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Orientador(es)
Resumo(s)
The effects of fruiting body maturity on antioxidant activity and antioxidants production of the wild mushroom, Lactarius piperatus, were evaluated. Several biochemical assays were used to screen the antioxidant properties: reducing power, 2,2-diphenyl-1-picrylhydrazyl
(DPPH) radical scavenging capacity, inhibition of erythrocytes hemolysis mediated by peroxyl radicals and inhibition of lipid peroxidation
using the b-carotene linoleate model system. The amounts of phenols, flavonoids, ascorbic acid, b-carotene and lycopene present in
the immature, mature and degraded fruiting bodies were also determined. The highest antioxidant contents and the lowest EC50 values
for antioxidant activity were obtained in the mature stage with immature spores.
Descrição
Palavras-chave
Wild mushroom Fruiting body maturity Antioxidant activity Antioxidant components
Contexto Educativo
Citação
Barros, Lillian, Baptista, Paula; Ferreira, Isabel C.F.R. (2007). Effect of lactarius piperatus fruiting body maturity stage on antioxidant activity measured by several biochemical assays. Food and Chemical Toxicology. ISSN 0278-6915. 45:9, p. 1731-1737
Editora
Elsevier