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学科主题: Biochemistry & Molecular Biology; Food Science & Technology
题名: Antioxidant capacities, phenolic compounds and polysaccharide contents of 49 edible macro-fungi
作者: Guo, YJ ; Deng, GF ; Xu, XR ; Wu, S ; Li, S ; Xia, EQ ; Li, F ; Chen, F ; Ling, WH ; Li, HB
通讯作者: xuxr2000@yahoo.com ; lihuabin@mail.sysu.edu.cn
刊名: FOOD & FUNCTION
发表日期: 2012
卷: 3, 期:11, 页:1195-1205
部门归属: [Guo, Ya-Jun; Deng, Gui-Fang; Wu, Shan; Li, Sha; Xia, En-Qin; Li, Fang; Ling, Wen-Hua; Li, Hua-Bin] Sun Yat Sen Univ, Sch Publ Hlth, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou 510080, Guangdong, Peoples R China; [Xu, Xiang-Rong] Chinese Acad Sci, S China Sea Inst Oceanol, Key Lab Marine Bioresources Sustainable Utilizat, Guangzhou 510301, Guangdong, Peoples R China; [Chen, Feng] Peking Univ, Coll Engn, Inst Food & Bioresource Engn, Beijing 100871, Peoples R China
项目归属: LMB
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.
语种: 英语
WOS记录号: WOS:000310154100010
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内容类型: 期刊论文
URI标识: http://ir.scsio.ac.cn/handle/344004/9762
Appears in Collections:中科院海洋生物资源可持续利用重点实验室_期刊论文

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Guo, YJ; Deng, GF; Xu, XR; Wu, S; Li, S; Xia, EQ; Li, F; Chen, F; Ling, WH; Li, HB.Antioxidant capacities, phenolic compounds and polysaccharide contents of 49 edible macro-fungi,FOOD & FUNCTION,2012,3(11):1195-1205
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