CULTIVATION AND ANTIOXIDANT PROPERTIES OF WILD SCHIZOPHYLLUM COMMUNE PRODUCED ON DIFFERENT AGROINDUSTRIAL WASTES

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This study explores the cultivation and antioxidant properties of Schizophyllum commune, commonly known as the split-gill mushroom, as a sustainable natural food source.The growth performance of S. commune was evaluated on two lignocellulosic substrates, which are rubber wood and cocopeat.Key antioxidant activities include 2,2-diphenyl-1-(2,4,6trinitrophenyl) hydrazyl stable free radical (DPPH), 2,2'-azino-bis (3ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant (FRAP) assays were analyzed to assess the bioactive potential of the mushrooms.The highest inhibition in rubber wood samples was recorded in 100% sawdust (55%), with the lowest inhibition concentration (IC 50 ) value being 0.957 g/ml in ABTS, while 75% inhibition in DPPH.Rubberwood substrates yielded superior growth and higher levels of antioxidant activity, suggesting that the substrate can optimize both biomass and bioactive compound production.This research highlights S. commune as a viable alternative food source with significant antioxidant potential, promoting sustainability and contributing to the search for natural supplements and antioxidant sources for food.