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Content of phenolic substances in basidiomycetes

Published online by Cambridge University Press:  01 May 1997

ANTONELLA DEL SIGNORE ,
FRANCESCO ROMEO  and
MARIO GIACCIO
ANTONELLA DEL SIGNORE
Affiliation:
University of Pescara, Department of Science, Viale Pindaro 42, I-65127 Pescara, Italy
FRANCESCO ROMEO
Affiliation:
University of Pescara, Department of Science, Viale Pindaro 42, I-65127 Pescara, Italy
MARIO GIACCIO
Affiliation:
University of Pescara, Department of Science, Viale Pindaro 42, I-65127 Pescara, Italy
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Abstract

The content of phenolic substances in freshly collected fruit bodies of several basidiomycete genera varied in the range 2·35–9·05 mg g−1, following closely the trend of a normal function.

It was necessary to use a polyphenoloxidase-inhibiting substance to obtain reliable analysis. The content of phenolics decreased, during 3 d at room temperature and following freezing at −20°C.

Type
Research Article
Information
Mycological Research , Volume 101 , Issue 5 , May 1997 , pp. 552 - 556
Copyright
The British Mycological Society 1997

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