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. 2010 Jul;41(3):765-77.
doi: 10.1590/S1517-83822010000300029. Epub 2010 Sep 1.

Assay of antioxidant potential of two Aspergillus isolates by different methods under various physio-chemical conditions

Daljit Singh Arora  1 , Priyanka Chandra
Affiliations

Assay of antioxidant potential of two Aspergillus isolates by different methods under various physio-chemical conditions

Daljit Singh Arora et al. Braz J Microbiol. 2010 Jul.

Abstract

The objective of this work was to screen fungi isolated from soil of different areas of Punjab, India for antioxidant activity by dot blot assay and around 45% of fungal isolates demonstrated antioxidant potential. Two selected strains of Aspergillus spp (Aspergillus PR78 and Aspergillus PR66) showing quantitatively best antioxidant activity by DPPH assay were further tested for their reducing power, ferrous ion and nitric oxide ion scavenging activity, FRAP assay and total phenolic content. Different physio-chemical parameters were optimized for enhancement of the activity. This revealed stationary culture grown for 10 days at 25 (o)C at pH 7 to be the best for antioxidant activity. Sucrose in the medium as carbon source resulted in highest antioxidant activity. Sodium nitrate, yeast extract, and peptone were good sources of nitrogen but sodium nitrate was the best among these. The extraction of the broth culture filtrates with different solvents revealed ethyl acetate extract to possess the best antioxidant activity. The activity as expressed by ethyl acetate extract of Aspergillus PR78 was equally effective as that of commonly used antioxidant standard, ascorbic acid.

Keywords: Antioxidant potential; Aspergillus; DPPH assay; Dot blot assay; FRAP assay; Reducing power; Soil fungi.

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Figures

Figure 1.
Figure 1.
Antioxidant activity and total phenolic content of two Aspergillus spp grown as static culture during different incubation periods.
Figure 2.
Figure 2.
Effect of temperature on antioxidant activity and total phenolic content of two Aspergillus spp grown as static culture.
Figure 3.
Figure 3.
Effect of pH on the antioxidant activity and total phenolic content of two Aspergillus spp grown as static culture.
Figure 4.
Figure 4.
Thermostability of antioxidant potential and total phenolic content of two Aspergillus spp.
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