'' '' '' '' '' Antioxidative Substances (Non enzymatic) in Oyster Mushrooms (Pleurotus spp.)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here
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Original Research Articles                      Volume : 6, Issue:9, September, 2017

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(9): 772-777
DOI: https://doi.org/10.20546/ijcmas.2017.609.095


Antioxidative Substances (Non enzymatic) in Oyster Mushrooms (Pleurotus spp.)
A. Sudha*, S. Srividhya, P. Geetha and M. Vijayakumar
Krishi Vigyan Kendra, Tamil Nadu Agricultural University, Sandhiyur, -636203, T.N., India
*Corresponding author
Abstract:

Among the oysters, P. eous recorded highest levels of non-enzymatic antioxidative substances. Total glutathione content was significantly very high in P. eous, followed by P. sajor-caju, P. flabellatus and H. ulmarius. High level of total phenols, flavanoids, lycopene total carotenoid and vitamin A were recorded in P. eous. This was followed by P. sajor-caju, P. flabellatus and H. ulmarius. There was no significant difference in vitamin C content among the oyster mushrooms.


Keywords: P. eous, P. sajor-caju, P. flabellatus, H. ulmarius, Non-enzymatic antioxidants.
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How to cite this article:

Sudha, A., S. Srividhya, P. Geetha and Vijayakumar, M. 2017. Antioxidative Substances (Non enzymatic) in Oyster Mushrooms (Pleurotus spp.).Int.J.Curr.Microbiol.App.Sci. 6(9): 772-777. doi: https://doi.org/10.20546/ijcmas.2017.609.095
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