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Fatty Acids Predominantly Affect Anti-Hydroxyl Radical Activity and FRAP Value: The Case Study of Two Edible Mushrooms

1
Department of Biology and Ecology – DBE, Faculty of Sciences – PMF, University of Novi Sad, Trg Dositeja Obradovića 2, 21000 Novi Sad, Serbia
2
Institute of Physiology and Biochemistry, Faculty of Biology, University of Belgrade, Studentski trg 16, 11158 Belgrade, Serbia
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Institute for Food Technology – FINS, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
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Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences – PMF, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
5
Department of Life Sciences, Institute for Multidisciplinary Research – IMSI, University of Belgrade, Kneza Višeslava 1, 11030 Belgrade, Serbia
*
Authors to whom correspondence should be addressed.
These two authors equally contributed to the performed study.
Antioxidants 2019, 8(10), 480; https://doi.org/10.3390/antiox8100480
Received: 1 September 2019 / Revised: 20 September 2019 / Accepted: 21 September 2019 / Published: 12 October 2019
Compared to plants, nowadays mushrooms attract more attention as functional foods, due to a number of advantages in manipulating them. This study aimed to screen the chemical composition (fatty acids and phenolics) and antioxidant potential (OH•, 2,2-diphenyl-1-picrylhydrazyl (DPPH•) and ferric reducing ability of plasma (FRAP)) of two edible mushrooms, Coprinus comatus and Coprinellus truncorum, collected from nature and submerged cultivation. Partial least square regression analysis has pointed out the importance of some fatty acids—more precisely, unsaturated fatty acids (UFAs) followed by fatty acids possessing both short (C6:0 and C8:0) and long (C23:0 and C24:0) saturated chains—and phenolic compounds (such as protocatechuic acid, daidzein, p-hydroxybenzoic acid, genistein and vanillic acid) for promising anti-OH•, FRAP and anti-DPPH• activities, respectively. However, other fatty acids (C16:0, C18:0 and C18:3n3) along with the flavonol isorhamnetin are actually suspected to negatively affect (by acting pro-oxidative) the aforementioned parameters, respectively. Taken together, design of new food supplements targeting oxidative stress might be predominantly based on the various UFAs combinations (C18:2n6, C20:1, C20:2, C20:4n6, C22:2, C22:1n9, etc.), particularly if OH• is suspected to play an important role. View Full-Text
Keywords: Coprinus comatus; Coprinellus truncorum; submerged cultivation; phenolic and fatty acid profiles; antioxidant potential Coprinus comatus; Coprinellus truncorum; submerged cultivation; phenolic and fatty acid profiles; antioxidant potential
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Karaman, M.; Atlagić, K.; Novaković, A.; Šibul, F.; Živić, M.; Stevanović, K.; Pejin, B. Fatty Acids Predominantly Affect Anti-Hydroxyl Radical Activity and FRAP Value: The Case Study of Two Edible Mushrooms. Antioxidants 2019, 8, 480.

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