Mycochemicals, Phenolic Profile and Antioxidative Activity of a Wild Edible Mushroom from Eastern Himalaya

Abstract

Ethanolic fraction from edible mushroom, Gomphus floccosus was tested for total phenol, flavonoid, β-carotene, lycopene and ascorbic acid. High Performance Liquid Chromatography (HPLC) was performed to identify the phenols and flavones in the fraction. In vitro antioxidant activity in terms of DPPH radical scavenging chelating effect of ferrous iron, reducing power and total antioxidant capacity assay were also tested. Findings showed that EC50 values were below 1 mg /ml except DPPH radical scavenging and reducing power test. Estimated putative antioxidant components were in order of phenol>flavonoids>ascorbic acid>lycopene>β-carotene. The presence of six phenolic acids like gallic acid, caffeic acid and ferulic acid was also detected. Result implies that G. floccosus can be a potential source of natural antioxidants which may be used as food supplement to treat various oxidative stress related diseases.β

Keywords:

• Antioxidant
• EfraGf
• free radical
• HPLC
• phenol