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|Título:||Effect of lactarius piperatus fruiting body maturity stage on antioxidant activity measured by several biochemical assays|
Ferreira, Isabel C.F.R.
Fruiting body maturity
|Citação:||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|
|Resumo:||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.|
|Aparece nas colecções:||CIMO - Artigos em Revistas Indexados ao WoS/Scopus|
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