Chemical, Bioactive, and Antioxidant Potential of Twenty Wild Culinary Mushroom Species
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Date
2015
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Hindawi Limited
Abstract
The chemical, bioactive, and antioxidant potential of twenty wild culinary mushroom species being consumed by the people of northern Himalayan regions has been evaluated for the first time in the present study. Nutrients analyzed include protein, crude fat, fibres, carbohydrates, and monosaccharides. Besides, preliminary study on the detection of toxic compounds was done on these species. Bioactive compounds evaluated are fatty acids, amino acids, tocopherol content, carotenoids (?-carotene, lycopene), flavonoids, ascorbic acid, and anthocyanidins. Fruitbodies extract of all the species was tested for different types of antioxidant assays. Although differences were observed in the net values of individual species all the species were found to be rich in protein, and carbohydrates and low in fat. Glucose was found to be the major monosaccharide. Predominance of UFA (65-70%) over SFA (30-35%) was observed in all the species with considerable amounts of other bioactive compounds. All the species showed higher effectiveness for antioxidant capacities. ? 2015 S. K. Sharma and N. Gautam.
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Keywords
1,1 diphenyl 2 picrylhydrazyl, Agaricus arvensis extract, Agaricus campestris extract, Agaricus comtulus extract, Agaricus silvicola extract, Amanita caesarea extract, Amanita citrine extract, Amanita fulva extract, amino acid, ascorbic acid, Cantharellus cibarius extract, carbohydrate, carotenoid, Conocybe tenera extract, fat, fatty acid, fungal extract, glucose, Gymnopilus junonius extract, Hygrocybe coccinea extract, Hygrocybe nivea extract, Inocybe splendens extract, Laccaria laccata extract
Citation
Sharma, S. K., & Gautam, N. (2015). Chemical, Bioactive, and Antioxidant Potential of Twenty Wild Culinary Mushroom Species. Biomed Research International, 2015. doi: 10.1155/2015/346508