Antioxidant, Antibacterial, and Cosmeceutical Potential of Four Common Edible Mushrooms

Waste generated in mushroom cultivation represents a valuable raw material with health benefits, the use of which contributes to reduction food waste and circular economy. Hydroethanolic extracts obtained by ultrasound-assisted extraction four edible species (Agaricus bisporus var. Portobello, Boletus edulis, Lentinula edodes, Pleurotus ostreatus) were characterized according their antioxidant, antibacterial, cosmeceutical potential. The extract best properties was incorporated into cosmetic cream. Concerning phenolic contents antioxidant capacity, A. B. edulis stood out from other two due higher levels. compounds p-hydroxybenzoic gallic acids present all mushrooms ranges 0.010 2.554 µg/g DW 0.032 0.112 DW, respectively. inhibited bacterial isolates, minimum inhibitory concentration values ranging 5 20 mg/mL for Gram-positive 10–20 Gram-negative strains. In anti-hyaluronidase assay, (10 mg/mL) most effective, 74.4 ± 7.5% enzyme inhibition, selected incorporation cream showed significantly capacity than without extract. Overall, our results support high value reuse as source natural antioxidants industry.