Harnessing the nutraceutical and antioxidant potential of the sporocarp of medicinal mushrooms, Schizophyllum commune Fr.
DOI:
https://doi.org/10.14719/pst.5123Keywords:
antioxidant properties, biofortified product, herbal infusion, nutraceutical properties, Schizophyllum communeAbstract
The split gill mushroom, Schizophyllum commune Fr., naturally occurs on decaying wood during the rainy season and is consumed as a food source in many parts of North-East India due to its medicinal properties. In the present study, an isolate of S. commune was analysed for its proximate composition and nutraceutical potential to support the development of biofortified products. The proximate composition analysis of dried and fresh mushrooms of S. commune revealed the following results: carbohydrate content (74.00% and 30.51 %, respectively), calorific value (358.00 and 148.84 Kcal/100g, respectively), crude fiber (3.08 % and 1.20% respectively), crude protein content (13.70 % and 6.18%, respectively), and total antioxidant activity (1267.00?g/g and 1090.76?g/g, respectively). Glycemic potential assessments indicated that S. commune exhibited a low glycemic index of 10.33 and total starch digestibility of 7.65%. The nutraceutical analysis of dried S. commune powder in different solvent extracts (methanol, ethanol, and ethyl acetate) demonstrated that methanolic extracts recorded the highest DPPH inhibition percentage (89.60%), reducing power (37.20%), and phenolic content (0.230±0.005 mg/mL). Methanolic extracts also exhibited higher flavonoid content (0.455±0.003mg/mL). Ethanolic extracts were found to have the highest total tannin (0.250±0.001mg/mL) and saponin content (0.303±0.001mg/mL). A herbal infusion formulated with S. commune dried powder, dried basil leaf powder, and dried ginger powder demonstrated high antioxidant and phytochemical properties. Sensory evaluation of two treatments of the herbal infusion indicated good overall acceptability, highlighting its potential as a commercially viable fortified product with significant antioxidant properties.
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Copyright (c) 2025 M Roja, G Thiribhuvanamala, T Praveen, K Angappan, D Amirtham, P Geetha, H K Singh
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