ANTIOXIDATIVE PROPERTIES OF EXTRACTS FROM ASPERGILLUS-CANDIDUS BROTH FILTRATE

This work evaluated the antioxidative properties of ethyl acetate extr acts from Aspergillus candidus CCRC 31543 broth filtrate (EAEAC). EAEA C markedly exhibited antioxidative activity in a soybean oil peroxidat ion system as measured by the Rancimat method. This finding significan tly correlated (r = 0.9702, P < 0.05) with the extent of antioxidative activity in a linoleic acid peroxidation system as measured by the th iocyanate method. EAEAC also displayed good thermal stability when hea ted at 185 degrees C for 2 h. Although the antioxidative activity of t he EAEAC was unstable at the alkali pH value, it was more effective at the neutral and acidic pH values. EAEAC had synergistic effects with a-tocopherol and citric acid in linoleic acid peroxidation system. EAE AC showed no mutagenicity to Salmonella typhimurium TA98 and TA100 as evaluated by Ames test. These properties indicated that Aspergillus ca ndidus CCRC 31543 might be a potential antioxidant for application in food products.