ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The antioxidant activity of mycelia extracts produced from the submerged cultures of Aspergillus candidus CCRC 31543 was investigated. Inhibition of peroxidation (IP%) of mycelia acetone extracts (MAE) in linoleic acid peroxidation was equal to that of BHA and significantly (p 〈 0.05) higher than that of α-tocopherol. As measured by the Rancimat method in lard, MAE showed marked antioxidant activity with an induction time of 8.4 h at a concentration of 200 μg/mL. MAE also exhibited strong scavenging effect on α,α-diphenyl-β-picrylhydrazyl radicals and marked reducing power. HPLC-DAD analysis suggested that MAE possessed the antioxidant components 3,3″-dihydroxyterphenyllin, 3-hydroxyterphenyllin, and candidusin B.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb10639.x
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