Effect of Lactarius piperatus fruiting body maturity stage on antioxidant activity measured by several biochemical assays

被引:259
作者
Barros, Lillian [1 ]
Baptista, Paula [1 ]
Ferreira, Isabel C. F. R. [1 ]
机构
[1] CIMO Escola Super Agraria, Inst Politecn Braganca, BR-5301855 Braganca Paulista, SP, Brazil
关键词
wild mushroom; fruiting body maturity; antioxidant activity; antioxidant components;
D O I
10.1016/j.fct.2007.03.006
中图分类号
TS2 [食品工业];
学科分类号
0832 [食品科学与工程];
摘要
The effects of fruiting body maturity on antioxidant activity and antioxidants production of the wild mushroom, Lactarius piperatus, were evaluated. Several biochemical assays were used to screen the antioxidant properties: reducing power, 2,2-diphenyl- I -picrythydrazyl (DPPH) radical scavenging capacity, inhibition of erythrocytes hemolysis mediated by peroxyl radicals and inhibition of lipid peroxidation using the P-carotene linoleate model system. The amounts of phenols, flavonoids, ascorbic acid, P-carotene and lycopene present in the immature, mature and degraded fruiting bodies were also determined. The highest antioxidant contents and the lowest EC50 values for antioxidant activity were obtained in the mature stage with immature spores. (c) 2007 Elsevier Ltd. All rights reserved.
引用
收藏
页码:1731 / 1737
页数:7
相关论文
共 42 条
[1]
[Anonymous], 1988, GUIA CAMPO HONGOS EU
[2]
Antimicrobial activity and bioactive compounds of Portuguese wild edible mushrooms methanolic extracts [J].
Barros, Lillian ;
Calhelha, Ricardo C. ;
Vaz, Josiana A. ;
Ferreira, Isabel C. F. R. ;
Baptista, Paula ;
Estevinho, Leticia M. .
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2007, 225 (02) :151-156
[3]
Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities [J].
Barros, Lillian ;
Ferreira, Maria-Joao ;
Queiros, Bruno ;
Ferreira, Isabel C. F. R. ;
Baptista, Paula .
FOOD CHEMISTRY, 2007, 103 (02) :413-419
[4]
Antioxidant activity and total phenolics of edible mushroom extracts [J].
Cheung, LM ;
Cheung, PCK ;
Ooi, VEC .
FOOD CHEMISTRY, 2003, 81 (02) :249-255
[5]
Mushroom extracts with antioxidant activity against lipid peroxidation [J].
Cheung, LM ;
Cheung, PCK .
FOOD CHEMISTRY, 2005, 89 (03) :403-409
[6]
Flavonoids - Chemistry, metabolism, cardioprotective effects, and dietary sources [J].
Cook, NC ;
Samman, S .
JOURNAL OF NUTRITIONAL BIOCHEMISTRY, 1996, 7 (02) :66-76
[7]
Courtecuisse R., 1999, Mushrooms of Britain & Europe
[8]
Courtecuisse R., 1995, Mushrooms and toadstools of Britain and Europe
[9]
Decker EA, 1997, NUTR REV, V55, P396, DOI 10.1111/j.1753-4887.1997.tb01580.x
[10]
Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: Individual cap and stipe activity [J].
Ferreira, Isabel C. F. R. ;
Baptista, Paula ;
Vilas-Boas, Miguel ;
Barros, Lillian .
FOOD CHEMISTRY, 2007, 100 (04) :1511-1516