, Sokovićc, M., Martinsa, A., João, M. & Queirozb, R. P. Isabel C.F.R. Ferreiraa. A comparative study of chemical composition, antioxidant and antimicrobial properties of Morchella esculenta (L.) Pers. from Portugal and Serbia, Food Research International,Volume 51, Issue 1,p 236–243 (2013). https://doi.org/10.1016/j.foodres.2012.12.020 Additional Declarations No competing interests reported. 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17:24:43\",\"extension\":\"html\",\"order_by\":6,\"title\":\"\",\"display\":\"\",\"copyAsset\":false,\"role\":\"acdc-reference\",\"size\":124366,\"visible\":true,\"origin\":\"\",\"legend\":\"\",\"description\":\"\",\"filename\":\"earlyproof.html\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-7379367/v1/46744a225b19fb3ec08561a1.html\"},{\"id\":92021015,\"identity\":\"af67a23b-d895-438d-bace-88b5b30d754a\",\"added_by\":\"auto\",\"created_at\":\"2025-09-23 17:40:43\",\"extension\":\"jpeg\",\"order_by\":1,\"title\":\"Figure 1\",\"display\":\"\",\"copyAsset\":false,\"role\":\"figure\",\"size\":166733,\"visible\":true,\"origin\":\"\",\"legend\":\"\\u003cp\\u003eSample preparation, phenolic profiling, antioxidant analysis and color determination workflow in \\u003cem\\u003eM. elata\\u003c/em\\u003e and \\u003cem\\u003eM. esculenta\\u003c/em\\u003e. The mushroom photos used are original and was taken by the author Ali Murat Kesemen.\\u003c/p\\u003e\",\"description\":\"\",\"filename\":\"floatimage1.jpeg\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-7379367/v1/3c677c3d0e2149fec9153172.jpeg\"},{\"id\":106343306,\"identity\":\"07f5a8dd-2892-47f4-bcbf-fe78f557d531\",\"added_by\":\"auto\",\"created_at\":\"2026-04-07 16:01:27\",\"extension\":\"pdf\",\"order_by\":0,\"title\":\"\",\"display\":\"\",\"copyAsset\":false,\"role\":\"manuscript-pdf\",\"size\":1186800,\"visible\":true,\"origin\":\"\",\"legend\":\"\",\"description\":\"\",\"filename\":\"manuscript.pdf\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-7379367/v1/a37bd58f-0642-4fb5-8dc1-c31d6f01eaec.pdf\"}],\"financialInterests\":\"No competing interests reported.\",\"formattedTitle\":\"A Comparative Study on Phenolic Compounds and Antioxidant Potential of Morchella elata and Morchella esculenta\",\"fulltext\":[{\"header\":\"Introduction\",\"content\":\"\\u003cp\\u003eEdible mushrooms are important natural resources in terms of both nutrition and health due to their high nutritional value and functional properties. In addition to being rich in protein, vitamins, minerals, and dietary fiber, they contribute to healthy nutrition with their low fat content\\u003csup\\u003e\\u003cspan citationid=\\\"CR1\\\" class=\\\"CitationRef\\\"\\u003e1\\u003c/span\\u003e,\\u003cspan citationid=\\\"CR2\\\" class=\\\"CitationRef\\\"\\u003e2\\u003c/span\\u003e\\u003c/sup\\u003e. Furthermore, these organisms are rich in phenolic compounds, polysaccharides, and other bioactive components, exhibiting strong antioxidant, antimicrobial, and immune-modul ating properties. As a result, edible mushrooms are widely used not only in the food industry but also in pharmaceutical and functional food research\\u003csup\\u003e\\u003cspan citationid=\\\"CR3\\\" class=\\\"CitationRef\\\"\\u003e3\\u003c/span\\u003e\\u003c/sup\\u003e.\\u003c/p\\u003e\\u003cp\\u003eAmong these mushrooms, the \\u003cem\\u003eMorchella genus\\u003c/em\\u003e (morels) stands out for both its economic value and scientific importance. \\u003cem\\u003eMorchella\\u003c/em\\u003e spp. belongs to the Ascomycota phylum and is easily recognized by its characteristic honeycomb-like cap structure\\u003csup\\u003e\\u003cspan citationid=\\\"CR4\\\" class=\\\"CitationRef\\\"\\u003e4\\u003c/span\\u003e\\u003c/sup\\u003e. These species, which are typically collected from natural forested areas in the spring months, are quite difficult to cultivate, a factor that further enhances their market value. \\u003cem\\u003eMorchella\\u003c/em\\u003e species are edible and medicinal mushrooms that are widely consumed in kitchens around the world for their distinctive aroma and flavor. These mushrooms are notable for their rich nutritional content and are particularly valuable for their protein, fiber, B vitamins, vitamin D, and minerals such as potassium, phosphorus, and iron \\u003csup\\u003e\\u003cspan citationid=\\\"CR2\\\" class=\\\"CitationRef\\\"\\u003e2\\u003c/span\\u003e,\\u003cspan citationid=\\\"CR5\\\" class=\\\"CitationRef\\\"\\u003e5\\u003c/span\\u003e\\u003c/sup\\u003e. Thanks to both their nutritional properties and their use in traditional medicine, they have significant potential for health benefits\\u003csup\\u003e\\u003cspan citationid=\\\"CR6\\\" class=\\\"CitationRef\\\"\\u003e6\\u003c/span\\u003e\\u003c/sup\\u003e. Additionally, the phenolic compounds and antioxidants present in these mushrooms make them not only nutritious but also a food source with high therapeutic potential\\u003csup\\u003e\\u003cspan citationid=\\\"CR2\\\" class=\\\"CitationRef\\\"\\u003e2\\u003c/span\\u003e\\u003c/sup\\u003e. These types, which are also used for medical purposes, are used in traditional medicine to treat conditions such as fatigue, infertility, muscle pain, cough, and colds \\u003csup\\u003e\\u003cspan citationid=\\\"CR6\\\" class=\\\"CitationRef\\\"\\u003e6\\u003c/span\\u003e,\\u003cspan citationid=\\\"CR7\\\" class=\\\"CitationRef\\\"\\u003e7\\u003c/span\\u003e,\\u003cspan citationid=\\\"CR8\\\" class=\\\"CitationRef\\\"\\u003e8\\u003c/span\\u003e\\u003c/sup\\u003e.\\u003c/p\\u003e\\u003cp\\u003eIt is known that certain species and types of mushrooms, particularly \\u003cem\\u003eMorchella\\u003c/em\\u003e, \\u003cem\\u003eTricholoma\\u003c/em\\u003e, \\u003cem\\u003eTuber\\u003c/em\\u003e, and \\u003cem\\u003eBoletus\\u003c/em\\u003e species, are harvested from nature and consumed in fresh or dried form and are also valuable products traded between countries. Among these species, the \\u003cem\\u003eMorchella\\u003c/em\\u003e genus has secured a special place in gastronomy due to its unique aromatic structure and is also of interest in pharmacological research as a model organism due to the various bioactive compounds it contains\\u003csup\\u003e\\u003cspan citationid=\\\"CR9\\\" class=\\\"CitationRef\\\"\\u003e9\\u003c/span\\u003e\\u003c/sup\\u003e. In particular, species such as \\u003cem\\u003eM. esculenta, M. elata\\u003c/em\\u003e, and \\u003cem\\u003eM. vulgaris\\u003c/em\\u003e are widely consumed and commercially exploited after being collected from nature. Due to their economic value and contribution to scientific research, \\u003cem\\u003eMorchella\\u003c/em\\u003e species have long been one of the most popular edible mushroom groups.\\u003c/p\\u003e\\u003cp\\u003eT\\u0026uuml;rkiye is a country rich in mushroom diversity, with the Eastern Black Sea Region standing out for its high biodiversity. Research conducted in this region has revealed that agaricoid, boletoid, and \\u003cem\\u003eMorchell\\u003c/em\\u003ea species are widespread\\u003csup\\u003e\\u003cspan citationid=\\\"CR9\\\" class=\\\"CitationRef\\\"\\u003e9\\u003c/span\\u003e,\\u003cspan citationid=\\\"CR10\\\" class=\\\"CitationRef\\\"\\u003e10\\u003c/span\\u003e\\u003c/sup\\u003e. \\u003cem\\u003eMorchella\\u003c/em\\u003e spp. species are found worldwide in temperate climate regions, primarily in the northern hemisphere. These mushrooms, which occur naturally in Europe, North America, Asia, and the Mediterranean region, are typically found in forested areas, moist soils, and burned areas. They are particularly common in the spring months, growing abundantly under pine, oak, poplar, and other deciduous trees\\u003csup\\u003e\\u003cspan citationid=\\\"CR9\\\" class=\\\"CitationRef\\\"\\u003e9\\u003c/span\\u003e,\\u003cspan citationid=\\\"CR11\\\" class=\\\"CitationRef\\\"\\u003e11\\u003c/span\\u003e,\\u003cspan citationid=\\\"CR12\\\" class=\\\"CitationRef\\\"\\u003e12\\u003c/span\\u003e\\u003c/sup\\u003e. Artvin Province has an ecosystem suitable for the growth of wild edible mushrooms thanks to its rich vegetation, high altitude, and rainy climate throughout the year. The humid and cool air conditions, especially in spring and autumn, support the natural growth of valuable species such as \\u003cem\\u003eMorchella, Cantharellus\\u003c/em\\u003e, and \\u003cem\\u003eLactarius\\u003c/em\\u003e. The prevalence of forested areas and microclimatic diversity enhance mushroom species\\u0026rsquo; richness while also contributing to an extended production season. With these characteristics, Artvin is one of T\\u0026uuml;rkiye\\u0026rsquo;s important mushrooms region\\u003csup\\u003e\\u003cspan citationid=\\\"CR13\\\" class=\\\"CitationRef\\\"\\u003e13\\u003c/span\\u003e,\\u003cspan citationid=\\\"CR14\\\" class=\\\"CitationRef\\\"\\u003e14\\u003c/span\\u003e\\u003c/sup\\u003e.