Abstract

ANTIOXIDANT AND ANTI-INFLAMMATORY PROPERTIES OF WILD MUSHROOMS COLLECTED FROM HIMACHAL PRADESH.

Aarti Bains and Astha Tripathi*

Abstract

Traditionally mushrooms have been used for the prevention and treatment of a multitude disorders. Macrofungi regarding to the development of novel safe antimicrobials and antioxidants has become attractive source for researchers in the last decades. In the present study quantitative analysis of phytochemical constituents was carried out by using standard methods while 1,1 Diphenyl picryl hydrazyl (DPPH) Nitric oxide, Hydrogen peroxide free radical scavenging assay were used to evaluate the antioxidant properties of selected wild mushrooms. Anti- inflammatory capacity of samples was evaluated by HRBC membrane stabilization method. The results obtained from the study revealed that Morchella sp. showed higher total phenol, flavonoid carotenoid, and ascorbic acid contents of (617.9±1) mg/g, (62.52±1.13) mg/g, (74.2±0.057) μg/ mg, (49.6±0.17) μg/ mg and 28.8±0.34 mg/ g. All the species showed antioxidant potential but Clitocybe sp2., proved to be more active while Macrocybe sp. provedto be least one.

Keywords: Wild mushrooms, scavenging effect, total phenol, anti-oxidant, antiinflammatory.