Antioxidant and antimicrobial properties of ethanolic extract fromLepista nuda (Bull.) Cooke

Abstract

Antioxidant capacity and antimicrobial activities of Lepista nuda (Bull.) Cooke extracts obtained with ethanol were investigated. Four complementary test systems, namely DPPH free radical scavenging, β-carotene/linoleic acid systems, total phenolic compounds and total flavonoid concentration, have been used. Linoleic, acid inhibition values of L. nuda ethanolic extract, BHA and α-to copherol standards were found to be 84.3% 98.9% and 99.2% respectively in the concentration of 160μg/ml. Total flavonoid amount was 8.21 ± 0.56 μg mg −1 quercetin equivalent while the phenolic compound amount was 48.01 ± 0.29 μg mg −1 pyrocatechol equivalent in the extract. The antimicrobial activity of L. nuda extract was tested in vitro by using the agar-well diffusion method. The L. nuda extract showed antibacterial activity against Micrococcus flavus, Micrococcus luteus, Bacillus cereus, Yersinia enterocolitica, Staphylococcus aureus, Salmonella enteritidis and Escherichia coli . The L. nuda extract did not exhibit antican didal activity against Candida albicans . The extracts could be suitable as antimicrobial and antioxidativeagents in the food industry.