RT info:eu-repo/semantics/article
T1 Does the source matter? Phenolic compounds and antioxidant activity from mycelium in liquid medium, wild and cultivated fruiting bodies of the neotropical species Ganoderma tuberculosum
A1 Campi, Michelle Geraldine
A1 Mancuello Chaparro, Claudia Raquel
A1 Ferreira Benítez, Francisco Paulo
A1 Maubet Cano, Yanine Elizabeth
A1 Cristaldo Centurión, Enzo Leonardo
A1 Gayoso Melgarejo, Elvio
A1 Robledo, Gerardo Lucio
A2 Universidad Nacional de Asunción. Facultad de Ciencias Exactas y Naturales
AB As a continuation of the study of the biologically active compounds of native neotropical Ganoderma species in Paraguay, the content of total phenolic compounds, total antioxidants and percentage of antioxidant activity of the fractions extracted with ethanol, hexane, diethyl ether, ethyl acetate and water of mycelium in liquid medium, wild and cultivated fruiting bodies of G. tuberculosum, were analyzed. Biologically active compounds were highest in the diethyl ether fractions of wild fruiting bodies, 126.49 ± 4.19 mg. (GAE) g-1 (milligrams of Gallic acid equivalent per grams of crude extract), antioxidant compounds content of 130.94 ± 5.302 mg .g-1 AAE (milligrams of Ascorbic acid equivalent per grams of crude extract) and activity percentage of 70.93% compared to 67.39 ± 1.5 mg. (GAE) g-1, 48.37 ± 0.73.g-1 AAE and 45.63% antioxidant activity. According to the values obtained in the present study, the fruiting body of Ganoderma tuberculosum is a promising source of antioxidant compounds for the food industry.
PB Slovak University of Agriculture in Nitra. Faculty of Biotechnology and Food Sciences
YR 2023
FD 2023-08-01
LK http://hdl.handle.net/20.500.14066/4540
UL http://hdl.handle.net/20.500.14066/4540
LA eng
NO Campi, M., Mancuello, C., Ferreira, F., Maubet, Y., Cristaldo, E., Gayoso, E., & Robledo, G. (2023). Does the source matter? Phenolic compounds and antioxidant activity from mycelium in liquid medium, wild and cultivated fruiting bodies of the neotropical species Ganoderma tuberculosum. Journal of Microbiology, Biotechnology and Food Sciences, 13(1), Artículo e6148. https://doi.org/10.55251/jmbfs.6148
NO Corresponding author: geraldinecampi@gmail.com, gerardo.robledo@agro.unc.edu.ar
NO Consejo Nacional de Ciencia y Tecnología
DS MINDS@UW
RD 12-mar-2025