Antioxidant Properties of Mushroom Mycelia Obtained by Batch Cultivation and Tocopherol Content Affected by Extraction Procedures

The determination of the antioxidant potential of lyophilized mushroom mycelia from 5 strains of the species Pleurotus ostreatus and Coprinus comatus (obtained by submerged cultivation in batch system) was analyzed as ethanolic extracts by evaluating ABTS and the hydroxyl scavenging activity, FRAP m...

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Detalles Bibliográficos
Autor principal: Vamanu, Emanuel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4119741/
https://www.ncbi.nlm.nih.gov/pubmed/25110715
http://dx.doi.org/10.1155/2014/974804

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4119741/
https://www.ncbi.nlm.nih.gov/pubmed/25110715
http://dx.doi.org/10.1155/2014/974804

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