ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF THE METHANOLIC EXTRACT OF THE EDIBLE MUSHROOM XEROCOMUS SUBTOMENTOSUS

Abstract

This study investigates the antimicrobial and antioxidant potential of methanolic extract of mushroom Xerocomus subtomentosus. The antimicrobial potential was assessed by microdilution method (MIC values ranged from 5 to 40 mg/mL). Antioxidant activity was evaluated using DPPH, ABTS and reducing power assays, alongside total phenol and flavonoid content measurements. The extract demonstrated strong antioxidant potential (IC50: 80.842 μg/mL for DPPH, 6.587 μg/mL for ABTS, while absorbance for reducing power ranged from 0.380 to 1.168). Total phenolics and flavonoids were 40.439 μg PE/mg and 3.899 μg RE/mg. This study confirms that X. subtomentosus is a valuable source of natural antioxidants.