Antioxidant properties of phenolic compounds occurring in edible mushrooms

被引：371

作者：

Palacios, I. ^{[1
]}

Lozano, M. ^{[1
]}

Moro, C. ^{[1
]}

D'Arrigo, M. ^{[1
]}

Rostagno, M. A. ^{[1
]}

Martinez, J. A. ^{[1
,2
]}

Garcia-Lafuente, A. ^{[1
]}

Guillamon, E. ^{[1
]}

Villares, A. ^{[1
]}

机构：

[1] Inst Nacl Invest & Tecnol Agraria & Alimentaria I, Ctr Calidad Alimentos, Soria 42004, Spain

[2] Univ Navarra, Dpto Fisiol & Nutr, Pamplona 31008, Spain

来源：

FOOD CHEMISTRY | 2011年 / 128卷 / 03期

关键词：

Phenolic; Flavonoid; Antioxidant; Mushroom; CHEMICAL-COMPOSITION; ANTIMICROBIAL ACTIVITY; BIOLOGICAL-PROPERTIES; MEDICINAL MUSHROOMS; BIOACTIVE COMPOUNDS; ETHANOL EXTRACTS; WILD MUSHROOMS;

D O I：

10.1016/j.foodchem.2011.03.085

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Total phenolic and flavonoid contents occurring in eight types of edible mushrooms (Agaricus bisporus, Boletus edulis, Calocybe gambosa, Cantharellus cibarius, Craterellus comucopioides, Hygrophorus marzuolus, Lactarius deliciosus and Pleurotus ostreatus) have been respectively evaluated by the Folin-Ciocalteau assay and by the colorimetric reaction with NaNO(2) and AlCl(3) in a basic media. Generally, the assayed mushrooms contained between 1 and 6 mg of phenolics per gram of dried mushroom, depending on the species, while the flavonoid concentrations ranged between 0.9 and 3.0 mg per gram of dried matter. The profile and concentration of individual phenolics was determined by means of high performance liquid chromatography. Homogentisic acid was the free phenolic acid significantly present in all mushrooms although the content varied considerably among the analysed species. Flavonoids, such as myricetin and catechin were also detected in the mushrooms studied. The antioxidant properties of the methanolic extracts from mushrooms were evaluated by monitoring the linoleic acid autoxidation, and all the mushrooms species showed inhibition, with C. cibarius being the most effective against lipid oxidation (74% of inhibition) and A. bisporus the species with lowest antioxidant activity (10% of inhibition). (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：674 / 678

页数：5

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