Evaluation of nutritional, nutraceutical, and antioxidant composition of eight wild culinary mushrooms (Higher basidiomycetes) from the Northwest Himalayas
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Date
2016
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Begell House Inc.
Abstract
In this article, 8 culinary mushroom species?namely, Agaricus arvensis, Lepiota leucothites, Amanita caesarea, Gymnopilus junonius, Coprinus atramentarius, Hygrocybe coccinea, Hygrophorus pustulatus, and Lactarius pubescens?were collected from different localities of the northwest Himalayas and evaluated for nutritional, nutraceutical, and antioxidant composition on a dry weight basis. Nutritional composition of these species showed carbohydrates (37.16-57.10%), protein (10.17-22.63%), fiber (0.99-2.11%), ash (0.11-1.10%), and crude fat (0.22-0.30%). Mineral elements iron, mercury, copper, manganese, and calcium were documented in varying amounts from all the species. The nutritional composition of all the species varied; however, each species showed richness in one or more components. Nutraceutical evaluation of all the species showed the presence of ?-carotene, lycopene, phenolic compounds, polysaccharides, and flavonoids in considerable amounts. Among all the species, A. arvensis, A. caesarea, and L. pubescens showed larger amounts of one or more nutraceutical components. Glucose was found to be the major monosaccharide in all the species. All the species exhibited different activities for ferric ion-reducing antioxidant power, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, Fe2+ chelating activity, and superoxide anion radical scavenging ability. ? 2016 Begell House, Inc.
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Keywords
Basidiomycetes extract, Phenol, Plant extract, Polysaccharide, Sugar, Agaricus arvensis, Amanita caesarea, Coculture, Hygrocybe coccinea, Hygrophorus pustulatus, Lactarius pubescens, Lepiota leucothites
Citation
Sharma, S. K., & Gautam, N. (2016). Evaluation of nutritional, nutraceutical, and antioxidant composition of eight wild culinary mushrooms (Higher basidiomycetes) from the Northwest Himalayas. International Journal of Medicinal Mushrooms, 18(6), 539-546. doi: 10.1615/IntJMedMushrooms.v18.i6.80