TY - JOUR
T1 - In search of synergistic effects in antioxidant capacity of combined edible mushrooms
AU - Queirós, Bruno
AU - Barreira, João C.M.
AU - Sarmento, Ana Cristina
AU - Ferreira, Isabel C.F.R.
N1 - Funding Information:
The authors are grateful to the Foundation for Science and Technology (PPCDT/ AGR/56661/2004 project and BPD/38008/2007 grant) for financial support of this work.
Copyright:
Copyright 2013 Elsevier B.V., All rights reserved.
PY - 2009/9
Y1 - 2009/9
N2 - The antioxidant activity of different edible mushrooms was evaluated considering the different contribution of individual and combined extracts. The radical scavenging capacity was evaluated through hydrogen atom transfer and single electron transfer reaction-based assays: DPPH radical scavenging activity and reducing power, respectively. The inhibition of lipid peroxidation was studied in lipossomes solutions by the β-carotene-linoleate system. Three types of interactions (synergistic, additive and negative synergistic effects) were observed, synergism being the most abundant effect. Marasmius oreades is present in the mixtures with higher antioxidant properties and synergistic effects, while Cantharellus cibarius is present in the mixtures with lowest antioxidant properties and negative synergist effects. Two discriminant analyses were performed considering individual species in one case and mushroom mixtures in the other. The five mushroom species were clustered in five individual groups, but a similar result could not be obtained for the combined mushrooms, for which only the cases containing C. cibarius were separated in individual clusters.
AB - The antioxidant activity of different edible mushrooms was evaluated considering the different contribution of individual and combined extracts. The radical scavenging capacity was evaluated through hydrogen atom transfer and single electron transfer reaction-based assays: DPPH radical scavenging activity and reducing power, respectively. The inhibition of lipid peroxidation was studied in lipossomes solutions by the β-carotene-linoleate system. Three types of interactions (synergistic, additive and negative synergistic effects) were observed, synergism being the most abundant effect. Marasmius oreades is present in the mixtures with higher antioxidant properties and synergistic effects, while Cantharellus cibarius is present in the mixtures with lowest antioxidant properties and negative synergist effects. Two discriminant analyses were performed considering individual species in one case and mushroom mixtures in the other. The five mushroom species were clustered in five individual groups, but a similar result could not be obtained for the combined mushrooms, for which only the cases containing C. cibarius were separated in individual clusters.
KW - Antioxidant activity
KW - Discriminant analysis
KW - Mushrooms
KW - Phenolics
KW - Synergism
UR - http://www.scopus.com/inward/record.url?scp=77951442445&partnerID=8YFLogxK
U2 - 10.1080/09637480903153845
DO - 10.1080/09637480903153845
M3 - Article
C2 - 19746297
AN - SCOPUS:77951442445
SN - 0963-7486
VL - 60
SP - 160
EP - 172
JO - International Journal of Food Sciences and Nutrition
JF - International Journal of Food Sciences and Nutrition
IS - SUPPL. 6
ER -