کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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4564253 | 1330931 | 2011 | 4 صفحه PDF | دانلود رایگان |
Analysis of phenolic compounds in seventeen Portuguese wild mushroom species was carried out by high-performance liquid chromatography coupled to photodiode array detection (HPLC-DAD). Protocatechuic, p-hydroxybenzoic, p-coumaric and cinnamic acid were found and quantified. Fistulina hepatica showed the highest phenolic acids concentration (111.72 mg/Kg, dw) due to the significant contribution of protocatechuic (67.62 mg/Kg) and p-hydroxybenzoic (41.92 mg/kg) acids. The edible mushrooms analysed could be directly used in the human diet to combat oxidative stress, while inedible species could represent a source of extractable phenolic compounds to be used as additives in the food industry or as components in pharmaceutical and cosmetic formulations, due to their well-known antioxidant properties.
Journal: LWT - Food Science and Technology - Volume 44, Issue 1, January 2011, Pages 343–346