International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:7, July, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(7): 264-268

Estimation of Soluble, Insoluble and Total Oxalate Contents in Common Edible Mushrooms of West Bengal
Rishu Sharma* and Binoy Gorai
Department of Plant Pathology, Bidhan Chandra Krishi Visvavidyalya, Mohanpur, West Bengal, India
*Corresponding author

Oxalates in edible mushrooms are the new concept for mitigating the kidney stones in humans. In the present study, a total of nine edible mushroom species were collected, out of which six were procured from the local vendors, growers and three from wild areas of West Bengal. The sporocarps of the collected mushroom were sterilized with alcohol and cleaned to detect oxalate contents in edible mushroom species. The total oxalate content of the raw, commercially grown mushrooms ranged from 44.1 to 92.3 mg/100 g DM while the values for the soluble oxalate contents of the mushrooms ranged from 36.2 to 65.2 mg/100 g DM. Apart from the three cultivars collected from the wild viz. Tremella spp., Boletus spp and Schizophylum spp., which showed a non-detectable amount of insoluble oxalates while the cultivated mushrooms showed the presence of insoluble oxalates mostly. Mushrooms harvested from the forest contained only soluble oxalate with the levels ranging from 36.2 to 44.1 mg/100 g DM in the raw tissue. Thus, we can conclude that many edible mushrooms if consumed can reduce the recurrence of kidney stones radically.

Keywords: Mushrooms, oxalates, Kidney stones, Calcium oxalates

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How to cite this article:

Rishu Sharma and Binoy Gorai. 2018. Estimation of Soluble, Insoluble and Total Oxalate Contents in Common Edible Mushrooms of West Bengal.Int.J.Curr.Microbiol.App.Sci. 7(7): 264-268. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.