Selected mushrooms as potential sources of antimicrobials and antioxidants

Abstract

The objective of the research is to investigate the antimicrobial and antioxidant properties of acetone extracts of the mushrooms Macrolepiota mastoidea, Clitocybe nebularis, Lepista nuda, Chroogomphus helveticus, Lactarius deliciosus, Russula atropurpurea, and Ramaria stricta. The microdilution method was used to determine the minimal inhibitory concentration (MIC) and assess the antimicrobial effects against five bacterial and ten fungal species. Extract of C. helveticus exhibited more powerful antimicrobial properties, with ranged MIC values from 0.16 mg/mL to 10 mg/mL. The assessment of the antioxidant activity involved: measuring the ability to scavenge DPPH radicals, conducting a reducing power assay, and determining the quantities of total phenolics and flavonoids in extracts. The findings of the research indicate that the extract from C. helveticus exhibited greater antioxidant potency (IC50 = 395.15 mg/mL). The strongest effect of reducing power showed extract of C. helveticus. The highest content of total phenols and flavonoids was detected in the extract of C. helveticus.

Keywords

• mushrooms
• acetone extract
• antimicrobial activity
• antioxidant activity