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Antioxidant activity of Agaricus sp mushrooms by chemical, biochemical and electrochemical assays

2008Journal article Open access
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dc.contributor.authorBarros, Lillian
dc.contributor.authorFalcão, Soraia
dc.contributor.authorBaptista, Paula
dc.contributor.authorFreire, Cristina
dc.contributor.authorVilas-Boas, Miguel
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2008-09-12T10:49:44Z
dc.date.available2008-09-12T10:49:44Z
dc.date.issued2008
dc.description.abstractThe antioxidant activity of five Agaricus sp. mushrooms was screened through chemical, biochemical and electrochemical techniques. The chemical assays allowed an evaluation of their reducing power and radical scavenging activity, while biochemical assays evaluated the lipid peroxidation inhibition capacity, using erythrocytes and brain cells as models; the electrochemical characterization of the mushrooms extracts were performed by cyclic voltammetry and differential pulse voltammetry. All the species proved to have antioxidant activity and particularly, by the electrochemical techniques, it has been shown that mushroom extracts revealed similar electrochemical responses, suggesting similar electroactive chemical composition, and oxidation potentials more positive than those of the standards (ascorbic and gallic acids). Agaricus silvaticus was the most efficient species presenting the lowest EC50 values in the chemical and biochemical assays, and the highest "antioxidant power" in the electrochemical assays.en
dc.identifier.citationBarros, Lillian; Falcão, S.; Baptista, Paula; Freire, C.; Vilas-Boas, Miguel; Ferreira, Isabel C.F.R. (2008). Antioxidant activity of Agaricus sp mushrooms by chemical, biochemical and electrochemical assays. Food Chemistry. ISSN 0308-8146. 111:1, p. 61-66en
dc.identifier.doi10.1016/j.foodchem.2008.03.033
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/814
dc.language.isoengen
dc.publisherElsevieren
dc.relationBioactive properties of wild edible mushrooms
dc.subjectAgaricus sp mushroomsen
dc.subjectElectrochemical assaysen
dc.subjectLipid peroxidation inhibitionen
dc.titleAntioxidant activity of Agaricus sp mushrooms by chemical, biochemical and electrochemical assaysen
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleBioactive properties of wild edible mushrooms
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POCI/POCI%2FAGR%2F56661%2F2004/PT
oaire.fundingStreamPOCI
person.familyNameBarros
person.familyNameFalcão
person.familyNameBaptista
person.familyNameVilas-Boas
person.familyNameFerreira
person.givenNameLillian
person.givenNameSoraia
person.givenNamePaula
person.givenNameMiguel
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier711432
person.identifier1693134
person.identifier144781
person.identifier.ciencia-id9616-35CB-D001
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person.identifier.ciencia-idA918-C6FF-81A4
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-3735-6951
person.identifier.orcid0000-0001-6331-3731
person.identifier.orcid0000-0002-8665-5280
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridI-5949-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id14832459200
person.identifier.scopus-author-id14051688000
person.identifier.scopus-author-id6602648497
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccess
rcaap.typearticleen
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