The potential of white-oyster mushroom (Pleurotus ostreatus) as antimicrobial and natural antioxidant

Abstract

Abstract. Egra S, Kusuma IW, Arung ET, Kuspradini H. 2019. The potential of white-oyster mushroom (Pleurotus ostreatus) as antimicrobial and natural antioxidant. Biofarmasi J Nat Prod Biochem 17: 14-20. White-oyster mushroom (Pleurotus ostreatus) is a favorite meal in Indonesia. Previously, this fungus was known as a useless plant, but everything changes after the nutrition is known. People try to cultivate it because the nutrients contents are very good for body health. Therefore, this research needs to be done to support this added value in health, especially antimicrobials and antioxidants. This research used successive extraction with hexane solvent, acetate ethyl, ethanol, water, and crude ethanol by antimicrobial assay, antioxidants assay (DPPH), total antioxidant content, and total phenolic content. The highest results on the antimicrobial barrier test against Candida albicans bacteria was 47.60 % with 100 ppm concentration. While on antimicrobial assay using Propionibacterium acnes bacteria, there was no significant inhibition. Regarding the antioxidant test against DPPH, the result showed the occurrence of free radicals by 25 % on water extraction at a concentration of 100 ppm. Continuously, the total antioxidant content assay showed that ethyl acetate had the highest value of 368.708 mg gae/gr. The total content phenolic assay results showed that the solvent hexane had a 78.495 mg gae/gr value. These findings indicated that the mushroom has an active phenolic compound with no contribution to impede its working on Candida albicans assay.