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Phenolic compounds, organic acids profiles and antioxidative properties of beefsteak fungus (Fistulina hepatica).
Food Chem Toxicol. 2007 Oct; 45(10):1805-13.FC

Abstract

The phenolic compounds and the organic acids composition of the edible beefsteak fungus Fistulina hepatica was determined by HPLC/DAD and HPLC/UV, respectively. The results showed a profile composed by five phenolic compounds (caffeic, p-coumaric and ellagic acids, hyperoside and quercetin) and six organic acids (oxalic, aconitic, citric, malic, ascorbic and fumaric acids). The quantification of the identified compounds revealed that ellagic acid (ca. 49.7%) and malic acid (ca. 57.9%) are the main compounds in this species. In a general way the phenolic profile revealed to be more constant than the organic acids one and could be more useful for the quality control of the species. Beefsteak fungus was also investigated for its capacity to act as a scavenger of DPPH() radical and reactive oxygen species (superoxide radical, hydroxyl radical and hypochlorous acid). Good results were obtained against DPPH in a concentration-dependent manner. Beefsteak fungus also displayed good activity against superoxide radical, achieved by its capacity to act as both scavenger and xanthine oxidase inhibitor. A prooxidant effect was noticed for hydroxyl radical, which may be due to its capacity for iron ions reduction. Little ability for iron chelation was also observed. Beefsteak fungus showed a weak protective effect against hypochlorous acid.

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 available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17493733

Citation

Ribeiro, Bárbara, et al. "Phenolic Compounds, Organic Acids Profiles and Antioxidative Properties of Beefsteak Fungus (Fistulina Hepatica)." Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, vol. 45, no. 10, 2007, pp. 1805-13.
Ribeiro B, Valentão P, Baptista P, et al. Phenolic compounds, organic acids profiles and antioxidative properties of beefsteak fungus (Fistulina hepatica). Food Chem Toxicol. 2007;45(10):1805-13.
Ribeiro, B., Valentão, P., Baptista, P., Seabra, R. M., & Andrade, P. B. (2007). Phenolic compounds, organic acids profiles and antioxidative properties of beefsteak fungus (Fistulina hepatica). Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, 45(10), 1805-13.
Ribeiro B, et al. Phenolic Compounds, Organic Acids Profiles and Antioxidative Properties of Beefsteak Fungus (Fistulina Hepatica). Food Chem Toxicol. 2007;45(10):1805-13. PubMed PMID: 17493733.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolic compounds, organic acids profiles and antioxidative properties of beefsteak fungus (Fistulina hepatica). AU - Ribeiro,Bárbara, AU - Valentão,Patrícia, AU - Baptista,Paula, AU - Seabra,Rosa M, AU - Andrade,Paula B, Y1 - 2007/03/30/ PY - 2006/03/17/received PY - 2007/03/14/revised PY - 2007/03/26/accepted PY - 2007/5/12/pubmed PY - 2007/10/13/medline PY - 2007/5/12/entrez SP - 1805 EP - 13 JF - Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association JO - Food Chem Toxicol VL - 45 IS - 10 N2 - The phenolic compounds and the organic acids composition of the edible beefsteak fungus Fistulina hepatica was determined by HPLC/DAD and HPLC/UV, respectively. The results showed a profile composed by five phenolic compounds (caffeic, p-coumaric and ellagic acids, hyperoside and quercetin) and six organic acids (oxalic, aconitic, citric, malic, ascorbic and fumaric acids). The quantification of the identified compounds revealed that ellagic acid (ca. 49.7%) and malic acid (ca. 57.9%) are the main compounds in this species. In a general way the phenolic profile revealed to be more constant than the organic acids one and could be more useful for the quality control of the species. Beefsteak fungus was also investigated for its capacity to act as a scavenger of DPPH() radical and reactive oxygen species (superoxide radical, hydroxyl radical and hypochlorous acid). Good results were obtained against DPPH in a concentration-dependent manner. Beefsteak fungus also displayed good activity against superoxide radical, achieved by its capacity to act as both scavenger and xanthine oxidase inhibitor. A prooxidant effect was noticed for hydroxyl radical, which may be due to its capacity for iron ions reduction. Little ability for iron chelation was also observed. Beefsteak fungus showed a weak protective effect against hypochlorous acid. SN - 0278-6915 UR - https://www.unboundmedicine.com/medline/citation/17493733/Phenolic_compounds_organic_acids_profiles_and_antioxidative_properties_of_beefsteak_fungus__Fistulina_hepatica__ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0278-6915(07)00125-1 DB - PRIME DP - Unbound Medicine ER -