The chemical characterization and antioxidant potential of twelve wild strains of Ganoderma sp. from Ghana, nine (LS1–LS9) of which were found growing wild simultaneously on the same dying Delonix regia tree, were evaluated. Parameters evaluated included the nutritional value, composition in sugars, fatty acids, phenolic and other organic compounds and some vitamins and vitamin precursors. Antioxidant potential was evaluated by investigating reducing power, radical scavenging activity and lipid peroxidation inhibition using five in vitro assays. Protein, carbohydrate, fat, ash and energy contents ranged between 15.7–24.5 g/100 g·dw, 73.31–81.90 g/100 g, 0.48–1.40 g/100 g, 0.68–2.12 g/100 g ash and 396.1–402.02 kcal/100 g, respectively. Fatty acids such as linoleic, oleic and palmitic acids were relatively abundant. Free sugars included rhamnose, fructose, mannitol, sucrose and trehalose. Total tocopherols, organic acids and phenolic compounds’ content ranged between 741–3191 µg/100 g, 77–1003 mg/100 g and 7.6–489 µg/100 g, respectively. There were variations in the β-glucans, ergosterol and vitamin D2 contents. The three major minerals in decreasing order were K > P > S. Ganoderma sp. strain AM1 showed the highest antioxidant activity. This study reveals, for the first time, chemical characteristics of Ganoderma spp. which grew simultaneously on the same tree.

Objective: Six different mushroom species (Termitomyces, Ganoderma, Amauroderma, Mycena, Marasmus and an unknown) were studied to ascertain their phytochemical and antioxidant properties and determine their TLC analysis of methanolic extracts. Materials and Methods:The DPPH (1,1-diphenyl-2-picrylhydrazyl) model was employed to determine free radical scavenging activity of the methanolic extracts of the mushrooms, aluminum chloride calorimetric method for flavonoid, Thin layer chromatography (TLC) for retention factor and atomic absorption spectrophotometric (AAS) for macro and micronutrients. Results: Phytochemical analyses of the methanolic extract revealed the presence of antioxidants, phenols and flavonoids.The antioxidant values (IC 50 (µg/ml)) ranged from 1.56 x 10 -4 to 21.07 x10 -4 .Total phenol content ranged between 2.54 and 17.53 mg/g GAE with a mean of about 11.27 mg/g GAE. Total flavonoid content also ranged from 5.46 to 23.75 mg/g RUE with a mean of 13.41 mg/g RUE. Micronutrients such as cadmium, iron, lead, manganese and zinc were determined. Also macronutrients determined included, calcium, potassium, magnesium and sodium. Sodium ranged the highest with values ranging 6966.67 mg/L to 9600.00 mg/L followed by iron ranging from 1613.67 to 3040.00 mg/L. Percentage crude protein ranged between 11.09 % and 28.24 %. Alkaloid was present in only Mycena sp and Ganoderma sp with a band each of R f value of 0.49. A total of 18 different bands were recorded for flavonoid with R f values that ranged between 0.20 and 0.97, respectively. Conclusion: The antioxidant potential of the methanolic extracts of the mushroom samples in this study recorded higher values. This indicates that mushrooms have high antioxidant properties and rationalizes further investigation in the potential discovery of new natural bioactive principles from these mushrooms.