Antioxidant Properties and Antimicrobial Activity in the Extracts of Two Edible Mushroom, Pleurotus sajor caju and Schizophyllum commune ()
ABSTRACT
Extracts of two edible
mushrooms, Pleurotus sajor-caju (commercial) and Schizophyllum commune (wild) were used to compare the antioxidant and antimicrobial properties.
Aqueous and three types of organic solvents, like 50% of ethanol, methanol and
acetone extracts were used in trial. DPPH scavenging activity in P. sajor-caju extract was determined in
the range of 53.13% to 85.08%, whereas extracts of S. commune were observed in the range of 54.11% to 97.19% at a
concentration of 5 mg/ml. The highest DPPH scavenging activity of 97.19% was
observed in ethanol extract of S. commune (97.19%), higher than butyl hydroxytoluene (BTH). Half effective concentration
(EC50) in extracts of P.
sajor-caju was found in the range of 1.47 to 4.23 mg/ml and that of S. commune in the range of 1.52 to 4.52
mg/ml. The reducing power of P. sajor
caju aqueous concentration extract was found to be the closest of 3.353
(700 nm) that of antioxidant activity to BHT (3.445) at 2 mg/ml concentration.
The best reducing power EC50 was obtained in P. sajor caju aqueous extract (0.09 mg/ml), but in S. commune with acetone extract (0.22
mg/ml). Minimum inhibition concentration (MIC) was compared in extracts of
mushrooms in various Vibrio species.
All extracts were able to inhibit V.
harveyi growth with MIC of lower than 1.25 mg/ml. In aqueous and methanol
extracts of current study showed that bacteria inhibition activity occurred at
the concentration of <1.25 mg/ml to 10 mg/ml. Aqueous extract of P. sajor-caju was able to act as
reducing agent as functional as the commercial antioxidant agent, BHT. Crude
extracts of P. sajor-caju and S. commune were observed to contain
antibacterial potential against these mentioned Vibrio bacteria.
Share and Cite:
Al-Azad, S. and Ping, V. (2022) Antioxidant Properties and Antimicrobial Activity in the Extracts of Two Edible Mushroom,
Pleurotus sajor caju and
Schizophyllum commune.
Advances in Bioscience and Biotechnology,
13, 352-361. doi:
10.4236/abb.2022.139023.
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