摘要：The modulation of the mushroom used now-a-days in the field of medicine, is the way where this is partly achieved. Among these, the `antioxidants` which are capable of deactivating the free radical s follow either enzymatic or non-enzymatic pathways. The aim of this project is to incorporate the non-enzymatic antioxidant in fresh and dried form of powered samples of the oyster mushroom ( P. leurotus florida ) and milky mushroom ( Calocybe indica ). This study revealed the presence of non-enzymatic antioxidant in the selected samples and the striking feature of this work is to maximize the usage of mushrooms in the powdered form when there is certain unstable conditions for the usage of mushroom in the fresh form.
