Antioxidant and Antimicrobial Activities of Oyster Mushroom

Okafor D. C.^1, , Onuegbu N. C.¹, Odimegwu N. E.¹, Ibeabuchi J. C.¹, Njoku N. E.¹, Agunwa I. M.¹, Ofoedu C. E.¹ and Adirieje B. C.¹

¹Department of Food Science and Technology, Federal University of Technology, Owerri, P. M. B. 1526 Owerri, Imo State, Nigeria

Cite this paper:
Okafor D. C., Onuegbu N. C., Odimegwu N. E., Ibeabuchi J. C., Njoku N. E., Agunwa I. M., Ofoedu C. E. and Adirieje B. C.. Antioxidant and Antimicrobial Activities of Oyster Mushroom. American Journal of Food Science and Technology. 2017; 5(2):64-69. doi: 10.12691/ajfst-5-2-6

Abstract

Four species of oyster mushroom (Pleurotus ostreatus, Pleurotus sajor-caju, Pleurotus pulmonarius and Pleurotus populinus) were evaluated for their antimicrobial and antioxidant capacity (total antioxidant activity). The total antioxidant activity differed significantly. Mean total antioxidant activities were (P.ostreatus = 35.36±0.01mm, P.sajor-caju = 32.26±0.02mm, P.pulmonarius = 28.86±0.01mm, P.populinus = 26.65±0.01mm). Antimicrobial activities of the extracts against Bacillus cereus, Streptococcus agalactiae, Agrobacterium vitis, Pseudomonas aeruginosa, Escherichia coli and Shigella dysenteriae were investigated. Antimicrobial activities of the oyster mushroom extracts against Bacillus cereus, Streptococcus agalactiae, Agrobacterium, Pseudomonas aeruginosa, Escherichia coli and Shigella dysenteriae were examined by agar well diffusion method and zones of inhibition varied for different organisms but zones of inhibition were highest in P.ostreatus and P.sajor-caju for all tested organisms except in E.coli and S.dysentriae where P.pulmonarius and P.populinus had higher zones. P.ostreatus and P.sajor-caju were not significantly different against all tested microorganisms but were found to be significantly different (p ≥ 0.05) from P.pulmonarius and P.populinus against B.cereus, E.coli and S.dysenteriae. P.pulmonarius and P.populinus were not significantly different in their inhibition against all tested microorganisms.

Keywords:
mushrooms antimicrobial potentials inhibition antioxidant

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