Antioxidant p-terphenyl compounds in the mushroom Boletopsis leucomelas (PERS.) FAYOD and how they change via cooking
| Autor: | Kazutoshi Shindo, Natsuki Sawa, Moe Hagiwara, Hinata Nishizawa, Yuka Sakemi, Miho Sato, Aya Oikawa, Saki Sato |
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| Rok vydání: | 2021 |
| Předmět: |
Antioxidant
DPPH medicine.medical_treatment Atmospheric-pressure chemical ionization Mass spectrometry 01 natural sciences Antioxidants Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Terphenyl Compounds Boiling medicine Cooking Scavenging Mushroom Basidiomycota 010401 analytical chemistry 04 agricultural and veterinary sciences General Medicine 040401 food science 0104 chemical sciences chemistry Agaricales Food Science Nuclear chemistry |
| Zdroj: | Food Chemistry. 363:130281 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2021.130281 |
| Popis: | Antioxidant compounds in the mushroom Boletopsis leucomelas (PERS.) FAYOD were isolated using chromatographic methods, and their structures were determined via detailed analyses using high-resolution atmospheric pressure chemical ionization mass spectrometry and nuclear magnetic resonance. We identified five known p-terphenyl compounds (Bl-I, Bl-II, Bl-III, cycloleucomelon-leukopentaacetat, and Bl-IV) and one p-terphenyl new compound (Bl-VI); we determined the complete structure of cycloleucomelon-leukopentaacetat in this study. All these compounds possess potent lipid peroxidation-inhibiting activities. We further investigated changes in their chemical structures and antioxidant activities by applying heat (grilling, boiling, and microwave heating), and proved the production of two known p-terphenyl compounds (BI-V and boletopsin A) and one new p-terphenyl compound (BI-VII) via deacetylation of the original p-terphenyl compounds for the first time. We also found that DPPH radical scavenging activity was enhanced upon moderate heat cooking (boiling and microwave heating) due to changes in p-terphenyl compounds. |
| Databáze: | OpenAIRE |
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