ANTIOXIDANT, ANTIMICROBIAL POTENTIALS AND ELEMENT LEVELS OF Laccaria laccata

Abstract

Mushrooms are the only living groups that spread in different ecosystems. They stand out with their nutritional and medicinal properties. In this study, some biological activities of wild mushroom Laccaria laccata (Scop.) Cooke were determined. In this context, the ethanol extract of the mushroom was extracted in a soxhlet device. The antioxidant potential of the mushroom extract was determined using the DPPH method and Rel Assay kits. Element levels were measured in atomic absorption spectrophotometer. Its antimicrobial activity was tested against standard bacterial and fimgal strains using the agar dilution method. According to the findings, it was determined that the DPPH free radical scavenging activity increased with the increase in the concentration of the mushroom extract. It was determined that the total antioxidant value was 3.857 +/- 0.052, the total oxidant value was 9.526 +/- 0.198, and the oxidative stress index was 0.247 +/- 0.003. In addition, it was determined that the element levels were within the range of the literature. It was determined that the mushroom extract showed higher activity against Staphylococcus aureus and S. aureus MRSA. In this context, it was observed that the mushroom had normal antioxidant level, antimicrobial potential and element levels. As a result, it was determined that L. laccata has antioxidant and antimicrobial potentials.