Comparative Analysis of the Phytochemical Composition and Antioxidant Activity of Selected Wild and Cultivated Edible Mushrooms in Edo State, South South Nigeria

Edible mushrooms are increasingly recognised as functional foods with significant antioxidant, antimicrobial, and immunomodulatory properties attributable to their diverse phytochemical profiles. In Edo State, South South Nigeria, both wild-harvested and cultivated mushroom varieties are consumed, yet comparative data on their bioactive composition remain limited. This study analysed and compared the phytochemical composition and antioxidant activity of selected wild and cultivated edible mushrooms in Edo State. Eight mushroom species, four wild and four cultivated varieties, were collected from forest areas and commercial farms in three local government areas. Total phenolic content, total flavonoid content, saponin, tannin, and alkaloid concentrations were determined using standard spectrophotometric methods. Antioxidant activity was assessed using DPPH, ABTS, and FRAP assays. Data were compared using ANOVA and Tukey's post-hoc test. Results demonstrated that wild mushrooms had significantly higher total phenolic and flavonoid contents compared to cultivated varieties in four of the eight species examined. Antioxidant activity was strongly correlated with phenolic content across all species. Two wild species showed particularly high DPPH scavenging activity exceeding 80 percent at standard concentration. Cultivated mushrooms showed more consistent chemical profiles and lower variability between samples. The study recommends further research into controlled cultivation techniques to preserve the bioactive properties of high-antioxidant wild mushroom species. Keywords: mushrooms, phytochemicals, antioxidant activity, Edo State, functional food