Phenolic profile and antioxidative properties of the beefsteak fungus Fistulina...

• Author(s): Silva, B.M. ; Ribeiro, Bárbara ; Rangel, Joana ; Baptista, Paula ; Seabra, R.M.
• Date: 2006
• Persistent ID: http://hdl.handle.net/10198/5721
• Origin: Biblioteca Digital do IPB
• Subject(s): Fistulina hepatica; Phenolic composition; Antioxidative properties
• Document Type: Conference Object
• Language: English

Description

The phenolic composition of the edible beefsteak fungus Fistulina hepatica was determined by HPLC/DAD. The results showed a profile composed by caffeic, p-coumaric and ellagic acids, hyperoside and quercetin. Ellagic acid was the main compound in this species. Beefsteak fungus was also investigated for its capacity to act as a scavenger of DPPH radical and reactive oxygen species (superoxide radical, hydroxyl radical and hypochlorous acid). Good results were obtained against DPPH and superoxide radicals and hypochlorous acid but a prooxidant effect was observed for hydroxyl radical.