PHENOLIC ACIDS, FLAVONOIDS, ASCORBIC ACID, [beta]-GLUCANS AND ANTIOXIDANT ACTIVITY IN MEXICAN WILD EDIBLE MUSHROOMS

Five wild edible mushrooms (Amanita caesarea, Boletus edulis, Cantharellus cibarius, Lactarius indigo and Ramaria sp.) from Mexico were studied for their total phenolic content, antioxidant activity, flavonoids, ascorbic acid, gallic acid, and cinnamic and chlorogenic acids. B. edulis showed the hig...

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Veröffentlicht in:	Italian journal of food science 2017-10, Vol.29 (4), p.766
Hauptverfasser:	Lopez-Vazquez, E, Prieto-Garcia, F, Gayosso-Canales, M, Sanchez, E.M. Otazo, Ibarra, J.R. Villagomez
Format:	Artikel
Sprache:	eng
Schlagworte:	Edible mushrooms Nutritional aspects
Online-Zugang:	Volltext
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