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Antioxidant activity and phenolic content of brick caps mycelium (Naematoloma sublateritium) extracts

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Abstract

A total of 5 subfractions were obtained from methanol extracts of N. sublateritium mycelia via systemic extraction using n-hexane, chloroform, ethyl acetate, n-butanol, and water. The trolox equivalent antioxidant capacity of the chloroform subfraction was 649.40 μmol/g of sample. The highest ferric reducing/antioxidant power (FRAP) assay value was found in the chloroform subfraction (299.24 μmol of FeSO4·7H2O/g). The chloroform and ethyl acetate subfractions exhibited the highest total phenolic compound contents, with ferulic acid equivalents of 31.66 and 48.57 mg/g, respectively. The phenolic acids in the subfractions were further identified using liquid chromatography-tandem mass spectrometry. The 5 phenolic acids of 4-hydroxybenzoic acid, α-resorcylic acid, 4-coumaric acid, salicylic acid, and gentisic acid were found to be the major phenolics in the mushroom.

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Authors and Affiliations

  1. Department of Food Science and Technology, Chung-Ang University, Gyeonggi, 456-756, Korea

    Hua Li, Woo-Seon Nam & Chan Lee

  2. Department of Food and Nutrition, Chung-Ang University, Gyeonggi, 456-756, Korea

    BoKyung Moon

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  1. Hua Li
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  2. Woo-Seon Nam
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Correspondence to Chan Lee.

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Li, H., Nam, WS., Moon, B. et al. Antioxidant activity and phenolic content of brick caps mycelium (Naematoloma sublateritium) extracts. Food Sci Biotechnol 23, 1425–1431 (2014). https://doi.org/10.1007/s10068-014-0195-0

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  • DOI: https://doi.org/10.1007/s10068-014-0195-0

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