Bioremediation of Kitchen wastes through Mushroom Cultivation and Study their Phytochemical and Antioxidant Potential using GCMS Chromatogram

Abstract

Mushrooms are liked for his or her delicious flavor, low calorific value and high protein contents, vitamins of B group and minerals. During this present study focused the cultivation of Calocybe indica Mushroom using Composted Organic wastes arising from Cauvery College Hostel Kitchen. The cultivated Mushroom studied for Phytochemical analysis and that they show Alkaloides, Steroids, Terpenoides, Flavonoides, Phenols, Tanins, Aminoacids and Proteins.The Reducing sugar and Carbohydrates were absent. During Antibacterial activity of Ethanolic extract of Calocybe shows higher Antibacterial activity. While performing Chromotographic studies like Gas chromatography and mass spectroscopy standards under different concentration of extracts shows all non-essential aminoalkanoic acid profile and Benzene, Etheyl-, Benzene,1,2,3-Trimethyl,1-Octadecene,1,4-Benzenedicarboxylicacid,bis(2-ethylexyl) ester, Cyclohexane, Eicosyl,Carbonic, Methyl nonyl ester,Phenol,2-(1-phenyethyl) promising antimicrobial agents and n-Hexadecanoic acid, 9,12-Octadecadienoic acid(Z,Z) , Phenol,2-(1-Phenylethyl) and Piperazine-2,5-dione,1,4-dimethyl-3,3’-bis- compounds showed anti oxidant potentials. All the results showed the Calocybe indica may be a promising nutritive Mushroom hence it should recommended for protein malnourished Children and adults as part of their regular diet.