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Antioxidant potential and relation with chemical composition of wild edible mushrooms cap and stipe IPB - Escola Superior Agrária
Ribeiro, Bárbara; Lopes, Rosário; Andrade, P.B.; Seabra, R.M.; Gonçalves, Rui; Baptista, Paula; Valentão, P..
Tipo: ConferenceObject Palavras-chave: Organic acids; Phenolics composition; Alkaloids; Wild mushrooms.
Ano: 2008 URL: http://hdl.handle.net/10198/5736
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Comparative study of phytochemicals and antioxidant potential of wild edible mushroom caps and stipes IPB - Escola Superior Agrária
Ribeiro, Bárbara; Lopes, Rosário; Andrade, P.B.; Seabra, R.M.; Gonçalves, Rui; Baptista, Paula; Quelhas, Inês; Valentão, P..
A comparative study of the organic acids and phenolics composition and of the total alkaloids content of entire wild edible mushrooms (Russula cyanoxantha, Amanita rubescens, Suillus granulatus and Boletus edulis) and correspondent caps and stipes was performed. All species presented oxalic, citric, malic and fumaric acids, with A. rubescens exhibiting the highest total organic acids content. Organic acids were preferably fixed in the cap. Among phenolics, only p-hydroxybenzoic acid was found in A. rubescens and S. granulatus, in very low amounts. B. edulis was the species that presented the highest total alkaloid amounts. Except for this species, alkaloids mainly accumulated in the cap. All of the species exhibited a concentration-dependent scavenging...
Tipo: Article Palavras-chave: Wild edible mushrooms; Alkaloids; Phenolic compounds; Organic acids; Antioxidant potential.
Ano: 2008 URL: http://hdl.handle.net/10198/4404
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Wild edible mushrooms structural portions: chemical composition and antioxidant potential IPB - Escola Superior Agrária
Ribeiro, Bárbara; Lopes, Rosário; Gonçalves, Rui; Quelhas, Inês; Andrade, P.B.; Seabra, R.M.; Baptista, Paula; Valentão, P..
The organic acids and phenolics composition of entire wild edible mushrooms (Russula cyanoxantha, Amanita rubescens, Suillus granulatus and Boletus edulis) and correspondent cap and stipe was determined by HPLC-UV and HPLC-DAD, respectively. Their antioxidant potential was assessed by their % DPPH scavenging activity. The results showed that all of the species presented profile composed at least five organic acids: oxalic, citric, malic, quinic and fumaric acids. Ascorbic, succinic and shikimic acids also appeared in some of them. A. rubescens present the highest organic acids content, followed by B. edulis, R. cyanoxantha and S. granulatus. The results indicated that quinic acid, followed by malic or citric acids were the major compounds. In a general...
Tipo: ConferenceObject Palavras-chave: Organic acids; Phenolics; Wild edible mushrooms; Cap and stipe.
Ano: 2007 URL: http://hdl.handle.net/10198/5724
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