Various standardization parameters such as microscopy, molecular characteristics, physicochemical constants, preliminary mycochemical quantification, HPLC analysis, and antioxidant activity were studied, and were reported for the first time for this mushroom.
Mycochemical analysis and antioxidant efficacy of a wild edible mushroom from the Eastern Himalayas.
Particular attention is required in the process of mushrooms cultivation designated for medicinal purposes [origin of the spawn (quality of the inoculum for production), compost and casing used, and production environment] accompanied with a detailed knowledge of mycochemical characteristics, based on morphological and physiological development of mushrooms, to improve their nutritional and pharmacological effect in humans consumption.
Therefore, this study aimed to evaluate the mycochemical composition of A.
The immature and mature mushrooms were divided into three groups, according to morphological parts (pilei, stipes, and whole mushrooms); thus, a total of six parameters (pilei immature, stipes immature, whole mushrooms immature, pilei mature, stipes mature, and whole mushrooms mature) were analyzed, according to their mycochemical composition.
Table 3 shows the ANOVA results for the 16 mycochemical characteristics, considering the type of compost (a), morphological mushroom parts (b), and physiological stage of mushroom maturity (c).
To better understand the composition of the mushrooms, we also examined their physiological characteristics to provide a complete mycochemical profile of A.
The results of the whole mushrooms represent intermediate values between the stipes and pilei for all mycochemical characteristics analyzed.
It would be particularly important to conduct a detailed study focused on the mycochemical characteristics in pilei, separating the gills from the remainder of the pileus, to improve the traceability process.
Table 1: Results of the Phytochemical Screening on Sweet Basil Aqueous Extracts Mycochemical
Test Aqueous Extracts Alkaloids +++ Saponins ++ Flavonoids +++ Tannins ++ Glycosides ++ Steroids ++ Terpenoids +++ Resins ++ Key:--(Absent), + (Low in abundance), ++ (Moderate in abundance), +++ (High in abundance) Table 2: Antibacterial Activities of O.