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Effect of the conservation procedure on the contents of phenolic compounds and organic acids in chanterelle (Cantharellus cibarius) mushroom.
J Agric Food Chem. 2005 Jun 15; 53(12):4925-31.JA

Abstract

To check the influence of the conservation procedure in the chemical composition of chanterelle mushroom, phenolic compounds and organic acids of samples preserved under four different conditions (drying, freezing, conservation in olive oil and in vinegar) were determined. Phenolics and organic acids were analyzed by HPLC-DAD and HPLC-UV, respectively. The results showed that chanterelle is characterized by the presence of six phenolic compounds (3-, 4-, and 5-O-caffeoylquinic acid, caffeic acid, p-coumaric acid, and rutin) and five organic acids (citric, ascorbic, malic, shikimic, and fumaric acids). Samples preserved in olive oil also exhibited hydroxytyrosol, tyrosol, luteolin, and apigenin, whereas conservation in vinegar led to the detection of hydroxytyrosol, tyrosol, and tartaric acid in the analyzed samples. The conservation procedures to which chanterelle samples were subjected seem to affect the qualitative and quantitative phenolics and organic acids profiles.

Authors+Show Affiliations

REQUIMTE/Serviço de Farmacognosia, Faculdade de Farmácia, Universidade do Porto, R. Aníbal Cunha 164, 4050-047 Porto, Portugal.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

15941337

Citation

Valentão, Patrícia, et al. "Effect of the Conservation Procedure On the Contents of Phenolic Compounds and Organic Acids in Chanterelle (Cantharellus Cibarius) Mushroom." Journal of Agricultural and Food Chemistry, vol. 53, no. 12, 2005, pp. 4925-31.
Valentão P, Andrade PB, Rangel J, et al. Effect of the conservation procedure on the contents of phenolic compounds and organic acids in chanterelle (Cantharellus cibarius) mushroom. J Agric Food Chem. 2005;53(12):4925-31.
Valentão, P., Andrade, P. B., Rangel, J., Ribeiro, B., Silva, B. M., Baptista, P., & Seabra, R. M. (2005). Effect of the conservation procedure on the contents of phenolic compounds and organic acids in chanterelle (Cantharellus cibarius) mushroom. Journal of Agricultural and Food Chemistry, 53(12), 4925-31.
Valentão P, et al. Effect of the Conservation Procedure On the Contents of Phenolic Compounds and Organic Acids in Chanterelle (Cantharellus Cibarius) Mushroom. J Agric Food Chem. 2005 Jun 15;53(12):4925-31. PubMed PMID: 15941337.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of the conservation procedure on the contents of phenolic compounds and organic acids in chanterelle (Cantharellus cibarius) mushroom. AU - Valentão,Patrícia, AU - Andrade,Paula B, AU - Rangel,Joana, AU - Ribeiro,Bárbara, AU - Silva,Branca M, AU - Baptista,Paula, AU - Seabra,Rosa M, PY - 2005/6/9/pubmed PY - 2005/8/18/medline PY - 2005/6/9/entrez SP - 4925 EP - 31 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 53 IS - 12 N2 - To check the influence of the conservation procedure in the chemical composition of chanterelle mushroom, phenolic compounds and organic acids of samples preserved under four different conditions (drying, freezing, conservation in olive oil and in vinegar) were determined. Phenolics and organic acids were analyzed by HPLC-DAD and HPLC-UV, respectively. The results showed that chanterelle is characterized by the presence of six phenolic compounds (3-, 4-, and 5-O-caffeoylquinic acid, caffeic acid, p-coumaric acid, and rutin) and five organic acids (citric, ascorbic, malic, shikimic, and fumaric acids). Samples preserved in olive oil also exhibited hydroxytyrosol, tyrosol, luteolin, and apigenin, whereas conservation in vinegar led to the detection of hydroxytyrosol, tyrosol, and tartaric acid in the analyzed samples. The conservation procedures to which chanterelle samples were subjected seem to affect the qualitative and quantitative phenolics and organic acids profiles. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15941337/Effect_of_the_conservation_procedure_on_the_contents_of_phenolic_compounds_and_organic_acids_in_chanterelle__Cantharellus_cibarius__mushroom_ L2 - https://doi.org/10.1021/jf0580263 DB - PRIME DP - Unbound Medicine ER -