Antioxidant components of Laetiporus sulphureus (Bull.: Fr.) Murr. fruit bodies

作者：Olennikov D N^*; Tankhaeva L M; Agafonova S V

来源：APPLIED BIOCHEMISTRY AND MICROBIOLOGY, 2011, 47(4): 419-425.

DOI：10.1134/S0003683811040107

Antioxidant activity of fruit bodies of Laetiporus sulphureus (Bull.: Fr.) Murr. (Polyporales) obtained by the natural plantation growing method in Pribaikal'e (Irkutsk region) has been studied. It was determined that the ethyl acetate fraction of L. sulphureus, which was chromatographically separated into seven compounds identified as quercetin, kaempferol, (+)-catechin, p-coumaric, gallic, caffeic, and chlorogenic acids was characterized with more expressed antioxidant activity. All compounds were extracted from this basidiomycete species for the first time. The quantitative amount of the substances isolated from L. sulphureus was determined by HPLC. It was found that antioxidant activity of preparations obtained from L. sulphureus is conditioned by phenolic compounds.

• 出版日期2011-7