牛肝菌
没食子酸
蜜环菌
蘑菇
食品科学
化学
多酚
抗氧化剂
干重
植物
生物
生物化学
作者
Wojciech Radzki,Aneta Sławińska,Ewa Jabłońska‐Ryś,Waldemar Gustaw
出处
期刊:International Journal of Medicinal Mushrooms
日期:2014-01-01
卷期号:16 (1): 65-75
被引量:31
标识
DOI:10.1615/intjmedmushr.v16.i1.60
摘要
In this study 6 species of wild edible mushrooms were evaluated in terms of their total phenolic content and antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl radical and ferric reducing antioxidant power assay methods. The mushrooms, namely Armillaria mellea, Cantharellus cibarius, Lactarius deliciosus, Leccinum aurantiacum, Suillus luteus, and Boletus badius, were dried using both freeze drying and convection drying at 50°C. The amounts of phenolic compounds varied from 3.0 ± 0.1 to 12.8 ± 0.4 mg gallic acid equivalents/g dry weight (for water extracts) and from 2.4 ± 0.1 to 11 ± 0.5 mg gallic acid equivalents/g dry weight (for ethanolic extracts). The species that presented the highest antioxidant potential were B. badius and S. luteus. The impact of hot-air drying on the antioxidant activity of water and ethanolic extracts was evaluated. We demonstrated that hot-air drying may have either a negative or positive influence on phenolics and antioxidant activity, depending on the mushroom species. However, a negative effect was more frequent.
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