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Antioxidant properties of phenolic compounds occurring in edible mushrooms

  • Published:2011-10 Issue:3 Volume:128 Page:674-678
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Palacios I.,Lozano M.,Moro C.,D’Arrigo M.,Rostagno M.A.,Martínez J.A.,García-Lafuente A.,Guillamón E.,Villares A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Total flavonoid and rutin content of different organs of Sophora japonica L;Balbaa;Journal of the Association of Official Analytical Chemists,1974

2. Effects of conservation treatment and cooking on the chemical composition and antioxidant activity of Portuguese wild edible mushroom;Barros;Journal of Agricultural and Food Chemistry,2007

3. Effect of fruiting body maturity stage on chemical composition and antimicrobial activity of Lactarius sp. mushrooms;Barros;Journal of Agricultural and Food Chemistry,2007

4. Antimicrobial activity and bioactive compounds of Portuguese wild edible mushrooms methanolic extracts;Barros;European Food Research and Technology,2007

5. Phenolic acids determination by HPLC-DAD-ESI/MS in sixteen different Portuguese wild mushrooms species;Barros;Food and Chemical Toxicology,2009
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