Effect of the Conservation Procedure on the Contents of Phenolic Compounds and Organic Acids in Chanterelle (<i>Cantharellus cibarius</i>) Mushroom

Valentão, Patrı́cia; Andrade, Paula B.; Rangel, Joana; Ribeiro, Bárbara; Silva, Branca M.; Baptista, Paula; Seabra, Rosa M.

doi:10.1021/jf0580263

Cited by 95 publications

(87 citation statements)

References 34 publications

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“…Another reason for the improved antioxidant activity could be the formation of novel compounds having antioxidant activities during heat treatment or thermal processing. Valentão et al [85] described that the conservation procedures such as preservation in olive oil or vinegar, seem to affect the qualitative and quantitative phenolics and organic acids profiles of Cantharellus cibarius. Particularly, ascorbic acid increased significantly in the samples preserved in vinegar.…”

Section: Wild Mushrooms As a Source Of Antioxi-dantsmentioning

confidence: 99%

“…A few studies concerning the analysis of the phenolic components of wild mushrooms can be found in the literature [64,65,81,82,85,88,89,92]. The individual profiles of phenolic compounds were obtained by high-performance liquid chromatography coupled to photodiode array detector (HPLC-DAD) [64,65,82,85,88,92], or to an ultraviolet detector [81], or by gas chromatography-mass spectrometry selected ion monitoring (GC-MS SIM) [89].…”

Section: Phenolic Compoundsmentioning

confidence: 99%

“…The individual profiles of phenolic compounds were obtained by high-performance liquid chromatography coupled to photodiode array detector (HPLC-DAD) [64,65,82,85,88,92], or to an ultraviolet detector [81], or by gas chromatography-mass spectrometry selected ion monitoring (GC-MS SIM) [89]. Table 3 presents the phenolic compounds found in several mushroom species.…”

Section: Phenolic Compoundsmentioning

confidence: 99%

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Antioxidants in Wild Mushrooms

Ferreira

Barros²,

Abreu³

2009

CMC

561

415

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Maintenance of equilibrium between free radical production and antioxidant defences (enzymatic and non enzymatic) is an essential condition for normal organism functioning. When this equilibrium has a tendency for the production of free radicals we say that the organism is in oxidative stress. In this situation, excess free radicals may damage cellular lipids, proteins and DNA, affecting normal function and leading to various diseases. In aerobic organisms, the free radicals are constantly produced during the normal cellular metabolism, mainly in the form of Reactive Oxygen Species (ROS) and Reactive Nitrogen Species (RNS). Exposition of the organism to free radicals has led to the development of endogenous defence mechanisms to eliminate them. These defences were the response of evolution to the inevitability of ROS production in aerobic conditions. Natural products with antioxidant activity may help the endogenous defence system. In this perspective the antioxidants present in the diet assume a major importance as possible protector agents reducing oxidative damage. Particularly, the antioxidant properties of wild mushrooms have been extensively studied by our research group and by others, and many antioxidant compounds extracted from these sources have been identified, such as phenolic compounds, tocopherols, ascorbic acid, and carotenoids. We will review the compounds identified so far in mushrooms, as well as the mechanism of action involved in their antioxidant properties. Wild mushrooms might be used directly in diet and promote health, taking advantage of the additive and synergistic effects of all the bioactive compounds present.

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Section: Wild Mushrooms As a Source Of Antioxi-dantsmentioning

confidence: 99%

Section: Phenolic Compoundsmentioning

confidence: 99%

Section: Phenolic Compoundsmentioning

confidence: 99%

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Antioxidants in Wild Mushrooms

Ferreira

Barros²,

Abreu³

2009

CMC

561

415

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“…For phenolic compounds analysis, the lyophilized extract was redissolved in water and 20 ll of the resulting solution were analyzed using an analytical HPLC unit (Gilson), with a Spherisorb ODS2 (25.0 Â 0.46 cm; 5 lm, particle size) column (Valentão et al, 2005a). The solvent system was a mixture of water-formic acid (19:1) (A) and methanol (B).…”

Section: Hplc Analysis Of Phenolicsmentioning

confidence: 99%

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

et al. 2008

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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, malic and fumaric acids, with A. rubescens exhibiting the highest total organic acids content. Organic acids were preferably fixed in the cap. Among phenolics, only p-hydroxybenzoic acid was found in A. rubescens and S. granulatus, in very low amounts. B. edulis was the species that presented the highest total alkaloid amounts. Except for this species, alkaloids mainly accumulated in the cap. All of the species exhibited a concentration-dependent scavenging ability against DPPH Á . B. edulis revealed the highest antioxidant capacity. The cap seemed to be the part with highest antioxidant potential. Some relationships between chemical composition and antioxidant capacity were considered.

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“…The antioxidative and free radical scavenging properties of the phenolic content of mushroom methanolic extracts have been reported, suggesting possible protective roles of these compounds, due to their ability to capture metals, inhibit lipoxygenase and scavenge free radicals (Mau, Chang, Huang, & Chen, 2004). Recently, Valentão et al (2005a) identified the presence of six phenolic compounds (3-, 4-and 5-O-caffeoylquinic acid, caffeic acid, p-coumaric acid and rutin) and five organic acids (citric, ascorbic, malic, shikimic and fumaric acids) in wild edible mushroom Cantharellus cibarius Fr., kept under four different conditions (dried, frozen, preserved in olive oil and in vinegar). The organic acids citric, ketoglutaric, malic, succinic, oxalic, ascorbic, quinic, shikimic and fumaric were also found in the edible mushrooms Amanita caesarea (Scop.)…”

Section: Introductionmentioning

confidence: 99%

Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: Individual cap and stipe activity

et al. 2007

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The antioxidant properties of two wild edible mushroom species from the northeast of Portugal, Lactarius deliciosus (L.) Gray and Tricholoma portentosum (Fr.) Quél., were evaluated. Methanolic extracts from the entire mushroom, the cap and the stipe, separately, were screened for their reducing power and free radical scavenging capacity by chemical assays. The total phenolic content was determined, in order to assess its effect on the extract's antioxidant activity. Both two species showed antioxidant potential; but L. deliciosus proved to be more active. The portion of the mushroom used had an influence on the results obtained, with the cap methanolic extracts exhibiting the greatest antioxidant effect.

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Effect of the Conservation Procedure on the Contents of Phenolic Compounds and Organic Acids in Chanterelle (Cantharellus cibarius) Mushroom

Cited by 95 publications

References 34 publications

Antioxidants in Wild Mushrooms

Antioxidants in Wild Mushrooms

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

Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: Individual cap and stipe activity

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