Antioxidant capacity and potential antioxidant compounds of Xerula furfuracea

Tan, Jin Yi (2009) Antioxidant capacity and potential antioxidant compounds of Xerula furfuracea. Universiti Malaysia Sabah. (Unpublished)


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Wild edible mushroom, Xerula furfuracea, was being evaluated for its antioxidant capacity and potential potent antioxidant compounds that present. Antioxidant capacities of sample's petroleum ether, ethyl acetate, methanol and water extracts were measured. The total phenolic content ranged from 4.09 to 12.16 mg GAE/g of extract; DPPH radical scavenging capacity were ranged from 20.4 to 71.6%; β-carotene bleaching inhibition were ranged from 77.1 to 95.9%; TEAC values ranged from 0.229 to 0.386 mmol Trolox/mg extract; while FRAP values ranged from 0.301 to 0.553 mmol Fe(II)/mg extract. Ethyl acetate fraction of oven dried samples was found to have the highest antioxidant capacity. Thus, SPE and TLC being performed to further separate the ethyl acetate fraction. Chemical tests onto TLC found out that potent antioxidant compounds in X furfuracea were possibly acidic, low polar, and was one of the polyphenolic. Analysis from GCMS indicated that 8 organic acids were present. Molecular mass and empirical formula obtained from LCMS analysis showed that 12 possible phenolic compounds may responsible for antioxidant capacity in X furfuracea. Effects of steaming, boiling, and stir-frying onto antioxidant capacity onto sample were also being studied. Cooking time did not show a clear trend in Clffecting antioxidant capacity of sample. Overall, cooked samples were found to have higher total phenolic content and FRAP values. It did not show significant different from fresh sample in ABTS values. However, cooked samples possessed lower DPPH scavenging and β-carotene bleaching inhibition capacity compared to the fresh one.

Item Type: Academic Exercise
Keyword: Edible mushroom, Xerula furfuracea, Antioxidant capacity, Antioxidant compounds
Subjects: Q Science > QK Botany > QK1-989 Botany > QK504-(638) Cryptogams
Department: SCHOOL > School of Food Science and Nutrition
Depositing User: ADMIN ADMIN
Date Deposited: 15 May 2012 17:30
Last Modified: 23 Oct 2017 11:57

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