National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Several scientific studies have proven that mushrooms are foods of high nutritional and medicinal value. It is also proven that mushrooms have bioactive compounds with therapeutic properties, such as the ability to produce antioxidant substances. The objective of this study was to evaluate the antioxidant, antimicrobial and chemical composition of the aqueous extract of dried Shiitake mushrooms obtained from local trade. Four methods were used for analysis of antioxidant activity: ABTS, DPPH, reducing power and chelating activity of Fe+2. The antimicrobial activity was evaluated against bacteria and yeasts. The extraction yield was 25% and the extract presented 5.66 mg/g dry mushroom in total phenolics, 170.96 mg/g in proteins and 380.29 mg/g in total carbohydrates. The lowest EC50 value found was for the ABTS method (0.201 mg/mL), but all methods showed a strong correlation with total phenolics. Some bacteria were sensitive to the extract and the two yeasts tested had a low minimum inhibitory concentration.
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