\\u003c/p\\u003e\\u003cp\\u003eAlthough there are numerous studies on cultivated and wild edible mushrooms in the Northern Hemisphere, there is limited information available on naturally occurring edible wild mushrooms and species with high antioxidant capacity in Turkey. In particular, existing studies on edible wild mushrooms with high biological activity in the Eastern Black Sea Region are quite limited. Therefore, this planned study aims to investigate some of the chemical and bioactive properties of edible mushrooms (\\u003cem\\u003eMorchella spp\\u003c/em\\u003e.) that grow naturally in the region.\\u003c/p\\u003e\"},{\"header\":\"Materials and Methods\",\"content\":\"\\u003cdiv id=\\\"Sec3\\\" class=\\\"Section2\\\"\\u003e\\u003ch2\\u003eSamples and extractions\\u003c/h2\\u003e\\u003cp\\u003eDetails of the collection sites, including their geographical locations and coordinates, are provided in Table\\u0026nbsp;\\u003cspan refid=\\\"Tab1\\\" class=\\\"InternalRef\\\"\\u003e1\\u003c/span\\u003e. The mushroom specimens, gathered during April 2025, were identified as \\u003cem\\u003eMorchella esculenta\\u003c/em\\u003e and \\u003cem\\u003eMorchella elata\\u003c/em\\u003e, and their taxonomic classification was carried out by an expert mycologist.\\u003c/p\\u003e\\u003cp\\u003e\\u003cdiv class=\\\"gridtable\\\"\\u003e\\u003ctable float=\\\"Yes\\\" id=\\\"Tab1\\\" border=\\\"1\\\"\\u003e\\u003ccaption language=\\\"En\\\"\\u003e\\u003cdiv class=\\\"CaptionNumber\\\"\\u003eTable 1\\u003c/div\\u003e\\u003cdiv class=\\\"CaptionContent\\\"\\u003e\\u003cp\\u003eThe species, region and coordinates of the mushroom samples\\u003c/p\\u003e\\u003c/div\\u003e\\u003c/caption\\u003e\\u003ccolgroup cols=\\\"5\\\"\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c1\\\" colnum=\\\"1\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c2\\\" colnum=\\\"2\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c3\\\" colnum=\\\"3\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"char\\\" char=\\\".\\\" class=\\\"colspec\\\" colname=\\\"c4\\\" colnum=\\\"4\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c5\\\" colnum=\\\"5\\\"\\u003e\\u003c/div\\u003e\\u003cthead\\u003e\\u003ctr\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eSpecies\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eRegion\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eCoordinates\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003eAltitude (m)\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003eSeason\\u003c/p\\u003e\\u003c/th\\u003e\\u003c/tr\\u003e\\u003c/thead\\u003e\\u003ctbody\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eMorchella esculenta\\u003c/em\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eŞavşat-Tepek\\u0026ouml;y/Artvin\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e41\\u0026deg;17'58.4\\\"\\u003c/p\\u003e\\u003cp\\u003e 42\\u0026deg;13'35.7\\\"\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e750\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e20 April, 2025\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eMorchella elata\\u003c/em\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eYusufeli-Demirkent/Artvin\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e40\\u0026deg;53'10.4\\\"\\u003c/p\\u003e\\u003cp\\u003e41\\u0026deg;44'28.5\\\"\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e790\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e21 April,2025\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003c/tbody\\u003e\\u003c/colgroup\\u003e\\u003c/table\\u003e\\u003c/div\\u003e\\u003c/p\\u003e\\u003cp\\u003eThe fresh mushroom samples were first dried in an oven at a Initially, this mixture was placed in an ultrasonic bath for 2 hours to enhance solvent penetration. After that, it was left on a shaker for 24 hours to allow for proper maceration at room temperature. At the end of the extraction period, the mixture was filtered using Whatman No. 1 filter paper. The methanolic extract obtained was then collected and stored under appropriate conditions until further analysis\\u003csup\\u003e\\u003cspan citationid=\\\"CR15\\\" class=\\\"CitationRef\\\"\\u003e15\\u003c/span\\u003e\\u003c/sup\\u003e.\\u003c/p\\u003e\\u003c/div\\u003e\\n\\u003ch3\\u003ePhysicochemical analysis\\u003c/h3\\u003e\\n\\u003cp\\u003eMoisture content in the mushroom samples was assessed following the AOAC official procedur16. Approximately 5 grams of freshly collected sample were weighed and dried in a hot air oven set at 105\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;2\\u0026deg;C until a consistent weight was reached. The moisture level was then calculated based on the weight difference before and after drying. Crude protein content was determined by the Kjeldahl method, with the nitrogen content multiplied by a conversion factor of 6.25.\\u003c/p\\u003e\\u003cp\\u003eThe color characteristics of the mushroom samples were measured using the Hunter Lab color scale (REF). In this system, the L* value reflects the lightness of the sample, where 0 represents black and 100 corresponds to white. The a* value indicates color variation along the red-green axis, positive values show a shift toward red, while negative values indicate green tones. The b value represents the yellow-blue spectrum, with positive readings suggesting yellowness and negative ones indicating blueness.\\u003c/p\\u003e\\n\\u003ch3\\u003eThe total phenolic content (TPC)\\u003c/h3\\u003e\\n\\u003cp\\u003eThe total phenolic content was measured spectrophotometrically according to the method described by Slinkard and Singleton\\u003csup\\u003e\\u003cspan citationid=\\\"CR17\\\" class=\\\"CitationRef\\\"\\u003e17\\u003c/span\\u003e\\u003c/sup\\u003e, with slight modifications. Briefly, 20 \\u0026micro;L of each sample was mixed with 400 \\u0026micro;L of diluted Folin\\u0026ndash;Ciocalteu reagent (0.25 N), followed by the addition of 400 \\u0026micro;L of a 7.5% sodium carbonate solution and 750 \\u0026micro;L of distilled water. The mixtures were incubated under appropriate conditions to allow color development. After incubation, absorbance was recorded at 765 nm. The results were expressed as milligrams of gallic acid equivalents (mg GAE /100 g dry sample weight (DW).