Phenolics, Flavonoids Content and Antioxidant Activities of <i>Tuber indicum</i> at Different Maturity Stages

Yang, Linzhang; Liang, Hanting; Zhou, Dongyu; Xing, Yong-Mei; Chen, Juan

doi:10.1002/cbdv.202100830

Cited by 5 publications

(4 citation statements)

References 26 publications

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“…The experimental results indicated M. importuna could yield a wide variety of phenolics. Phenolics are the vital chemical ingredient of some culinary and medicinal mushroom, such as Phellinus pini [ 25 ], Flammulina velutipes [ 26 ], Inonotus obliquus [ 27 ], Ganoderma lucidum [ 28 ], Pleurotus citrinopileatus [ 29 ], Hypsizygus marmoreus [ 30 ], Porodaedalea chrysoloma [ 31 ], Antrodia cinnamomea [ 32 ], and Tuber indicum [ 33 ], etc. Phenolics exhibit antioxidant activity and provide health benefits.…”

Section: Resultsmentioning

confidence: 99%

DPPH Radical Scavenging Activity of New Phenolics from the Fermentation Broth of Mushroom Morehella importuna

et al. 2023

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In recent years, wild morel mushroom species have begun to be widely cultivated in China due to their high edible and medicinal values. To parse the medicinal ingredients, we employed the technique of liquid-submerged fermentation to investigate the secondary metabolites of Morehella importuna. Two new natural isobenzofuranone derivatives (1–2) and one new orsellinaldehyde derivative (3), together with seven known compounds, including one o-orsellinaldehyde (4), phenylacetic acid (5), benzoic acid (6), 4-hydroxy-phenylacetic acid (7), 3,5-dihydroxybenzoic acid (8), N,N′-pentane-1,5-diyldiacetamide (9), and 1H-pyrrole-2-carboxylic acid (10), were obtained from the fermented broth of M. importuna. Their structures were determined according to the data of NMR, HR Q-TOF MS, IR, UV, optical activity, and single-crystal X-ray crystallography. TLC-bioautography displayed that these compounds possess significant antioxidant activity with the half DPPH free radical scavenging concentration of 1.79 (1), 4.10 (2), 4.28 (4), 2.45 (5), 4.40 (7), 1.73 (8), and 6.00 (10) mM. The experimental results would shed light on the medicinal value of M. importuna for its abundant antioxidants.

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Section: Resultsmentioning

confidence: 99%

DPPH Radical Scavenging Activity of New Phenolics from the Fermentation Broth of Mushroom Morehella importuna

et al. 2023

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“…Following the method of Li et al [29] with some minor adjustments, 0.5 g of the sample was dissolved in 10 mL of ethanol and extracted twice with ultrasonic at 50 • C, 200 W (KQ-600DE, Kunshan Ultrasonic Wave Technology Corporation, Kunshan, China), in the dark for 10 min, and then centrifuged at 8000 rpm for 10 min. The supernatants were combined and diluted to a final volume of 25 mL with ethanol.…”

Section: Total Phenolics and Total Flavonoidsmentioning

confidence: 99%

The Nutrients and Volatile Compounds in Stropharia rugoso-annulata by Three Drying Treatments

Jiang

Zhao

Deng

et al. 2023

Foods

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This study aimed to examine the differences in the nutrients and volatile compounds of Stropharia rugoso-annulata after undergoing three different drying treatments. The fresh mushrooms were dried using hot air drying (HAD), vacuum freeze drying (VFD), and natural air drying (NAD), respectively. After that, the nutrients, volatile components, and sensory evaluation of the treated mushrooms were comparably analyzed. Nutrients analysis included proximate compositions, free amino acids, fatty acids, mineral elements, bioactive compositions, and antioxidant activity. Volatile components were identified by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and analyzed with principal component analysis (PCA). Finally, sensory evaluation was conducted by ten volunteers for five sensory properties. The results showed that the HAD group had the highest vitamin D2 content (4.00 μg/g) and antioxidant activity. Compared with other treatments, the VFD group had higher overall nutrient contents, as well as being more preferred by consumers. Additionally, there were 79 volatile compounds identified by HS-SPME-GC-MS, while the NAD group showed the highest contents of volatile compounds (1931.75 μg/g) and volatile flavor compounds (1307.21 μg/g). PCA analysis suggested the volatile flavor compositions were different among the three groups. In summary, it is recommended that one uses VFD for obtaining higher overall nutritional values, while NAD treatment increased the production of volatile flavor components of the mushroom.

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“…They are rich in bioactive compounds, such as dietary fiber, polysaccharide, protein, and polyphenol . Mushrooms possess some popular biological activities, including antitumor, anti-inflammatory, antioxidant, and antimicrobial properties . In the clinical studies of cancer treatment, some mushroom supplements were found to reduce chemotherapeutic toxicity and improve quality of life .…”

Section: Introductionmentioning

confidence: 99%

Changes of the Physicochemical Properties and Structural Characteristics of Alkali-Extracted Polysaccharides from Agrocybe cylindracea Across the Growth Process

Liu,

Chen,

Wang

et al. 2024

J. Agric. Food Chem.

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Polysaccharides derived from Agrocybe cylindracea have been demonstrated to exhibit various bioactivities. However, studies on their structural characteristics during the growth process are limited. This study aimed to compare the physicochemical properties and structural characteristics of alkali-extracted polysaccharides from A. cylindracea fruiting bodies (JACP) across four growth stages. Results showed that the extraction yields and protein levels of JACP declined along with the growth of A. cylindracea, while the contents of neutral sugar and glucose increased significantly. However, JACP exhibited structural characteristics similar to those across the four stages. Four polysaccharide subfractions were isolated from each growth stage, including JACP-Et30, JACP-Et50, JACP-Et60, and JACP-Et70. JACP-Et30 from the four stages and JACP-Et50 from the initial three stages were identified as heteroglucans with β-1,3-d-Glcp and β-1,6-d-Glcp residues as main chains, respectively. However, other subfractions were considered as β-1,6-d-glucans containing minor glucuronic acid. These subfractions were predominantly replaced by Glcp residues at the O-3 and O-6 positions. Overall, while JACP exhibited variable physicochemical properties, its structural characteristics remained stable during the growth process, offering new insights into its potential applications in the food and medicinal industries.

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Phenolics, Flavonoids Content and Antioxidant Activities of Tuber indicum at Different Maturity Stages

Cited by 5 publications

References 26 publications

DPPH Radical Scavenging Activity of New Phenolics from the Fermentation Broth of Mushroom Morehella importuna

DPPH Radical Scavenging Activity of New Phenolics from the Fermentation Broth of Mushroom Morehella importuna

The Nutrients and Volatile Compounds in Stropharia rugoso-annulata by Three Drying Treatments

Changes of the Physicochemical Properties and Structural Characteristics of Alkali-Extracted Polysaccharides from Agrocybe cylindracea Across the Growth Process

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