Total phenols, ascorbic acid, b-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities
Autor(a) principal: | |
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Data de Publicação: | 2007 |
Outros Autores: | , , , |
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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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 |
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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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1799135143564148736 |