Abstract

COMPARATIVE STUDY OF ANTIMICROBIAL AND ANTIOXIDANT ACTIVITY IN BOILED AND UNBOILED MUSHROOM EXTRACTS OF AGARICUS BISPORUS

K. Rajeshwari, S. Arunadevi* and Dr. A. Vidhya

Abstract

The extracted product from medicinal mushrooms design to supplement the human diet not as regular food, but as the enhancement of health and fitness, can be classify into the category of dietary supplement. The main objectives of this study was to produce valuable medicinal substances from boiled and unboiled extract of mushroom (Agaricus bisporus). The invitro antimicrobial activity of methanolic extracts of Agaricus bisporus using the agar well diffusion method against some food borne and clinical pathogens isolated was done. The anti-bacterial and anti-fungal activity was done, for the bacterial organisms such as Staphylococcus aureus, Pseudomons aeruginosa, Salmonella typhi, Klebsiella pneumoniae, Bacillus subtilis, and Escherichia coli for fungi Aspergillus niger, Aspergillus flavus, Pencillium species and Mucor species. Its phenolic compositions and the other antioxidant compound along with the invitro antioxidant activity were also determined. The antioxidant activity done by the oil in water emulsion method. To observe the total oxidizing activity peroxidase and ascorbate oxidase, catalase assays were performed. Enzymatic assays like amylase, cellulase enzyme was done for the mushroom extract to observe the reducing sugar. Comparatively the unboiled mushroom extracts produced a good anti-oxidant and anti-microbial activity.

Keywords: Antimicrobial activity, Antioxidant, Peroxidase, Amyla