Quantification of polyphenols and ergothioneine in cultivated mushrooms and correlation to total antioxidant capacity

Food Chemistry

Volumn 105, Issue 2, 2007, Pages 727-735

  Dubost, N Joy ^a,b   Ou, Boxin ^a   Beelman, Robert B ^b  

^a Brunswick Laboratories   (United States)

^b PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Ergothioneine; HORAC; Mushrooms; NORAC; ORAC; Phenolics; SORAC

Indexed keywords

GALLIC ACID; HYDROXYL RADICAL; OXYGEN RADICAL; PEROXYNITRITE; POLYPHENOL; SUPEROXIDE; SUPEROXIDE DISMUTASE; THIONEINE;

AGARICUS BISPORUS; ANTIOXIDANT ACTIVITY; ARTICLE; ASSAY; CONCENTRATION (PARAMETERS); FOOD ANALYSIS; FOOD COMPOSITION; FOOD QUALITY; GRIFOLA FRONDOSA; HYDROPHOBICITY; HYDROXYL RADICAL AVERTING CAPACITY; LENTINUS EDODES; LIPOPHILICITY; MUSHROOM; OXIDATIVE STRESS; OXYGEN RADICAL ABSORBANCE CAPACITY; PEROXYNITRITE RADICAL AVERTING CAPACITY; PLEUROTUS ERYNGII; PLEUROTUS OSTREATUS; STATISTICAL SIGNIFICANCE; SUPEROXIDE RADICAL AVERTING CAPACITY;

AGARICUS BISPORUS; BASIDIOMYCOTA; GRIFOLA FRONDOSA; LENTINULA EDODES; PLEUROTUS ERYNGII; PLEUROTUS OSTREATUS;

EID: 34447282258     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.01.030     Document Type: Article

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