Comparative evaluation of nutritional, biochemical and enzymatic properties of the mycelium of two Pleurotus species
Ashutosh Rajoriya, Anuradha Panda and Nibha Gupta*
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Abstract: Aim of the present studies focuses on nutritional, antioxidant and extracellular enzymatic activity of mycelium of Pleurotus sajor-caju and Pleurotus florida. Results shows that both of the mushroom mycelium possess multiple nutritional, antioxidant components along with good extracellular enzymatic activities. Methanolic extract of Pleurotus sajor-caju showed higher phenolic and flavonoid content (1.01±0.57 mg.gm-1 and 0.14±0.01 mg.gm-1) than Pleurotus florida (0.45±0.05 and 0.11±0.01 mg.gm-1). A high alkaloid content was exhibited in P. sajor-caju than P. florida, apart from the antioxidant components. P. sajor-caju showed high protein and carbohydrate content i.e. 10.55±1.62 mg.gm-1 and 32.16±7.16 gm 100gm-1 respectively, as compared to P. florida which showed less amount of protein and carbohydrate content (8.50±015 mg.gm-1 and 8.30±1.09 gm 100gm-1). Enzymatic screening showed good activity of amylase and lipase where as Xylanase and protease activity in both the mushroom mycelium was negative. Overall studies revealed that both the mushroom mycelium are potential source of antioxidants and extracellular enzymes, especially flavonoids, amylase and lipase.