Antioxidant capacities, phenolic compounds and polysaccharide contents of 49 edible macro-fungi
文献类型：期刊论文
| 作者 | Li, F; Chen, F; Ling, WH; Li, HB; lihuabin@mail.sysu.edu.cn; xuxr2000@yahoo.com; Guo, YJ; Deng, GF; Xu, XR; Wu, S |
| 刊名 | FOOD & FUNCTION
 |
| 出版日期 | 2012 |
| 卷号 | 3期号:11页码:1195-1205 |
| ISSN号 | 2042-6496 |
| 英文摘要 | Edible macro-fungi are widely consumed as food sources for their flavors and culinary features. In order to explore the potential of macro-fungi as a natural resource of bioactive compounds, the antioxidant properties and polysaccharide contents of 49 edible macro-fungi from China were evaluated systematically. A positive correlation between antioxidant capacity and total phenolic content indicated that phenolic compounds could be main contributors of antioxidant capacities of these macro-fungi. Furthermore, many bioactive compounds such as gallic, homogentisic, protocatechuic, and p-hydroxybenzoic acid were identified and quantified. The macro-fungi species Thelephora ganbajun Zang, Boletus edulis Bull., Volvariella volvacea Sing, Boletus regius Krombh, and Suillus bovinus Kuntze displayed the highest antioxidant capacities and total phenolic contents, indicating their potential as important dietary sources of natural antioxidants. |
| 学科主题 | Biochemistry & Molecular Biology ; Food Science & Technology |
| 资助项目 | LMB |
| 语种 | 英语 |
| WOS记录号 | WOS:000310154100010 |
| 公开日期 | 2013-08-28 |
| 源URL | [http://ir.scsio.ac.cn/handle/344004/9762]  |
| 专题 | 南海海洋研究所_中科院海洋生物资源可持续利用重点实验室 |
| 通讯作者 | lihuabin@mail.sysu.edu.cn; xuxr2000@yahoo.com |
| 推荐引用方式 GB/T 7714 | Li, F,Chen, F,Ling, WH,et al. Antioxidant capacities, phenolic compounds and polysaccharide contents of 49 edible macro-fungi[J]. FOOD & FUNCTION,2012,3(11):1195-1205. |
| APA | Li, F.,Chen, F.,Ling, WH.,Li, HB.,lihuabin@mail.sysu.edu.cn.,...&Xia, EQ.(2012).Antioxidant capacities, phenolic compounds and polysaccharide contents of 49 edible macro-fungi.FOOD & FUNCTION,3(11),1195-1205. |
| MLA | Li, F,et al."Antioxidant capacities, phenolic compounds and polysaccharide contents of 49 edible macro-fungi".FOOD & FUNCTION 3.11(2012):1195-1205. |
入库方式： OAI收割
来源：南海海洋研究所
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