Antioxidant activity of fungi isolated from soil of different areas of Punjab,India
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Abstract
The study was carried outto investigate the antioxidant activity of fungi isolated from soil of different areas of Punjab, India and compare their efficiency with a known antioxidant, ascorbic acid. The antioxidant potential of fungal extracts was quantified by DPPH and reducing power assay. Total phenolic contents were estimated using Folins-Ciocalteau (FC) reagent. Out of 113 fungal isolates selected, 51 were having antioxidant potential and these were further assayed quantitatively. All of these showed good activity against DPPH radical while 32 of these isolates demonstrated reducing potential also. In addition, some were equally good as ascorbic acid. The present study demonstrated potential of soil fungi to have antioxidant activity similar to plants and mushrooms. High phenolic content of fungi further highlight their significance as new sources of natural antioxidants. These fungi may provide easier set up for production and purification of natural antioxidants as compared to higher plants.
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Keywords
Antioxidant activity, Dot-blot DPPH staining, DPPH assay, Reducing power, Soil fungi
References
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Zhao, G.R.,Xiang, Z.J.,Ye,T.X. Yaun, J.Y. and Guo, X.Z. (2006). Antioxidant activities of Salvia miltiorrhiza and Panax notoginseng. Food Chem., 99:767-774.
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Amarowicz, R., Pegg, R.B., Moghaddam, P.R.,Barl, B. and Weil, J.A. (2004). Free radical scavenging capacity and antioxidant activity of selected plants species from the Canadian prairies. Food Chem., 84:551-562.
Bounatirou, S., Smiti, S., Miguel, M.G., Falerio, L., Rejeb, M. N., Neffati,M., Casto, M.M., Figueiredo, A.C., Barroso, J.G. and Pedro, L .G. (2007). Chemical composition, antioxidant and antibacterial activities of the essential oils isolated from Tunisian Thymus capitatus Hoff. et link. Food Chem., 105: 146-155.
Chang, L.W., Yen, W.J., Huang S.C. and Duh, P. D. (2002). Antioxidant activity of sesame coat. Food Chem., 78: 347-354.
Huang, D.J., Chen, H.J., Hou, W. C., Lin, C.D. and Lin, Y.H. (2006). Sweet potato (Ipomoea batatas (L.) Lam ‘Tainong 57’) storage root mucilage with antioxidant activities in vitro. Food Chem., 98: 774-781.
Huang, W.Y., Cai, Y.Z., Hyde, K.D., Corke, H. and Sun, M. (2007). Endophytic fungi from Nerium oleander L (Apocynaceae): main constituents and antioxidant activity. World J Microbiol Biotechnol., 23:1253-1263.
Kumar, A. and Chattopadhaya S. (2007). DNA damage protecting activity and antioxidant potential of pudina extracts. Food Chem., 100:1377-1384.
Lee, K.I. and Yen, S.B. (2006). Hispidin analoges from mushrooms Inonotus xeranticus and their free radical scavenging activity. Bio Med Chem Lett., 16: 2376-2379.
Mathew, S. and Abraham, T.E. (2006). Studies on the antioxidant activities of cinnamon (Cinnamomum verum) bark extracts, through various in vitro models.Food Chem., 94:520-528.
Miller, M. J., Diplock, A. T. and Rice-Evans, C.A . (1995). Evaluation of the total antioxidant activity as a marker of the deterioration of apple juice on storage. J. Agric. Food Chem., 43: 1794-1801.
Mokbel, M. S. and Hashinaga, F. (2006). Evaluation of the antioxidant activity of extracts from buntan (Citrus grandis Osbeck) fruit tissues. Food Chem., 94: 529-534.
Moon, B.S., Ryoo, I.J., Yun, B. S., Bae, K.S., Lee, K.D.,Yoo, I.D. and Kim, J.P.(2006) .Glyscavins A,B and C,new phenolic glycoside antioxidants produced by a fungus Mycelia sterilia F020054. J. Antibiot., 59: 735-739.
Pócsi, I., Prade, RA. and Penninckx, M.J. (2004). Glutathione, altruistic metabolite in fungi. Adv. Microb. Physiol. , 49: 1-76.
Rapp, U., Adams, W.C. and Miller, R.W. (1973). Purification of superoxide dismutase from fungi and characterization of the reaction of the enzyme with catechols by electron spin resonance spectroscopy. Can. J. Biochem., 51: 158-171.
Rios, M.F., Pajan, C.M.G., Galan, R.H., Sanchez,A.J.M. and Callado, I.G. (2006). Synthesis and free radical scavenging activity of a novel metabolite from the fungus Colletotrichum gloeosporioides. Bioorg. Med. Chem. Lett., 16: 5836-5839.
Robbins, R.J. (2003) .Phenolic acids in foods: An overview of analytical methodology . J.Agri. Food Chem., 51: 2866-2887.
Singleton,V.L., Ortofehr, R. and Lamuela-Raventos, R.M.(1999). Analysis of total phenols and other oxidation substrate and antioxidants by means of Folin-Ciocalteau reagent. Methods Enzymol., 299:152-178.
Song, T.Y. and Yen, G.C. (2002). Antioxidant properties of Antrodia camphorata in submerged culture. J. Agri. Food chem., 50: 3322-3327.
Sultana,B., Anwar,F. and Przybylski, R. (2007). Antioxidant activity of phenolic components present in barks of Azadirachta indica, Terminalia arjuna, Acacia nilotica and Eugenia jambalana Lam.trees. Food Chem., 104: 1106-1114.
Tiwari, O. P. and Tripathi, Y. (2007). Antioxidant properties of different fractions of Vitex negundo Linn. Food Chem.,100:1170-1176.
Valentao, P., Fernandes, E., Carvalho, F., Andrade, P.B., Seabra, R.M. and Bastos,M.L. (2002).Antioxidant activity of Hypericum androsaemum Infusion: scavenging activty against superoxide radical, hydroxyl radical and hypochlorous acid. Biol. Pharm. Bull., 25: 1320-1323.
Virtanen,T., Pihlanto, A., Akkanen, S. and Korhonen, H. (2007). Development of antioxidant activity in milk whey during fermentation with lactic bacteria. J. Applied Microbiol., 102:106-115.
Wong, S. P., Leong,L.P. and Koh, J. H. W. (2006). Antioxidant activities of aqueous extracts of selected plants. Food Chem., 99: 775-783.
Zhao, G.R.,Xiang, Z.J.,Ye,T.X. Yaun, J.Y. and Guo, X.Z. (2006). Antioxidant activities of Salvia miltiorrhiza and Panax notoginseng. Food Chem., 99:767-774.
Zielinski, H. and Kozlowska, H. (2000). Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. J. Agric. Food Chem., 48: 2008-2016.
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How to Cite
Antioxidant activity of fungi isolated from soil of different areas of Punjab,India. (2009). Journal of Applied and Natural Science, 1(2), 123-128. https://doi.org/10.31018/jans.v1i2.49
