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    Filamentous fungi as a source of natural antioxidants


    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

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    Abstract

    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.

    Item Type: Article
    Keywords: Filamentous fungi; Antioxidant activity; β-carotene bleaching; Reducing power; CUPRAC; Chelating; Scavenging; Extraction; Antioxidant Components; Phenolic;
    Academic Unit: Faculty of Science and Engineering > Biology
    Item ID: 9135
    Identification Number: https://doi.org/10.1016/j.foodchem.2015.03.134
    Depositing User: Dr. Sean Doyle
    Date Deposited: 09 Jan 2018 15:07
    Journal or Publication Title: Food Chemistry
    Publisher: Elsevier
    Refereed: Yes
    URI:

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