期刊
FOOD CHEMISTRY
卷 112, 期 4, 页码 775-781出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.05.117
关键词
Agaricus brasiliensis; Agaricus blazei; Antioxidant activity; Phenolic compounds; Mushrooms; Maturity stage
The antioxidant capability and total phenolic contents of methanolic extracts of Agaricus brasiliensis in two stages of maturity, young (YB) and mature (MB), were evaluated in this work. Four complementary assays, reducing power, radical scavenging capacity, inhibition of lipid peroxidation and chelating ability for ferrous ions were used to screen the antioxidant properties of extracts. Minor differences in the composition of phenolic Compounds were detected, but the extracts showed similar antioxidant activities, except for the chelating ability for ferrous ions, higher in MB than in YB. Our results support the use of both young and mature fruiting bodies of Agaricus blazei as sources of antioxidant compounds. (c) 2008 Elsevier Ltd. All rights reserved.
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