Antioxidant Components and Antioxidant Activities of Hydroglyceroalcoholic Extract from Fresh Mushroom Mycelium

Vamanu, Emanuel

Emanuel Vamanu

Antioxidant Components and Antioxidant Activities of Hydroglyceroalcoholic Extract from Fresh Mushroom Mycelium

Abstract:

The in vitro antioxidant activity, as well as the hydroglyceroalcoholic extracts main active components from mycelia of Pleurotus ostreatus and Coprinus comatus, were determined. The mycelium submitted for extraction was obtained by submerged cultivation in a bioreactor. The hydroglyceroalcoholic extracts, in particular, those of P. ostreatus PSI101109 and PQMZ91109 mycelium had a considerable antioxidant activity, and was compared to the overall constituent of flavonoids plus phenolic compounds. According to the extracts HPLC assessment, the key phenolic acid evident from the extracts was gentisic acid. The homogentisic, gallic and protocatechuic acids were also determined. Catechin was identified as well, except for C. comatus M8102 and P. ostreatus PBS281009 mycelia extracts. Since catechol and gentisic acid levels were high, respectively, there was a correlation with the absence of carotenoid compounds in hydroglyceroalcoholic extracts (P. ostreatus PSI101109). There is a correspondence between the hydroglyceroalcoholic extracts’ key antioxidant activities with the catechin and polyphenolic acids levels identified in each extract.

Keywords:
antioxidant activity; gentisic acid; glycerol; mycelium; Pleurotus

Issue: 2017, Volume 68, Issue 3

Pages: 534-540

Publication date: 2017/4/15

https://doi.org/10.37358/RC.17.3.5496

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This article is published under the Creative Commons Attribution 4.0 International License

Citation Styles

Cite this article as:
VAMANU, E., Antioxidant Components and Antioxidant Activities of Hydroglyceroalcoholic Extract from Fresh Mushroom Mycelium, Rev. Chim., 68(3), 2017, 534-540.

Vancouver
Vamanu E. Antioxidant Components and Antioxidant Activities of Hydroglyceroalcoholic Extract from Fresh Mushroom Mycelium. Rev. Chim.[internet]. 2017 Mar;68(3):534-540. Available from: https://doi.org/10.37358/RC.17.3.5496

APA 6th edition
Vamanu, E., (2017). Antioxidant Components and Antioxidant Activities of Hydroglyceroalcoholic Extract from Fresh Mushroom Mycelium. Revista de Chimie, 68(3), 534-540. https://doi.org/10.37358/RC.17.3.5496

Harvard
Vamanu, E., (2017). 'Antioxidant Components and Antioxidant Activities of Hydroglyceroalcoholic Extract from Fresh Mushroom Mycelium', Revista de Chimie, 68(3), pp. 534-540. https://doi.org/10.37358/RC.17.3.5496

IEEE
E. Vamanu, "Antioxidant Components and Antioxidant Activities of Hydroglyceroalcoholic Extract from Fresh Mushroom Mycelium". Revista de Chimie, vol. 68, no. 3, pp. 534-540, 2017. [online]. https://doi.org/10.37358/RC.17.3.5496

Text
Emanuel Vamanu,
Antioxidant Components and Antioxidant Activities of Hydroglyceroalcoholic Extract from Fresh Mushroom Mycelium,
Revista de Chimie,
Volume 68, Issue 3,
2017,
Pages 534-540,
ISSN 2668-8212,
https://doi.org/10.37358/RC.17.3.5496.
(https://revistadechimie.ro/Articles.asp?ID=5496)
Keywords: antioxidant activity; gentisic acid; glycerol; mycelium; Pleurotus

RIS
TY - JOUR
T1 - Antioxidant Components and Antioxidant Activities of Hydroglyceroalcoholic Extract from Fresh Mushroom Mycelium
A1 - Vamanu, Emanuel
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2017
VL - 68
IS - 3
SP - 534
EP - 540
UR - https://doi.org/10.37358/RC.17.3.5496
KW - antioxidant activity
KW - gentisic acid
KW - glycerol
KW - mycelium
KW - Pleurotus
ER -

BibTex
@article{RevCh2017P534,
author = {Vamanu Emanuel},
title = {Antioxidant Components and Antioxidant Activities of Hydroglyceroalcoholic Extract from Fresh Mushroom Mycelium},
journal = {Revista de Chimie},
volume = {68},
number = {3},
pages = {534-540},
year = {2017},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.17.3.5496},
url = {https://revistadechimie.ro/Articles.asp?ID=5496}
}

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