Antioxidant Activity of Morchella conica Collected from Swat Valley
Samavia Farrukh
Department of Agricultural Chemistry, Faculty of Nutrition Sciences, University of Agriculture Peshawar, Pakistan
Zafar Iqbal
Department of Agricultural Chemistry, Faculty of Nutrition Sciences, University of Agriculture Peshawar, Pakistan
Mudassar Iqbal
Department of Agricultural Chemistry, Faculty of Nutrition Sciences, University of Agriculture Peshawar, Pakistan
Sana Irshad
Department of Agricultural Chemistry, Faculty of Nutrition Sciences, University of Agriculture Peshawar, Pakistan
F. S. Hamid
National Tea and High Value Crops Research Institute, Shinkiari, Mansehra, KPK, Pakistan
Abdul Waheed *
National Tea and High Value Crops Research Institute, Shinkiari, Mansehra, KPK, Pakistan
Sohail Aslam
National Tea and High Value Crops Research Institute, Shinkiari, Mansehra, KPK, Pakistan
Madiha Bashir
National Tea and High Value Crops Research Institute, Shinkiari, Mansehra, KPK, Pakistan
Seemab Ali
National Tea and High Value Crops Research Institute, Shinkiari, Mansehra, KPK, Pakistan
*Author to whom correspondence should be addressed.
Abstract
The present study was conducted at the University of Agriculture Peshawar, KPK, during the year of 2014- 2015. Phenolic content of mushrooms is considered as an excellent antioxidant and synergist. The study was therefore conducted to determine the antioxidant activity of water extract of mushroom, Morchella conica, at different methanolic concentrations from 100-3000 ppm. Free radical scavenging activity was used for determination of antioxidant property of M. conica. Results of different methanolic concentrations of Morchella water extract showed increase in antioxidant capacity with increase in concentration. The antioxidant activity of M. conica was recorded 44.86 ± 0.94, 62.72± 1.64, 74.14 ± 2.63, 83.35 ± 0.313, 85.01 ± 0.80, 86.53 ± 0.22, 88.03 ± 0.35, 88.56 ± 0.37 and 93.53 ± 0.01 respectively at 100 ppm, 150 ppm, 200 ppm, 250 ppm, 300 ppm, 500 ppm, 1000 ppm, 2000 ppm, 3000 ppm.
Keywords: Mushroom, antioxidant, synergist, Morchella conica, KPK