Orientador(es)
Resumo(s)
Analysis of phenolic compounds in seventeen Portuguese wild mushroom species was
26 carried out by high-performance liquid chromatography coupled to photodiode array
27 detection (HPLC-DAD). Protocatechuic, p-hydroxybenzoic, p-coumaric and cinnamic acid
28 were found and quantified. Fistulina hepatica showed the highest phenolic acids
29 concentration (111.72 mg/Kg, dw) due to the significant contribution of protocatechuic
30 (67.62 mg/Kg) and p-hydroxybenzoic (41.92 mg/kg) acids. The edible mushrooms
31 analyzed could be directly used in the human diet to combat oxidative stress, while
32 inedible species could represent a source of extractable phenolic compounds to be used as
33 additives in the food industry or as components in pharmaceutical and cosmetic
34 formulations, due to their well-known antioxidant properties.
Descrição
Palavras-chave
Wild mushrooms Edibility Phenolic compounds HPLC-DAD
Contexto Educativo
Citação
Vaz, Josiana A.; Barros, Lillian; Martins, Anabela: Ferreira, Isabel C.F.R. (2011). Phenolic profile of seventeen Portuguese wild mushrooms. LWT- Food Science and Technology. ISSN 0023-6438. 44:1, p. 343-346
Editora
Elsevier