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Antioxidant Activity of Fungus Suihs bovinus (L: Fr.) O. Kuntze
Author(s) -
KASUGA ATSUKO,
AOYAGI YASUO,
SUGAHARA TATSUYUKI
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb06304.x
Subject(s) - orange (colour) , antioxidant , food science , chemistry , emulsion , pigment , peroxide , linoleic acid , dpph , peroxide value , biochemistry , botany , biology , organic chemistry , fatty acid
Two major antioxidative compounds were isolated from wild mushrooms, Suillus bovinus (L: Fr.) O. Kuntze , and studied for antioxidative activity by comparison with other antioxidants, BHA and tocopherol. One compound was an orange pigment identified as variegatic acid (3,3′,4,4′‐tetrahydroxy puluvinic acid) and the other was an orange‐red pigment, possibly diboviquinone‐4,4. The variegatic acid had strong antioxidative activity in an emulsion system as shown by peroxide value (POV) of linoleic acid and in an oil system as shown by the POV of methyl linoleate and weight gain of soybean oil. The second compound was active only in the emulsion system.