Effect of extraction solvent on chemical composition, physicochemical and biological properties of edible mushrooms extracts

Abstract

Edible mushroom has been described as an important source of biological compounds able to reduce the load of pathogenic bacteria’s and the free radical’s levels in foods. In this study, chemical proximate analysis of edible mushrooms powder (Agaricus brasiliensis, Ganoderma lucidum and Pleurotus ostreatus) was determined. Also, it was determined the effect of the solvent (water, ethanol, and a mixture of water-ethanol) on the physicochemical properties, phenolic content, antimicrobial, and antioxidant activity of edible mushrooms extracts. The results indicate that G. lucidum and P. ostreatus powders showed (p < 0.05) the lowest moisture (< 4%), lipids (< 2%), the highest carbohydrates contents (> 80%), and P. ostreatus the lowest ash and the highest proteins contents (p < 0.05). The mushroom water extracts presented the highest lightness and TSS (total soluble solids) values (p < 0.05). P. ostreatus extracts showed the highest extraction yield (> 40%), pH, redness, yellowness, phenolic and flavonoids contents (p < 0.05). Moreover, G. lucidum and P. ostreatus ethanol and water-ethanol extracts a highest antimicrobial effect against Staphylococcus aureus > Listeria innocua > Escherichia coli > Salmonella typhimurium (p < 0.05). Regard antioxidant activity, P. ostreatus extracts showed the highest reducing power and antiradical activity, while G. lucidum and P. ostreatus ethanol and water-ethanol extracts a highest lipid oxidation inhibition (p < 0.05). The extracts of edible mushrooms evaluated could be used as antimicrobials and antioxidants ingredients for food industry.