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Provedor de dados:  IPB - Escola Superior Agrária
País:  Portugal
Título:  Effect of the conservation procedure on the contents of phenolic compounds and organic acids in Chanterelle (Cantharellus cibarius) Mushroom
Autores:  Valentão, P.
Andrade, P.B.
Rangel, Joana
Ribeiro, Bárbara
Silva, B.M.
Baptista, Paula
Seabra, R.M.
Data:  2008-10-24
Ano:  2005
Palavras-chave:  Chanterelle
Cantharellus cibarius
Conservation
Phenolic compounds
Organic acids
Resumo:  To check the influence of the conservation procedure in the chemical composition of chanterelle mushroom, phenolic compounds and organic acids of samples preserved under four different conditions (drying, freezing, conservation in olive oil and in vinegar) were determined. Phenolics and organic acids were analyzed by HPLC-DAD and HPLC-UV, respectively. The results showed that chanterelle is characterized by the presence of six phenolic compounds (3-, 4-, and 5-O-caffeoylquinic acid, caffeic acid, p-coumaric acid, and rutin) and five organic acids (citric, ascorbic, malic, shikimic, and fumaric acids). Samples preserved in olive oil also exhibited hydroxytyrosol, tyrosol, luteolin, and apigenin, whereas conservation in vinegar led to the detection of hydroxytyrosol, tyrosol, and tartaric acid in the analyzed samples. The conservation procedures to which chanterelle samples were subjected seem to affect the qualitative and quantitative phenolics and organic acids profiles.
Tipo:  Article
Idioma:  Inglês
Identificador:  Valentão, Patrícia; Andrade, P.B.; Rangel, Joana; Ribeiro, Bárbara; Silva, B.M.; Baptista, Paula; Seabra, Rosa (2005) - Effect of the conservation procedure on the contents of phenolic compounds and organic acids in Chanterelle (Cantharellus cibarius) Mushroom. Journal of Agricultural and Food Chemistry. ISSN 0021-8561. 53:12 (2005) p. 4925-4931

0021-8561

http://hdl.handle.net/10198/940
Editor:  ACS Publications
Relação:  http://pubs.acs.org/journals/jafcau/index.html
Direitos:  open access
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