Chemical, Bioactive, and Antioxidant Potential of Twenty Wild Culinary Mushroom SpeciesReport as inadecuate

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BioMed Research International - Volume 2015 2015, Article ID 346508, 12 pages -

Research Article

Department of Plant Pathology, CSK, Himachal Pradesh Agriculture University, Palampur 176 062, India

Centre for Environmental Science and Technology, School of Environment and Earth Sciences, Central University of Punjab, Bathinda 151 001, India

Received 8 May 2015; Accepted 11 June 2015

Academic Editor: Miroslav Pohanka

Copyright © 2015 S. K. Sharma and N. Gautam. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


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 β-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.

Author: S. K. Sharma and N. Gautam



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