\\u003c/p\\u003e\\n\\u003ch3\\u003eTotal flavonoid content (TFC)\\u003c/h3\\u003e\\n\\u003cp\\u003eThe total flavonoid content (TFC) was measured using a colorimetric method modified by replacing aluminum chloride with aluminum nitrate. In this assay, 250 \\u0026micro;L of the methanolic extract was mixed with 50 \\u0026micro;L of 10% aluminum nitrate Al(NO₃)₃ and 50 \\u0026micro;L of 1.0 M ammonium acetate (NH₄CH₃COO). The mixture was then diluted with 99.9% methanol to a final volume of 2.6 mL. After incubation at 25\\u0026deg;C for 40 minutes, absorbance was measured at 415 nm using a UV-Vis spectrophotometer. A standard calibration curve was constructed using quercetin solutions prepared in methanol at concentrations ranging from 0.031 to 0.50 mg/mL. All standard dilutions were performed using the same solvent. TFC was calculated from the standard as mg QU/ 100 g dry sample weight (DW).\\u003c/p\\u003e\\n\\u003ch3\\u003eDetermination of Antioxidant potentials\\u003c/h3\\u003e\\n\\u003cp\\u003eThe total antioxidant capacity of the methanolic extract was evaluated using the ferric reducing antioxidant power (FRAP) assay, originally described by Benzie and Strain\\u003csup\\u003e\\u003cspan citationid=\\\"CR18\\\" class=\\\"CitationRef\\\"\\u003e18\\u003c/span\\u003e\\u003c/sup\\u003e. In this procedure, 1.5 mL of freshly prepared FRAP reagent, consisting of 300 mM acetate buffer (pH 3.6), 10 mM TPTZ (2,4,6-Tris(2-pyridyl)-s-triazine), and 20 mM FeCl₃ in a 10:1:1 ratio, was mixed with 50 \\u0026micro;L of the extract. The mixture was incubated at 37\\u0026deg;C for 4 minutes to allow the reaction to occur. Following incubation, absorbance was recorded at 593 nm using a UV-Vis spectrophotometer. A standard calibration curve was generated using FeSO₄\\u0026middot;7H₂O at concentrations ranging from 31.25 to 1000 \\u0026micro;mol/L. TAC values were expressed as micromoles of FeSO₄\\u0026middot;7H₂O equivalents per 100 grams of dry sample weight (DW).\\u003c/p\\u003e\\u003cp\\u003eThe DPPH free radical scavenging activity of the extract was assessed using a spectrophotometric approach based on the method described by Molyneux\\u003csup\\u003e\\u003cspan citationid=\\\"CR19\\\" class=\\\"CitationRef\\\"\\u003e19\\u003c/span\\u003e\\u003c/sup\\u003e. In this assay, 0.75 mL of a 100 \\u0026micro;M DPPH solution was combined with 0.75 mL of the extract. The reaction mixture was then incubated in the dark at 25\\u0026deg;C for 50 minutes to prevent light-induced degradation. After incubation, absorbance was recorded at 517 nm. To determine the SC₅₀ value, the concentration of extract required to inhibit 50% of DPPH radicals, six different concentrations of the ethanolic extract were prepared and reacted under the same conditions. Absorbance values were used to construct a dose-response curve, from which the SC₅₀ value was calculated. The result was expressed mg/mL.\\u003c/p\\u003e\\u003cdiv id=\\\"Sec8\\\" class=\\\"Section2\\\"\\u003e\\u003ch2\\u003eDetermination of phenolic profiles of the samples\\u003c/h2\\u003e\\u003cp\\u003eIn this study, a liquid\\u0026ndash;liquid extraction technique was employed to more effectively identify the phenolic compounds in methanolic mushroom extract\\u003csup\\u003e\\u003cspan citationid=\\\"CR20\\\" class=\\\"CitationRef\\\"\\u003e20\\u003c/span\\u003e\\u003c/sup\\u003e. First, 10 mL of the methanolic extract was concentrated by evaporation at 40\\u0026deg;C using a rotary evaporator (IKA Werke, Staufen, Germany). The dry residue obtained was then dissolved in 10 mL of purified water, with the pH adjusted to 2 using HCl. Following this, three sequential extractions were carried out using diethyl ether and ethyl acetate as solvent\\u003csup\\u003e\\u003cspan citationid=\\\"CR21\\\" class=\\\"CitationRef\\\"\\u003e21\\u003c/span\\u003e\\u003c/sup\\u003e. After evaporation of the organic solvents using a rotary evaporator, the remaining residue was dissolved in 2 mL of methanol, filtered through a 0.45 \\u0026micro;m RC membrane filter, and injected into the HPLC system for analysis.\\u003c/p\\u003e\\u003cp\\u003eThe phenolic profile of the extract was determined using a HPLC system coupled with a photodiode array detector (Shimadzu LC-20AT, Kyoto, Japan). The analysis was performed on a C18 reverse-phase column (250 mm \\u0026times; 4.6 mm, 5 \\u0026micro;m; GL Sciences, 5020\\u0026thinsp;\\u0026minus;\\u0026thinsp;01732). A total of 26 phenolic compounds were used to construct the calibration curve. The mobile phase consisted of two solvents: solvent A was a mixture of acetonitrile and water (70:30, v/v), while solvent B was 2% acetic acid in water. Both standards and samples were injected at a volume of 20 \\u0026micro;L. The column temperature kept constant at 30\\u0026deg;C, and the flow rate was set at 1.0 mL/min\\u003csup\\u003e22\\u003c/sup\\u003e.\\u003c/p\\u003e\\u003c/div\\u003e\\n\\u003ch3\\u003eStatistics\\u003c/h3\\u003e\\n\\u003cp\\u003eStatistical analyses were performed using SPSS Statistics for Windows version\\u003csup\\u003e\\u003cspan citationid=\\\"CR23\\\" class=\\\"CitationRef\\\"\\u003e23\\u003c/span\\u003e\\u003c/sup\\u003e. The normal distribution of data was assessed using the Kolmogorov\\u0026ndash;Smirnov test. All results are presented as mean\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;standard deviation (SD). In the analysis of data, the ANOVA method supported by the Tukey test was used for comparisons. The p-value of \\u0026lt;\\u0026thinsp;0.01 was considered statistically significant.\\u003c/p\\u003e\"},{\"header\":\"Results and Discussion\",\"content\":\"\\u003cp\\u003eIn this study, selected chemical and bioactive properties of two distinct \\u003cem\\u003eMorchella\\u003c/em\\u003e species, representing different color morphotypes, collected from the Artvin region were investigated (Fig.\\u0026nbsp;\\u003cspan refid=\\\"Fig1\\\" class=\\\"InternalRef\\\"\\u003e1\\u003c/span\\u003e).\\u003c/p\\u003e\\u003cp\\u003e\\u003c/p\\u003e\\u003cp\\u003eTable\\u0026nbsp;\\u003cspan refid=\\\"Tab2\\\" class=\\\"InternalRef\\\"\\u003e2\\u003c/span\\u003e summarizes the moisture content, color parameters, and crude protein levels of the samples. The dry matter content of both \\u003cem\\u003eMorchella\\u003c/em\\u003e species was found to be comparable, averaging approximately 18%. Edible wild mushrooms typically exhibit high moisture content, which generally ranges between 80\\u0026ndash;90%, depending on species, environmental factors, and harvest timing. Upon drying, moisture levels decrease to 10\\u0026ndash;20%. Moisture content plays a critical role in determining the shelf-life, storage stability, and processability of mushrooms. Furthermore, water content significantly influences technological attributes, including nutritional quality and extract yield\\u003csup\\u003e\\u003cspan citationid=\\\"CR23\\\" class=\\\"CitationRef\\\"\\u003e23\\u003c/span\\u003e\\u003c/sup\\u003e.\\u003c/p\\u003e\\u003cp\\u003e\\u003cdiv class=\\\"gridtable\\\"\\u003e\\u003ctable float=\\\"Yes\\\" id=\\\"Tab2\\\" border=\\\"1\\\"\\u003e\\u003ccaption language=\\\"En\\\"\\u003e\\u003cdiv class=\\\"CaptionNumber\\\"\\u003eTable 2\\u003c/div\\u003e\\u003cdiv class=\\\"CaptionContent\\\"\\u003e\\u003cp\\u003eColors and crude protein values of the samples\\u003c/p\\u003e\\u003c/div\\u003e\\u003c/caption\\u003e\\u003ccolgroup cols=\\\"3\\\"\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c1\\\" colnum=\\\"1\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c2\\\" colnum=\\\"2\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c3\\\" colnum=\\\"3\\\"\\u003e\\u003c/div\\u003e\\u003cthead\\u003e\\u003ctr\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eAnalysis\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eMorchella elata\\u003c/em\\u003e\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eMorchella esculenta\\u003c/em\\u003e\\u003c/p\\u003e\\u003c/th\\u003e\\u003c/tr\\u003e\\u003c/thead\\u003e\\u003ctbody\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eDry matter %\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e18.49\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.02\\u003csup\\u003ea\\u003c/sup\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e18.03\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.03a\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eCrude Protein (g/100 g DW)\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e24.85\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.50\\u003csup\\u003ea\\u003c/sup\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e31.14\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.50\\u003csup\\u003eb\\u003c/sup\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eColor (Hunter L*)\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e16.34\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.72 \\u003csup\\u003ea\\u003c/sup\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e41.66\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.31\\u003csup\\u003eb\\u003c/sup\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eColor (Hunter a*)\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e3.48\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.54 \\u003csup\\u003ea\\u003c/sup\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e15.42\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;1.67\\u003csup\\u003eb\\u003c/sup\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eColor (Hunter b*)\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e3.99\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.85 \\u003csup\\u003ea\\u003c/sup\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e21.76\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.94\\u003csup\\u003eb\\u003c/sup\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003c/tbody\\u003e\\u003c/colgroup\\u003e\\u003c/table\\u003e\\u003c/div\\u003e\\u003c/p\\u003e\\u003cp\\u003eCrude protein contents determined by the Kjeldahl method varied between %24 and %31. The findings revealed that the light-colored \\u003cem\\u003eMorchella esculenta\\u003c/em\\u003e species contained higher levels of crude protein compared to the other species. Edible wild mushrooms are considered an important source of protein, with crude protein contents generally ranging from 15\\u0026ndash;40% depending on the species. Table\\u0026nbsp;\\u003cspan refid=\\\"Tab3\\\" class=\\\"InternalRef\\\"\\u003e3\\u003c/span\\u003e summarizes the crude protein contents reported in different studies from literature for some \\u003cem\\u003eMorchella\\u003c/em\\u003e species. Accordingly, the crude protein content in \\u003cem\\u003eM. esculenta\\u003c/em\\u003e has been reported as 20.64\\u003csup\\u003e24\\u003c/sup\\u003e, 39.35%\\u003csup\\u003e25\\u003c/sup\\u003e, and 29.00%\\u003csup\\u003e26\\u003c/sup\\u003e. Studies on the \\u003cem\\u003eMorchella conica\\u003c/em\\u003e species have reported that crude protein contents vary between 15% and 32%\\u003csup\\u003e25\\u003c/sup\\u003e. In this study, the crude protein content determined in the \\u003cem\\u003eMorchella esculenta\\u003c/em\\u003e species was found to be quite high at 31%. However, since no other study on the crude protein content of the \\u003cem\\u003eM. elata\\u003c/em\\u003e species has been found in the current literature, a comparative evaluation could not be made. These differences may arise depending on factors such as the analysis methods used, the region where the samples were collected, and environmental conditions\\u003csup\\u003e\\u003cspan citationid=\\\"CR23\\\" class=\\\"CitationRef\\\"\\u003e23\\u003c/span\\u003e\\u003c/sup\\u003e.\\u003c/p\\u003e\\u003cp\\u003e\\u003cdiv class=\\\"gridtable\\\"\\u003e\\u003ctable float=\\\"Yes\\\" id=\\\"Tab3\\\" border=\\\"1\\\"\\u003e\\u003ccaption language=\\\"En\\\"\\u003e\\u003cdiv class=\\\"CaptionNumber\\\"\\u003eTable 3\\u003c/div\\u003e\\u003cdiv class=\\\"CaptionContent\\\"\\u003e\\u003cp\\u003eTotal phenolics and antioxidant properties of some \\u003cem\\u003eMorchella\\u003c/em\\u003e species from literature\\u003c/p\\u003e\\u003c/div\\u003e\\u003c/caption\\u003e\\u003ccolgroup cols=\\\"5\\\"\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c1\\\" colnum=\\\"1\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c2\\\" colnum=\\\"2\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c3\\\" colnum=\\\"3\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c4\\\" colnum=\\\"4\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c5\\\" colnum=\\\"5\\\"\\u003e\\u003c/div\\u003e\\u003cthead\\u003e\\u003ctr\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eMorchella\\u003c/em\\u003e species\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eTotal Phenolic content \\u003c/p\\u003e\\u003cp\\u003e(\\u0026micro;g GAE/mg DW)\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eTotal Flavanoid content\\u003c/p\\u003e\\u003cp\\u003e(\\u0026micro;g QE/mg DW)\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003eTotal Protein (g/100g)\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003eReference\\u003c/p\\u003e\\u003c/th\\u003e\\u003c/tr\\u003e\\u003c/thead\\u003e\\u003ctbody\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eM. conica\\u003c/em\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e25.38\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.70\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e0.24\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.01\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003eG\\u0026uuml;rsoy et al., 2009\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eM. esculenta\\u003c/em\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e21.33\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;1.40\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e0.25\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.03\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003eG\\u0026uuml;rsoy et al., 2009\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eM. crassipes\\u003c/em\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e18.59\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.70\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e0.47\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.05\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003eG\\u0026uuml;rsoy et al., 2009\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eM. rotunda\\u003c/em\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e16.98\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;1.03\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e0.59\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.01\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003eG\\u0026uuml;rsoy et al., 2009\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eM. angusticeps\\u003c/em\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e16.55\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.98\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e0.26\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.04\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003eG\\u0026uuml;rsoy et al., 2009\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eM. elata\\u003c/em\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e15.36\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.05\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e0.30\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.01\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003eG\\u0026uuml;rsoy et al., 2009\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eM. deliciosa\\u003c/em\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e12.36\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;1.21\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e0.15\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.02\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003eG\\u0026uuml;rsoy