Comparative study of phytochemicals and antioxidant potential of wild edible mushroom caps and stipes

Food Chemistry

Volumn 110, Issue 1, 2008, Pages 47-56

  Ribeiro, Bárbara ^a   Lopes, Rosário ^a   Andrade, Paula B ^a   Seabra, Rosa M ^a   Gonçalves, Rui F ^a   Baptista, Paula ^b   Quelhas, Inês ^a   Valentão, Patrícia ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

Author keywords

Alkaloids; Antioxidant potential; Organic acids; Phenolic compounds; Wild edible mushrooms

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 4 HYDROXYBENZOIC ACID; ALKALOID; CARBOXYLIC ACID; CITRIC ACID; FUMARIC ACID; MALIC ACID; OXALIC ACID; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; COMPARATIVE STUDY; CONCENTRATION (PARAMETERS); HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MUSHROOM; NONHUMAN; PHYTOCHEMISTRY;

AMANITA RUBESCENS; BASIDIOMYCOTA; BOLETUS EDULIS; RUSSULA CYANOXANTHA; SUILLUS GRANULATUS;

EID: 41549164658     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.01.054     Document Type: Article

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