In Vitro Free Radical Scavenging Activity of a Wild Edible Mushroom, Sparassis crispa (Wulf.) Fr., from North Western Himalayas, India

Abstract

Bioactive compounds and antioxidant activity of methanolic extract of Sparassis crispa collected from North Western Himalayan region of India were analyzed. Phenolic content 11.14 ± 0.08 mg tannic acid equivalent per g of the extract and flavonoids 1.96 ± 04 mg catechin equivalent per g of the extract were recorded to be the major antioxidant components in this wild edible mushroom. Significant antioxidant efficiency on inhibition of 2,2-diphenyl-1-picrylhydrazyl (DPPH) was observed when compared to standard antioxidant like L-ascorbic acid. IC 50 value of the extract was 2.11 mg/mL. The findings suggest S. crispa as an easily accessible source of natural antioxidants.