et al., 2009\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eM. esculenta\\u003c/em\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e20.64\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.06\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003eAcay, 2018\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eM. conica var. costata\\u003c/em\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e30.78\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003eKaraboz \\u0026amp; \\u0026Ouml;ner, 1988\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eM. esculenta\\u003c/em\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e29.70\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003eSağlam et al., 2021; Crisan \\u0026amp; Sands, 1978\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eM. conica\\u003c/em\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e15.2\\u0026ndash;32.3\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003eYıldız et al., 2005\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eM. esculenta\\u003c/em\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e26.8\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003eYıldız et al., 2005\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eM. esculenta\\u003c/em\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e39.35\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.35\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003eLi et al., 2022\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eM. esculenta\\u003c/em\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e32.7\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003eZhang et al., 2021; Garc\\u0026iacute;a-Pascual et al., 2006; LeDuy et al., 1974\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eM. dunalii\\u003c/em\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e26\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003eTaşkın et al., 2021\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eM. importuna A\\u003c/em\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e18\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003eTaşkın et al., 2021\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eM. importuna B\\u003c/em\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e19\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003eTaşkın et al., 2021\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eM. deliciosa\\u003c/em\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e17\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003eTaşkın et al., 2021\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eM. mediterraneensis\\u003c/em\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e20\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003eTaşkın et al., 2021\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eM. purpurascens\\u003c/em\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e25\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003eTaşkın et al., 2021\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eM. esculenta\\u003c/em\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e18.5\\u0026ndash;23.8\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003eThakur \\u0026amp; Lakhanpal, 2014\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eM. conica\\u003c/em\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e4.304\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.12 mg/g\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e0.38\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.00\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003eRaut et al., 2020\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eM. conica\\u003c/em\\u003e (Yunnan)\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e6.407\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.171 mg GAE/g DW\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e\\u0026ndash;\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003eLiao, 2017\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eM. conica\\u003c/em\\u003e (Tibet)\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e5.116\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.045 mg GAE/g DW\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003eLiao, 2017\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eM. conica (Xinjiang)\\u003c/em\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e6.350\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.187 mg GAE/g DW\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003eLiao, 2017\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003c/tbody\\u003e\\u003c/colgroup\\u003e\\u003c/table\\u003e\\u003c/div\\u003e\\u003c/p\\u003e\\u003cp\\u003eThe color parameters of both \\u003cem\\u003eMorchella\\u003c/em\\u003e species used in this study were analyzed according to the Hunter Lab system. The Hunter L value represents color lightness and darkness, with a low L value indicating a darker color. According to the measurement results, the Hunter L value of the \\u003cem\\u003eM. elata\\u003c/em\\u003e species was determined to be 16.34, indicating that this species has a darker color characteristic.\\u003c/p\\u003e\\u003cp\\u003eThe Hunter a* value expresses the redness and greenness levels of the samples, with a high a* value indicating redness and a low a* value indicating greenness. According to the results obtained in this study, the \\u003cem\\u003eMorchella elata\\u003c/em\\u003e species has a lower a* value than \\u003cem\\u003eMorchella esculenta\\u003c/em\\u003e, indicating that the former species has a more greenish color tone. The Hunter b value indicates the distribution of color tone on the yellow-blue axis; positive b* values indicate yellow tones, while negative values indicate blue tones. In this study, it was determined that the \\u003cem\\u003eMorchella elata\\u003c/em\\u003e species has a lower b* value, indicating that this species has a more bluish color tone. As a result, significant differences in color parameters were found among the \\u003cem\\u003eMorchella\\u003c/em\\u003e spp. subspecies examined.\\u003c/p\\u003e\\u003cp\\u003eThe findings regarding the total phenolic and flavonoid content are presented in Table\\u0026nbsp;\\u003cspan refid=\\\"Tab4\\\" class=\\\"InternalRef\\\"\\u003e4\\u003c/span\\u003e. In the analysis conducted on the dried samples, the total phenolic content (TPC) was determined to be 15.76 mg GAE/g in \\u003cem\\u003eM. elata\\u003c/em\\u003e, which is approximately twice as high as the value of 7.41 mg GAE/g in \\u003cem\\u003eM. esculenta\\u003c/em\\u003e. The findings obtained are similar to those reported in a study in the literature for \\u003cem\\u003eM. elata\\u003c/em\\u003e, where\\u003csup\\u003e\\u003cspan citationid=\\\"CR4\\\" class=\\\"CitationRef\\\"\\u003e4\\u003c/span\\u003e\\u003c/sup\\u003e reported a TPC value of 15.36 mg GAE/g for this species. On the other hand, another study on \\u003cem\\u003eM. esculenta\\u003c/em\\u003e reported that TPC values ranged from 18.5 to 23.8 mg GAE/g\\u003csup\\u003e27\\u003c/sup\\u003e. Similarly, the total flavonoid content was also found to be higher in \\u003cem\\u003eM. elata\\u003c/em\\u003e. This result shows that \\u003cem\\u003eM. elata\\u003c/em\\u003e has a richer profile than \\u003cem\\u003eM. esculenta\\u003c/em\\u003e in terms of both phenolic compounds and flavonoid content. The total flavonoid content (TFC) was reported as 0.30 mg QU/g in \\u003cem\\u003eM. elata\\u003c/em\\u003e and 0.25 mg QU/g in \\u003cem\\u003eM. esculenta\\u003c/em\\u003e\\u003csup\\u003e\\u003cspan citationid=\\\"CR4\\\" class=\\\"CitationRef\\\"\\u003e4\\u003c/span\\u003e\\u003c/sup\\u003e. These data indicate that \\u003cem\\u003eM. elata\\u003c/em\\u003e has a higher total flavonoid content than \\u003cem\\u003eM. esculenta.