Comparative study of phytochemicals and antioxidant potential of wild edible mushroom caps and stipes

• Published in: Food chemistry Vol. 110; no. 1; pp. 47 - 56
• Main Authors: Ribeiro, Bárbara, Lopes, Rosário, Andrade, Paula B., Seabra, Rosa M., Gonçalves, Rui F., Baptista, Paula, Quelhas, Inês, Valentão, Patrı´cia
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.09.2008; Elsevier
• Subjects: Alkaloids; Amanita; Antioxidant potential; Biological and medical sciences; Boletus; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Organic acids; Phenolic compounds; Russula; Suillus; Wild edible mushrooms; Alkaloids; Wild edible mushrooms; Phenolic compounds; Organic acids; Antioxidant potential; Alkaloid; Phenols; Antioxidant; Edible fungi

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,...