Volume 21, Issue 154 (2024)
FSCT 2024, 21(154): 78-89 |
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Moghaddam M, Ghobad-Nejhad M, Moridi Farimani M. Nutritional and mineral contents of Inocutis levis and antioxidant activity of its fermented mycelia. FSCT 2024; 21 (154) :78-89
URL: http://fsct.modares.ac.ir/article-7-73036-en.html
URL: http://fsct.modares.ac.ir/article-7-73036-en.html
Nutritional and mineral contents of Inocutis levis and antioxidant activity of its fermented mycelia
1- Iranian Research Organization for Science and Technology
2- Iranian Research Organization for Science and Technology ,ghobadnejhad@gmail.com
3- Medicinal Plants and Drug Research Institute, Shahid Beheshti University
2- Iranian Research Organization for Science and Technology ,
3- Medicinal Plants and Drug Research Institute, Shahid Beheshti University
Abstract: (313 Views)
The Elm polypore mushroom Inocutis levis is a macroscopic basidiomycete belonging to the Hymenochaetaceae family. Many members of this family have been of interest to researchers due to their medicinal and nutritional properties. Recent investigations have shown some bioactive properties of the fruiting body of I. levis. In this research, the nutritional and mineral composition of I. levis and the antioxidant activity of its mycelial extract have been investigated for the first time. Nutritional composition was determined according to AOAC method and mineral content was determined using ICP-MS. Mycelium cultivation was performed in PDA and then in PDB medium. Antioxidant activity of the fruiting body and mycelial extracts was evaluated via ABTS and DPPH assays. According to the results, Inocutis levis contains 14.2% protein, 73.7% carbohydrates (including 59.7% fiber), and a significant amount of minerals (11.6%) including potassium, phosphorus, magnesium, and iron. The concentration of lead and cadmium in I. levis is at the safe level, but the Health Risk Index (HRI) values of mercury and arsenic exceed the safe level. Although I. levis fruiting body extracts had a higher free radicals inhibitor activity, due to the significant yield of the mycelium extract and also the ease of cultivation, the cultured mycelium of this mushroom can be considered as a potential source of bioactive compounds. To apply this mushroom in food and pharmaceutical industries, a deeper investigation of the compounds of I. levis is suggested.
Article Type: Brief Communication |
Subject:
Extraction of effective compounds
Received: 2023/12/20 | Accepted: 2024/06/1 | Published: 2024/12/21
Received: 2023/12/20 | Accepted: 2024/06/1 | Published: 2024/12/21
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