Effect of the conservation procedure on the contents of phenolic compounds and organic acids in chanterelle (Cantharellus cibarius) mushroom.

@article{Valento2005EffectOT,
  title={Effect of the conservation procedure on the contents of phenolic compounds and organic acids in chanterelle (Cantharellus cibarius) mushroom.},
  author={Patr{\'i}cia Valent{\~a}o and Paula B Andrade and Joana Rangel and B{\'a}rbara M. Giaccom Ribeiro and Branca M A Silva and Paula Baptista and Rosa Maria Seabra},
  journal={Journal of agricultural and food chemistry},
  year={2005},
  volume={53 12},
  pages={4925-31}
}
To check the influence of the conservation procedure in the chemical composition of chanterelle mushroom, phenolic compounds and organic acids of samples preserved under four different conditions (drying, freezing, conservation in olive oil and in vinegar) were determined. Phenolics and organic acids were analyzed by HPLC-DAD and HPLC-UV, respectively. The results showed that chanterelle is characterized by the presence of six phenolic compounds (3-, 4-, and 5-O-caffeoylquinic acid, caffeic… CONTINUE READING

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