Publicação
Phenolic profile of seventeen Portuguese wild mushrooms
| Resumo: | Analysis 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. |
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| Autores principais: | Vaz, Josiana A. |
| Outros Autores: | Barros, Lillian; Martins, Anabela; Ferreira, Isabel C.F.R. |
| Assunto: | Wild mushrooms Edibility Phenolic compounds HPLC-DAD |
| Ano: | 2011 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade Politécnica de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital da UPB |
| Resumo: | Analysis 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. |
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