Antioxidant components of Laetiporus sulphureus (Bull.: Fr.) Murr. fruit bodies
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Antioxidant activity of fruit bodies of Laetiporus sulphureus (Bull.: Fr.) Murr. (Polyporales) obtained by the natural plantation growing method in Pribaikal’e (Irkutsk region) has been studied. It was determined that the ethyl acetate fraction of L. sulphureus, which was chromatographically separated into seven compounds identified as quercetin, kaempferol, (+)-catechin, p-coumaric, gallic, caffeic, and chlorogenic acids was characterized with more expressed antioxidant activity. All compounds were extracted from this basidiomycete species for the first time. The quantitative amount of the substances isolated from L. sulphureus was determined by HPLC. It was found that antioxidant activity of preparations obtained from L. sulphureus is conditioned by phenolic compounds.
KeywordsAntioxidant Activity Quercetin DPPH Apply Biochemistry Gallic Acid
- LF-1 and LF-2
fractions of extractable substances from mycothalluses of L. sulphureus
total antioxidant potential
high-performance thin-layer chromatography
total content of phenolic compounds
total content of flavonoids
total content of carotinoids
total content of polysaccharides
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