Evaluation of polysaccharides, proteins, total phenolic content and antioxidant property of Hypsizygus ulmarius cultivated on varying substrate

As part of the exploration of potential substrates and drying processes, different mustard cake-containing substrates for cultivation and different drying methods were used to measure total protein, polysaccharides, phenolics, and antioxidants in cultivated and harvested Hypsizygus ulmarius fruiting bodies. Three different supplementation concentrations of mustard cake powder, 500g (10%),1000g (20%), and 1500g (30%) were used with wheat husk as substrate and control. Total phenolic content was determined using the Folin-Ciocalteu method, whereas the radical scavenging ability of 1,1-diphenyl-2- picrylhydrazyl (DPPH) was utilized for antioxidant assessment. The phenol-sulphuric acid test indicates that mustard cake in the substrate decreases its value by 57.41 percent in M500 and 27.48 percent in M1500, respectively. Contrarily protein content increases in fruiting bodies, with the highest supplementation in M1500 at 26.06% and lowest in the control sample at 14.9%. A significant difference was found in both phenolic contents and DPPH activity among dry fruiting bodies of mushroom harvested by different drying methods and supplement concentrations i.e., 10% mustard cake supplementation and oven drying method increased the scavenging ability from 89.09% to 91.84%. The present study suggested that a combination of mustard cake and wheat husk could be used as a substrate for the production of nutritionally efficient mushrooms with a high phenolic content and antioxidant capacity.