Comparison of antioxidant activity and extraction techniques for commercially and laboratory prepared extracts from six mushroom species

Comparison of antioxidant activity and extraction techniques for commercially and laboratory prepared extracts from six mushroom species

Mushrooms are a potent source of dietary antioxidants and are often marketed for their capability of decreasing oxidative stress and preventing diseases. To date, however, little research has been done on the antioxidant activity of commercially available mushroom extractions, or their stability ove...

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Bibliographic Details
Main Authors: Erica Sharpe, Aiden P. Farragher-Gnadt, Michael Igbanugo, Thomas Huber, John C. Michelotti, Adam Milenkowic, Sylvia Ludlam, Margaret Walker, Douglas Hanes, Ryan Bradley, Fadi Bou-Abdallah
Format: Article
Language:English
Published: Elsevier 2021-06-01
Series:Journal of Agriculture and Food Research
Subjects:
Antioxidants
Commercial mushroom extracts
ORAC
FRAP
DPPH
NanoCerac
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154321000326

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