Tocopherols composition of Portuguese wild mushrooms with antioxidant capacity

Heleno, Sandrina A.; Barros, Lillian; Sousa, Maria João; Martins, Anabela; Ferreira, Isabel C.F.R.

doi:10.1016/j.foodchem.2009.09.025

Cited by 202 publications

(204 citation statements)

References 24 publications

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“…Following the extraction procedure described by Heleno et al (2010), tocopherols were determined by HPLC (equipment described above, for sugars composition), and a fluorescence detector (FP-2020; Jasco) programmed for excitation at 290 nm and emission at 330 nm. The compounds were identified by chromatographic comparison with authentic standards.…”

Section: Tocopherolsmentioning

confidence: 99%

Nutritional value, chemical composition, antioxidant activity and enrichment of cream cheese with chestnut mushroom Agrocybe aegerita (Brig.) Sing

et al. 2015

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Section: Tocopherolsmentioning

confidence: 99%

Nutritional value, chemical composition, antioxidant activity and enrichment of cream cheese with chestnut mushroom Agrocybe aegerita (Brig.) Sing

et al. 2015

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“…The phenolic composition in mushrooms might be affected by a number of factors, namely mushroom strain/ species, composition of growth media for in vitro cultured species, time of harvest, management techniques, handling conditions, and preparation of the substrates for cultivated species (16).…”

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confidence: 99%

Total Phenolic, Flavonoid, Tannin Contents and Antioxidant Properties of Pleurotus Ostreatus and Pleurotus Citrinopileatus Cultivated on Various Sawdust

Yıldız¹,

Yılmaz²,

Can³

et al. 2017

GIDA

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In this study, the possibility of using of chestnut (Castanea sativa) sawdust in Oyster mushroom (Pleurotus ostretatus and Pleurotus citrinopileatus) cultivation was investigated. Additionally; Pleurotus ostreatus cultivation on the substrates which was mixed of chestnut with black poplar (Populus nigra) and oriental spruce (Picea orientalis) was performed. Bioactive properties of these mushroom and their growth mediums were also examined. After a successful harvest, total phenolic, flavonoid, condensed tannin contents and antioxidant properties of mushrooms' methanolic extracts were determined. Same analyses were also performed for mushrooms substrates. The highest yield and biological efficiency was observed in P. ostreatus cultivated on 100% Castanea sativa substrate. The highest total phenolic content (2.529±0.010 mg GAE/g) was found in P. citrinopileatus cultivated on C. sativa sawdust and its substrate medium. Total flavonoid could not determine any mushroom. The highest total condensed tannin (3.691±0.011 CE mg/g) content was observed in P. ostreatus cultivated on C. sativa sawdust and its substrate medium; the highest ferric reducing antioxidant power (11.761±0.020 µmol FeSO 4 .7H 2 O/g) was seen in P. ostreatus mushroom cultivated on 50% P. orientalis + 50% C. sativa and 100% C. sativa substrate medium. The highest free radical scavenging activity of DPPH was in P. citrinopileatus and 100% C. sativa sawdust and 100% C. sativa substrate medium. Keywords: Antioxidant, chestnut, Pleurotus, tannin content, total phenolic content ÇEŞİTLİ TALAŞLARDA ÜRETİLEN PLEUROTUS OSTREATUS VE PLEUROTUS CITRINOPILEATUS MANTARLARININ TOPLAM FENOLİK, FLAVONOİD VE TANEN İÇERİKLERİ VE ANTİOKSİDAN ÖZELLİKLERİ ÖzBu çal›flmada Pleurotus ostreatus ve Pleurotus citrinopileatus'un (‹stiridye mantar›/Kay›n mantar›) kestane (Castane asativa) odunu talafl›ndaki üretim olanaklar› üzerinde durulmufltur. Ayr›ca; kestane talafl›n›n; karakavak (Populus nigra) ve do¤u ladini (Picea orientalis) talafllar› ile kar›flt›r›ld›¤› ortamlarda Pleurotus ostreatus üretimi denenmifltir. Üretimlerin ard›ndan elde edilen mantarlar›n ve yetiflme ortamlar›n›n biyoaktif özellikleri araflt›r›lm›flt›r. Baflar›l› bir hasat periyodundan sonra mantarlar›n metanolik eksraktlar› üzerinden toplam fenolik, flavonoid ve kondanse tanen içerikleri ve antioksidan özellikleri belirlenmifltir. Ayn› deneyler mantar subsratlar› için de tekrar edilmifltir. En yüksek verim ve biyolojik etkinlik de¤eri %100 Castanea sativa ortam›nda geliflen P. ostreatus mantar›nda gözlenmifltir. En yüksek fenolik içerik (2.529±0.010 mg GAE/g) C. sativa talafl›nda üretilen P. citrinopileatus mantar›nda ve kendi yetiflme ortam›nda bulunmufltur. Hiç bir mantarda flavonoid içeri¤i tespit edilememifltir. En yüksek kondanse tanen içeri¤i (3.691±0.011 CE mg/g) %100 C. sativa talafl›nda üretilen P. ostreatus'da ve kendi yetiflme substrat›nda; en yüksek demir indirgeyici antioksidan aktivite (11.761±0.020 µmol FeSO 4 .7H 2 O/g) %50 P. orientalis + %50 C. sativa kar›fl›m›nda üretilen P. ostrea...

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“…Tocopherols. The four isoforms of tocopherols were analysed according to the previously described procedure (Heleno, Barros, Sousa, Martins, & Ferreira, 2010). Analysis was performed using a HPLC system (Knauer, Smartline system 1000, Berlin, Germany), coupled to a fluorescence detector (FP-2020; Jasco, Easton, MD, USA).…”

Section: Proximal Nutritional Compositionmentioning

confidence: 99%

Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients

Melgar

Pereira

Oliveira

et al. 2017

Food Research International

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A B S T R A C TConsumer interest in the use of natural ingredients is creating a growing trend in the food industry, leading to research into the development of natural products such as colorants, antimicrobials and antioxidant compounds. This work involves an extensive morphological (using physico-chemical assays), chemical (antioxidant activity assays) and microbiological (Gram-positive and negative strains) characterization of prickly peras (Opuntia ficusindica (OFI) var. sanguigna, gialla and Opuntia engelmannii) fruits. Through chromatographic assays, these species have shown interesting contents of hydrophilic (sugars, organic acids and betalains) and lipophilic (tocopherols and fatty acids) compounds. While Opuntia engelmannii exhibited higher content of betacyanins and mucilage, OFI varieties sanguigna and gialla displayed greater organic acid content. The sanguigna variety also showed the highest α-tocopherol content. All this compounds could be the responsible of enhancing the bioactivity of this variety, which can be observed in its antimicrobial potential, tested in the studied strains too. Results revealed that Opuntia spp. could be used as a nutraceutical and/or food additive, maintaining and promoting health and life quality.

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Tocopherols composition of Portuguese wild mushrooms with antioxidant capacity

Cited by 202 publications

References 24 publications

Nutritional value, chemical composition, antioxidant activity and enrichment of cream cheese with chestnut mushroom Agrocybe aegerita (Brig.) Sing

Nutritional value, chemical composition, antioxidant activity and enrichment of cream cheese with chestnut mushroom Agrocybe aegerita (Brig.) Sing

Total Phenolic, Flavonoid, Tannin Contents and Antioxidant Properties of Pleurotus Ostreatus and Pleurotus Citrinopileatus Cultivated on Various Sawdust

Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients

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