Abstract

MYCOCHEMICAL SCREENING AND DETERMINATION OF NUTRITIVE POTENCY AND ANTIOXIDANT ACTIVITY OF EDIBLE MACROFUNGI DACRYOPINAX SPATHULARIA (SCHWEIN) AND SCHIZOPHYLLUM COMMUNE (FRIES)

Amar Kumar*, Sarfaraz Ali, S. B. Lal and M. P. Sinha

Abstract

Present communication reveals that the two edible macrofungi, viz; Schizophyllum commune and Dacryopinax spathularia have been subjected for screened mycochemical constituents and the extracts have been further analysed for their antioxidant activity and nutritive potency. Both the macrofungi were found containing mycochemicals like Tannins, Saponins, Flavonoids, Alkaloids, Phenolics etc. The nutritive value of D. spathularia has been found to be 2.99 cal/gm which is more than the nutritive value of S. commune which is 2.75 cal/gm. Comparing the results to BHA (Butylated Hydroxy Anisole) standard (EC 50 = 5.0 μg/mL), the S. commune extract shows 19.65% and the D. spathularia extract shows 14.75% free radical scavenging activity at 100 microgram/ml concentration. The superoxide anion scavenging activity of D. spathularia extract is found to be 6.45%% and that of S. commune extract is found to be 4.84% at 100 microgram/ml concentration. The hydroxyl radical scavenging activity has been found to be 7.50% for S. Commune extract and 7.36% for D. Spathularia extract at 100 microgram/ml concentration. The total antioxidant capacity (TAC) of Dacryopinax spathularia extract has been found to be 7.30% and 12.20% at 50 microgram/ml and 100 microgram/ml concentration respectively, whereas the TAC of Schizophyllum commune extract has been found to be 6.15% and 12.15% at 50 and 100 microgram/ml concentration respectively. Thereby both the experimental macrofungal species are very much potential sources of natural antioxidants, fibre and nutrients.

Keywords: Macrofungi; Mycochemical; Antioxidant; Nutritive value; D. spathularia; S. commune; TAC; BHA; Nephroprotective; Hepatoprotective.