Silva, N.Sanches-Silva, A.Castilho, M.C.Ramos, F.2017-03-032017-03-032016-06http://hdl.handle.net/10400.18/4424Active packaging is gaining considerable attention by consumers and food industry due to its unequivocal advantages such as improvement of food quality and extension of food shelf-life. In this frame, active packaging with antioxidant properties is one of the new packaging concepts that comprise greatest developments. Recently, in order to look for sources of natural antioxidants, a vast range of foods and food by-products have been evaluated. The aim of this work was to evaluate the content on phenolics and flavonoids of edible mushrooms of different species and cultivated according to different methods in order to check their potential use in active packaging. The total phenolics content (TPC) and total flavonoids content (TFC) was evaluated.engMushroomsAntioxidantsActive Food PackagingFood PackagingComposição de Alimentosconference object