Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/39812
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Campo DC | Valor | Idioma |
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dc.contributor.author | Heleno, Sandrina A. | por |
dc.contributor.author | Barros, Lillian | por |
dc.contributor.author | Martins, Anabela | por |
dc.contributor.author | Queiroz, Maria João R. P. | por |
dc.contributor.author | Morales, Patricia | por |
dc.contributor.author | Fernández-Ruiz, Virginia | por |
dc.contributor.author | Ferreira, Isabel C.F.R. | por |
dc.date.accessioned | 2016-01-31T23:42:26Z | - |
dc.date.available | 2016-01-31T23:42:26Z | - |
dc.date.issued | 2015 | - |
dc.date.submitted | 2014 | - |
dc.identifier.citation | Heleno, S. A., Barros, L., Martins, A., Queiroz, M. J. R. P., Morales, P., Fernández-Ruiz, V., & Ferreira, I. C. F. R. (2015). Chemical composition, antioxidant activity and bioaccessibility studies in phenolic extracts of two Hericium wild edible species. LWT - Food Science and Technology, 63(1), 475-481. doi: 10.1016/j.lwt.2015.03.040 | por |
dc.identifier.issn | 0023-6438 | - |
dc.identifier.uri | https://hdl.handle.net/1822/39812 | - |
dc.description.abstract | Mushrooms are rich sources of bioactive compounds such as phenolic acids. When ingested, these molecules have to be released from the matrix to be transformed/absorbed by the organism, so that they can exert their bioactivity. Several in vitro methodologies have been developed in order to evaluate the bioavailability of bioactive compounds. Herein, two Hericium species were analyzed for their chemical composition and antioxidant activity. Furthermore, an in vitro digestion of the mushrooms and mushroom phenolic extracts was performed, and the digested samples were also submitted to antioxidant activity evaluation in order to evaluate the bioaccessibility of the phenolic acids identified in the samples. Hericium species showed similar chemical profiles (except for tocopherols), varying only in the concentration of the compounds. The phenolic extracts revealed higher antioxidant activity than the in vitro digested samples, meaning that this process decrease the antioxidant properties of the extract/mushroom. Nevertheless, phenolic acids were found in the digested samples, meaning that those molecules are bioaccessible. | por |
dc.description.sponsorship | The authors are grateful to Fundação para a Ciência e a Tecnologia (FCT, Portugal) for financial support to CIMO (strategic project PEst-OE/AGR/UI0690/2011), S.A. Heleno grant (BD/70304/2010) and L. Barros contract under “Programa Compromisso com a Ciência-2008”. | por |
dc.language.iso | eng | por |
dc.publisher | Elsevier 1 | por |
dc.relation | PEst-OE/AGR/UI0690/2011 | por |
dc.rights | openAccess | por |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | por |
dc.subject | Wild mushrooms | por |
dc.subject | Chemical composition | - |
dc.subject | Antioxidant activity and bioaccessibility | - |
dc.subject | Phenolic extracts | - |
dc.title | Chemical composition, antioxidant activity and bioaccessibility studies in phenolic extracts of two Hericium wild edible species | por |
dc.type | article | por |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | http://dx.doi.org/10.1016/j.lwt.2015.03.040 | por |
sdum.publicationstatus | published | por |
oaire.citationStartPage | 475 | por |
oaire.citationEndPage | 488 | por |
oaire.citationIssue | 1 | por |
oaire.citationTitle | Food Science and Technology | por |
oaire.citationVolume | 63 | por |
dc.identifier.doi | 10.1016/j.lwt.2015.03.040 | por |
dc.subject.fos | Ciências Naturais::Ciências Químicas | por |
dc.subject.fos | Ciências Agrárias::Outras Ciências Agrárias | por |
dc.subject.wos | Science & Technology | por |
sdum.journal | Food Science and Technology | por |
Aparece nas coleções: | CDQuim - Artigos (Papers) |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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Chemical composition, antioxidant activity and bioaccessibility.pdf | 346,56 kB | Adobe PDF | Ver/Abrir |
Este trabalho está licenciado sob uma Licença Creative Commons