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

Authors
Journal
Food Chemistry
0308-8146
Publisher
Elsevier
Publication Date
Volume
103
Issue
2
Identifiers
DOI: 10.1016/j.foodchem.2006.07.038
Keywords
  • Mushrooms
  • Antioxidant
  • Phenolics
  • Ascorbic Acid
  • Beta-Carotene
  • Lycopene

Abstract

Abstract The antioxidant activities of three Portuguese wild edible mushroom species, Leucopaxillus giganteus, Sarcodon imbricatus, and Agaricus arvensis, were evaluated. Methanolic extracts were screened for their reducing power, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging capacity, inhibition of erythrocytes hemolysis and antioxidant activity using the β-carotene linoleate model system. The amounts of ascorbic acid, β-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 EC 50 values in all the antioxidant activity assays.

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