• Sushri Shanta Tripathy Plant Pathology and Microbiology Division, Regional Plant Resource Centre, Nayapalli, Bhubaneswar 751015 Odisha , India
  • Ashutosh Rajoriya
  • Ajay Mahapatra
  • Nibha Gupta


Objective: The main objective of this research was to analyze some selected indigenous wild edible mushrooms in Eastern India for their novel antioxidant components and their properties specifically used by primitive tribal groups of Eastern India.

Methods: The antioxidant components were analyzed by standardized spectrophotometric methods. The antioxidant properties were analyzed by DPPH Free radical scavenging & Reducing power ability assay.

Results: The TPC (phenolic content) in the studied edible mushroom varied from 4.55 mg/g (Russula nigricans) to 0.9 mg/g GAE (Lentinus tuberigium). Measured in term of antioxidants Termitomyces group ranked higher than Russula and Volvariella sp. The scavenging effect of studied mushrooms on 1,1 DPPH varied from 61% to as high as 94%. On the other hand, reducing power (RPA) in methanolic extracts were in the order of T. clypeatus (4.21) T. heimi (2.20) ~R. breviceps (1.73) ~ Termitomyces eurrhizus (1.11) ~ T. rufum (1.07). Antioxidant potential inedible wild mushrooms are found to be on account of combinations of biochemicals, rather than any such significant individual components as TPC, AA, or alkaloid.

Conclusion: This is for the first time wild edibles such as Termitomyces clypeatus, Termitomyces eurrhizus, Termitomyces heimii, Russula brevipes, Tuber rufum, Russula nigricans, Volvariella volvaceae, Lentinus fusipes, Lentinus tuberigium and R. lepida from eastern India were observed, collected and subjected to nutritional and biochemical analysis. Of significance is the identification of Tuber rufum and Volvariella volvaceae growing wild as edible mushrooms which have not been profiled in the Indian context. The analysed mushroom especially Lentinus fusipes and Lentinus tuberigium was found valuable in terms of iron and calcium, besides having useful phytochemicals such as phenolics, ascorbic acid, carotenoids.

Keywords: Deciduous forests, Orissa, Wild food, Phenolics, Ergosterol, Termitomyces


Download data is not yet available.


Adebayo EA, Oloke JK, Ayandele AA, Adegunlola CO. Phytochemical, antioxidant and antimicrobial assay of mushroom metabolite from Pleurotus pulmonarius-LAU 09 (JF736658). J Microbiol Biotechnol Res 2012;2:366-74.

Akta I, Ergonul B, Kalyoncu F. Chemical composition and antioxidant activities of 16 wild edible mushrooms species grown in Anatolia. Int J Pharmacol 2012;8:134-8.

Anguiano AC. Radical scavenging activities, endogenous oxidative enzymes and total phenols in edible mushrooms commonly consumed in Europe. J Sci Food Agric 2007;87:2272-8.

Arnon DI. Copper enzymes in isolated chloroplast, polyphenol oxidase in Beta vulgaris. Plant Physiol 1949;24:1-15.

Arun N, Gupta S, Singh DP. Antimicrobial and antioxidant property of commonly found microalgae Spirulina platensis, Nostoc muscorum and Chlorella pyrenoidosa against some pathogenic bacteria and fungi. Int J Pharm Sci Res 2012;3:4866-75.

Aryantha INP, Kusmaningati S, Sutjiatmo AB, Sumartini Y, Nursidah A, Narvikasari S. The effect of Laetiporus sp. (Bull. Ex Fr.) bond et sing. (Polyporaceae) extract on total blood cholesterol. Biotechnol 2010;9:312-8.

Barros L, Ferreira MJ, Queiros B, Ferreira ICFR, Baptista P. Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities. Food Chem 2007;103:413-9.

Barros L, Venturini BA, Baptista P, Estevinho LM, Ferreira ICFR. Chemical composition and biological properties of Portuguese wild mushrooms: a comprehensive study. J Agric Food Chem 2008;56:3856-62.

Boa E. Wild Edible Fungi: A Global Overview of Their Use and Importance to People. Non-wood forest product; 2004.

Chan EWC, Lim YY, Omar M. Antioxidant and antibacterial activity of leaves of Etlingera species (Zingiberaceae) in peninsular Malaysia. Food Chem 2007;10:1586-93.

Chang C, Yang M, Wen H, Chern J. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. J Food Drug Anal 2002;10:178-82.

Ferreira ICFR, Baptista P, Boas MV, Barros L. Free radical scavenging capacity and reducing the power of edible wild mushrooms from northeast Portugal: individual cap and stipe activity. Food Chem 2007;100:1511-6.

García RJ, Parrilla AE, Rosa LA, Mercado G, Dunez DB. Assessment of antioxidant activity and polyphenol oxidase activity in peaches from the different production area. Americano de Vegetais Frescos Cortados; 2006. p. 111-16.

Geosel A, Stefanovitsne-Banyai E, Gyorfi J. Proceedings from 45th Croatian and 5th International Symposium on Agriculture: Agaricus blazei cultivation and mycochemical contents. Opatija Horvatorszag; 2010.

Halliwell B. Antioxidants in human health and disease. Ann Revised Nutr 1996;16:33-50.

Harris LJ, Ray SN. Determination of plasma ascorbic acid by 2,6-dichlorophenol indophenols titration. Lancet 1935;1:462-8.

