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Contents of carboxylic acids and two phenolics and antioxidant activity of dried portuguese wild edible mushrooms.
J Agric Food Chem. 2006 Nov 01; 54(22):8530-7.JA

Abstract

The organic acids and phenolics compositions of nine wild edible mushrooms species (Suillus bellini, Tricholomopsis rutilans, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis, Tricholoma equestre, Suillus luteus, and Suillus granulatus) were determined by HPLC-UV and HPLC-DAD, respectively. The antioxidant potential of these species was also assessed by using the DPPH* scavenging assay. The results showed that all of the species presented a profile composed of at least five organic acids: oxalic, citric, malic, quinic, and fumaric acids. In a general way, the pair of malic plus quinic acids were the major compounds. Only very small amounts of two phenolic compounds were found in some of the analyzed species: p-hydroxybenzoic acid (in A. rubescens, R. cyanoxantha, and T. equestre) and quercetin (in S. luteus and S. granulatus). All of the species exhibited a concentration-dependent scavenging ability against DPPH*. T. rutilans revealed the highest antioxidant capacity.

Authors+Show Affiliations

REQUIMTE/ Serviço de Farmacognosia, Faculdade de Farmacia, 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 available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

17061830

Citation

Ribeiro, Barbara, et al. "Contents of Carboxylic Acids and Two Phenolics and Antioxidant Activity of Dried Portuguese Wild Edible Mushrooms." Journal of Agricultural and Food Chemistry, vol. 54, no. 22, 2006, pp. 8530-7.
Ribeiro B, Rangel J, Valentão P, et al. Contents of carboxylic acids and two phenolics and antioxidant activity of dried portuguese wild edible mushrooms. J Agric Food Chem. 2006;54(22):8530-7.
Ribeiro, B., Rangel, J., Valentão, P., Baptista, P., Seabra, R. M., & Andrade, P. B. (2006). Contents of carboxylic acids and two phenolics and antioxidant activity of dried portuguese wild edible mushrooms. Journal of Agricultural and Food Chemistry, 54(22), 8530-7.
Ribeiro B, et al. Contents of Carboxylic Acids and Two Phenolics and Antioxidant Activity of Dried Portuguese Wild Edible Mushrooms. J Agric Food Chem. 2006 Nov 1;54(22):8530-7. PubMed PMID: 17061830.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Contents of carboxylic acids and two phenolics and antioxidant activity of dried portuguese wild edible mushrooms. AU - Ribeiro,Barbara, AU - Rangel,Joana, AU - Valentão,Patrícia, AU - Baptista,Paula, AU - Seabra,Rosa M, AU - Andrade,Paula B, PY - 2006/10/26/pubmed PY - 2007/1/5/medline PY - 2006/10/26/entrez SP - 8530 EP - 7 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 22 N2 - The organic acids and phenolics compositions of nine wild edible mushrooms species (Suillus bellini, Tricholomopsis rutilans, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis, Tricholoma equestre, Suillus luteus, and Suillus granulatus) were determined by HPLC-UV and HPLC-DAD, respectively. The antioxidant potential of these species was also assessed by using the DPPH* scavenging assay. The results showed that all of the species presented a profile composed of at least five organic acids: oxalic, citric, malic, quinic, and fumaric acids. In a general way, the pair of malic plus quinic acids were the major compounds. Only very small amounts of two phenolic compounds were found in some of the analyzed species: p-hydroxybenzoic acid (in A. rubescens, R. cyanoxantha, and T. equestre) and quercetin (in S. luteus and S. granulatus). All of the species exhibited a concentration-dependent scavenging ability against DPPH*. T. rutilans revealed the highest antioxidant capacity. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17061830/Contents_of_carboxylic_acids_and_two_phenolics_and_antioxidant_activity_of_dried_portuguese_wild_edible_mushrooms_ L2 - https://doi.org/10.1021/jf061890q DB - PRIME DP - Unbound Medicine ER -