Phenolic profile of seventeen Portuguese wild mushrooms

• Autor(es): Vaz, Josiana A. ; Barros, Lillian ; Martins, Anabela ; Ferreira, Isabel C.F.R.
• Data: 2011
• Identificador Persistente: http://hdl.handle.net/10198/3675
• Origem: Biblioteca Digital do IPB
• Assunto(s): Wild mushrooms; Edibility; Phenolic compounds; HPLC-DAD
• Tipo de Documento: Artigo
• Idioma: Inglês

Descrição

Analysis of phenolic compounds in seventeen Portuguese wild mushroom species was 26 carried out by high-performance liquid chromatography coupled to photodiode array 27 detection (HPLC-DAD). Protocatechuic, p-hydroxybenzoic, p-coumaric and cinnamic acid 28 were found and quantified. Fistulina hepatica showed the highest phenolic acids 29 concentration (111.72 mg/Kg, dw) due to the significant contribution of protocatechuic 30 (67.62 mg/Kg) and p-hydroxybenzoic (41.92 mg/kg) acids. The edible mushrooms 31 analyzed could be directly used in the human diet to combat oxidative stress, while 32 inedible species could represent a source of extractable phenolic compounds to be used as 33 additives in the food industry or as components in pharmaceutical and cosmetic 34 formulations, due to their well-known antioxidant properties.