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International Journal of Medicinal Mushrooms
Fator do impacto: 1.423 FI de cinco anos: 1.525 SJR: 0.433 SNIP: 0.661 CiteScore™: 1.38

ISSN Imprimir: 1521-9437
ISSN On-line: 1940-4344

Volumes:
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International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushrooms.2019030099
pages 207-214

Chemical Compounds and Antioxidant Activity of Volatile Oil from the White Jelly Mushroom, Tremella fuciformis (Tremellomycetes)

Wei Liu
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai, China; College of Pharmacy, East China University of Science and Technology, Shanghai, China
Qing-jiu Tang Tang
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai, China
Yu-tian Wei
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai, China; College of Pharmacy, East China University of Science and Technology, Shanghai, China
Le Han
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai, China; College of Pharmacy, East China University of Science and Technology, Shanghai, China
Wei Han
College of Pharmacy, East China University of Science and Technology, Shanghai, China
Na Feng
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai, China
Jing-Song Zhang
National Engineering Research Center of Edible Fungi, Key Laboratory of Applied Mycological Resources and Utilization of Ministry of Agriculture, Shanghai Key Laboratory of Agricultural Genetics and Breeding, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China

RESUMO

To fully analyze the composition of volatile oil extracted from Tremella fuciformis, hydrodistillation (HD) and solid phase microextraction (SPME) were adopted simultaneously. In both cases, the analysis was carried out using gas chromatography-mass spectrometry and the antioxidant activity of the volatile oil was determined by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method with rutin as a positive control. Nineteen components in HD and 68 components in SPME were identified, respectively. Moreover, the oil obtained from T. fuciformis by HD indicated that aromatic compounds were a major class (93.5%), followed by the terpenes (5.7%), alkanes (0.4%), and alcohols (0.3%). Among them, butylated hydroxytoluene was the highest concentration (92.5%) of the compounds. The compounds detected by SPME were different from those of HD, and the substances with the largest content were esters (57.7%), followed by alcohols (19.0%), acids (7.0%), and aldehydes (6.3%). Only three of the same substances were detected in both of them, namely borneol, (−)-α-terpineol, and acetic acid. In the DPPH assays, strong antioxidant activity (IC50 = 0.176 mg/mL) was evident in volatile oil from T. fuciformis. Antioxidant activity was positively correlated with the concentration of volatile oil.


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