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Antioxidant Activity of Mycelia from Aspergillus candidus
Author(s) -
Yen G.C.,
Chang Y.C.,
Chen J.P.
Publication year - 2002
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.1365-2621.2002.tb10639.x
Subject(s) - antioxidant , chemistry , mycelium , linoleic acid , food science , lipid peroxidation , acetone , biochemistry , botany , biology , fatty acid
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.