Antioxidative activities and chemical characterization of polysaccharides extracted from the basidiomycete Schizophyllum commune
Authorized Users Only
Van Griensven, Leo J. L. D.
Article (Published version)
MetadataShow full item record
Antioxidant properties properties of hot water extract (HWE), hot water extracted polysaccharides (HWP) and hot alkali extracted polysaccharides (HWAE) were obtained from fruiting bodies of the wild basidiomycete Schizophyllum commune. All extracts contained both alpha- and beta-glucans as determined by Megazyme beta-glucan assay kit. Glucose was found by TLC and NMR to be the prevalent monosaccharide in all extracts. Total phenol contents were in descending order of HWP approximate to HWE > HWAE. Median effective concentrations (EC(50) values) of antioxidant activities were 8.3 +/- 0.1, 6.9 +/- 0.0 and 8.9 +/- 0.1 mg/mL, and of the DPPH scavenging activity 0.8 +/- 0.0, 0.6 +/- 0.0 and 1.8 +/- 0.0 mg/mL, for HWE, HWP and HWAE, respectively. EC(50) values of reducing power were 7.6 +/- 0.1, 7.9 +/- 0.0 and 12.5 +/- 0.1 mg/mL, whereas those of the chelating abilities on ferrous ions were 3.1 +/- 0.0, 4.6 +/- 0.1 and 4.9 +/- 0.1 mg/mL The EC(50) values of the antioxidant activity, of the ...DPPH scavenging, and of the reducing power were correlated with total polysaccharide as well as with total phenol content. The antioxidant activities of all the extracts may be caused by both polysaccharides and polyphenols or by a complex of both.
Keywords:Schizophyllum commune / Antioxidant activity / Scavenging effect / Reducing power / Chelating effect / beta-Glucan
Source:Lwt-Food Science and Technology, 2011, 44, 10, 2005-2011
- Elsevier Science Bv, Amsterdam
- Ministry of Science and Technological Development of the Republic of Serbia