$Chemical composition of wild edible mushrooms and antioxidant properties of their water soluble polysaccharidic and ethanolic fractions$

Chemical composition of wild edible mushrooms and antioxidant properties of their water soluble polysaccharidic and ethanolic fractions

► The studied mushrooms are widely appreciated in gastronomy. ► They revealed high protein and carbohydrate contents, and low fat levels. ► Water soluble polysaccharidic and ethanolic fractions revealed high antioxidant activity. ► Phenolic acids, tocopherols and ascorbic acid were the main antioxid...

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Veröffentlicht in:	Food chemistry 2011-05, Vol.126 (2), p.610-616
Hauptverfasser:	Vaz, Josiana A., Barros, Lillian, Martins, Anabela, Santos-Buelga, Celestino, Vasconcelos, M. Helena, Ferreira, Isabel C.F.R.
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant activity Antioxidants Armillaria mellea Bioactive compounds Biological and medical sciences Chemical composition ethanol food analysis food composition Food industries fractionation free radical scavengers Fruit and vegetable industries functional foods Fundamental and applied biological sciences. Psychology mushrooms Phenolic compounds Polysaccharides vegetable extracts water solubility Wild edible mushrooms wild plants
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