Encontrados 4 documentos, a visualizar página 1 de 1
Influence of green tea marinades on the formation of heterocyclic aromatic amin...
Quelhas, Inês; Petisca, Catarina; Viegas, Olga; Melo, Armindo; Pinho, Olívia; Ferreira, Isabel[abstract] ; [resumo]
Interaction between heterocyclic aromatic amines and antioxidants: a food safet...
Petisca, Catarina; Eça, Rosário; Quelhas, Inês; Melo, Armindo; Viegas, Olga; Ferreira, Isabel; Pinho, Olívia[abstract] ; [resumo]
Comparative study of phytochemicals and antioxidant potential of wild edible mu...
Ribeiro, Bárbara; Lopes, Rosário; Andrade, P.B.; Seabra, R.M.; Gonçalves, Rui; Baptista, Paula; Quelhas, Inês; Valentão, P.A comparative study of the organic acids and phenolics composition and of the total alkaloids content of entire wild edible mushrooms (Russula cyanoxantha, Amanita rubescens, Suillus granulatus and Boletus edulis) and correspondent caps and stipes was performed. All species presented oxalic, citric, malic and fumaric acids, with A. rubescens exhibiting the highest total organic acids content. Organic acids were...
Wild edible mushrooms structural portions: chemical composition and antioxidant...
Ribeiro, Bárbara; Lopes, Rosário; Gonçalves, Rui; Quelhas, Inês; Andrade, P.B.; Seabra, R.M.; Baptista, Paula; Valentão, P.The organic acids and phenolics composition of entire wild edible mushrooms (Russula cyanoxantha, Amanita rubescens, Suillus granulatus and Boletus edulis) and correspondent cap and stipe was determined by HPLC-UV and HPLC-DAD, respectively. Their antioxidant potential was assessed by their % DPPH scavenging activity. The results showed that all of the species presented profile composed at least five organic ac...
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