In vitro antioxidant and antimicrobial activity of edible mushroom (termitomyces heimii

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International Journal of Development Research

Volume: 
7
Article ID: 
11264
5 pages
Research Article

In vitro antioxidant and antimicrobial activity of edible mushroom (termitomyces heimii

Santhi Kumari, G., Ratna Kumar, P. K. and Geetha, S.

Received 17th September, 2017; Received in revised form 26th October, 2017; Accepted 19th November, 2017; Published online 29th December, 2017

Copyright ©2017, Santhi Kumari et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract: 

Termitomyces heimii popularly known as “Puttakokulu” in tribal area of Visakhapatnam. This edible wild mushroom was consumed by communities living in a tribal area of Visakhapatnam, Andhra Pradesh, India. The aim of the present study is to determination of antioxidant and antimicrobial activity of hexane, methanol, chloroform and distilled water extracts of T. heimii was tested. The antioxidant activities of was evaluated by using three different methods that are Reducing power, FRAP and DPPH were analysed. The methanolic extract of T. heimii gave a higher reducing power and antioxidant activity was present. Similarly, methanolic extract of T .heimii gives excellent antimicrobial activity against bacterial pathogens.

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