Bioactive compounds of the wild edible mushroom Laetiporus sulphureus (Bull.) Murrill. Antioxidant, antifungal and antibacterial properties
2018
Аутори:
Petrović, JovanaGlamočlija, Jasmina
Ćirić, Ana
Zoumpoulakis, Panagiotis
Proestos, Charalampos
Soković, Marina
Остала ауторства
Soković, MarinaTešić, Živoslav
Тип документа:
Конференцијски прилог (Објављена верзија)
,
© 2018 by the University of Belgrade
Метаподаци
Приказ свих података о документуАпстракт:
Laetiporus sulphureus is an edible wood-rooting basidiomycete. The proximate composition, total phenol antioxidant
capacity and antimicrobial activities of different extracts of L. sulphureus were determined. Different extraction
methodologies, including high energy techniques, were employed and their effect was examined on the activity of the
extracts. Optimum extraction methodologies (classical and ultrasound-assisted) provided one fraction containing
neutral and polar lipids and the other fraction containing fungal carotenoids and pigments. Fatty acid analysis indicated
a predominant level of polyunsaturated fatty acids followed by saturated and mono-unsaturated fatty acids. Both the
aqueous methanolic and water extracts contained higher TPC and showed better antioxidant capacity than the ethanolic
extract. Irrespective of the type of extraction applied, L. sulphureus showed good antimicrobial activity against all the
tested bacteria and fungi, being in some cases stronger than the used antibiotics and mycotics. Therefore, this edible
mushroom could be considered as a positive candidate to be utilised by the food industry, not only for obtaining
bioactive compounds to be used as natural antioxidants/antimicrobial agents, but possibly also for its nutritional value
and health benefits.
Финансирање / пројекти:
- Карактеризација и примена метаболита гљива и утврђивање потенцијала нових биофунгицида (RS-MESTD-Basic Research (BR or ON)-173032)
У:
- Soković M, Tešić Ž, editors. Unifood conference: Programme & Book of Abstracts; 2018 Oct 5-6; Belgrade, Serbia. Belgrade: University of Belgrade; 2018. p. 14.