Antioxidant activity of Agaricus sp. mushrooms by chemical, biochemical and electrochemical assays

• Published in: Food chemistry Vol. 111; no. 1; pp. 61 - 66
• Main Authors: Barros, Lillian, Falcão, Soraia, Baptista, Paula, Freire, Cristina, Vilas-Boas, Miguel, Ferreira, Isabel C.F.R.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.11.2008; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: Agaricus; Agaricus sp. mushrooms; antioxidant activity; assays; biochemical compounds; Biological and medical sciences; chemical analysis; Electrochemical assays; electrochemistry; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; lipid peroxidation; Lipid peroxidation inhibition; mushrooms; thiobarbituric acid-reactive substances; Electrochemical assays; Agaricus sp. mushrooms; Lipid peroxidation inhibition; Fungi; Inhibition; Antioxidant; Agaricus sp. mushrooms;Electrochemical assays;Lipid peroxidation inhibition; Edible fungi; Peroxidation

The antioxidant activity of five Agaricus sp. mushrooms was screened through chemical, biochemical and electrochemical techniques. The chemical assays allowed an evaluation of their reducing power and radical scavenging activity, while biochemical assays evaluated the lipid peroxidation inhibition c...