Dilşad ONBAŞILI, GÖKÇEN YUVALI ÇELİK, HİKMET KATIRCIOĞLU, İBRAHİM NARİN

Antimicrobial, Antioxidant Activities and Chemical Composition of Lactarius deliciosus (L.) Collected from Kastamonu Province of Turkey

SUMMARY Lactarius deliciosus (L.) is a well known mushroom which is widely used as a food in Kastamonu province of Turkey. In this sudy, the antimicrobial properties of acetone, ethanol, DMSO (dimethylsulfoxide) and water extracts from L. deliciosus (L.) were evaluated the effect against Gram positive and Gram negative bacteria and fungi. The highest inhibitory activity was determined against P. aeruginosa (30±0.0 mm, zone diameter) with acetone and ethanol extracts. On the other hand, the weakest inhibitory activity was determined against S. aureus and C. albicans (9±0.0 mm, zone diameter) with DMSO and distilled water extract of mushroom. Also, in this study, L. deliciosus (L.) was analyzed for proximate chemical constituents (moisture, fat, protein, ash and dry matter). Moisture, fat, protein, ash and dry matter levels of the mushroom were found as 8.75±0.72, 2.64±0.16, 75.25±0.15, 4.61±0.03, 89.96±0.24% mg/100g respectively. The quantitative estimation of the total phenolic contents and flavonoid quantification of L. deliciosus were determined by a colorimetric method. The total phenolic content and total flavonoid were found as 4,84±0,32 mgGAE/gextract and 2,76±0,03 mg/g. The antioxidative activity of the mushroom was elucidated by DPPH free radical scavenging capacity. As a result; DPPH scavenging activity of methanolic mushroom extract was found to be IC50: ›17. In this study showed that the L. deliciosus not only in terms of nutritional value is also noteworthy that the therapeutically.Keywords: L. deliciosus (L.), antimicrobial, antioxidant, chemical composition

Anahtar Kelimeler:

L. deliciosus (L.), antimikrobiyal, antioksidan, kimyasal kompozisyon

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Lactarius deliciosus (L.) is a well known mushroom which is widely used as a food in Kastamonu province of Turkey. In this sudy, the antimicrobial properties of acetone, ethanol, DMSO (dimethylsulfoxide) and water extracts from L. deliciosus (L.) were evaluated the effect against gram positive and gram negative bacteria and fungi. The highest inhibitory activity was determined against P. aeruginosa (30±0.0 mm, zone diameter) with acetone and ethanol extracts. On the other hand, the weakest inhibitory activity was determined against S. aureus and C. albicans (9±0.0 mm, zone diameter) with DMSO and distilled water extract of mushroom. Also, in this study, L. deliciosus (L.) was analyzed for proximate chemical constituents (moisture, fat, protein, ash and dry matter). Moisture, fat, protein, ash and dry matter levels of the mushroom were found as 8.75±0.72, 2.64±0.16, 75.25±0.15, 4.61±0.03, 89.96±0.24% mg/100g respectively. The quantitative estimation of the total phenolic contents and flavonoid quantification of L. deliciosus were determined by a colorimetric method. The total phenolic content and total flavonoid were found as 4,84±0,32 mgGAE/gextract and 2,76±0,03 mg/g. The antioxidative activity of the mushroom was elucidated by DPPH free radical scavenging capacity. As a result; DPPH scavenging activity of methanolic mushroom extract was found to be IC50: ı17. In this study showed that the L. deliciosus not only in terms of nutritional value is also noteworthy that the therapeutically

Keywords:

L. deliciosus (L.), antimicrobial, antioxidant, chemical composition,

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