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Evaluation of nutraceutical components and antioxidant potential of north Indian wild culinary-medicinal Termitophilous mushrooms



Evaluation of nutraceutical components and antioxidant potential of north Indian wild culinary-medicinal Termitophilous mushrooms



International Journal of Medicinal Mushrooms 15(2): 191-197



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).

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Accession: 053076732

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PMID: 23557371


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