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Beefsteak fungus Fistulina hepatica: phenolic compounds and organic acids contents and antioxidative properties IPB - Escola Superior Agrária
Ribeiro, Bárbara; Valentão, P.; Baptista, Paula; Seabra, R.M.; Andrade, P.B..
Tipo: ConferenceObject Palavras-chave: Fistulina hepatica; Phenolic compounds; Antioxidant capacity; HPLC - DAD.
Ano: 2006 URL: http://hdl.handle.net/10198/5748
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Phenolic compounds, organic acids profiles and antioxidative of beefsteak fungus (Fistulina hepatica) IPB - Escola Superior Agrária
Ribeiro, Bárbara; Valentão, P.; Baptista, Paula; Seabra, R.M.; Andrade, P.B..
The phenolic compounds and the organic acids composition of the edible beefsteak fungus Fistulina hepatica was determined by HPLC/DAD and HPLC/UV, respectively. The results showed a profile composed by five phenolic compounds (caffeic, p-coumaric and ellagic acids, hyperoside and quercetin) and six organic acids (oxalic, aconitic, citric, malic, ascorbic and fumaric acids). The quantification of the identified compounds revealed that ellagic acid (ca. 49.7%) and malic acid (ca. 57.9%) are the main compounds in this species. In a general way the phenolic profile revealed to be more constant than the organic acids one and could be more useful for the quality control of the species. Beefsteak fungus was also investigated for its capacity to act as a scavenger...
Tipo: Article Palavras-chave: Fistulina hepatica; Beefsteak fungus; Phenolic compounds; Organic acids; Antioxidant potential.
Ano: 2007 URL: http://hdl.handle.net/10198/943
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Phenolic profile and antioxidative properties of the beefsteak fungus Fistulina hepatica IPB - Escola Superior Agrária
Silva, B.M.; Ribeiro, Bárbara; Rangel, Joana; Baptista, Paula; Seabra, R.M..
The phenolic composition of the edible beefsteak fungus Fistulina hepatica was determined by HPLC/DAD. The results showed a profile composed by caffeic, p-coumaric and ellagic acids, hyperoside and quercetin. Ellagic acid was the main compound in this species. Beefsteak fungus was also investigated for its capacity to act as a scavenger of DPPH radical and reactive oxygen species (superoxide radical, hydroxyl radical and hypochlorous acid). Good results were obtained against DPPH and superoxide radicals and hypochlorous acid but a prooxidant effect was observed for hydroxyl radical.
Tipo: ConferenceObject Palavras-chave: Fistulina hepatica; Phenolic composition; Antioxidative properties.
Ano: 2006 URL: http://hdl.handle.net/10198/5721
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