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Plant Science Today (PST)

Research Articles

Vol. 12 No. 4 (2025)

Comparative biochemical compositions and antioxidant properties of commercially grown and wild edible mushroom species from Bangladesh

DOI
https://doi.org/10.14719/pst.7464
Submitted
27 January 2025
Published
17-10-2025 — Updated on 24-10-2025
Versions

Abstract

The study compared the biochemical compositions and antioxidant properties of ten edible mushroom species in Bangladesh, including five cultivated and five wild species. The proximate composition, minerals, heavy metals and antioxidant capacity were analysed using standard procedures. The proximate composition of the mushroom was found to be in the range from 13.22 to 23.42 % for moisture content, 1.42 to 17.22 % for protein, 1.91 to 10.50 % for lipids, 3.12 to 30.11 % for fibre, 1.28 to 14.28 % for ash and 25.62 to 61.49 % for carbohydrate. The cultivated species contained higher amounts of moisture, ash and fibre, while carbohydrates, protein and lipids were higher in the wild species. In addition, eight mineral elements were analysed: Na, K, Ca, Mg, Fe, Cu, Zn and Mn with respective concentrations of 50.96-128.54, 719.7-1586.9, 194.6-683.3, 96.2-204.5, 0.79-180.07, 0.22-4.08, 1.18-5.58 and 0.61-6.98 mg/100 g. Most minerals were found in higher concentrations in cultivated species, except for Guratta woul, which had the highest concentrations of Fe and Mn. Aflatoxins (B1, B2, G1 and G2) were not detected in any of the samples tested. On the other hand, heavy metals (Pb, As, Cd, Cr) were present in negligible amounts, but below the WHO and FAO suggested range. The highest levels of phenolic (507.3 mg/100 g), flavonoid (132.57 mg/100 g) and total antioxidant content (1197 mg/100 g) were detected in the Guratta woul.  Therefore, it can be suggested that both cultivated and wild edible mushrooms could be an excellent source of nutrition and antioxidants.

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