Jagadish LK, Krishnan VV, Shenbhagaraman R, Kaviyarasan V. Comparative study on the antioxidant, anticancer and antimicrobial property of Agaricus bisporous (J. E. Lange) before and after boiling. Afr J Biotechnol 2009;8:654-61.

Jose SG, Ridhamany PM. Identification and determination of antioxidant constituents of bioluminescent mushroom. Asia Pac J Trop Biomed 2012;2:386-91.

Keles A, Koca I, Genccelep H. Antioxidant properties of wild edible Mushrooms. J Food Process Technol 2011;2:1-6.

Konuk M, Afyon A, Yagiz D. Chemical composition of some naturally growing and edible mushrooms. Pakis J Bot 2006;38:799-804.

Kumari D, Reddy MS, Upadhyay RC. Antioxidant activity of three species of wild mushroom genus Cantherellus collected from north-western Himalaya, India. Int J Agric Biol 2011;13:415-8.

Largent DL. How to identify Mushrooms to genus I: Macroscopic features; 1981.

Mahapatra AK, Tripathy SS, Kaviyarasan V. Mushroom Diversity in Eastern Ghats of India. RPRC Publications, India; 2013.

Mau JL, Chang CN, Huang SJ, Chen CC. Antioxidant properties of methanolic extracts from Grifola frondosa, Morchella esculenta and Termitomyces albuminosus mycelia. Food Chem 2004;87:111-8.

Nagata M, Yamishta I. Simple method for simultaneous determination of chlorophyll and carotenoids Tomato fruit. Nippon Suisan Kogyo Gakk 1992;39:925-8.

Nuran CY, Semra T, Numan Y, Olcay KI. Antioxidant properties of edible wild mushrooms Pleurotus eryngii collected from the tunceli province of turkey. Digest J Nanomaterials Biostructures 2012;7:1647-54.

Oyaizu M. Studies on products browning reactions: antioxidative activities of products of browning reaction prepared from glucosamine. Jpn J Nutr 1986;44:307-15.

Prior R, Wu X. Standardized methods for the determination of Antioxidant capacity and phenolics in food and dietary supplement. J Agric Food Chem 2005;53:4290-302.

Ramarathnam N, Osawa T, Ochi H, Kawakishi S. The contribution of plant food; 1995. p. 75-82.

Riberio B, Lopes R, Andrade PB, Seabra RM, Goncalves RF, Baptista P, Quelhas I, et al. Comparative study of phytochemicals and antioxidant potential of wild edible mushroom cap and stipes. Food Chem 2008;110:47-56.

Sadasivam S, Manickam A. Estimation of ergosterol by colorimetric method. Biochem methods. 2ed. Tamil Nadu; 1996. p. 87-8.

Sagakami H, Aohi T, Simpson A, Tanuma S. Induction of immunopotentiation activity by a protein-bound polysaccharide, PSK. Anticancer Res 1991;11:993-1000.

Shahwar D, Raza MA. Antioxidant potential of phenolics extracts of Mimusops elengi. Asian Pac J Trop Biomed 2012;2:547-50.

Shimada K, Fujikawa K, Yahara K, Nakamura T. Antioxidative properties of xanthane on the auto-oxidation of soybean oil in cyclodextrin emulsion. J Agric Food Chem 1992;40:945-8.

Singleton VL, Rossi JA. Colorimetric of total phenolics with phosphomolybdic acid reagents. Am J Enol Vitic 1965;16:144-58.

Srividya N, Mehrotra S. Spectrophotometric method for the estimation of alkaloids precipitable with dragendroff’s reagent in plant materials. J AOAC Int 2003;86:1124-7.

Swain T, Hills WE. The phenolics constituents of Prunus domestica I. The quantitative analysis of phenolic compounds. J Sci Food Agric 1959;6:231-7.

Tambekar DH, Sonar TP, Khode MV, Khante BS. The novel antibacterials from two edible mushrooms: agaricus bisporus and pleurotus sajor-aju. Int J Pharmacol 2006;2:584-7.

Wong JLG, Thromber KB. Resource assessment of non wood forest products; experience and biometric principles. Non Wood Forest Prod FAO, Rome; 2001. p. 13.

Gan CH, Nurul Amira B, Asmah R. Antioxidant analysis of different types of edible mushrooms (Agaricus bisporous and Agaricus brasiliensis). Int Food Res J 2013;20:1095-102.

Puttaraju NG, Venkateshaiah SU, Dharmesh SM, Urs SM, Somasundaram R. Antioxidant activity of indigenous edible mushrooms. J Agric Food Chem 2006;54:9764–72.

Tsai SY, Huang SJ, Mau JL. Antioxidant properties of hot water extracts from Agrocybe cylindracea. Food Chem 2006;98:868–75.

Lee YL, Yen MT, Mau JL. Antioxidant properties of various extracts from Hypsizigus marmoreus. Food Chem 2007;104:1–9.



How to Cite

Tripathy, S. S., A. Rajoriya, A. Mahapatra, and N. Gupta. “BIOCHEMICAL & ANTIOXIDANT PROPERTIES OF WILD EDIBLE MUSHROOMS USED FOR FOOD BY TRIBAL OF EASTERN INDIA”. International Journal of Pharmacy and Pharmaceutical Sciences, vol. 8, no. 4, Apr. 2016, pp. 194-9,



Original Article(s)