Antioxidant p-terphenyl compounds in the mushroom Boletopsis leucomelas (PERS.) FAYOD and how they change via cooking. (30th November 2021)

• Record Type: Journal Article
• Authors: Sakemi, Yuka; Hagiwara, Moe; Oikawa, Aya; Sato, Miho; Sato, Saki; Sawa, Natsuki; Nishizawa, Hinata; Shindo, Kazutoshi
• Is Part Of: Food chemistry. Volume 363(2021)
• Publication Date: 2021-11-30
• Subjects: NMR Nuclear magnetic resonance -- ROS Reactive oxygen species -- HRAPCI-MS high-resolution atmospheric pressure chemical ionization mass spectrometry; Boletopsis leucomelas (PERS.) -- FAYOD -- Antioxidant activity -- p-Terphenyl compounds -- Heating; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.130281
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: DPPH radical scavenging activity of the mushroom was enhanced upon cooking under moderate heat (boiling and microwave heating). Highlights: We found potent antioxidant activity of Boletopsis leucomelas (PERS.) FAYOD. We identified one new compound, Bl-VI. We examined lipid peroxidation inhibitory and DPPH radical scavenging activities. We exposed the antioxidant compounds to heat and identified Bl-VII. Antioxidant activity in this mushroom was enhanced by moderate heat cookings. Abstract: Antioxidant compounds in the mushroom Boletopsis leucomelas (PERS.) FAYOD were isolated using chromatographic methods, and their structures were determined via detailed analyses using high-resolution atmospheric pressure chemical ionization mass spectrometry and nuclear magnetic resonance. We identified five known p -terphenyl compounds (Bl-I, Bl-II, Bl-III, cycloleucomelon-leukopentaacetat, and Bl-IV) and one p -terphenyl new compound (Bl-VI); we determined the complete structure of cycloleucomelon-leukopentaacetat in this study. All these compounds possess potent lipid peroxidation-inhibiting activities. We further investigated changes in their chemical structures and antioxidant activities by applying heat (grilling, boiling, and microwave heating), and proved the production of two known p -terphenyl compounds (BI-V and boletopsin A) and one new p -terphenyl compound (BI-VII) via deacetylation of the original p -terphenyl compounds for the first time. We also found that DPPH radical scavenging activity was enhanced upon moderate heat cooking (boiling and microwave heating) due to changes in p -terphenyl compounds.