Please use this identifier to cite or link to this item: http://hdl.handle.net/10198/830
Title: Effect of lactarius piperatus fruiting body maturity stage on antioxidant activity measured by several biochemical assays
Authors: Barros, Lillian
Baptista, Paula
Ferreira, Isabel C.F.R.
Keywords: Wild mushroom
Fruiting body maturity
Antioxidant activity
Antioxidant components
Issue Date: 2007
Publisher: Elsevier
Citation: 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
Abstract: 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.
URI: http://hdl.handle.net/10198/830
ISSN: 0278-6915
Appears in Collections:BB - Artigos em Revistas Indexados ao ISI/Scopus

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