The Chemical Content, Antioxidant and Antimicrobial Assays of Lactarius controversus and Lactarius musteus: Two Edible Wild Mushrooms from Giresun Province of Turkey

Abstract

This investigation was evaluation of the chemical content, antioxidant and antimicrobial activity of Lactarius controversus and Lactarius musteus. Antioxidant activities were evaluated by reduction of Mo(VI) to Mo(V), linoleic acid peroxidation inhibition, reducing power, metal chelating, superoxide anion scavenging, free radical scavenging, hydrogen peroxide scavenging and peroxide scavenging activity. In addition, the known antioxidant phenolics were determined as components of the methanolic extracts, spectrophotometrically. Results demonstrated that the graded-dose [50-500 μg/mL] of methanolic extracts markedly scavenged O2 - (superoxide) and DPPH (1,1-diphenyl-2-picrylhydrazyl) radicals and, exhibited metal chelating ability as well as reducing power. Extracts were found to show total antioxidant activity, to scavenge hydrogen peroxide and peroxide scavenging activity, and to inhibit lipid peroxidation in linoleic acid system at 100 μg/mL. The extracts of L. controversus and L. musteus displayed higher total antioxidant activity than BHT and trolox because of amounts of total polyphenol, flavonoid, anthocyanosides, ascorbic acid, β-carotene and lycopene content. It seems that L. controversus and L. musteus exerted peroxide scavenging and metal chelating activity, and also they are close the other activities being probably due to secondary metabolits. Microorganisms (some wild type and clinical isolates) were used for evaluating antimicrobial activity of the mushrooms. Methanol extracts of L. controversus and L. musteus showed high antimicrobial activity ( ≥ 15 mm) on some studied microorganisms. The content of secondary metabolites were found higher in L. controversus.