\\u003c/em\\u003e\\u003c/p\\u003e\\u003cp\\u003e\\u003cdiv class=\\\"gridtable\\\"\\u003e\\u003ctable float=\\\"Yes\\\" id=\\\"Tab4\\\" border=\\\"1\\\"\\u003e\\u003ccaption language=\\\"En\\\"\\u003e\\u003cdiv class=\\\"CaptionNumber\\\"\\u003eTable 4\\u003c/div\\u003e\\u003cdiv class=\\\"CaptionContent\\\"\\u003e\\u003cp\\u003ePhenolic contents and antioxidant properties of the \\u003cem\\u003eMorchella\\u003c/em\\u003e spp.\\u003c/p\\u003e\\u003c/div\\u003e\\u003c/caption\\u003e\\u003ccolgroup cols=\\\"3\\\"\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c1\\\" colnum=\\\"1\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c2\\\" colnum=\\\"2\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c3\\\" colnum=\\\"3\\\"\\u003e\\u003c/div\\u003e\\u003cthead\\u003e\\u003ctr\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eAnalysis\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eMorchella elata\\u003c/em\\u003e\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eMorchella esculenta\\u003c/em\\u003e\\u003c/p\\u003e\\u003c/th\\u003e\\u003c/tr\\u003e\\u003c/thead\\u003e\\u003ctbody\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eTP (mg GAE/g DW)\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e15.76\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.56\\u003csup\\u003ea\\u003c/sup\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e7.41\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.17\\u003csup\\u003eb\\u003c/sup\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eTF (mg QE/g DW)\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e2.37\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.21\\u003csup\\u003ea\\u003c/sup\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e1.45\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.06\\u003csup\\u003eb\\u003c/sup\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eFRAP (mg Trolox/g DW)\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e4.04\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.14\\u003csup\\u003ea\\u003c/sup\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e3.16\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.02\\u003csup\\u003eb\\u003c/sup\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eDPPH SC\\u003csub\\u003e50\\u003c/sub\\u003e (mg/ml)\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e0.67\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.01\\u003csup\\u003ea\\u003c/sup\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e1.12\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.09\\u003csup\\u003eb\\u003c/sup\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003c/tbody\\u003e\\u003c/colgroup\\u003e\\u003c/table\\u003e\\u003c/div\\u003e\\u003c/p\\u003e\\u003cp\\u003eIn a study on the \\u003cem\\u003eMorchella conica\\u003c/em\\u003e species, the total phenolic compound (TPC) content was reported as 4.304\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.12 mg GAE/g, and the total flavonoid compound (TFC) content was reported as 0.38 mg QU/g\\u003csup\\u003e28\\u003c/sup\\u003e. It was observed that the values reported in the literature were lower than the results obtained in this study. This finding indicates that \\u003cem\\u003eMorchella\\u003c/em\\u003e species collected from the Artvin region are richer in total phenolic and flavonoid content and suggests that these species have significant potential in terms of bioactive compounds.\\u003c/p\\u003e\\u003cp\\u003eThe antioxidant capacities of methanol extracts of the morel mushrooms were evaluated using the FRAP and DPPH methods. The FRAP method measures total antioxidant capacity, while the DPPH method measures free radical scavenging ability. According to the analysis results, the dark-colored \\u003cem\\u003eM. elata\\u003c/em\\u003e species has a higher FRAP value, indicating that this species has a stronger total antioxidant capacity. Although statistically significant, no significant difference was detected between the two species in terms of total antioxidant capacity.\\u003c/p\\u003e\\u003cp\\u003eThe DPPH radical scavenging activities of methanolic morel extracts were calculated in terms of SC₅₀ values. A low SC₅₀ value indicates high radical scavenging capacity. It was determined that the extracts of both species effectively scavenged the DPPH free radical, and it was found that the \\u003cem\\u003eMorchella elata\\u003c/em\\u003e species has a stronger radical scavenging ability compared to \\u003cem\\u003eM. esculenta.\\u003c/em\\u003e\\u003c/p\\u003e\\u003cp\\u003eSignificant differences were found among these morel species in terms of total phenolic content and antioxidant capacity. In particular, the dark-colored species \\u003cem\\u003eM. elata\\u003c/em\\u003e was found to have a higher antioxidant capacity. These findings are consistent with a previous study. Jander-Shagug and Masaphy reported a positive correlation between color intensity and antioxidant capacity in some mushrooms\\u003csup\\u003e\\u003cspan citationid=\\\"CR8\\\" class=\\\"CitationRef\\\"\\u003e8\\u003c/span\\u003e\\u003c/sup\\u003e.\\u003c/p\\u003e\\u003cp\\u003eThe phenolic components of methanol extracts of morel mushrooms were analyzed using the HPLC-PDA method. In this study, 26 different phenolic standards were used as references, and the results obtained are presented in Table\\u0026nbsp;\\u003cspan refid=\\\"Tab5\\\" class=\\\"InternalRef\\\"\\u003e5\\u003c/span\\u003e. The phenolic compounds analyzed were divided into two main groups, phenolic acids and flavonoids, and these groups were further classified into subclasses.\\u003c/p\\u003e\\u003cp\\u003eWhen comparing the phenolic profiles of methanolic extracts, significant differences were observed between species. In particular, \\u003cem\\u003eM. elata\\u003c/em\\u003e was found to have a richer content of protocatechuic acid and trans-cinnamic acid. This finding suggests that this species may have higher bioactivity potential in terms of certain phenolic compounds. High levels of epicatechin, chrysin, and Pinosembrin compounds have been identified in \\u003cem\\u003eM. esculenta\\u003c/em\\u003e extract. Other phenolic compounds were found to be below detectable levels. This indicates that \\u003cem\\u003eM. esculenta\\u003c/em\\u003e has a limited but selective distribution of bioactive compounds in terms of its phenolic profile.\\u003c/p\\u003e\\u003cp\\u003eThe high total phenolic content detected in methanol extracts of morel mushrooms indicates that methanol is a suitable solvent for the extraction of mushroom components\\u003csup\\u003e\\u003cspan citationid=\\\"CR29\\\" class=\\\"CitationRef\\\"\\u003e29\\u003c/span\\u003e\\u003c/sup\\u003e. In the aforementioned study, it was reported that protocatechuic acid was the major component among the 31 phenolic standards examined in the methanol extract of \\u003cem\\u003eM. steppicola\\u003c/em\\u003e, followed by vanillic acid, p-hydroxybenzoic acid, and gallic acid. Similarly, protocatechuic acid was identified as the major component in \\u003cem\\u003eM. elata\\u003c/em\\u003e, but this compound was below the detection limit in \\u003cem\\u003eM. esculenta\\u003c/em\\u003e. Another study reported that \\u003cem\\u003eMorchella pulchella\\u003c/em\\u003e is rich in caffeic acid and protocatechuic acid\\u003csup\\u003e\\u003cspan citationid=\\\"CR30\\\" class=\\\"CitationRef\\\"\\u003e30\\u003c/span\\u003e\\u003c/sup\\u003e. In a study conducted on the \\u003cem\\u003eMorchella sextelata\\u003c/em\\u003e species using UPLC\\u0026ndash;tandem mass spectrometry, a total of 