Characterization of antioxidant activity and secondary metabolite profiles in selected edible mushroom species

Abstract

This study investigated the antioxidant activity and secondary metabolite profiles of selected edible mushroom species, specifically comparing cultivated Oyster mushrooms (Pleurotus ostreatus) and wild/local edible mushrooms. The research aimed to address the knowledge gap regarding the comprehensive profiling of bioactive compounds in mushrooms, which have potential applications in nutraceuticals, functional foods, and pharmaceuticals. Using standardized bioassays, including DPPH for antioxidant activity, and spectrophotometric methods for protein, carbohydrate, crude fiber, ash, flavonoids, and phenolic content, significant differences were observed between the two mushroom types. Wild/local mushrooms exhibited higher protein, ash, flavonoids, and phenolic content, while Oyster mushrooms showed elevated carbohydrate and crude fiber levels. However, no significant difference was found in overall antioxidant scavenging activity. These variations were attributed to genetic predisposition, environmental stressors, and cultivation practices, particularly substrate composition. The findings highlighted the potential of wild mushrooms as rich sources of bioactive compounds, suggesting the need for further genetic profiling and substrate optimization to enhance the yield of health-promoting compounds in cultivated mushrooms. This research contributes to the understanding of mushroom biochemistry and supports their utilization in health and food industries.