Fatty Acids Predominantly Affect Anti-Hydroxyl Radical Activity and FRAP Value: The Case Study of Two Edible Mushrooms

Fatty Acids Predominantly Affect Anti-Hydroxyl Radical Activity and FRAP Value: The Case Study of Two Edible Mushrooms

Compared to plants, nowadays mushrooms attract more attention as functional foods, due to a number of advantages in manipulating them. This study aimed to screen the chemical composition (fatty acids and phenolics) and antioxidant potential (OH•, 2,2-diphenyl-1-picrylhydrazyl (DPPH&#82...

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Bibliographic Details
Main Authors: Maja Karaman, Kristina Atlagić, Aleksandra Novaković, Filip Šibul, Miroslav Živić, Katarina Stevanović, Boris Pejin
Format: Article
Language:English
Published: MDPI AG 2019-10-01
Series:Antioxidants
Subjects:
<i>coprinus comatus</i>
<i>coprinellus truncorum</i>
submerged cultivation
phenolic and fatty acid profiles
antioxidant potential
Online Access:https://www.mdpi.com/2076-3921/8/10/480

Internet

https://www.mdpi.com/2076-3921/8/10/480

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