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標題: Isolation and characterization of antioxidant compounds from Aspergillus candidus broth filtrate
作者: Yen, G.C.
Chang, Y.C.
Sheu, F.
Chiang, H.C.
關鍵字: Aspergillus candidus;antioxidant;Rancimat;free radical scavenging;safety;sea-urchin embryos;extracts;terphenyls;acid;oil
Project: Journal of Agricultural and Food Chemistry
期刊/報告no:: Journal of Agricultural and Food Chemistry, Volume 49, Issue 3, Page(s) 1426-1431.
The objectives of this study were to isolate the antioxidative components in the broth filtrate of Aspergillus candidus (CC-RC 31543), to characterize their antioxidative properties, and to evaluate their safety. Three major compounds were isolated and identified as 3,3 " -dihydroxyterphenyllin, 3-hydroxyterphenyllin, and candidusin B. In the linoleic acid peroxidation system, the inhibition of peroxidation in these three compounds was greater than 95% and was significantly higher than that of cr-tocopherol but equal to that of BHA at 12.5-200 mug/mL. As measured using the Rancimat method in lard, 3,3 " -di-OH-terphenyllin exhibited a protection factor value of 7.82, which was substantially higher than those of BHA (5.58) and alpha -tocopherol (4.29) at 200 mug/mL. 3,3 " -di-OH-terphenyllin and 3-OH-terphenyllin also exhibited marked scavenging effects on the alpha,alpha -diphenyl-beta -picrylhydrazyl radicals (94.7 and 96.0%, respectively), which were similar to those of BHA and alpha -tocopherol. Safety studies showed that these three compounds were neither cyto- nor gene-toxic toward human intestine 407 (INT 407) cells, nor mutagenic toward Salmonella typhimurium TA98 and TA100.
ISSN: 0021-8561
DOI: 10.1021/jf001109t
Appears in Collections:食品暨應用生物科技學系

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