Abstract

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, β-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 α-tocopherol) increased in parallel with the elevation of concentration in linoleic acid system. Total flavonoid amount was 8.71 ± 0.56 µg mg -1 quercetin equivalents while the phenolic compound amount was 47.01 ± 0.29 µg 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.

Highlights

  • Medicinal mushrooms have an established history of use in traditional oriental therapies

  • Mushroom Russula delica samples were collected from Uşak, located in the western part of Turkey in the autumn of 2006

  • Fresh mushroom were randomly divided into three samples of 150 g and airdried in an oven at 40 oC before analysis

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Summary

Introduction

Medicinal mushrooms have an established history of use in traditional oriental therapies. The scientific community, in searching for new therapeutic alternatives, has studied many kinds of mushrooms and has found variable therapeutic activity such as anticarcinogenic, anti-inflammatory, immuno-suppressor and antibiotic, among others [2, 3]. It has been known for many years that. The uncontrolled production of oxygen derived free radicals is involved in the onset of many diseases such as cancer, rheumatoid arthritis, and atherosclerosis as well as in degenerative processes associated with aging [4]. The antioxidants present in human diet are of great interest as possible protective agents to help the human bodies reduce oxidative damage

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