Oven dried

Volvariella volvaceae is an edible mushroom occurring in both tropical and sub tropical regions of the world and is important for the prevention and treatment of various diseases. The physicochemical, phytochemical and antioxidant activity of hydroalcoholic lyophilized and oven dried extracts of Volvariella volvaceae were investigated. The total ash, water soluble, acid insoluble, alcohol soluble extractive, water soluble extractive, moisture content and fluorescence property of Volvariella volvaceae powder were evaluated. Phytochemical screening of lyophilized and oven dried extracts of Volvariella volvaceae were performed to check the presence of various phytoconstituents. The lyophilized and the oven dried extracts showed the presence of carbohydrates, glycosides, alkaloids, flavonoids, saponins and tannins. The protein was present in lyophilized extract; while steroid were absent in both extracts. The capacity of antioxidant property of the extracts was evaluated by using DPPH and Superoxide anion radical scavenging assay. Total phenolic and total flavonoid contents were estimated to quantify the presence of phenolic content in extracts. The lyophilized extract showed higher antioxidant activity compared to oven dried extract and thus, the outcomes of the present study suggest that the therapeutic activities of Volvariella volvaceae can be attributed to its antioxidant property.