Phenolic profile and antioxidative properties of the beefsteak fungus Fistulina hepatica Artigo de Conferência uri icon

resumo

  • The phenolic composition of the edible beefsteak fungus Fistulina hepatica was determined by HPLC/DAD. The results showed a profile composed by caffeic, p-coumaric and ellagic acids, hyperoside and quercetin. Ellagic acid was the main compound in this species. Beefsteak fungus was also investigated for its capacity to act as a scavenger of DPPH radical and reactive oxygen species (superoxide radical, hydroxyl radical and hypochlorous acid). Good results were obtained against DPPH and superoxide radicals and hypochlorous acid but a prooxidant effect was observed for hydroxyl radical.

autores

  • Silva, B.M.
  • Ribeiro, B.
  • Rangel, Joana
  • Baptista, P.
  • Seabra, R.

data de publicação

  • janeiro 1, 2006