Effect of various carbon sources on antioxidant potential of Aspergillus fumigatus.
% activity
Dextrose
Maltose
Lactose
Starch
Glycerol
Sucrose
DPPH* assay
62.2 ± 0.06
60.8 ± 0.5
50.6 ± 0.4
56.7 ± 0.4
32.9 ± 0.2
68.96 ± 0.47
Reducing power
0.42 ± 0.03
0.40 ± 0.02
0.3 ± 0.02
0.4 ± 0.7
0.16 ± 0.4
0.510 ± 00
Fe2+ scavenging activity
45.3 ± 0.9
42.1 ± 0.08
35.3 ± 0.1
40.3 ± 0.55
24.3 ± 0.5
48.3 ± 0.3
FRAP** assay
40.7 ± 0.2
38.8 ± 0.09
32.9 ± 0.2
35.4 ± 0.3
25.6 ± 0.5
45.2 ± 0.2
NO*** scavenging activity
30 min
24.6 ± 0.2
23.8 ± 0.1
12.5 ± 0.4
16.7 ± 0.01
10.3 ± 0.2
28.2 ± 0.7
60 min
30.2 ± 0.3
30.5 ± 0.4
18.4 ± 0.02
22.6 ± 0.3
18.4 ± 0.5
35.2 ± 0.02
90 min
38.3 ± 0.1
34.2 ± 0.6
21.8 ± 0.2
26.8 ± 0.02
20.4 ± 0.8
40.2 ± 0.8
120 min
40.3 ± 0.1
38.6 ± 0.1
26.3 ± 0.2
30.2 ± 0.4
25.5 ± 0.3
45.3 ± 0.11
180 min
45.3 ± 0.02
40.8 ± 0.02
30.8 ± 0.5
35.2 ± 0.88
28.9 ± 0.32
50.2 ± 0.45
TPC**** (mg/mL)
4.2 ± 0.1
3.8 ± 0.5
2.1 ± 0.07
3.2 ± 0.4
1.0 ± 0.7
5.68 ± 0.03
Biomass (mg)
35.4 ± 0.2
30.4 ± 0.04
20.6 ± 0.06
26.7 ± 0.3
12.6 ± 0.02
40.8 ± 0.3
*DPPH: 1.1-diphenyl-2-picryl hydrazyl; **FRAP: ferric reducing antioxidant power; ***NO: nitric oxide; ****TPC: total phenolic content; values are means of three replicates ± S.D.
