{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T10:32:12Z","timestamp":1787567532104,"version":"build-2736575974"},"reference-count":39,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2026,8,23]],"date-time":"2026-08-23T00:00:00Z","timestamp":1787443200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>This manuscript presents findings from the analysis of three species of Pleurotus mushrooms common in Ile-Ife, Nigeria, detailing evaluations of proximate composition, physicochemical properties, minerals, colour, phenols, and antioxidant capacity. Standard analytical procedures were used to analyse the mushroom flour samples. Moisture content was within the range of 9.56% (P. florida) and 11.01% (P. pulmonarius), indicative of good drying practices. Protein content among the three species was high, with that of P. ostreatus showing the highest value (26.12%), and all had low fat content (3.45\u20133.70%). The physicochemical analysis showed pH values between 6.12 and 6.31, indicating neutral pH, and perishability was indicated by water activity values of 0.39\u20130.44. P. florida had significant differences (p &lt; 0.05) in colour analysis, with the highest lightness (L* = 75.45) and colour saturation. P. florida had the highest total phenolic content (58.91 mg GAE\/g) and antioxidant activity (ABTS and DPPH: 42.21 and 46.12 \u00b5mol TE\/g). Of the three species, P. florida had the highest total phenol profile, at 44.10 mg\/g. Gallic acid was the predominant phenol with the highest concentration of 12.82 mg\/g. The study concluded that all three common mushroom species, P. ostreatus, P. florida, and P. pulmonarius, are rich in nutrients, with P. florida standing out in bioactive compounds.<\/jats:p>","DOI":"10.3390\/molecules31172950","type":"journal-article","created":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T09:20:02Z","timestamp":1787563202000},"page":"2950","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Comparative Analysis of Physicochemical Composition and Antioxidant Properties of Three Edible Mushroom Varieties"],"prefix":"10.3390","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2815-8558","authenticated-orcid":false,"given":"Oluwaseun Peter","family":"Bamidele","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology, University of Venda, Thohoyandou 0950, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,23]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Kumar, K., Mehra, R., Guin\u00e9, R.P., Lima, M.J., Kumar, N., Kaushik, R., Ahmed, N., Yadav, A.N., and Kumar, H. 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