Antioxidant activity and phenolic content of brick caps mycelium (Naematoloma sublateritium) extracts
- Authors
- Li, Hua; Nam, Woo-Seon; Moon, BoKyung; Lee, Chan
- Issue Date
- Oct-2014
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- Naematoloma sublateritium; antioxidant; phenolic acid
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.23, no.5, pp 1425 - 1431
- Pages
- 7
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 23
- Number
- 5
- Start Page
- 1425
- End Page
- 1431
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/11779
- DOI
- 10.1007/s10068-014-0195-0
- ISSN
- 1226-7708
2092-6456
- Abstract
- A total of 5 subfractions were obtained from methanol extracts of N. sublateritium mycelia via systemic extraction using n-hexane, chloroform, ethyl acetate, n-butanol, and water. The trolox equivalent antioxidant capacity of the chloroform subfraction was 649.40 mu mol/g of sample. The highest ferric reducing/antioxidant power (FRAP) assay value was found in the chloroform subfraction (299.24 mu mol of FeSO4 center dot 7H(2)O/g). The chloroform and ethyl acetate subfractions exhibited the highest total phenolic compound contents, with ferulic acid equivalents of 31.66 and 48.57 mg/g, respectively. The phenolic acids in the subfractions were further identified using liquid chromatography-tandem mass spectrometry. The 5 phenolic acids of 4-hydroxybenzoic acid, alpha-resorcylic acid, 4-coumaric acid, salicylic acid, and gentisic acid were found to be the major phenolics in the mushroom.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - Graduate School > ETC > 1. Journal Articles
- College of Biotechnology & Natural Resource > School of Food Science and Technology > 1. Journal Articles
![qrcode](https://api.qrserver.com/v1/create-qr-code/?size=55x55&data=https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/11779)
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.