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Year : 2017  |  Volume : 6  |  Issue : 4  |  Page : 28-31

Comparison of bioactive compounds and enzymatic antioxidants in white button mushroom and oyster mushroom

Department of Biochemistry and Biochemical Engineering (SHIATS), Allahabad, India

Correspondence Address:
Yashodhara Verma
Department of Biochemistry and Biochemical Engineering (SHIATS), Allahabad
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Source of Support: None, Conflict of Interest: None

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Mushroom is a fungi belonging to basidiomycetes family. It is used for several purposes such as medicine, food, sweets. The present work was started with an aim to compare the bioactive compounds namely (protein, total phenol, total carotenoid, total flavonoid), of different types of mushroom. The results showed that white button mushroom had highest amount of protein content (4.93+0.12 μg g-1). Maximum content of flavonoids (5.41+0.15 mg/100 g) was observed the oyster mushroom (paddy straw). Total phenol content was highest (16.21+0.44 mg/100 g) in oyster mushroom (paddy straw). Highest amount of total carotenoids (16.21+0.44 mg/100 g) was seen in oyster mushroom (paddy straw). The enzymatic antioxidant polyphenol oxidase was observed to be highest (31.74+3.49 m mol min-1g-1fw).

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