Please use this identifier to cite or link to this item: https://biore.bio.bg.ac.rs/handle/123456789/3678
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dc.contributor.authorKaraman, Majaen_US
dc.contributor.authorAtlagić, Kristinaen_US
dc.contributor.authorNovaković, Aleksandraen_US
dc.contributor.authorŠibul, Filipen_US
dc.contributor.authorŽivić, Miroslaven_US
dc.contributor.authorStevanović, Katarinaen_US
dc.contributor.authorPejin, Borisen_US
dc.date.accessioned2020-11-26T15:49:34Z-
dc.date.available2020-11-26T15:49:34Z-
dc.date.issued2019-10-12-
dc.identifier.citationKaraman 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 (Basel). 2019 Oct 12;8(10):480. doi: 10.3390/antiox8100480. PMID: 31614797; PMCID: PMC6827024.en_US
dc.identifier.issn2076-3921-
dc.identifier.urihttps://biore.bio.bg.ac.rs/handle/123456789/3678-
dc.description.abstractCompared 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.en_US
dc.relation.ispartofAntioxidantsen_US
dc.subjectCoprinellus truncorumen_US
dc.subjectCoprinus comatusen_US
dc.subjectantioxidant potentialen_US
dc.subjectphenolic and fatty acid profilesen_US
dc.subjectsubmerged cultivationen_US
dc.titleFatty Acids Predominantly Affect Anti-Hydroxyl Radical Activity and FRAP Value: The Case Study of Two Edible Mushroomsen_US
dc.typeArticleen_US
dc.identifier.doi10.3390/antiox8100480-
dc.identifier.pmid31614797-
dc.description.rankM21a-
dc.description.impact6.648-
item.cerifentitytypePublications-
item.openairetypeArticle-
item.fulltextNo Fulltext-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.author.deptChair of General Physiology and Biophysics-
crisitem.author.deptChair of General Physiology and Biophysics-
crisitem.author.orcid0000-0002-4975-3471-
crisitem.author.orcid0000-0002-0314-5032-
crisitem.author.orcid0000-0001-9733-2367-
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