The modulation of the mushroom used now-a-days in the
field of medicine, is the way where this is partly achieved. Among these,
the `antioxidants` which are capable of deactivating the free radicals
follow either enzymatic or non-enzymatic pathways. The aim of this project
is to incorporate the non-enzymatic antioxidant in fresh and dried form of
powered samples of the oyster mushroom (P. leurotus florida) and
milky mushroom (Calocybe indica). This study revealed the presence
of non-enzymatic antioxidant in the selected samples and the striking
feature of this work is to maximize the usage of mushrooms in the powdered
form when there is certain unstable conditions for the usage of mushroom
in the fresh form.
S. Selvi, P. Uma Devi, S. Suja, S. Murugan and P. Chinnaswamy, 2007. Comparison of Non-Enzymic Antioxidant Status of Fresh and Dried Form of Pleurotus florida and Calocybe indica . Pakistan Journal of Nutrition, 6: 468-471.