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The antioxidant activity of several phenolic compounds has been evaluated in terms of the inhibition of the lipid oxidation. The extent of linoleic acid oxidation was monitored by the absorption of the conjugated diene hydroperoxydes formed as a result of oxidation. The antioxidant activity of phenolic compounds was evaluated in aqueous media consisting of negatively-charged micelles of sodium dodecyl...
Total phenolic and flavonoid contents occurring in eight types of edible mushrooms (Agaricus bisporus, Boletus edulis, Calocybe gambosa, Cantharellus cibarius, Craterellus cornucopioides, Hygrophorus marzuolus, Lactarius deliciosus and Pleurotus ostreatus) have been respectively evaluated by the Folin–Ciocalteau assay and by the colorimetric reaction with NaNO 2 and AlCl 3 in a basic...
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