Nutritional qualities and antioxidant activity of three edible oyster mushrooms (Pleurotus spp.)

AbstractThree species of oyster mushrooms (Pleurotus spp.) that are cultivated mostly throughout the year in the plains of India were studied for their nutritional value and their antioxidant properties. Highest protein content was found in Pleurotus florida (22–25% dw) followed by Pleurotus citrinopileatus (20–22% dw) and Pleurotus pulmonarius (15–18% dw). Cholesterol content was in the range of 0.6–0.8% dw, making them low-cholesterol, proteinaceous food. The antioxidant properties of the three species were of both enzymatical and non-enzymatical nature. Reducing power, chelating activity on Fe2+ and total phenol contents were higher in P. florida than in P. pulmonarius and P. citrinopileatus. With regard to antioxidative enzymes, P. florida had the highest peroxidase and superoxide dismutase activity whereas maximum catalase activity was found in P. pulmonarius. P. florida had higher antioxidative activity than P. pulmonarius and P. citrinopileatus thereby highlighting its nutraceutical values along with nutritional qualities