Antioxidant activity and total phenolic content of Agaricus brasiliensis (Agaricus blazei Murril) in two stages of maturity

Food Chemistry

Volumn 112, Issue 4, 2009, Pages 775-781

  Soares, Andréia Assunção ^a   de Souza, Cristina Giatti Marques ^a   Daniel, Francielle Marina ^a   Ferrari, Gisele Pezente ^a   da Costa, Sandra Maria Gomes ^a   Peralta, Rosane Marina ^a  

^a STATE UNIVERSITY OF MARINGÁ   (Brazil)

Author keywords

Agaricus blazei; Agaricus brasiliensis; Antioxidant activity; Maturity stage; Mushrooms; Phenolic compounds

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; AGARICUS BLAZEI EXTRACT; BETA CAROTENE; FERROUS ION; LINOLEIC ACID; METHANOL; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; CHELATION; DRUG ISOLATION; FRUITING BODY; FUNGUS GROWTH; LIPID PEROXIDATION;

AGARICUS BLAZEI; AGARICUS BRASILIENSIS; BASIDIOMYCOTA;

EID: 50049118296     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.117     Document Type: Article

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