Antioxidant Properties and Antimicrobial Activity in the Extracts of Two Edible Mushroom, <i>Pleurotus sajor caju</i> and <i>Schizophyllum commune</i>

Extracts of two edible mushrooms, Pleurotus sajor-caju (commercial) and Schizophyllum commune (wild) were used to compare the antioxidant antimicrobial properties. Aqueous three types organic solvents, like 50% ethanol, methanol acetone extracts in trial. DPPH scavenging activity P. extract was determined range 53.13% 85.08%, whereas S. observed 54.11% 97.19% at a concentration 5 mg/ml. The highest ethanol (97.19%), higher than butyl hydroxytoluene (BTH). Half effective (EC50) found 1.47 4.23 mg/ml that 1.52 4.52 reducing power sajor caju aqueous be closest 3.353 (700 nm) BHT (3.445) 2 concentration. best EC50 obtained (0.09 mg/ml), but with (0.22 mg/ml). Minimum inhibition (MIC) compared mushrooms various Vibrio species. All able inhibit V. harveyi growth MIC lower 1.25 In current study showed bacteria occurred act as agent functional commercial agent, BHT. Crude contain antibacterial potential against these mentioned bacteria.