Antioxidant, Antimicrobial Activities, Total Phenolic and Element Contents of Wild Edible Mushroom Bovista nigrescens

Abstract

Mushrooms are natural materials that spread in cosmopolitan manner. In this study, antimicrobial and antioxidant properties of wild mushroom Bovista nigrescens Pers were determined. In addition, the total phenolic contents and element levels of the mushroom were determined. The mushroom was extracted with ethanol and methanol in a soxhlet apparatus. The antioxidant status (TAS), total oxidant status (TOS) and oxidative stress index (OSI) were measured using Rel Assay Diagnostics (Mega Tıp/Türkiye) kits. The agar dilution technique was used to test for antimicrobial activity. To quantify total phenolic content, the Folin-Ciocalteu reagent was utilised. A device that uses atomic absorption to measure element concentrations was used. The results showed that the TAS value was the greatest in the ethanol extract. Methanol extract was found to have the highest values of both TOS and OSI. Ethanol extracts were shown to be effective against bacterial strains at concentrations of 50-200 μg/mL and against fungal strains at 100 μg/mL. The methanol extract was shown to be effective against bacteria at concentrations between 100 and 400 μg/mL, and against fungi at concentrations between 100 and 200 μg/mL. The ethanol extract and the methanol extract had total phenolic contents of 46.83±4.77 mg/g and 39.22±4.86 mg/g, respectively. Overall, element concentrations were determined to be consistent with what is reported in the literature. However, it was found that Pb content was rather high. Therefore, B. nigrescens was shown to possess antioxidant and antibacterial properties.