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International Journal of Medicinal Mushrooms
Fator do impacto: 1.423 FI de cinco anos: 1.525 SJR: 0.431 SNIP: 0.661 CiteScore™: 1.38

ISSN Imprimir: 1521-9437
ISSN On-line: 1940-4344

Volumes:
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International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushr.v15.i1.60
pages 49-56

Nutritional and Neutraceutical Composition of Five Wild Culinary-Medicinal Species of Genus Pleurotus (Higher Basidiomycetes) from Northwest India

Narender Singh Atri
Department of Botany, Punjabi University, Patiala, Punjab-147002 (India)
Sapan Kumar Sharma
Department of Botany, Punjabi University, Patiala, Punjab-147002 (India); Department of Plant Pathology, CSK, Himachal Pradesh Agriculture University, Palampur India
Robin Joshi
Institute of Himalayan Bioresource Technology, Council of Scientific and Industrial Research, Palampur (H.P.), India
Ashu Gulati
Institute of Himalayan Bioresource Technology, Council of Scientific and Industrial Research, Palampur (H.P.), India
Arvind Gulati
Institute of Himalayan Bioresource Technology, Council of Scientific and Industrial Research, Palampur (H.P.), India

RESUMO

Five wild culinary-medicinal species of genus Pleurotus (Fr.) P. Kumm. (P. floridanus Singer, P. pulmonarius (Fr.) Quél., P. sapidus Quél., P. cystidiosus O.K. Miller, and P. sajor-caju (Fr.) Singer), collected from different localities of Northwest India, were studied for their nutritional and nutraceutical composition. Composition analysis of nutrients involved determining proteins, fats, ash, fiber, and carbohydrates using standard biochemical techniques. Minerals were estimated by an atomic absorption spectrophotometer and toxic metals were determined by the Reinsch test method. The analysis of nutraceuticals included determination of sugars by high-performance liquid chromatography, fatty acids by gas chromatography, and antioxidants such as β-carotene, lycopene, and total phenolic compounds with methanolic extract using a colorimetric assay. In the samples analyzed, carbohydrates dominated over protein and other macronutrients. Carbohydrates ranged from 85.86 to 88.38%, protein 0.98 to 2.17%, crude fat 0.62 to 0.84%, crude fibers 2.76 to 3.12%, and ash content 1.03 to 2.20%. Macro- and microminerals (calcium, magnesium, sodium, potassium, copper, zinc, and iron) also were found in substantial amount, whereas toxic metals (lead, silver, arsenic, mercury, and antimony) were not detected. Three main sugars−sucrose (0.338-2.011%), glucose (0.553-0.791%), and xylose (0.01%)−were detected. Among fatty acids, monounsaturated fatty (37.17-68.29%) acids were documented in a higher proportion than saturated fatty acids (26.07-47.77%). In terms of antioxidant composition, all species contained ascorbic acid, phenols, carotene, and lycopene. Ascorbic acid content ranged from 0.46 to 0.49 mg/100 g, total phenolic compounds ranged from 6.76 to 16.92 mg/100 g of gallic acid, β-carotene ranged from 0.134 to 0.221 μg/100 g, and lycopene from 0.055 to 0 .075 μg/100 g.


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