Effect of lactarius piperatus fruiting body maturity stage on antioxidant activ...

• Autor(es): Barros, Lillian ; Baptista, Paula ; Ferreira, Isabel C.F.R.
• Data: 2007
• Identificador Persistente: http://hdl.handle.net/10198/830
• Origem: Biblioteca Digital do IPB
• Assunto(s): Wild mushroom; Fruiting body maturity; Antioxidant activity; Antioxidant components
• Tipo de Documento: Artigo
• Idioma: Inglês

Descrição

The effects of fruiting body maturity on antioxidant activity and antioxidants production of the wild mushroom, Lactarius piperatus, were evaluated. Several biochemical assays were used to screen the antioxidant properties: reducing power, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, inhibition of erythrocytes hemolysis mediated by peroxyl radicals and inhibition of lipid peroxidation using the b-carotene linoleate model system. The amounts of phenols, flavonoids, ascorbic acid, b-carotene and lycopene present in the immature, mature and degraded fruiting bodies were also determined. The highest antioxidant contents and the lowest EC50 values for antioxidant activity were obtained in the mature stage with immature spores.