Antioxidant activity and phenolic content of brick caps mycelium (Naematoloma sublateritium) extracts
DC Field | Value | Language |
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dc.contributor.author | Li, Hua | - |
dc.contributor.author | Nam, Woo-Seon | - |
dc.contributor.author | Moon, BoKyung | - |
dc.contributor.author | Lee, Chan | - |
dc.date.available | 2019-03-08T21:00:17Z | - |
dc.date.issued | 2014-10 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.issn | 2092-6456 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/11779 | - |
dc.description.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. | - |
dc.format.extent | 7 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.title | Antioxidant activity and phenolic content of brick caps mycelium (Naematoloma sublateritium) extracts | - |
dc.type | Article | - |
dc.identifier.doi | 10.1007/s10068-014-0195-0 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.23, no.5, pp 1425 - 1431 | - |
dc.identifier.kciid | ART001924763 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000343813000009 | - |
dc.identifier.scopusid | 2-s2.0-84918542397 | - |
dc.citation.endPage | 1431 | - |
dc.citation.number | 5 | - |
dc.citation.startPage | 1425 | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 23 | - |
dc.type.docType | Article | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | Naematoloma sublateritium | - |
dc.subject.keywordAuthor | antioxidant | - |
dc.subject.keywordAuthor | phenolic acid | - |
dc.subject.keywordPlus | ACID | - |
dc.subject.keywordPlus | POLYPHENOLS | - |
dc.subject.keywordPlus | CELLS | - |
dc.subject.keywordPlus | OILS | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
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