Phenolic profiles, antioxidant capacities and metal chelating ability of edible mushrooms commonly consumed in China

doi:10.1016/j.lwt.2016.05.005

科研成果详情

发表状态	已发表Published
题名	Phenolic profiles, antioxidant capacities and metal chelating ability of edible mushrooms commonly consumed in China
作者	Islam, Tahidul; Yu, Xiaoming; Xu, Baojun
发表日期	2016-10-01
发表期刊	LWT - Food Science and Technology
ISSN/eISSN	0023-6438
卷号	72 页码:423-431
摘要	Antioxidant activities of 43 commonly consumed mushrooms in China were evaluated using ABTS free radical scavenging (ABTS) assay, DPPH free radical scavenging (DPPH) assay, ferric reducing antioxidant power (FRAP) assay, and metal chelating ability (MCA) assay. Phenolic profiles in total phenol content (TPC) and total flavonoid contents (TFC) of mushrooms were also determined by colorimetric methods. The contents of free phenolic acids in mushrooms were determined by HPLC. The mushroom samples exhibited diverse antioxidant activity in different assays. The highest antioxidant ability was found in porcino nero in DPPH value, mulberry yellow in FRAP value, stone ear in ABTS value, and maitake in MCA value. Total phenolic and flavonoid content determination showed that all mushrooms are rich in phenolics and flavonoids. Stone ear and pine-spike had the highest phenolic and flavonoid content. Mushrooms exhibited a positive linear correlation between TPC and ABTS antioxidant capacities at the level of 0.01. Mushrooms have different phenolic acid profiles. Gallic acids were detected with high quantity in most of the mushrooms. Other phenolic acids were detected with low content, and some of phenolic acids were not detected in mushrooms.
关键词	Antioxidant Edible mushrooms Metal chelating ability Phenolic acids Phenolics
DOI	10.1016/j.lwt.2016.05.005
URL	查看来源
收录类别	SCIE
语种	英语English
WOS研究方向	Food Science & Technology
WOS类目	Food Science & Technology
WOS记录号	WOS:000378183500052
引用统计	被引频次：114[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	https://repository.uic.edu.cn/handle/39GCC9TT/1431
专题	理工科技学院
通讯作者	Xu, Baojun
作者单位	Food Science and Technology Program,Beijing Normal University-Hong Kong Baptist University United International College,Zhuhai, Guangdong,519085,China
第一作者单位	北师香港浸会大学
通讯作者单位	北师香港浸会大学
推荐引用方式 GB/T 7714	Islam, Tahidul,Yu, Xiaoming,Xu, Baojun. Phenolic profiles, antioxidant capacities and metal chelating ability of edible mushrooms commonly consumed in China[J]. LWT - Food Science and Technology, 2016, 72: 423-431.
APA	Islam, Tahidul, Yu, Xiaoming, & Xu, Baojun. (2016). Phenolic profiles, antioxidant capacities and metal chelating ability of edible mushrooms commonly consumed in China. LWT - Food Science and Technology, 72, 423-431.
MLA	Islam, Tahidul,et al."Phenolic profiles, antioxidant capacities and metal chelating ability of edible mushrooms commonly consumed in China". LWT - Food Science and Technology 72(2016): 423-431.