PHENOLICS ACIDS, FLAVONOIDS, ASCORBIC ACID, ?-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, gallic, cinnamic and chlorogenic acids. B. edulis showed the highest contents...
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| Veröffentlicht in: | Italian journal of food science 2017-08, Vol.29 (4) |
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| creator | LÓPEZ-VÁZQUEZ, E PRIETO-GARCÍA, F GAYOSSO-CANALES, M E.M. OTAZO SÁNCHEZ J.R. VILLAGÓMEZ IBARRA |
| description | 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, gallic, cinnamic and chlorogenic acids. B. edulis showed the highest contents expressed in dry weight, of flavonoids (0.92 mg of quercetin equivalents/g), total phenolic acids (8.66 mg of gallic acid equivalents/g), chlorogenic acid (1001.67 ?g/g) and cinnamic acid (10.68 ?g/g) it also presented the greatest antioxidant activity (48.6% DPPH scavenging activity and 59.48% reductive power) from the species analysed. Overall, Mexican edible mushrooms had high concentrations of chlorogenic and ascorbic acids, and flavonoids. This study constitutes the first report in Mexico about nutraceuticals from wild edible mushrooms. |
| doi_str_mv | 10.14674/IJFS-838 |
| format | Article |
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This study constitutes the first report in Mexico about nutraceuticals from wild edible mushrooms.</description><identifier>ISSN: 1120-1770</identifier><identifier>EISSN: 2239-5687</identifier><identifier>DOI: 10.14674/IJFS-838</identifier><language>eng</language><publisher>Pinerolo: Codon Publications</publisher><subject>Antioxidants ; Ascorbic acid ; Chlorogenic acid ; Cinnamic acid ; Equivalence ; Flavonoids ; Food ; Functional foods & nutraceuticals ; Gallic acid ; Glucans ; Indigo ; Mushrooms ; Phenolic acids ; Phenols ; Potassium ; Quercetin ; Reagents ; Scavenging ; Sodium ; Vitamin C</subject><ispartof>Italian journal of food science, 2017-08, Vol.29 (4)</ispartof><rights>2017. This work is published under http://creativecommons.org/licenses/by-nc-nd/4.0/ (the “License”). 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VILLAGÓMEZ IBARRA</creatorcontrib><title>PHENOLICS ACIDS, FLAVONOIDS, ASCORBIC ACID, ?-GLUCANS AND ANTIOXIDANT ACTIVITY IN MEXICAN WILD EDIBLE MUSHROOMS</title><title>Italian journal of food science</title><description>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, gallic, cinnamic and chlorogenic acids. B. edulis showed the highest contents expressed in dry weight, of flavonoids (0.92 mg of quercetin equivalents/g), total phenolic acids (8.66 mg of gallic acid equivalents/g), chlorogenic acid (1001.67 ?g/g) and cinnamic acid (10.68 ?g/g) it also presented the greatest antioxidant activity (48.6% DPPH scavenging activity and 59.48% reductive power) from the species analysed. Overall, Mexican edible mushrooms had high concentrations of chlorogenic and ascorbic acids, and flavonoids. This study constitutes the first report in Mexico about nutraceuticals from wild edible mushrooms.</description><subject>Antioxidants</subject><subject>Ascorbic acid</subject><subject>Chlorogenic acid</subject><subject>Cinnamic acid</subject><subject>Equivalence</subject><subject>Flavonoids</subject><subject>Food</subject><subject>Functional foods & nutraceuticals</subject><subject>Gallic acid</subject><subject>Glucans</subject><subject>Indigo</subject><subject>Mushrooms</subject><subject>Phenolic acids</subject><subject>Phenols</subject><subject>Potassium</subject><subject>Quercetin</subject><subject>Reagents</subject><subject>Scavenging</subject><subject>Sodium</subject><subject>Vitamin C</subject><issn>1120-1770</issn><issn>2239-5687</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNqNikFrwjAYhsNwsDp32D8IeDVbkramnqQmqf0kTYapzp3Egx5ErFr9_wviD_Dw8rzwPAh9MvrFkqFIvmFWeJLF2QuKOI9HJB1mooMixjglTAj6hrptu6eUiZQmEWp-Sm2dAelxLkH5AS5MvnTW3X_upZtPQN7dAI_J1CxkbkNrVVgNbgUqMPgallD_YbC40isIEf4Fo7BWMDEaVwtfzp2rfA-97jaHdvvx4DvqF7qWJTldmvNt217X--Z2OQa15oKnPGaZSOLnqn_B3kQI</recordid><startdate>20170810</startdate><enddate>20170810</enddate><creator>LÓPEZ-VÁZQUEZ, E</creator><creator>PRIETO-GARCÍA, F</creator><creator>GAYOSSO-CANALES, M</creator><creator>E.M. 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| subjects | Antioxidants Ascorbic acid Chlorogenic acid Cinnamic acid Equivalence Flavonoids Food Functional foods & nutraceuticals Gallic acid Glucans Indigo Mushrooms Phenolic acids Phenols Potassium Quercetin Reagents Scavenging Sodium Vitamin C |
| title | PHENOLICS ACIDS, FLAVONOIDS, ASCORBIC ACID, ?-GLUCANS AND ANTIOXIDANT ACTIVITY IN MEXICAN WILD EDIBLE MUSHROOMS |
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