Mushrooms have been recognized both as medicine and nutritional food in many countries for thousands of years, owing to the presence of significant amounts of carbohydrates, proteins, lipids, fibers, and antioxidants. This study aims at evaluating the nutritional contents and antioxidant potentials of seven types of mushrooms cultivated in Bangladesh. Proximate composition analysis of the collected mushrooms was performed to determine moisture content, pH, lipid, crude fibre, total ash, protein, carbohydrate content, and calorific value. Antioxidant potential of collected mushrooms were evaluated by mean of eight different methods including total flavonoid content, phenolic content, tannin content, total antioxidant activity, hydroxyl radical scavenging activity, DPPH assay and reducing power capacity. The results demonstrated that investigated mushrooms were found rich in proteins (20–45 g/100 g), carbohydrate (11–61 g/100 g in dry sample) and fibre (5–40 g/100 g). The ash content was found 6–10 g/100 g and glucose content 54–160 mg/100 g. However, all the mushrooms showed a lower content of lipid (1–4%). Results also revealed that the total antioxidant capacity of the extracts were found in the concentration range of 0.08–0.21 mg/mL, whereas the hydroxyl radical and DPPH radical scavenging activity were 0.88–1.40 and 0.05–0.63 mg/mL. The findings of the current investigation proved that the studied Bangladeshi mushrooms are good source of nutritional and antioxidant components. Therefore, this study can help spreading awareness among Bangladeshi people regarding consumption of mushrooms as functional foods.

中文翻译：

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孟加拉国常见食用菌的营养价值和抗氧化活性调查

由于存在大量的碳水化合物，蛋白质，脂质，纤维和抗氧化剂，蘑菇在许多国家被公认为医学和营养食品。这项研究旨在评估孟加拉种植的七种蘑菇的营养成分和抗氧化潜力。进行收集蘑菇的近成分分析，以确定水分，pH，脂质，粗纤维，总灰分，蛋白质，碳水化合物含量和热值。通过八种不同的方法评估收集到的蘑菇的抗氧化潜力，包括总黄酮含量，酚含量，单宁含量，总抗氧化剂活性，羟自由基清除活性，DPPH测定和降低功率能力。结果表明，所研究的蘑菇富含蛋白质（20–45 g / 100 g），碳水化合物（干燥样品中11–61 g / 100 g）和纤维（5–40 g / 100 g）。灰分含量为6-10 g / 100 g，葡萄糖含量为54-160 mg / 100 g。然而，所有的蘑菇都显示出较低的脂质含量（1-4％）。结果还表明，提取物的总抗氧化能力在0.08–0.21 mg / mL的浓度范围内，而羟自由基和DPPH自由基清除活性分别为0.88–1.40和0.05–0.63 mg / mL。当前调查的结果证明，所研究的孟加拉国蘑菇是营养和抗氧化剂成分的良好来源。因此，这项研究可以帮助在孟加拉国人民中传播有关食用蘑菇作为功能食品的认识。