Effect of various nitrogen sources on antioxidant potential of Aspergillus fumigatus.
Antioxidant activity (%)
Nitrogen sources
DPPH* assay
Reducing power
Fe2+ scavenging activity
FRAP** assay
NO*** scavenging activity
TPC**** (mg/mL)
Biomass (mg)
Nitrogen rich organic supplements
Yeast extract
65.8 ± 0.6
0.48 ± 0.7
42.7 ± 0.1
40.2 ± 0.3
30.7 ± 0.04
34.8 ± 0.3
38.8 ± 0.04
Peptone
65.8 ± 0.5
0.463 ± 0.6
42.3 ± 0.2
40.1 ± 0.2
30.1 ± 0.6
35.2 ± 0.2
37.6 ± 0.06
Malt extract
58.3 ± 0.5
0.35 ± 0.3
37.8 ± 0.5
35.6 ± 0.01
25.7 ± 0.2
30.5 ± 0.3
35.8 ± 0.5
Casein
60.3 ± 0.07
0.40 ± 0.07
40.5 ± 0.4
37.7 ± 0.6
22.8 ± 0.4
31.9 ± 0.5
35.7 ± 0.2
Soyabean meal
52.3 ± 0.5
0.22 ± 0.02
35.2 ± 0.5
32.7 ± 0.02
20.7 ± 0.02
25.4 ± 0.1
28.7 ± 0.5
Urea
20.4 ± 0.1
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—
—
—
—
8.6 ± 0.04
Inorganic nitrogen sources
KNO3
45.2 ± 0.05
0.302 ± 0.01
28.5 ± 0.6
25.7 ± 0.03
15.8 ± 0.05
17.8 ± 0.04
20.6 ± 0.78
(NH4)2SO4
46.7 ± 0.03
0.320 ± 0.5
28.9 ± 0.5
26.7 ± 0.5
15.3 ± 0.1
28.9 ± 0.1
20.7 ± 0.6
(NH4)HSO4
40.3 ± 0.06
0.206 ± 0.1
25.3 ± 0.03
22.8 ± 0.7
10.3 ± 0.2
18.9 ± 0.1
20.8 ± 0.3
NH4NO3
36.2 ± 0.01
0.18 ± 0.03
24.5 ± 0.1
21.9 ± 0.8
10.8 ± 0.5
12.8 ± 0.2
18.6 ± 0.4
NaNO3
68.9 ± 0.4
0.510 ± 00
48.3 ± 0.3
45.2 ± 0.22
28.2 ± 0.7
35.2 ± 0.02
40.2 ± 0.8
NH4Cl
50.3 ± 0.7
0.26 ± 0.5
30.2 ± 0.1
28.6 ± 0.3
16.9 ± 0.2
20.6 ± 0.3
25.7 ± 0.1
*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.
