Chemical characterization and antioxidant properties of Lepista nuda fruiting bodies and mycelia obtained by in vitro culture: Effects of collection habitat and culture media

► Lepista nuda is an edible mushroom which presents important organoleptic qualities. ► Commercial Lepista nuda gave the highest energetic contribution and PUFA contents. ► Wild sample from oak forest gave the highest levels of organic acids. ► Mycelia showed the highest levels of glucose, tocopherols and antioxidant activity. ► In vitro culture could be explored to obtain bioactive compounds.