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

• मुख्य लेखकों: Maja Karaman (लेखक), Kristina Atlagić (लेखक), Aleksandra Novaković (लेखक), Filip Šibul (लेखक), Miroslav Živić (लेखक), Katarina Stevanović (लेखक), Boris Pejin (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: MDPI AG, 2019-10-01T00:00:00Z.
• विषय: article
• ऑनलाइन पहुंच: Connect to this object online.

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•) and ferric redu...