44 phenolic compounds were identified: including gallic acid, protocatechuic acid, DL-4-hydroxyphenylactic acid, methyl 2,4-dihydroxyphenylacetate, salicylic acid, 4-hydroxybenzaldehyde, 4-hydroxyacetophenone, and luteolin as the main\\u003c/p\\u003e\\u003cp\\u003e\\u003cdiv class=\\\"gridtable\\\"\\u003e\\u003ctable float=\\\"Yes\\\" id=\\\"Tab5\\\" border=\\\"1\\\"\\u003e\\u003ccaption language=\\\"En\\\"\\u003e\\u003cdiv class=\\\"CaptionNumber\\\"\\u003eTable 5\\u003c/div\\u003e\\u003cdiv class=\\\"CaptionContent\\\"\\u003e\\u003cp\\u003ePhenolic compounds of the samples by HPLC-PDA\\u003c/p\\u003e\\u003c/div\\u003e\\u003c/caption\\u003e\\u003ccolgroup cols=\\\"4\\\"\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c1\\\" colnum=\\\"1\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c2\\\" colnum=\\\"2\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c3\\\" colnum=\\\"3\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c4\\\" colnum=\\\"4\\\"\\u003e\\u003c/div\\u003e\\u003cthead\\u003e\\u003ctr\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u0026nbsp;\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003ePhenolic Standards\\u003c/p\\u003e\\u003cp\\u003e(\\u0026micro;g phenolic/ 100 g DW)\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eM. elata\\u003c/em\\u003e\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003eM. esculenta\\u003c/em\\u003e\\u003c/p\\u003e\\u003c/th\\u003e\\u003c/tr\\u003e\\u003c/thead\\u003e\\u003ctbody\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"13\\\" rowspan=\\\"14\\\"\\u003e\\u003cp\\u003e\\u003cb\\u003ePhenolic acids\\u003c/b\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e\\u003cspan type=\\\"BoldItalicUnderline\\\" class=\\\"BoldItalicUnderline\\\" name=\\\"Emphasis\\\"\\u003eHydroxybenzoic acids\\u003c/span\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colspan=\\\"2\\\" nameend=\\\"c4\\\" namest=\\\"c3\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003ep-\\u003c/em\\u003eOH Benzoic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eProtocatechuic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e3312.30\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eGallic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eChlorogenic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eSyringic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eEllagic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eVanillic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e\\u003cspan type=\\\"BoldItalicUnderline\\\" class=\\\"BoldItalicUnderline\\\" name=\\\"Emphasis\\\"\\u003eHydroxycinnamic acids\\u003c/span\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colspan=\\\"2\\\" nameend=\\\"c4\\\" namest=\\\"c3\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003et\\u003c/em\\u003e-cinnamic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e419.70\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eFerulic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e\\u003cem\\u003ep\\u003c/em\\u003e-Coumaric acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eCaffeic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eCaffeic acid phenethyl ester (CAPE)\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"17\\\" rowspan=\\\"18\\\"\\u003e\\u003cp\\u003e\\u003cb\\u003eFlavanoids\\u003c/b\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e\\u003cspan type=\\\"BoldItalicUnderline\\\" class=\\\"BoldItalicUnderline\\\" name=\\\"Emphasis\\\"\\u003eFlavonol\\u003c/span\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colspan=\\\"2\\\" nameend=\\\"c4\\\" namest=\\\"c3\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eRhamnetin\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eQuercetin\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eRutin\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eMyricetin\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eGalangin\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e\\u003cspan type=\\\"BoldItalicUnderline\\\" class=\\\"BoldItalicUnderline\\\" name=\\\"Emphasis\\\"\\u003eFlavan-3-ols\\u003c/span\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colspan=\\\"2\\\" nameend=\\\"c4\\\" namest=\\\"c3\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eEpicatechin\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e3301.50\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eCatechin hydrate\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e\\u003cspan type=\\\"BoldItalicUnderline\\\" class=\\\"BoldItalicUnderline\\\" name=\\\"Emphasis\\\"\\u003eFlavones\\u003c/span\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eChrysin\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e592.90\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eDaidzein\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eApigenin\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eLuteolin\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e\\u003cspan type=\\\"BoldItalicUnderline\\\" class=\\\"BoldItalicUnderline\\\" name=\\\"Emphasis\\\"\\u003eFlavanones\\u003c/span\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colspan=\\\"2\\\" nameend=\\\"c4\\\" namest=\\\"c3\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003ePinocembrin\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e866.70\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eHesperetin\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eNaringenin\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"1\\\" rowspan=\\\"2\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e\\u003cspan type=\\\"BoldItalicUnderline\\\" class=\\\"BoldItalicUnderline\\\" name=\\\"Emphasis\\\"\\u003eStilbenes\\u003c/span\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colspan=\\\"2\\\" nameend=\\\"c4\\\" namest=\\\"c3\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eResveratrol\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e-\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003c/tbody\\u003e\\u003c/colgroup\\u003e\\u003c/table\\u003e\\u003c/div\\u003e\\u003c/p\\u003e\\u003cp\\u003ecomponents\\u003csup\\u003e\\u003cspan citationid=\\\"CR31\\\" class=\\\"CitationRef\\\"\\u003e31\\u003c/span\\u003e\\u003c/sup\\u003e. In a study conducted on the \\u003cem\\u003eMorchella esculenta\\u003c/em\\u003e species, samples collected from Portugal and Serbia were compared in terms of certain nutrients and bioactive compounds.\\u003c/p\\u003e\\u003cp\\u003eWhile the total protein content of both samples was determined to be approximately 10\\u0026ndash;12%, significant differences were reported in mineral matter, fatty acid, and sugar compositions\\u003csup\\u003e\\u003cspan citationid=\\\"CR32\\\" class=\\\"CitationRef\\\"\\u003e32\\u003c/span\\u003e\\u003c/sup\\u003e. The same study also reported that the total phenolic compound content differed significantly, and that protocatechuic acid, gallic acid, and p-coumaric acid were detected in varying proportions in morel mushrooms. However, when compared with the findings of this study, it can be said that morel species obtained from the Artvin region are richer in bioactive compounds.\\u003c/p\\u003e\"},{\"header\":\"Declarations\",\"content\":\"\\u003cp\\u003e\\u003ch2\\u003eEthics approval and consent to participate\\u003c/h2\\u003e\\u003cp\\u003eNot applicable.\\u003c/p\\u003e\\u003c/p\\u003e\\u003cp\\u003e\\u003cstrong\\u003eConsent for publication\\u003c/strong\\u003e\\u003cp\\u003eNot applicable.\\u003c/p\\u003e\\u003c/p\\u003e\\u003cp\\u003e\\u003cstrong\\u003eCompeting interests\\u003c/strong\\u003e\\u003cp\\u003eThe authors declare no competing interests.\\u003c/p\\u003e\\u003c/p\\u003e\\u003ch2\\u003eFunding\\u003c/h2\\u003e\\u003cp\\u003eThe research project that resulted in this article was not funded or supported by any external organization.