Antioxidant and antimicrobial activities of Morchella conica Pers.

Antioxidant capacity and antimicrobial activities of Morchella conica Pers. extracts obtained with ethanol were investigated in this study. Four complementary test systems; namely DPPH free radical scavenging, -carotene/linoleic acid systems, total phenolic compounds and total flavonoid concentration were used. Inhibition values of M. conica ethanol extracts, buthylated hydroxyanisol (BHA) and -tocopherol standards were found to be 96.9, 98.9 and 99.2%, respectively, at aconcentration of 160 ìg/ml. When compared the inhibition levels of methanol extract of M. conica and standards in linoleic acid system, it was observed that the higher the concentration of both M. conicaethanol extract and the standards the higher the inhibition effect. Total flavonoid amount was 9.17±0.56ìg mg-1 quercetin equivalent while the phenolic compound amount was 41.93±0.29 ìg mg-1 pyrocatecholequivalent in the ethanolic extract. The antimicrobial effect of M. conica ethanol extract was tested against six species of Gram-positive bacteria, seven species of Gram-negative bacteria and one speciesof yeast. The M. conica ethanol extract had a narrow antibacterial spectrum against tested microorganisms. The most susceptible bacterium was M. flavus. The crude extract was found active on S. aureus ATCC 25923 and S. aureus Cowan I. The M. conica ethanol extract did not exhibit anticandidal activity against C. albican

Free-radical scavenging capacity and antimicrobial activity of wild edible mushroom from Turkey

Antioxidant capacity and antimicrobial activities of Ramaria flava (Schaeff) Quel. (RF) extracts obtained with ethanol were investigated in this study. Four complementary test systems; namely DPPH freeradical scavenging, -carotene/linoleic acid systems, total phenolic compounds and total flavonoid concentration have been used. Inhibition values of R. flava extracts, BHA and -tocopherol standardswere found to be 94.7, 98.9 and 99.2%, respectively, at 160ƒÊg/ml. When compared the inhibition levels of ethanol extract of R. flava and standards in linoleic acid system, it was observed that the higher theconcentration of both RF ethanol extract and the standards the higher the inhibition effect. Total flavonoid amount was 8.27}0.28 ƒÊg mg-1 quercetin equivalent while the total phenolic compound amountwas 39.83}0.32 ƒÊg mg-1 pyrocatechol equivalent in the ethanolic extract. The ethanol extract of R. flava inhibited the growth of Gram-positive bacteria better than Gram-negative bacteria and yeast. The crude extract showed no antibacterial activity against Pseudomonas aeruginosa, Escherichia coli, Morganella morganii and Proteus vulgaris. The antimicrobial activity profile of R. flava against tested strains indicated that Micrococcus flavus, Micrococcus luteus and Yersinia enterocolitica was the most susceptible bacteria of all the test strains. R. flava was found to be inactive against Candida albicans

Antioxidant and antimicrobial activity of russula delica fr: an edidle wild mushroom

Antioxidant capacity and antimicrobial activities of Russula delica Fr. (RD) extracts obtained with ethanol were investigated in this study. Four complementary test systems, namely DPPH free radical scavenging, beta-carotene/linoleic acid systems, total phenolic compounds and total flavonoid concentration, have been used. It was observed that inhibition values of both RD ethanolic extract and the standards (BHA and alpha-tocopherol) increased in parallel with the elevation of concentration in linoleic acid system. Total flavonoid amount was 8.71 +/- 0.56 mu g mg(-1) quercetin equivalents while the phenolic compound amount was 47.01 +/- 0.29 mu g mg-1 pyrocatechol equivalents in the extract. The antimicrobial activity of RD extract was tested in vitro by using the agar-well diffusion method. In our study, the RD extract showed antibacterial activity against. The RD extract did not exhibit anticandidal activity against Candida albicans. Therefore, the extracts could be suitable as antimicrobial and antioxidative agents in the food industry