Peer-Reviewed Journal Details
Mandatory Fields
Smith, H;Doyle, S;Murphy, R
2015
October
Food Chemistry
Filamentous fungi as a source of natural antioxidants
Published
28 ()
Optional Fields
RADICAL-SCAVENGING CAPACITY PHENOLIC-COMPOUNDS EDIBLE MUSHROOMS MEDICINAL MUSHROOMS EXTRACTS ASSAY POLYSACCHARIDES POLYPHENOLS CHEMISTRY PRODUCTS
185
389
397
Ten species of filamentous fungi grown in submerged flask cultures were investigated for antioxidant capacity. Effective antioxidant activity was demonstrated in terms of beta-carotene/linoleic acid bleaching, radical scavenging, reduction of metal ions and chelating abilities against ferrous ions. Different extraction methods affected antioxidant activities through their effect on biologically active compounds produced in fungal mycelia. The methanolic extract of each fungus was typically more effective in antioxidant properties. Phenolic content was established in the range of 0.44-9.33 mg/g, fiavonoid contents were in the range of 0.02-3.90 mg/g and condensed tannin contents were in the range of 1.77-18.83 mg/g. Total phenol content of each extract was attributed to overall antioxidant capacity (r >= 0.883-1.000). Submerged cultivation of Grifola frondosa, Monascus purpureus, Pleurotus spp., Lentinula edodes and Trametes versi color proved to be an effective method for the production of natural antioxidants. (C) 2015 Elsevier Ltd. All rights reserved.
OXFORD
0308-8146
Grant Details