Determination of Chemical Constituents and Bioactive Properties of Alcohol Extracts of Pleurotus sajor-caju and Pleurotus ostreatus

Authors : Özlem GÜLMEZ, Murat ÖZDAL, Ömer Faruk ALGUR, Bilal YİLMAZ

Pages : 1734-1741

Doi:10.21597/jist.828653

View : 64 | Download : 10

Publication Date : 2021-09-01

Article Type : Research Paper

Abstract :In this study, alcohol extracts of Pleurotus sajor-caju and Pleurotus ostreatus which are edible mushroom species were obtained and their extract contents were determined by GC-MS. Antioxidant content of these alcohol extracts were determined with 2-2-diphenyl, 1-picrylhydrazyl (DPPH). Antimicrobial activity of alcohol extracts were determined on Klebsiella oxycota, Pseudomonas aeruginosa, Staphylococcus aureus, Corynobacterium diphtheria, Enterococcus faecalis, Escherichia coli, Serratia marcescens, Bacillus cereus and Bacillus thuringiensis bacteria, and Rhodotorula glutinis and Candida albicans yeasts. Moreover, this study indicated the anti-quorum sensing activity of the tested mushroom extracts against Chromobacterium violaceum CV026. P. sajor-caju and P. ostreatus alcohol extract compositions were determined with GC-MS. According to GC-MS results, 20 different compounds were found in P. sajor-caju and P. ostreatus alcohol extract. Hexadeconoic acid, linoleic acid, octadecanolacid,2,3-dihydroxypropyl ester and palmitic acid were found in both mushroom extracts. Because they contain a high content of fatty acids, alcohols, aldehydes, ketones and terpenoids, these extracts can be used both as antimicrobial, anticancerogenic, antioxidant and antiaging agents or can be consumed as a food supplements.
Keywords : Mushroom extract, GC MS, volatile compounds, antimicrobial, antioxidant

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