Author(s):
Ribeiro, Bárbara 
; Rangel, Joana ; Valentão, P. ; Baptista, Paula ; Seabra, R.M. ; Andrade, P.B.
Date: 2006
Persistent ID: http://hdl.handle.net/10198/941
Origin: Biblioteca Digital do IPB
Subject(s): Wild edible mushrooms; Organic acids; Phenolic compounds; Antioxidant potential
Description
The organic acids and phenolics compositions of nine wild edible mushrooms species ( Suillus bellini, Tricholomopsis rutilans, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus
edulis, Tricholoma equestre, Suillus luteus, and Suillus granulatus) were determined by HPLC-UV
and HPLC-DAD, respectively. The antioxidant potential of these species was also assessed by using
the DPPH¥ scavenging assay. The results showed that all of the species presented a profile composed
of at least five organic acids: oxalic, citric, malic, quinic, and fumaric acids. In a general way, the
pair of malic plus quinic acids were the major compounds. Only very small amounts of two phenolic
compounds were found in some of the analyzed species: p-hydroxybenzoic acid (in A. rubescens,
R. cyanoxantha, and T. equestre) and quercetin (in S. luteusand S. granulatus). All of the species
exhibited a concentration-dependent scavenging ability against DPPH¥. T. rutilansrevealed the highest
antioxidant capacity.
