Antioxidant property of edible mushrooms collected from Ethiopia

Food Chemistry

Volumn 157, Issue , 2014, Pages 30-36

  Woldegiorgis, Ashagrie Z ^a   Abate, Dawit ^a   Haki, Gulelat D ^a   Ziegler, Gregory R ^b  

^a ADDIS ABABA UNIVERSITY   (Ethiopia)

^b PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Antioxidant; Ergothioneine; Flavonoids; Mushroom; Phenolics

Indexed keywords

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; CHELATING ACTIVITY; ERGOTHIONEINE; MAXIMUM CONCENTRATIONS; MUSHROOM; P-HYDROXYBENZOIC ACID; PHENOLICS;

ANTIOXIDANTS; FUNGI;

FLAVONOIDS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 4 HYDROXYBENZOIC ACID; ANTIOXIDANT; CAFFEIC ACID; CHLOROGENIC ACID; COUMARIC ACID; FERROUS ION; FERULIC ACID; FLAVONOID; FUNGAL EXTRACT; GALLIC ACID; MYRICETIN; PHENOL DERIVATIVE; SCAVENGER; THIONEINE;

AGARICUS BLAZEI; AGARICUS CAMPESTRIS; ANTIOXIDANT ACTIVITY; ARTICLE; CHELATION; CHEMICAL COMPOSITION; CONTROLLED STUDY; DRY WEIGHT; EDIBLE MUSHROOM; ETHIOPIA; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INONOTUS OBLIQUUS; LENTINULA EDODES; NONHUMAN; PLEUROTUS OSTREATUS; AGARICALES; CHEMISTRY; OXIDATION REDUCTION REACTION;

AGARICALES; ANTIOXIDANTS; ETHIOPIA; OXIDATION-REDUCTION; PHENOLS;

EID: 84896874106     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.014     Document Type: Article

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