Comparative study of nutritional, antimicrobial and antioxidant properties of Pleurotus ostreatus and Agaricus bisporus

Abstract

The phytochemical analysis of two very common commercially grown varieties of mushrooms i.e.,: Pleurotus ostreatus & Agaricus bisporus was donein the present study. Antimicrobial property of mushroom extract was studied for various gram positive and gram negative bacteria (E. coli, Pseudomonas aeruginosa, Bacillus subtilis, Staphylococcus aureus). The extracts show antimicrobial property against all tested bacterial strains and it reveals that mushroom was rich with antioxidants. The presence of alkaloids, carbohydrates, flavanoids, amino acids, vitamins (ascorbic acid) and phenolic compounds has been identified quantitatively these compounds are estmitated by spectrophotometer. Phytochemical investigation indicated the presence of high concentration of carbohydrates, amino acids, vitamin c, phenols, flavanoids, alkaloids in case of oyster mushroom while high concentration of protein and tannin was found in button mushroom. The reducing power assay indicated that Agaricus bisporush has high antioxidant potency with 0.3mg/ml concentration with highest absorbance. This study supports that mushroom can be used as a very nutritive source for various primary and secondary metabolites and can also be used as treatment of antibacterial disease