Antibacterial and antioxidant functionality of hydroalcoholic extracts from Phellinus merrillii
DOI:
https://doi.org/10.33885/sf.2013.3.1108Keywords:
Basidiomycetes, natural products, total phenolics, free radicals, antibioticAbstract
Recently the food, pharmacy and cosmetic industries have focused on the search for
natural compounds with antimicrobial and antioxidant properties, commonly these compounds
are obtained from plants. Nowadays, macroscopic fungus are being considered for the extraction
these compounds. For this reason, the objective of the present work was to evaluate the
antibacterial and antioxidant capacity of fractionated methanolic extracts (polar and non-polar)
from Phellinus merrillii. The non-fractionated methanolic extract showed the highest content of
phenolics (913.91 mg gallic acid equivalents/g, mgGAE/g), flavonoids (563.83 mg quercetin
equivalents/g, mgQE/g), the lowest efficient concentration to inactivate the 50% of the free
radical DPPH (0.1767 g/L), and the highest inhibition percent against Staphylococcus aureus,
Escherichia coli O157:H7, Salmonella enterica Choleraesuis and Listeria monocytogenes.
Followed by the non-polar fraction with values 254.50 mgGAE/g, 179.44 mgQE/g and 0.7238
g/L, and the polar fraction 254.50 mgGAE/g, 163.98 mgQE/g and 1.1767 g/L. Moreover, the
antibacterial activity correlated positively with the total phenolic, flavonoid content and
antioxidant activity for all the extracts. Therefore, P. merrillii could be a source of antibacterial
and antioxidant extracts.
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