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Orientador(es)
Resumo(s)
This article reports the first approach to the antioxidant potential evaluation of the edible mushroom Leucopaxillus giganteus mycelium obtained in the presence of four different carbon sources: glucose,
sucrose, fructose and mannitol. Despite the use of Leucopaxillus mushroom species in chemical industry for
extraction of clitocybin antibiotic, the production of its mycelium for pharmacological applications has not
been explored. The concentration of antioxidant compounds increased along the growth time as a response
to the oxidative stress and therefore free radicals production. The aldohexose glucose proved to be the most
appropriate carbon source to increase antioxidant activity, leading to the highest phenols content and
lowest EC50 values. Significant negative linear regressions were established between phenols and flavonoids
contents, and antioxidant activity, which support that the extracts mechanism of action for the different
antioxidant activity assays may be identical, being related with the content in those compounds and their
free radical scavenging activity.
Descrição
Palavras-chave
Mushrooms Mycelium Phenols Flavonoids Antioxidant activity Carbon source
Contexto Educativo
Citação
Barros, Lillian; Ferreira, Isabel C.F.R.; Baptista, Paula (2008). Phenolics and Antioxidant Activity of Mushroom Leucopaxillus giganteus Mycelium at Different Carbon Sources. Food Science and Technology International. ISSN 1082-0132. 14:1, p. 47-55
Editora
Sage