Pleurotus djamor var. roseus is an edible mushroom isolated from the wild and cultivated on paddy straw substrates. The present study was carried out to compare the nutritional composition and antioxidant properties of P. djamor var. roseus at different growth stages (primordia, basidiomata, and mycelia). The protein content was is in the range of 31.48 to 35.50 g/100g dw. The crude fiber content ranged from 8.0 to 14.60 g, and that of total carbohydrates ranged from 44.75 to 48.90 g. Sodium, magnesium, and calcium reached the maximum levels in basidiomata, and selenium was detected in basidiomata and mycelia (0.47 - 0.22 mg/Kg). The amino acid profile showed that all essential and nonessential amino acids and glycine showed maximum levels in basidiomata and 15.98 ± 0.01 g/100g. The fatty acid profile showed the presence of saturated and unsaturated fatty acids; the unsaturated fatty acid content was maximum in all of the samples, ranging from 76 – 40.41%. The total phenol and flavonoid contents as well as the scavenging (DPPH), ferric thiocyanate (FTC), and thiobarbituric acid (TBA) activities in the context of methanol and water extracts from primordia, basidiomata, and mycelium were determined. Among them, basidiomata and mycelial methanol extracts exhibited significant antioxidant activity. Overall, these findings show that P. djamor var. roseus can be used as a functional food for daily consumption.

ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
    Materials and chemicals
    Proximate analysis
    Elemental analysis
    Amino acid analysis
    Fatty acid analysis
    Extract preparation
    Determination of total phenolic and flavonoidcontent in methanol and water extracts
    DPPH radical scavenging activity
    Lipid peroxidation activity
    Statistical analysis
RESULTS AND DISCUSSION
    Proximate analysis of P. djamor var. roseus
    Essential and non-essential elemental content in P.djamor var. roseus
    Essential and non-essential amino acid content in P.djamor var. roseus
    The fatty acid content in P. djamor var. roseus
    Phenol and flavonoid content in P. djamor var.roseus
    In vitro antioxidant activity of P. djamor.
CONCLUSION
REFERENCES

• Jegadeesh Raman(Mushroom Research Division, National Institute of Horticultural and Herbal Science, Rural Development Administration) Corresponding author
• Hariprasath Lakshmanan(Department of Biochemistry, Karpagam Academy of Higher Education)
• Kab-Yeul Jang(Mushroom Research Division, National Institute of Horticultural and Herbal Science, Rural Development Administration)
• Minji Oh(Mushroom Research Division, National Institute of Horticultural and Herbal Science, Rural Development Administration)
• Youn-Lee Oh(Mushroom Research Division, National Institute of Horticultural and Herbal Science, Rural Development Administration)
• Ji-Hoon Im(Mushroom Research Division, National Institute of Horticultural and Herbal Science, Rural Development Administration)