Tocopherols composition of Portuguese wild mushrooms with antioxidant capacity
| Autor: | Anabela Martins, Isabel C.F.R. Ferreira, Lillian Barros, Sandrina A. Heleno, Maria João Sousa |
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| Rok vydání: | 2010 |
| Předmět: |
Laccaria laccata
Lepista 030309 nutrition & dietetics Tocopherols Analytical Chemistry Laccaria amethystina 03 medical and health sciences Russula vesca 0404 agricultural biotechnology Antioxidant activity Botany Lepista sordida 0303 health sciences biology Chemistry Russula delica 04 agricultural and veterinary sciences General Medicine 15. Life on land Suillus collinitus biology.organism_classification 040401 food science Hydnum repandum HPLC Wild mushrooms Food Science |
| Zdroj: | Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP |
| ISSN: | 0308-8146 |
| Popis: | The antioxidant composition and properties of 18 Portuguese wild mushrooms ( Clitocybe alexandri , Cortinarius glaucopus , Fistulina hepatica , Hydnum repandum , Hygrophoropsis aurantiaca , Hypholoma capnoides , Laccaria amethystina , Laccaria laccata , Lactarius aurantiacus , Lactarius salmonicolor , Lepista inversa , Lepista sordida , Mycena rosea , Russula delica , Russula vesca , Suillus collinitus , Suillus mediterraneensis , Tricholoma sulphureum ) were evaluated, in order to contribute to the overall characterisation of these products. Their radical-scavenging capacity, reducing power and inhibition of lipid peroxidation measured in liposome solutions was fully studied. Furthermore, the tocopherols composition was determined by HPLC-fluorescence. The analysed mushrooms contain powerful antioxidants such as phenols (0.51–7.90 mg/g) and tocopherols (0.02–8.04 μg/g). β-Tocopherol was the vitamer detected in higher amounts, while δ-tocopherol was not detected in the majority of the samples. All the species proved to have antioxidant activity being more significant for H. aurantiaca (EC 50 values lower than 1.35 mg/ml) due to the contribution of antioxidants such as phenols (7.90 mg/g) and tocopherols (0.02–1.94 μg/g). The ongoing research states the nutraceutical potential of all these unique species, making the information available for a better management and conservation of mushrooms and related habitats. |
| Databáze: | OpenAIRE |
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