Mycochemical Analysis and Antioxidant Efficacy of a Wild Edible Mushroom from the Eastern Himalayas.

摘要

ABSTRACT Polyphenol-rich fraction from edible mushroom, Gomphus floccosus, was tested for in vitro antioxidant activity in terms of 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and chelating effect of ferrous ions, reducing power and total antioxidant capacity. Findings showed that EC50 values were below 1 mg /ml. Bioactive components namely, total phenols, flavonoids, -carotene and lycopene were quantified. Estimated putative antioxidant components are in order of phenols > flavono.