Antioxidative properties of extracts fromAspergillus candidus broth filtrate

✍ Scribed by Yen, Gow-Chin; Lee, Chi-En

• Publisher: John Wiley and Sons
• Year: 1997
• Tongue: English
• Weight: 291 KB
• Volume: 75
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199711)75:3<326::aid-jsfa882>3.0.co;2-u

✦ Synopsis

This work evaluated the antioxidative properties of ethyl acetate extracts from Aspergillus candidus CCRC 31543 broth Ðltrate (EAEAC). EAEAC markedly exhibited antioxidative activity in a soybean oil peroxidation system as measured by the Rancimat method. This Ðnding signiÐcantly correlated (r \ 0É9702, P \ 0É05) with the extent of antioxidative activity in a linoleic acid peroxidation system as measured by the thiocyanate method. EAEAC also displayed good thermal stability when heated at 185¡C for 2 h. Although the antioxidative activity of the EAEAC was unstable at the alkali pH value, it was more e †ective at the neutral and acidic pH values. EAEAC had synergistic e †ects with a-tocopherol and citric acid in linoleic acid peroxidation system. EAEAC showed no mutagenicity to Salmonella typhimurium TA98 and TA100 as evaluated by Ames test. These properties indicated that Aspergillus candidus CCRC 31543 might be a potential antioxidant for application in food products.