Studies On Antioxidants From Fungal Isolates

Mallikarjun Rao, P. (2005) Studies On Antioxidants From Fungal Isolates. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	<p align="justify">Antioxidants are the substances that protect other chemicals of the body from damaging oxidation reactions by reacting with free radicals and other reactive oxygen species within the body, hence hindering the process of oxidation. The screening of antioxidant from 30 fungal sources, A19 culture was shown more antioxidant activity. Submerged and Solid state fermentation were tried, with A19 culture in thatSubmerged fermentation shown more antioxidant activity. Protocols for the screening, selection, isolation and purification of the antioxidant from A19 culture was developed. The purified antioxidant was dark red in color and melts at 285 – 290oC. The compound produced by A19 culture showed a potent antioxidant activity, the molecule has a potential in diseases caused by free radicals.</p>
Uncontrolled Keywords:	Antioxidants Fungal Isolates
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 04 Fungi
Divisions:	Fermentation Technology and Bioengineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	29 Aug 2005
Last Modified:	28 Dec 2011 09:25
URI:	http://ir.cftri.res.in/id/eprint/166

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