Phenolic profile of seventeen Portuguese wild mushrooms

• Type: Article in International Scientific Journal
• Date: 2011

Authors

Josiana A Vaz (Author) Other; Lillian Barros (Author) Other; Anabela Martins (Author) Other; Jorge Sa Morais (Author) Other; Helena H Vasconcelos (Author) FFUP; Isabel C F R Ferreira (Author) Other

Journal

Title: LWT - Food Science and Technology

Vol. 44 No. 1

Pages: 343-346

ISSN: 0023-6438

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 39 Citations

ISI Web of Science

Scopus - 50 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

CORDIS: Health sciences > Pharmacological sciences > Pharmacy

Other information

Authenticus ID: P-002-Z3F

DOI: 10.1016/j.lwt.2010.06.029

Resumo (PT): 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. <br> <br> Keywords: Wild mushrooms; Edibility; Phenolic compounds; HPLC-DAD <br> <a target="_blank" href="http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6WMV-50DW42R-3&_user=2460038&_coverDate=01%2F31%2F2011&_rdoc=50&_fmt=high&_orig=browse&_origin=browse&_zone=rslt_list_item&_srch=doc-info(%23toc%236944%232011%23999559998%232414736%23FLA%23display%23Volume)&_cdi=6944&_sort=d&_docanchor=&_ct=52&_acct=C000057398&_version=1&_urlVersion=0&_userid=2460038&md5=fc9fb5fd2572cb56a0afe0c40e074579&searchtype=a "> Texto integral </a> <br> <br>

Abstract (EN): 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 4