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国际药用蘑菇期刊
影响因子: 1.423 5年影响因子: 1.525 SJR: 0.431 SNIP: 0.661 CiteScore™: 1.38

ISSN 打印: 1521-9437
ISSN 在线: 1940-4344

国际药用蘑菇期刊

DOI: 10.1615/IntJMedMushr.v15.i2.80
pages 191-197

Evaluation of Nutraceutical Components and Antioxidant Potential of North Indian Wild Culinary-Medicinal Termitophilous Mushrooms

Babita Kumari
Department of Botany, Punjabi University, Patiala, Punjab-147002 (India)
R.C. Upadhyay
Directorate of Mushroom Research, Chambaghat, Solan, India
Narender Singh Atri
Department of Botany, Punjabi University, Patiala, Punjab-147002 (India)

ABSTRACT

Mushrooms have long been treated as a delicacy. Nowadays, however, many researchers consider them to be nutraceutical foods. The objective of this study was to determine the nutraceutical components in 7 edible species of Termitomyces (T. microcarpus, T. radicatus, T. badius, T. medius, T. heimii, T. striatus, and T. mammiformis) collected from different localities in North India during the monsoon season; their antioxidant properties also were determined by DPPH free radical scavenging ability and reducing power ability. The various nutraceutical components evaluated include phenolics (15.0−25.85 mg/g), flavonoids (1.38−2.02 mg/g), ascorbic acid (0.018−0.15 mg/g), β-carotene (0.11−0.27 µg/g), and lycopene (0.03−0.19 µg/g).