Premium
Antioxidative properties of extracts from Aspergillus candidus broth filtrate
Author(s) -
Yen GowChin,
Lee ChiEn
Publication year - 1997
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199711)75:3<326::aid-jsfa882>3.0.co;2-u
Subject(s) - chemistry , food science , linoleic acid , lipid peroxidation , citric acid , antioxidant , food additive , biochemistry , fatty acid
This work evaluated the antioxidative properties of ethyl acetate extracts from Aspergillus candidus CCRC 31543 broth filtrate (EAEAC). EAEAC markedly exhibited antioxidative activity in a soybean oil peroxidation system as measured by the Rancimat method. This finding significantly correlated ( r =0·9702, P <0·05) with the extent of antioxidative activity in a linoleic acid peroxidation system as measured by the thiocyanate method. EAEAC also displayed good thermal stability when heated at 185°C for 2 h. Although the antioxidative activity of the EAEAC was unstable at the alkali pH value, it was more effective at the neutral and acidic pH values. EAEAC had synergistic effects with α‐tocopherol and citric acid in linoleic acid peroxidation system. EAEAC showed no mutagenicity to Salmonella typhimurium TA98 and TA100 as evaluated by Ames test. These properties indicated that Aspergillus candidus CCRC 31543 might be a potential antioxidant for application in food products. ©1997 SCI