The DOI matches its Crossref record; 21 of the 21 references it cites were found in a registry or an index.
Antioxidant properties of phenolic compounds occurring in edible mushrooms
Open accessAbstract
Abstract Total phenolic and flavonoid contents occurring in eight types of edible mushrooms ( Agaricus bisporus , Boletus edulis , Calocybe gambosa , Cantharellus cibarius , Craterellus cornucopioides , Hygrophorus marzuolus , Lactarius deliciosus and Pleurotus ostreatus ) have been respectively evaluated by the Folin–Ciocalteau assay and by the colorimetric reaction with NaNO 2 and AlCl 3 in a basic media. Generally, the assayed mushrooms contained between 1 and 6 mg of phenolics per gram of dried mushroom, depending on the species, while the flavonoid concentrations ranged between 0.9 and 3.0 mg per gram of dried matter. The profile and concentration of individual phenolics was determined by means of high performance liquid chromatography. Homogentisic acid was the free phenolic acid significantly present in all mushrooms although the content varied considerably among the analysed species. Flavonoids, such as myricetin and catechin were also detected in the mushrooms studied. The antioxidant properties of the methanolic extracts from mushrooms were evaluated by monitoring the linoleic acid autoxidation, and all the mushrooms species showed inhibition, with C. cibarius being the most effective against lipid oxidation (74% of inhibition) and A. bisporus the species with lowest antioxidant activity (10% of inhibition).
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Cites
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Antioxidant Activity of Indigenous Edible Mushrooms
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Cited by
Reis, F. S., Martins, A., Barros, L., & Ferreira, I. C. F. R. (2012) · Food and Chemical Toxicology · doi:10.1016/j.fct.2012.02.013 · Cited by 324
Liu, J., Jia, L., Kan, J., & Jin, C.-H. (2013) · Food and Chemical Toxicology · doi:10.1016/j.fct.2012.10.014 · Cited by 317
Metadata
- Authors
- Palacios, I., Lozano, M., Moro, C., D’Arrigo, M., Rostagno, M. A., Martínez, J. A., García-Lafuente, A., Guillamón, E., & Villares, A.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2011-10
- Volume
- 128
- Issue
- 3
- Pages
- 674-678
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W1973704915
- Cited by
- 481
- References
- 21
- FWCI
- 12.31
- Type
- journal article
- Language
- en
- Open access
- green
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- Palacios, I., Lozano, M., Moro, C., D’Arrigo, M., Rostagno, M. A., Martínez, J. A., García-Lafuente, A., Guillamón, E., & Villares, A. (2011). Antioxidant properties of phenolic compounds occurring in edible mushrooms. Food Chemistry. https://doi.org/10.1016/j.foodchem.2011.03.085
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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