Utilize este identificador para referenciar este registo: http://hdl.handle.net/10198/831
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Campo DCValorIdioma
dc.contributor.authorFerreira, Isabel C.F.R.-
dc.contributor.authorBaptista, Paula-
dc.contributor.authorVilas-Boas, Miguel-
dc.contributor.authorBarros, Lillian-
dc.date.accessioned2008-09-12T15:32:57Z-
dc.date.available2008-09-12T15:32:57Z-
dc.date.issued2007-
dc.identifier.citationFerreira, Isabel C.F.R.; Baptista, Paula; Vilas-Boas, Miguel; Barros, Lillian (2007) - Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: individual cap and stipe activity. Food Chemistry. ISSN 0308-8146. 100:4, p. 1511-1516en
dc.identifier.issn0308-8146-
dc.identifier.urihttp://hdl.handle.net/10198/831-
dc.description.abstractThe antioxidant properties of two wild edible mushroom species from the northeast of Portugal, Lactarius deliciosus (L.) Gray and Tricholoma portentosum (Fr.) Que´l., were evaluated. Methanolic extracts from the entire mushroom, the cap and the stipe, separately, were screened for their reducing power and free radical scavenging capacity by chemical assays. The total phenolic content was determined, in order to assess its effect on the extract’s antioxidant activity. Both two species showed antioxidant potential; but L. deliciosus proved to be more active. The portion of the mushroom used had an influence on the results obtained, with the cap methanolic extracts exhibiting the greatest antioxidant effect.en
dc.language.isoengen
dc.publisherElsevieren
dc.relationinfo:eu-repo/grantAgreement/FCT/POCI/56661/PT-
dc.rightsopenAccess-
dc.subjectWild edible mushroomsen
dc.subjectLactarius deliciosusen
dc.subjectTricholoma portentosumen
dc.subjectScavenging effecten
dc.subjectReducing poweren
dc.subjectTotal phenolsen
dc.titleFree-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: individual cap and stipe activityen
dc.typearticleen
dc.identifier.doi10.1016/j.foodchem.2005.11.043-
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