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Title: Phenolic, polysaccharidic and lipidic fractions of mushrooms from northeast Portugal: chemical compounds with antioxidant properties
Author: Heleno, Sandrina A.
Barros, Lillian
Queiroz, Maria João R.P.
Santos-Buelga, Celestino
Ferreira, Isabel C.F.R.
Keywords: Wild mushrooms
Phenolic fraction
Polysaccharidic fraction
Lipidic fraction
Antioxidant properties
Issue Date: 2012
Publisher: ACS
Citation: Heleno, Sandrina A.; Barros, Lillian; Queiroz, Maria João R.P.; Santos-Buelga, Celestino;: Ferreira, Isabel C.F.R. (2012) - Phenolic, polysaccharidic and lipidic fractions of mushrooms from northeast Portugal: chemical compounds with antioxidant properties. Journal of Agricultural and Food Chemistry. ISSN 0021-8561. 60:18, p. 4634-4640
Abstract: Mushrooms do not constitute a significant portion of the human diet, but their consumption continues to increase due to their functional benefits and presence of bioactive compounds. Some of those compounds can be found in the phenolic, polysaccharidic, and lipidic fractions of edible and inedible species. Herein, those fractions of five wild mushrooms (Coprinopsis atramentaria, Lactarius bertillonii, Lactarius vellereus, Rhodotus palmatus, and Xerocomus chrysenteron) from northeastern Portugal were studied for their chemical composition and antioxidant properties. Protocatechuic, p-hydroxybenzoic, p-coumaric, and cinnamic acids were found in the phenolic fraction; rhamnose, xylose, fucose, arabinose, fructose, glucose, manose, mannitol, sucrose, maltose, and trehalose were quantified in polysaccharidic fraction; and linoleic and stearic (only in Lactarius sp.) acids, and β- and γ-tocopherols were the main compounds in the lipidic fraction. C. atramentaria and X. chrysenteron phenolic fractions gave the highest free radical scavenging activity, reducing properties, and lipid peroxidation inhibition in brain homogenates, which is in agreement with its highest content in total phenolics. Furthermore, among the polysaccharidic fractions C. atramentaria also gave the highest antioxidant activity, which is in agreement with its highest total polysaccharides content and sugars obtained after hydrolysis.
Peer review: yes
Appears in Collections:BB - Artigos em Revistas Indexados ao ISI/Scopus

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