In Vitro Free Radical Scavenging Activity of a Wild Edible Mushroom, Sparassis crispa (Wulf.) Fr., from North Western Himalayas, India | Zendy

Madhavi Joshi | Zendy; Anand Sagar | Zendy

Open Access

In Vitro Free Radical Scavenging Activity of a Wild Edible Mushroom, Sparassis crispa (Wulf.) Fr., from North Western Himalayas, India

Author(s) -

Madhavi Joshi,

Anand Sagar

Publication year - 2014

Publication title -

journal of mycology

Language(s) - English

Resource type - Journals

eISSN - 2356-7481

pISSN - 2314-6168

DOI - 10.1155/2014/748531

Subject(s) - dpph , ascorbic acid , mushroom , antioxidant , chemistry , food science , tannic acid , traditional medicine , biochemistry , organic chemistry , medicine

Bioactive compounds and antioxidant activity of methanolic extract of Sparassis crispa collected from North Western Himalayan region of India were analyzed. Phenolic content 11.14±0.08 mg tannic acid equivalent per g of the extract and flavonoids 1.96±04 mg catechin equivalent per g of the extract were recorded to be the major antioxidant components in this wild edible mushroom. Significant antioxidant efficiency on inhibition of 2,2-diphenyl-1-picrylhydrazyl (DPPH) was observed when compared to standard antioxidant like L-ascorbic acid. IC50 value of the extract was 2.11 mg/mL. The findings suggest S. crispa as an easily accessible source of natural antioxidants

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