Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1186529 | Food Chemistry | 2009 | 7 Pages |
Abstract
The antioxidant capability and total phenolic contents of methanolic extracts of Agaricusbrasiliensis in two stages of maturity, young (YB) and mature (MB), were evaluated in this work. Four complementary assays, reducing power, radical scavenging capacity, inhibition of lipid peroxidation and chelating ability for ferrous ions were used to screen the antioxidant properties of extracts. Minor differences in the composition of phenolic compounds were detected, but the extracts showed similar antioxidant activities, except for the chelating ability for ferrous ions, higher in MB than in YB. Our results support the use of both young and mature fruiting bodies of Agaricus blazei as sources of antioxidant compounds.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Andréia Assunção Soares, Cristina Giatti Marques de Souza, Francielle Marina Daniel, Gisele Pezente Ferrari, Sandra Maria Gomes da Costa, Rosane Marina Peralta,