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Antioxidants potential of the flamentous fungi (Mucor circinelloides)

Hameed, Ahsan, Hussain, Syed Ammar, Yang, Junhuan, Ijaz, Muhammad Umair, Liu, Qing, Suleria, Hafiz Ansar Rasul and Song, Yuanda 2017, Antioxidants potential of the flamentous fungi (Mucor circinelloides), Nutrients, vol. 9, no. 10, pp. 1-20, doi: 10.3390/nu9101101.

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Title Antioxidants potential of the flamentous fungi (Mucor circinelloides)
Formatted title Antioxidants potential of the flamentous fungi (Mucor circinelloides)
Author(s) Hameed, Ahsan
Hussain, Syed Ammar
Yang, Junhuan
Ijaz, Muhammad Umair
Liu, Qing
Suleria, Hafiz Ansar RasulORCID iD for Suleria, Hafiz Ansar Rasul orcid.org/0000-0002-2450-0830
Song, Yuanda
Journal name Nutrients
Volume number 9
Issue number 10
Article ID 1101
Start page 1
End page 20
Total pages 20
Publisher MDPI
Place of publication Basel, Switzerland
Publication date 2017-10
ISSN 2072-6643
2072-6643
Keyword(s) Mucor circinelloides
antioxidants
filamentous fungi
food microbiology
natural antioxidants
Science & Technology
Life Sciences & Biomedicine
Nutrition & Dietetics
OXIDATIVE STRESS-RESPONSE
INVOLVEMENT
CAPACITY
Summary Three important strains of Mucorcircinelloides grown in complete and minimal media for specified period (72 h, 120 h and 168 h) under submerged fermentation conditions were investigated for their potential antioxidants/secondary metabolite production. All mycelial extracts demonstrated effective antioxidant activities in terms of β-carotene/linoleic acid bleaching, radical scavenging, reduction of metal ions and chelating abilities against ferrous ions. Different extraction methods and solvent systems affected the recovery yield and antioxidant activities of the extracts significantly (p ≤ 0.05). Ethanolic extracts were found to be rich source of antioxidant components and subsequently more effective in antioxidant properties. Fermentation period and media used also significantly affected (p ≤ 0.05) the antioxidant production and the resulting antioxidant properties. The (ethanolic) extracts of all the strains from late exponential growth phase (120 h) showed highest antioxidant production with topmost reducing, chelating and radical scavenging capabilities. Strain MC277.49 was found to be the highest producer of antioxidants followed by MC108.16 and WJ11. Phenolic compounds were detected significantly in higher (p ≤ 0.05) amount succeeded by the condensed tannins and flavonoids. Total phenol content of each extract was attributed to overall antioxidant capacity. Submerged fermentation with nutritional stress conditions were found to be excellent way of producing surplus amount of natural antioxidants/secondary metabolites with their vast potential commercial application in food and pharmaceutical industries.
Language eng
DOI 10.3390/nu9101101
Field of Research 1111 Nutrition And Dietetics
HERDC Research category C1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2017, by the authors
Free to Read? Yes
Use Rights Creative Commons Attribution licence
Persistent URL http://hdl.handle.net/10536/DRO/DU:30107924

Document type: Journal Article
Collections: School of Life and Environmental Sciences
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Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.