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

tThree species of oyster mushrooms (Pleurotus spp.) that are cultivated mostly throughout the year in theplains of India were studied for their nutritional value and their antioxidant properties. Highest proteincontent 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, makingthem low-cholesterol, proteinaceous food. The antioxidant properties of the three species were of bothenzymatical and non-enzymatical nature. Reducing power, chelating activity on Fe2+and total phenolcontents were higher in P. florida than in P. pulmonarius and P. citrinopileatus. With regard to antioxidativeenzymes, P. florida had the highest peroxidase and superoxide dismutase activity whereas maximum cata-lase activity was found in P. pulmonarius. P. florida had higher antioxidative activity than P. pulmonariusand P. citrinopileatus thereby highlighting its nutraceutical values along with nutritional qualities