TY  - JOUR
AU  - Klaus, Anita
AU  - Kozarski, Maja S.
AU  - Nikšić, Miomir
AU  - Jakovljević, Dragica
AU  - Todorović, Nina
AU  - Stefanoska, Ivana
AU  - Van Griensven, Leo J. L. D.
PY  - 2013
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/1196
AB  - Hot water extract (LN), partially purified polysaccharides (LP) and hot alkali extracted polysaccharides (LNa) obtained from fruiting bodies of the wild basidiomycete Laetiporus sulphureus were examined for their antioxidant activities. LNa was the most active antioxidant, as shown by the median effective concentrations (EC50 values) of 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity (0.5 +/- 0.2 mg/ml), reducing power (4.0 +/- 0.3 mg/ml) and ferrous ion-chelating ability (1.5 +/- 0.1 mg/ml). LNa contained the highest level of alpha-glucan (17.3 +/- 1.2 g/100 g dw), whereas LP contained mostly beta-glucans (66.8 +/- 1.3 g/100 g dw). The prevalent monosaccharide in all extracts was glucose. The EC50 values of all three antioxidant activity assays were well-correlated with the alpha-glucan content. Strong and significant correlation was found between total phenolic compounds and DPPH scavenging ability and also reducing power. The three investigated extracts (at concentrations of 0.1-10 mg/ml) were not toxic to HTR-8/SVneo trophoblast cell line.
PB  - Informa Healthcare, London
T2  - International Journal of Food Sciences and Nutrition
T1  - The edible mushroom Laetiporus sulphureus as potential source of natural antioxidants
VL  - 64
IS  - 5
SP  - 599
EP  - 610
DO  - 10.3109/09637486.2012.759190
ER  - 

@article{
author = "Klaus, Anita and Kozarski, Maja S. and Nikšić, Miomir and Jakovljević, Dragica and Todorović, Nina and Stefanoska, Ivana and Van Griensven, Leo J. L. D.",
year = "2013",
abstract = "Hot water extract (LN), partially purified polysaccharides (LP) and hot alkali extracted polysaccharides (LNa) obtained from fruiting bodies of the wild basidiomycete Laetiporus sulphureus were examined for their antioxidant activities. LNa was the most active antioxidant, as shown by the median effective concentrations (EC50 values) of 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity (0.5 +/- 0.2 mg/ml), reducing power (4.0 +/- 0.3 mg/ml) and ferrous ion-chelating ability (1.5 +/- 0.1 mg/ml). LNa contained the highest level of alpha-glucan (17.3 +/- 1.2 g/100 g dw), whereas LP contained mostly beta-glucans (66.8 +/- 1.3 g/100 g dw). The prevalent monosaccharide in all extracts was glucose. The EC50 values of all three antioxidant activity assays were well-correlated with the alpha-glucan content. Strong and significant correlation was found between total phenolic compounds and DPPH scavenging ability and also reducing power. The three investigated extracts (at concentrations of 0.1-10 mg/ml) were not toxic to HTR-8/SVneo trophoblast cell line.",
publisher = "Informa Healthcare, London",
journal = "International Journal of Food Sciences and Nutrition",
title = "The edible mushroom Laetiporus sulphureus as potential source of natural antioxidants",
volume = "64",
number = "5",
pages = "599-610",
doi = "10.3109/09637486.2012.759190"
}

Klaus, A., Kozarski, M. S., Nikšić, M., Jakovljević, D., Todorović, N., Stefanoska, I.,& Van Griensven, L. J. L. D.. (2013). The edible mushroom Laetiporus sulphureus as potential source of natural antioxidants. in International Journal of Food Sciences and Nutrition
Informa Healthcare, London., 64(5), 599-610.
https://doi.org/10.3109/09637486.2012.759190

Klaus A, Kozarski MS, Nikšić M, Jakovljević D, Todorović N, Stefanoska I, Van Griensven LJLD. The edible mushroom Laetiporus sulphureus as potential source of natural antioxidants. in International Journal of Food Sciences and Nutrition. 2013;64(5):599-610.
doi:10.3109/09637486.2012.759190 .

Klaus, Anita, Kozarski, Maja S., Nikšić, Miomir, Jakovljević, Dragica, Todorović, Nina, Stefanoska, Ivana, Van Griensven, Leo J. L. D., "The edible mushroom Laetiporus sulphureus as potential source of natural antioxidants" in International Journal of Food Sciences and Nutrition, 64, no. 5 (2013):599-610,
https://doi.org/10.3109/09637486.2012.759190 . .