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Phenolics and Antioxidant Activity of Mushroom Leucopaxillus giganteus Mycelium at Different Carbon Sources

2008Journal article Open access
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dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBaptista, Paula
dc.date.accessioned2008-09-12T15:55:11Z
dc.date.available2008-09-12T15:55:11Z
dc.date.issued2008
dc.description.abstractThis 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.en
dc.identifier.citationBarros, 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. 47-55en
dc.identifier.doi10.1177/1082013208090094
dc.identifier.issn1082-0132
dc.identifier.urihttp://hdl.handle.net/10198/836
dc.language.isoengen
dc.publisherSageen
dc.relationBioactive properties of wild edible mushrooms
dc.subjectMushroomsen
dc.subjectMyceliumen
dc.subjectPhenolsen
dc.subjectFlavonoidsen
dc.subjectAntioxidant activityen
dc.subjectCarbon sourceen
dc.titlePhenolics and Antioxidant Activity of Mushroom Leucopaxillus giganteus Mycelium at Different Carbon Sourcesen
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.familyNameFerreira
person.familyNameBaptista
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.givenNamePaula
person.identifier469085
person.identifier144781
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id7D11-FE1E-CD0F
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0001-6331-3731
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id14051688000
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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relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
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relation.isAuthorOfPublication.latestForDiscovery3af07ffe-f914-48ba-a5d5-efcf70fdce01
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