Abstract
The present study aimed at the evaluation of chemical composition and bioactive potential of methanolic extract obtained from Lepista sordida in terms of antioxidative and antimicrobial efficacy. The macrofungus is recognized for its high nutritional value and medicinal properties. However, to the best of our knowledge bioactivity of its methanolic extract is yet to be explored. In this investigation, quantitative analysis of mycochemicals revealed the extract contained significant amount of phenolic compounds such as phenols and flavonoids. Ascorbic acid was found in higher amount than β carotene and lycopene which were present in vestigial amounts. A phenolic profile was also determined using high performance liquid chromatography that further confirmed the presence of 10 phenolic constituents in the extract. Furthermore, the extract was subjected for determining antioxidant potential in different in-vitro assays. The findings showed remarkable 2, 2-Diphenyl-1-picrylhydrazyl and ABTS radical scavenging ability which was evident by low EC50 values, 330 µg/mL and 30 µg/mL respectively. The extract also demonstrated good chelating and reducing ability, an important marker of antioxidant compounds. Antimicrobial screening displayed positive results against Staphylococcus aureus and Escherichia coli. Altogether, the observations recommend therapeutic application of this mycotaxon on a commercial basis.
Highlights
From ancient past, mushrooms are widely consumed as a delicacy in many Asian and Western countries since they are enriched with high quality proteins, carbohydrates, fibers, minerals, vitamins and since they possess delicious taste and flavor (Khatua et al, 2017)
HPLC profile of the extract was recorded that served as a phenolic fingerprint of the fraction
The present study reveals that the methanolic extract of L. sordida has an excellent free radical scavenging potency which may correlate with the presence of significant amount of antioxidant compounds such as phenols, flavonoids and ascorbic acid
Summary
Mushrooms are widely consumed as a delicacy in many Asian and Western countries since they are enriched with high quality proteins, carbohydrates, fibers, minerals, vitamins and since they possess delicious taste and flavor (Khatua et al, 2017). Different groups of bioactive metabolites including polyphenolic compounds, terpenoids, tocopherols, β-glucan are known to be accumulated by this group of fungi that imparts unique therapeutic effects (Boonsong, Klaypradit, Wilaipun, 2016). They could be directly exploited for mankind due to their immense health promoting benefits as an antioxidant, anticancer, antidiabetic, immune-stimulatory agents. A vast number of studies have been documented regarding its ideal condition of cultivation, especially of the Chinese and Thai strains (Tian, Feng, Zhong, 2003; Li et al, 2014, Thongbai et al, 2017) They are described as a rich source of carbohydrates, essential amino acids, dietary fibers (Hu et al, 2016). In the present investigation, we highlight the phenolic profile of the methanolic extract of this mushroom and its concurrent bioactivity so that it will enhance its therapeutic value
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