Assessment of in vitro antioxidant and antimicrobial properties of cultivated Pleurotus ostreatus: An edible mushroom
作者： Deepalakshmi K , Mirunalini S
DOI: 10.5530/FRA.2014.2.6
关键词:
摘要: Objectives: In this study, Pleurotus ostreatus was cultivated under the laboratory condition and investigated for its in vitro antioxidant antimicrobial property. Materials Methods: To study total activity we performed 2,2’-azinobis-3-ethylbenzothiazoline-6-sulfdonic acid, 1,1-diphenyl-2-picrylhydrazyl, superoxide anion, hydroxy radical-scavenging assays. Result: The P. ethanolic extract (POEet) exhibited potent scavenging there by Posses increased capacity when compared with positive control ascorbic acid. Moreover, extended our work to investigate of POEet which showed increasing zone inhibition Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Klebsiella pneumonia. Conclusion: Our finding confirms that is a natural act as prevailing agent promote public health making it part normal diet reduce risk various diseases.
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