Mushrooms produce a variety of bioactive compounds that are known to have a potential source of antioxidant and antimicrobial properties. Natural antioxidants can protect against free radicals without any side effects. The purpose of this study was to evaluate the antioxidant and antimicrobial activities of and extracts. Specimens of and spp. were collected from Kakamega National Reserve Forest in Kenya. Specimens were identified, extracted, and screened for their antioxidant and antimicrobial activities using stable free radical DPPH and colorimetric bioassay methods, respectively. The antimicrobial activity of the extracts was tested against , , MRSA, , and . The maximum scavenging activity of hot water extract of spp. was observed at 70.4% with the IC value of 40 g/mL. Of the three extracts of spp., 70% ethanol extract has shown the highest scavenging activity (63%) with the IC value of 50 g/mL. Chloroform and hot water extracts of have shown statistically significantly different antifungal activities against ( = 2, F = 22.49, ≤ 0.05). Of all the organisms, was highly susceptible to 70% ethanol and hot water extracts of spp. with minimum inhibitory concentration values of 0.67±0.29 mg/mL. and were the most susceptible and resistant bacteria to the hot water extract, respectively. In conclusion, the extracts of spp. and spp. have shown promising antimicrobial and antioxidant activities.
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| http://dx.doi.org/10.1155/2019/7357048 | DOI Listing |
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