Some edible mushrooms are imperative sources of biologically active compounds. To screen of preliminary enzymatic composition of the methanolic extract of Volvareilla volvacea were evaluated. The enzyme analysis revealed that the extracts were rich sources of enzymatic constituents viz. MDA, GSH, SOD, CAT and GPx. The enzymatic screening was analyzed by biochemical parameters they are Lipid peroxides in terms of Malondialdehyde (MAD)18, Reduced Glutathione (GSH)15, Superoxide dismutase (SOD)16, Catalase (CAT)2, Glutathione peroxide (GPx)19. So it is a need of the time to explore the enzymatic properties of mushrooms especially for those used by society for nutritional and scientifically validates the use of the macro fungi in traditional antioxidant.