Chemical, Bioactive, and Antioxidant Potential of Twenty Wild Culinary Mushroom Species

Table 6

Tocopherol composition (g/g) of twenty species collected from northern Himalayan regions.

Species	-tocopherol	-tocopherol	-tocopherol	Total
Agaricus arvensis	0.65 ± 0.0^a	1.24 ± 0.0^b	1.12 ± 0.0^b	3.01 ± 0.0^d
A. campestris	0.62 ± 0.0^a	1.20 ± 0.0^b	1.10 ± 0.0^b	2.92 ± 0.0^c
A. comtulus	0.55 ± 0.0^a	0.96 ± 0.0^a	ND	1.51 ± 0.0^b
A. silvicola	0.75 ± 0.0^a	0.87 ± 0.0^a	0.98 ± 0.0^a	2.60 ± 0.0^c
Amanita caesarea	0.95 ± 0.0^a	1.56 ± 0.0^b	1.22 ± 0.0^b	3.73 ± 0.0^d
A. citrina	0.43 ± 0.0^a	1.16 ± 0.0^b	ND	1.59 ± 0.0^b
A. fulva	0.41 ± 0.0^a	1.42 ± 0.0^b	ND	1.83 ± 0.0^b
Cantharellus cibarius	1.25 ± 0.0^b	1.79 ± 0.0^b	1.29 ± 0.0^b	4.33 ± 0.0^e
Conocybe tenera	0.25 ± 0.0^a	0.86 ± 0.0^a	ND	1.11 ± 0.0^b
Gymnopilus junonius	0.83 ± 0.0^a	1.56 ± 0.0^b	1.17 ± 0.0^b	3.56 ± 0.0^d
Hygrocybe coccinea	0.46 ± 0.0^a	0.72 ± 0.0^a	ND	1.18 ± 0.0^b
H. nivea	0.41 ± 0.0^a	0.70 ± 0.0^a	ND	1.11 ± 0.0^b
Inocybe splendens	0.25 ± 0.0^a	0.52 ± 0.0^a	ND	0.77 ± 0.0^a
Lactarius pubescens	0.66 ± 0.0^a	1.02 ± 0.0^b	0.92 ± 0.0^a	2.60 ± 0.0^c
Laccaria laccata	0.35 ± 0.0^a	1.17 ± 0.0^b	ND	1.52 ± 0.0^b
Lepista nuda	0.21 ± 0.0^a	0.93 ± 0.0^a	ND	1.14 ± 0.0^b
Lentinus cladopus	0.85 ± 0.0^a	1.51 ± 0.0^b	1.19 ± 0.0^b	3.55 ± 0.0^d
Pleurotus cystidiosus	1.15 ± 0.0^b	1.62 ± 0.0^b	1.16 ± 0.0^b	3.93 ± 0.0^d
Russula lepida	0.32 ± 0.0^a	0.65 ± 0.0^a	ND	0.97 ± 0.0^a
R. mairei	0.31 ± 0.0^a	0.59 ± 0.0^a	ND	0.90 ± 0.0^a

ND = not detected.
Values are expressed as mean ± SE and different letters represent the significant difference in each column with according to Tukey’s test.