Research Article
Somanjana Khatua and Krishnend
Abstract
For centuries mushrooms have been part of human diet due to their great potentiality as functional food and as a source of beneficial bioactive compounds. Among these active components, phenols emphasis much consideration due to its medicinal properties. Aim of the present study was to determine chemical composition and bioactivity of a heat stable phenol rich extract from a wild edible mushroom, Macrocybe crassum, (MacPre). The contents of main active constituents were analysed and findings revealed that the dominant phenolic compound in MacPre was pyrogallol; whereas flavonol (kaemphferol> quercetin), benzoic acid derivatives (salicylic acid> vanillic acid> gallic acid), cinnamic acid and its derivatives (chlorogenic acid> p-coumaric acid> ferulic acid) were present as well. Antioxidant property of MacPre was evaluated by five in vitro assay systems namely hydroxyl radical scavenging, DPPH radical scavenging, chelating ability of ferrous ion, reducing power and total antioxidant activity. In addition, antimicrobial activity was screened against Gram positive bacteria (Listeria monocytogenes, Bacillus subtilis and Staphylococcus aureus) and Gram negative bacteria (Escherichia coli, Pseudomonas aeruginosa and Salmonella typhimurium) by disk diffusion method. MacPre was effective against all tested microbial species except S. typhimurium. Thus the investigation proved that the fraction of M. crassum i.e. MacPre have antioxidant and antibacterial activities warranting further study as potential dietary supplements to improve health.