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African Journal of Biotechnology

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Free-radical scavenging capacity and antimicrobial activity of wild edible mushroom from Turkey

K Gezer, ME Duru, I Kivrak, A Turkoglu, N Mercan, H Turkoglu, Gulcan S

Abstract


Antioxidant capacity and antimicrobial activities of Ramaria flava (Schaeff) Quel. (RF) extracts obtained with ethanol were investigated in this study. Four complementary test systems; namely DPPH free
radical scavenging, -carotene/linoleic acid systems, total phenolic compounds and total flavonoid concentration have been used. Inhibition values of R. flava extracts, BHA and -tocopherol standards
were found to be 94.7, 98.9 and 99.2%, respectively, at 160ƒÊg/ml. When compared the inhibition levels of ethanol extract of R. flava and standards in linoleic acid system, it was observed that the higher the
concentration of both RF ethanol extract and the standards the higher the inhibition effect. Total flavonoid amount was 8.27}0.28 ƒÊg mg-1 quercetin equivalent while the total phenolic compound amount
was 39.83}0.32 ƒÊg mg-1 pyrocatechol equivalent in the ethanolic extract. The ethanol extract of R. flava inhibited the growth of Gram-positive bacteria better than Gram-negative bacteria and yeast. The crude extract showed no antibacterial activity against Pseudomonas aeruginosa, Escherichia coli, Morganella morganii and Proteus vulgaris. The antimicrobial activity profile of R. flava against tested strains indicated that Micrococcus flavus, Micrococcus luteus and Yersinia enterocolitica was the most susceptible bacteria of all the test strains. R. flava was found to be inactive against Candida albicans.



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