PHENOLIC CONTENT, ANTIOXIDANT AND ANTIMICROBIAL POTENTIAL OF MELANOLEUCA MELALEUCA EDIBLE MUSHROOM

Abstract

Wild edible mushrooms have been gathered and consumed by humans since ancient times. In addition to their nutritional properties, many mushrooms are known to possess medicinal properties. The present study aimed to determine antioxidant and antimicrobial activities and phenolic content of the wild edible mushroom Melanoleuca melaleuca (Pers.) Murrill. All experiments were performed 5 times, and results expressed as mean +/- standard deviation unless otherwise stated (p <= 0:05). The present study findings demonstrated that the antioxidant potential of the mushroom was high. It was determined that the TAS value of ethanol extract of the M. melaleuca mushroom was 3.393 +/- 0.098 mmol/L, TOS value was 6.460 +/- 0.121 mu mon and OSI value was 0.190 +/- 0.002. Furthermore, it was determined that the mushroom extracts were effective against test microorganisms at 25-400 mu g/mL concentrations. HPLC scans revealed that the mushroom contained gallic, catechin, p-coumaric, syringic and protocatechuic acids. Thus, it was determined that the mushroom had antioxidant and antimicrobial potential. It was also determined that the mushroom could serve as a natural source for phenolic content.