\\u003c/p\\u003e\\u003ch2\\u003eAuthor Contribution\\u003c/h2\\u003e\\u003cp\\u003eA.M.K: Formal analyses, M.A: Sampling and conceptualization and statistics, Z.B.C: Formal analyses, E.T:; Formal anlyses, S.K.conceptualization, writing, editing\\u003c/p\\u003e\\u003ch2\\u003eAcknowledgements\\u003c/h2\\u003e\\u003cp\\u003eNot applicable.\\u003c/p\\u003e\\u003ch2\\u003eData Availability\\u003c/h2\\u003e\\u003cp\\u003eAll data generated or analyzed during this study are included in this published article. 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History Museum\\u003c/em\\u003e. \\u003cb\\u003e31\\u003c/b\\u003e (1), 135\\u0026ndash;148. \\u003cspan class=\\\"ExternalRef\\\"\\u003e\\u003cspan class=\\\"RefSource\\\"\\u003ehttps://doi.org/10.3126/jnhm.v31i1.39382\\u003c/span\\u003e\\u003cspan address=\\\"10.3126/jnhm.v31i1.39382\\\" targettype=\\\"DOI\\\" class=\\\"RefTarget\\\"\\u003e\\u003c/span\\u003e\\u003c/span\\u003e (2020).\\u003c/span\\u003e\\u003c/li\\u003e\\u003cli\\u003e\\u003cspan\\u003eSarikurkcu, C., Halil Solak, M., Tarkowski, P. \\u0026amp; Ćavar Zeljković, S. Minerals, phenolics, and biological activity of wild edible mushroom. \\u003cem\\u003eMorchella steppicola Zerova Nat. Prod. Res.\\u003c/em\\u003e \\u003cb\\u003e36\\u003c/b\\u003e (23), 6101\\u0026ndash;6105. \\u003cspan class=\\\"ExternalRef\\\"\\u003e\\u003cspan class=\\\"RefSource\\\"\\u003ehttps://doi.org/10.1080/14786419.2022.2050910\\u003c/span\\u003e\\u003cspan address=\\\"10.1080/14786419.2022.2050910\\\" targettype=\\\"DOI\\\" class=\\\"RefTarget\\\"\\u003e\\u003c/span\\u003e\\u003c/span\\u003e (2022).\\u003c/span\\u003e\\u003c/li\\u003e\\u003cli\\u003e\\u003cspan\\u003eAcar, İ. et al. The phenolic profile and biological activities of the wild-edible mushrooms \\u003cem\\u003eHelvella leucopus\\u003c/em\\u003e and \\u003cem\\u003eMorchella pulchella\\u003c/em\\u003e. \\u003cem\\u003eJ. Food Meas. Charact.\\u003c/em\\u003e \\u003cb\\u003e15\\u003c/b\\u003e (1), 555\\u0026ndash;566. \\u003cspan class=\\\"ExternalRef\\\"\\u003e\\u003cspan class=\\\"RefSource\\\"\\u003ehttps://doi.org/10.1007/s11694-020-00654-3\\u003c/span\\u003e\\u003cspan address=\\\"10.1007/s11694-020-00654-3\\\" targettype=\\\"DOI\\\" class=\\\"RefTarget\\\"\\u003e\\u003c/span\\u003e\\u003c/span\\u003e (2021).\\u003c/span\\u003e\\u003c/li\\u003e\\u003cli\\u003e\\u003cspan\\u003eZhai, F. H., Yan, M. Q. \\u0026amp; Wang, Y. Extraction optimization, identification using UPLC-tandem mass spectrometry, and antioxidant properties of polyphenols from the fruit body of \\u003cem\\u003eMorchella sextelata\\u003c/em\\u003e. \\u003cem\\u003eJ. Food Sci.\\u003c/em\\u003e \\u003cb\\u003e89\\u003c/b\\u003e (12), 9214\\u0026ndash;9229. \\u003cspan class=\\\"ExternalRef\\\"\\u003e\\u003cspan class=\\\"RefSource\\\"\\u003ehttps://doi.org/10.1111/1750-3841.17578\\u003c/span\\u003e\\u003cspan address=\\\"10.1111/1750-3841.17578\\\" targettype=\\\"DOI\\\" class=\\\"RefTarget\\\"\\u003e\\u003c/span\\u003e\\u003c/span\\u003e (2024).\\u003c/span\\u003e\\u003c/li\\u003e\\u003cli\\u003e\\u003cspan\\u003e(eds Sandrina, A., Helenoa, D. \\u0026amp; Stojković) Lillian Barros a, Jasmina Glamočlijac, Sokovićc, M., Martinsa, A., Jo\\u0026atilde;o, M. \\u0026amp; Queirozb, R. P. Isabel C.F.R. Ferreiraa. A comparative study of chemical composition, antioxidant and antimicrobial properties of Morchella esculenta (L.) Pers. from Portugal and Serbia, Food Research International,Volume 51, Issue 1,p 236\\u0026ndash;243 (2013). \\u003cspan class=\\\"ExternalRef\\\"\\u003e\\u003cspan class=\\\"RefSource\\\"\\u003ehttps://doi.org/10.1016/j.foodres.2012.12.020\\u003c/span\\u003e\\u003cspan address=\\\"10.1016/j.foodres.2012.12.020\\\" targettype=\\\"DOI\\\" class=\\\"RefTarget\\\"\\u003e\\u003c/span\\u003e\\u003c/span\\u003e\\u003c/span\\u003e\\u003c/li\\u003e\\u003c/ol\\u003e\"}],\"fulltextSource\":\"\",\"fullText\":\"\",\"funders\":[],\"hasAdminPriorityOnWorkflow\":false,\"hasManuscriptDocX\":true,\"hasOptedInToPreprint\":true,\"hasPassedJournalQc\":\"\",\"hasAnyPriority\":false,\"hideJournal\":false,\"highlight\":\"\",\"institution\":\"\",\"isAcceptedByJournal\":true,\"isAuthorSuppliedPdf\":false,\"isDeskRejected\":\"\",\"isHiddenFromSearch\":false,\"isInQc\":false,\"isInWorkflow\":false,\"isPdf\":false,\"isPdfUpToDate\":true,\"isWithdrawnOrRetracted\":false,\"journal\":{\"display\":true,\"email\":\"info@researchsquare.com\",\"identity\":\"scientific-reports\",\"isNatureJournal\":false,\"hasQc\":true,\"allowDirectSubmit\":false,\"externalIdentity\":\"scirep\",\"sideBox\":\"Learn more about [Scientific Reports](http://www.nature.com/srep/)\",\"snPcode\":\"\",\"submissionUrl\":\"\",\"title\":\"Scientific Reports\",\"twitterHandle\":\"\",\"acdcEnabled\":true,\"dfaEnabled\":true,\"editorialSystem\":\"stoa\",\"reportingPortfolio\":\"Scientific Reports\",\"inReviewEnabled\":true,\"inReviewRevisionsEnabled\":true},\"keywords\":\"Mushroom morel, M. elata, antioxidant, phenolic\",\"lastPublishedDoi\":\"10.21203/rs.3.rs-7379367/v1\",\"lastPublishedDoiUrl\":\"https://doi.org/10.21203/rs.3.rs-7379367/v1\",\"license\":{\"name\":\"CC BY 4.0\",\"url\":\"https://creativecommons.org/licenses/by/4.0/\"},\"manuscriptAbstract\":\"\\u003cp\\u003eWild and edible lamb's ear mushrooms (\\u003cem\\u003eMorchella\\u003c/em\\u003e spp.) are highly nutritious and have a distinctive aroma, making them popular worldwide. In this study, the nutritional components and bioactive contents of \\u003cem\\u003eMorchella elata\\u003c/em\\u003e and \\u003cem\\u003eMorchella esculenta\\u003c/em\\u003e species collected from the Artvin region of the Eastern Black Sea were compared. The dry matter content was found to be approximately 18% in both species. Color analysis revealed that the Hunter L values of \\u003cem\\u003eM. elata\\u003c/em\\u003e (16.00) were significantly darker than those of \\u003cem\\u003eM. esculenta\\u003c/em\\u003e (41.66\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.31). The crude protein content was found to be 24.85\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.50 g/100 g DW in \\u003cem\\u003eM. elata\\u003c/em\\u003e and 31.14\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.50 g/100 g DW in \\u003cem\\u003eM. esculenta\\u003c/em\\u003e. The total phenolic compound content was significantly higher in \\u003cem\\u003eM. elata\\u003c/em\\u003e (15.76\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.56 mg GAE/g DW) compared to \\u003cem\\u003eM. esculenta\\u003c/em\\u003e (7.41\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.17 mg GAE/g DW). The antioxidant capacity of the methanolic extracts was measured using the FRAP and DPPH methods, and \\u003cem\\u003eM. elata\\u003c/em\\u003e was found to be superior in this regard. HPLC-PDA analysis results revealed that \\u003cem\\u003eM. elata\\u003c/em\\u003e is rich in protocatechuic acid and t-cinnamic acid, while \\u003cem\\u003eM. esculenta\\u003c/em\\u003e has higher levels of epicatechin, pinocembrin, and chrysin. The findings suggest that the dark-colored \\u003cem\\u003eM. elata\\u003c/em\\u003e species may be more valuable than \\u003cem\\u003eM. esculenta\\u003c/em\\u003e in terms of biological activity.\\u003c/p\\u003e\",\"manuscriptTitle\":\"A Comparative Study on Phenolic Compounds and Antioxidant Potential of Morchella elata and Morchella esculenta\",\"msid\":\"\",\"msnumber\":\"\",\"nonDraftVersions\":[{\"code\":1,\"date\":\"2025-09-23 17:24:39\",\"doi\":\"10.21203/rs.3.rs-7379367/v1\",\"editorialEvents\":[{\"type\":\"communityComments\",\"content\":0},{\"type\":\"decision\",\"content\":\"Revision 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