Bioactivity studies on two wild edible Mushrooms extracts

The aqueous and alcoholic extracts of Lentinus squarrosulus and Termitomyces robustus were analysed for phytochemicals, antioxidant and antimicrobial activities. Polyphenols profile of the ethanol extracts revealed the presence of phenolic acids and flavonoids at different concentrations. Total phenol and total flavonoid contents demonstrated concentration dependent increase and positive correlation with the antioxidant activities in the corresponding extracts in the range of TFC (r = 0.794-0.993; 0.904-1.000) and TPC (r = 0.317-0.999; 0.621-0.995) for L squarrosulus and T. robustus extracts, respectively. Inhibition concentrations at 50% (IC50) for each extract in terms of its reducing and scavenging ability ranged from 0.54 to 15.04 mg/mL for total antioxidant property (TAP), ferric reducing antioxidant property (FRAP), DPPH, OH and NO radicals. Mushrooms extracts exhibited significant antifungal activities against Aspergillus fumigatus and Candida albican compared to bonlate but weak antibacterial activities against Bacillus substilis, Escherichia coli and Salmonella typhi compared to streptomycin sulphate. The mushrooms possessed appreciable antioxidant and antifungal properties for promoting good health.