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

来源：

FOOD AND CHEMICAL TOXICOLOGY | 2007年 / 45卷 / 09期

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

页码：1731 / 1737

页数：7

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