In-vitro antioxidant activity and nutritional value of four wild oyster mushroom collected from North-Eastern Part of Uttar Pradesh

Abstract

Four species of wild edible oyster mushroom viz., Pleurotus cystidiosus OK. Mill., P. flabellatus (Berk & Br.) Sacc., P. florida (Mont.) Singer and P. ostreatus (Jacq: Fries) were selected to evaluate their antioxidant property and bioactive compounds (β-carotene, lycopene, ascorbic acid and phenolic content). The antioxidant property of all tested mushroom extracts gave a positive result with free radical scavenging potentials. Phenolic content ranged from 37.70-39.01 mg/g. P. ostreatus showed highest antioxidant activity in all tested protocols (DPPH: 0.1884mg/ml, β-carotene bleaching assay: 0.362mg/ml, H2O2 Scavenging assay: 0.820mg/ml) in comparison to other three species tested viz., P. cystidiosus, P. flabellatus and P. florida. All mushroom tested exhibited significant antioxidant properties which therefore can be promoted as natural antioxidant preference in food and can also be used as nutraceuticals.