Mycochemical screening, antioxidant and dna protecting activity of penicillium cyclopium and penicillium brevicompactum

Abstract

The mycochemical screening, antioxidant potential and DNA protecting potential of Penicillium cyclopium and Penicillium brevicompactum were in the focus of this study. The ethanolic extracts of mycelia were used for the evaluation of their antioxidant potential by the following assays: 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging activity, total antioxidant capacity, Fe2+-chelating activity, Fe3+-reducing capacity and DNA protection against hydroxyl radical damage. The mycochemical analysis of the extracts revealed the presence of phenols, terpenoids, alkaloids, tannins, carbohydrates and amino acids. The ethanolic extract of P. cyclopium contained higher amounts of phenolic compounds and ferrous ion chelating ability. P. brevicompactum showed higher total antioxidant capacity, DPPH free-radical scavenging and reducing power ability. Both ethanolic extracts of mycelia showed excellent ability to reduce the hydroxyl radical-induced DNA damage. Thus, both Penicillium species can be considered as promising source of natural antioxidants.