Evaluation of Antioxidant Activities and Determination of Bioactive Compounds in Two Wild Edible Termitomycetes (T. microcarpus and T. heimii)

No votes yet
Your rating: None


Mushrooms have a long traditional use in many countries. They are food full of proteins, rich in vitamin B, rich in different minerals and have almost all essential amino acids. Mushrooms have been reported as useful in preventing diseases such as hypertension, hypercholesterolemia and cancer. To investigate the effect of two wild edible Termitomycetes species were collected from different site/forest areas of Western-ghats of Kanyakumari district and then were evaluated for antioxidant activity. The two Termitomycetes species viz., T. microcarpus and T. heimii were collected in wild and dried in an oven at 40°C. The dried powdered samples were extracted with methanol. The extracts were used for different antioxidant assays such as, ABTS+ Radical scavenging activity, DPPH radical scavenging activity, reducing power assay, chelating effects on ferrous ions, superoxide radical scavenging activity, nitric oxide radical scavenging activity, hydroxyl radical scavenging activity and determination of antioxidant compound using standard methods. It was revealed from the study that all the concentrations of tested mushroom extracts showed antioxidant activity. However, the highest antioxidant activity was observed (200 μg/mL) in mushroom extracts. Total phenols were the major antioxidant compound detected in methanolic extracts. In the present study, the test fungus T. microcarpus and T. heimii seemed to store more antioxidant compounds (phenol 10.47 and 12.26, flavonoids 2.14 and 2.81, -carotene 0.2 and 0.25, lycopene 0.37and 0.25, ascorbic acid 1.06 and 1.31 mg/g). The findings show that the test organism showed the strong antioxidant activity. These mushrooms could be exploited for pharmacological and nutraceutical advantages.

G. Johnsy
V. Kaviyarasan
World Journal of Dairy & Food Sciences