Total phenols, ascorbic acid, b-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities

Detalhes bibliográficos
Autor(a) principal: Barros, Lillian
Data de Publicação: 2007
Outros Autores: Ferreira, Maria João, Queirós, Bruno, Ferreira, Isabel C.F.R., Baptista, Paula
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/840
Resumo: The antioxidant activities of three Portuguese wild edible mushroom species, Leucopaxillus giganteus, Sarcodon imbricatus, andAgaricus arvensis, were evaluated. Methanolic extracts were screened for their reducing power, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicalscavenging capacity, inhibition of erythrocytes hemolysis and antioxidant activity using the b-carotene linoleate model system. The amounts of ascorbic acid, b-carotene and lycopene found in the mushroom extracts were very low. Otherwise, the high contents of phenolic compounds might account for the good antioxidant properties found in all species. L. giganteus had the highest content of phenols and proved to be the most active, presenting lower EC50 values in all the antioxidant activity assays.
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spelling Total phenols, ascorbic acid, b-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activitiesMushroomsAntioxidantsPhenolicsAscorbic acidBeta-caroteneLycopeneThe antioxidant activities of three Portuguese wild edible mushroom species, Leucopaxillus giganteus, Sarcodon imbricatus, andAgaricus arvensis, were evaluated. Methanolic extracts were screened for their reducing power, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicalscavenging capacity, inhibition of erythrocytes hemolysis and antioxidant activity using the b-carotene linoleate model system. The amounts of ascorbic acid, b-carotene and lycopene found in the mushroom extracts were very low. Otherwise, the high contents of phenolic compounds might account for the good antioxidant properties found in all species. L. giganteus had the highest content of phenols and proved to be the most active, presenting lower EC50 values in all the antioxidant activity assays.ElsevierBiblioteca Digital do IPBBarros, LillianFerreira, Maria JoãoQueirós, BrunoFerreira, Isabel C.F.R.Baptista, Paula2008-09-12T16:14:35Z20072007-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/840engBarros, Lillian; Ferreira, Maria João; Queirós, Bruno; Ferreira, Isabel C.F.R.; Baptista, Paula (2007). Total phenols, ascorbic acid, b-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities. Food Chemistry. ISSN 0308-8146. 103:2, p. 413-4190308-814610.1016/j.foodchem.2006.07.038info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:03:58Zoai:bibliotecadigital.ipb.pt:10198/840Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T22:54:28.654683Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Total phenols, ascorbic acid, b-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities
title Total phenols, ascorbic acid, b-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities
spellingShingle Total phenols, ascorbic acid, b-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities
Barros, Lillian
Mushrooms
Antioxidants
Phenolics
Ascorbic acid
Beta-carotene
Lycopene
title_short Total phenols, ascorbic acid, b-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities
title_full Total phenols, ascorbic acid, b-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities
title_fullStr Total phenols, ascorbic acid, b-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities
title_full_unstemmed Total phenols, ascorbic acid, b-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities
title_sort Total phenols, ascorbic acid, b-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities
author Barros, Lillian
author_facet Barros, Lillian
Ferreira, Maria João
Queirós, Bruno
Ferreira, Isabel C.F.R.
Baptista, Paula
author_role author
author2 Ferreira, Maria João
Queirós, Bruno
Ferreira, Isabel C.F.R.
Baptista, Paula
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Barros, Lillian
Ferreira, Maria João
Queirós, Bruno
Ferreira, Isabel C.F.R.
Baptista, Paula
dc.subject.por.fl_str_mv Mushrooms
Antioxidants
Phenolics
Ascorbic acid
Beta-carotene
Lycopene
topic Mushrooms
Antioxidants
Phenolics
Ascorbic acid
Beta-carotene
Lycopene
description The antioxidant activities of three Portuguese wild edible mushroom species, Leucopaxillus giganteus, Sarcodon imbricatus, andAgaricus arvensis, were evaluated. Methanolic extracts were screened for their reducing power, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicalscavenging capacity, inhibition of erythrocytes hemolysis and antioxidant activity using the b-carotene linoleate model system. The amounts of ascorbic acid, b-carotene and lycopene found in the mushroom extracts were very low. Otherwise, the high contents of phenolic compounds might account for the good antioxidant properties found in all species. L. giganteus had the highest content of phenols and proved to be the most active, presenting lower EC50 values in all the antioxidant activity assays.
publishDate 2007
dc.date.none.fl_str_mv 2007
2007-01-01T00:00:00Z
2008-09-12T16:14:35Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/840
url http://hdl.handle.net/10198/840
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Barros, Lillian; Ferreira, Maria João; Queirós, Bruno; Ferreira, Isabel C.F.R.; Baptista, Paula (2007). Total phenols, ascorbic acid, b-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities. Food Chemistry. ISSN 0308-8146. 103:2, p. 413-419
0308-8146
10.1016/j.foodchem.2006.07.038
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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