Table of Contents
Journal of Mycology
Volume 2014, Article ID 748531, 4 pages
Research Article

In Vitro Free Radical Scavenging Activity of a Wild Edible Mushroom, Sparassis crispa (Wulf.) Fr., from North Western Himalayas, India

Department of Bio-Sciences, Himachal Pradesh University, Shimla 171005, India

Received 20 June 2014; Accepted 4 August 2014; Published 13 August 2014

Academic Editor: Ángel Domínguez

Copyright © 2014 Madhavi Joshi and Anand Sagar. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Bioactive compounds and antioxidant activity of methanolic extract of Sparassis crispa collected from North Western Himalayan region of India were analyzed. Phenolic content  mg tannic acid equivalent per g of the extract and flavonoids  mg catechin equivalent per g of the extract were recorded to be the major antioxidant components in this wild edible mushroom. Significant antioxidant efficiency on inhibition of 2,2-diphenyl-1-picrylhydrazyl (DPPH) was observed when compared to standard antioxidant like L-ascorbic acid. IC50 value of the extract was 2.11 mg/mL. The findings suggest S. crispa as an easily accessible source of natural antioxidants.