Vaz, Josiana A.Barros, LillianMartins, AnabelaFerreira, Isabel C.F.R.2011-03-212011-03-212011Vaz, Josiana A.; Barros, Lillian; Martins, Anabela: Ferreira, Isabel C.F.R. (2011). Phenolic profile of seventeen Portuguese wild mushrooms. LWT- Food Science and Technology. ISSN 0023-6438. 44:1, p. 343-3460023-6438http://hdl.handle.net/10198/3675Analysis of phenolic compounds in seventeen Portuguese wild mushroom species was 26 carried out by high-performance liquid chromatography coupled to photodiode array 27 detection (HPLC-DAD). Protocatechuic, p-hydroxybenzoic, p-coumaric and cinnamic acid 28 were found and quantified. Fistulina hepatica showed the highest phenolic acids 29 concentration (111.72 mg/Kg, dw) due to the significant contribution of protocatechuic 30 (67.62 mg/Kg) and p-hydroxybenzoic (41.92 mg/kg) acids. The edible mushrooms 31 analyzed could be directly used in the human diet to combat oxidative stress, while 32 inedible species could represent a source of extractable phenolic compounds to be used as 33 additives in the food industry or as components in pharmaceutical and cosmetic 34 formulations, due to their well-known antioxidant properties.engWild mushroomsEdibilityPhenolic compoundsHPLC-DADjournal article10.1016/j.lwt.2010.06.029