Antioxidant activity of ethanolic extract of Penicillium chrysogenum and Penicillium fumiculosum | Zendy

Violeta Jakovljević | Zendy; Jasmina Milićević | Zendy; Jelica Stojanović | Zendy; Slavica Solujic | Zendy; Miroslav Vrvić | Zendy

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Antioxidant activity of ethanolic extract of Penicillium chrysogenum and Penicillium fumiculosum

Author(s) -

Violeta Jakovljević,

Jasmina Milićević,

Jelica Stojanović,

Slavica Solujic,

Miroslav Vrvić

Publication year - 2013

Publication title -

hemijska industrija

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.147

H-Index - 19

eISSN - 2217-7426

pISSN - 0367-598X

DOI - 10.2298/hemind121102027j

Subject(s) - penicillium chrysogenum , dpph , penicillium , antioxidant , chemistry , food science , mycelium , ferrous , phenol , botany , organic chemistry , biology , biochemistry

The aim of this study was to investigate the biological and chemical activity on two species of fungi of the genus Penicillium isolated from wastewater. On the selected species of fungi the different antioxidant activity assays were carried out: DPPH free-radical scavenging activity, total antioxidant activity, Fe2+- chelating ability and Fe3+- reducing power. Total phenol content was also determinate for ethanolic extract of mycelia. Penicillium chrysogenum ethanolic extract contained higher total phenolic content and better total antioxidant capacity as well as ferrous ion chelating ability. Penicillium fumiculosum ethanolic extract showed higher DPPH free-radical scavenging activity, as well as reducing power. Based on the obtained results it can be concluded that two types of fungi are potential new sources of natural antioxidants. [Projekat Ministarstva nauke Republike Srbije, br. III 43004

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