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Filamentous fungi as a source of natural antioxidants
Smith, Helen A.; Doyle, Sean; Murphy, Richard
Ten species of filamentous fungi grown in submerged flask cultures were investigated for antioxidant capacity. Effective antioxidant activity was demonstrated in terms of β–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, flavonoid 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 versicolor proved to be an effective method for the production of natural antioxidants.
Keyword(s): Filamentous fungi; Antioxidant activity; β-carotene bleaching; Reducing power; CUPRAC; Chelating; Scavenging; Extraction; Antioxidant Components; Phenolic
Publication Date:
Type: Journal article
Peer-Reviewed: Yes
Institution: Maynooth University
Citation(s): Smith, Helen A. and Doyle, Sean and Murphy, Richard (2015) Filamentous fungi as a source of natural antioxidants. Food Chemistry, 185. pp. 389-397. ISSN 0308-8146
Publisher(s): Elsevier
File Format(s): other
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First Indexed: 2020-04-02 06:24:26 Last Updated: 2021-07-31 07:49:43