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

Abstract

Antioxidant capacity and antimicrobial activities of Lepista nuda (Bull.) Cooke extracts obtained with ethanol were inve s t igated. Four complementary test systems, namely DPPH free radical scavenging, ß-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 ?- t o c opherol standards were found to be 84.3%, 98.9% and 99.2% respectively in the concentration of 160 µg/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, Staphylo - coccus aureus, Salmonella enteritidis and Escherichia coli. The L. nuda e x t ract did not exhibit anticandidal activity against Candida albi - c a n s. The extracts could be suitable as antimicrobial and antiox i d a t i veagents in the food industry.