Evaluation of Antimutagenic and Antioxidant Properties in <i>Fomes fomentarius</i> L.: Potential Development as Functional Food

Abstract

Numerous studies derived from medicinal herbs have been conducted to explore bioactive compounds as potential alternatives to synthetic drugs, aiming to mitigate harmful side effects and alleviate economic burdens. In this study, we assessed the safety and potential biological activities of extracts from Fomes fomentarius L. (FFL). The FFL extracts were obtained through various ethanol concentrations, as follows: 0%, 30%, 50%, 70%, and 100%, respectively. All extracts did not induce mutagenicity even up to 5 mg/plate concentration. In the assessment of antioxidant activity, only the hot water extract exhibited weaker antioxidant activity than the other ethanol extracts. Notably, all extracts exhibited significant antimutagenetic effects only with a metabolically active enzyme system (S9 mix). The condition of 70% ethanol extract displayed the most robust antimutagenic activity; thus, the extract was sequentially fractionated with solvents of varying polarities to isolate inhibitory components. After the fractionization, the diethyl ether and butanol fractions effectively suppressed the growth of mutated colonies, suggesting that those such as essential oils, vitamins, alkaloids, and flavonoids can be considered major active compounds. Overall, our study demonstrated that FFL extracts induce potent antioxidant and antimutagenic effects. Further investigations are warranted to verify specific active compounds which induce an antimutagenic effect. Our findings provide valuable insights into FFL as a promising source for potential functional food development.

Keywords

• <i>Fomes fomentarius</i> L.
• ethanol extraction
• antimutagenicity
• antioxidants
• diethyl ether
• butanol fractions