|
| Mushroom samples | ||
Phenolic compounds (mg/kg) | Retention time (min) | R. delica | R. lepida | R. mustelina |
Gallic acid | (5) | 176.28 ± 2.64b | 125.90 ± 2.10a | nd |
Catechin | (8) | 19.52 ± 0.57a | 91.74 ± 1.40c | 35.80 ± 080b |
Quercetin | (15) | 124.10 ± 2.25 | nd | nd |
Salicylic acid | (15.80) | 85.82 ± 2.40a | nd | 132.72 ± 2.2b |
Tannin ol | (17.50) | 38.04 ± 1.02a | nd | 49.32 ± 1.22b |
Cinnamic acid | (26.50) | 0.27 ± 0.00a | 0.55 ± 0.01b | 0.74 ± 0.12c |
Caffeic acid | (28.50) | 6.81 ± 0.51a | nd | 18.32 ± 1.02b |
Protocatechuic acid | (40) | nd | 42.18 ± 1.84b | 6.50 ± 0.02a |
ρ-Hydroxybenzoic acid | (43) | 9.82 ± 0.31a | 24.10 ± 1.20b | nd |
Resveratrol | (53) | 0.82 ± 0.01a | nd | 22.52 ± 0.03b |
Benzoic acid | (58) | 9.97 ± 0.02a | 17.84 ± 0.15b | nd |