HPLC Analysis of Phenolic Compounds in Agaricus Bisporus and Pleurotus Ostreatus Mushrooms: An Assessment of Their Antibacterial Capacities

Two wild edible mushroom species (Agaricus bisporus and Pleurotus ostreatus), collected in the Abidar mountainous area of Sunanda City (Kurdistan Province in the northwestern Iran), were studied in the present work. The methanolic extracts of both mushrooms were prepared by maceration process and screened for pharmacological and therapeutic importance through phytochemical studies. Qualitative and quantitative analyses were performed by the high-performance liquid chromatography technique with ultraviolet detector (HPLC-UV) method to identify phenolic and flavonoid compounds present in the mushrooms. Apigenin, chlorogenic acid, caffeic acid, coumaric acid, quercetin, and kaempferol were among the identified components. The highest amount of phenolic and flavonoid compounds was in the A. bisporus species. In addition, the inhibitory properties of methanolic, ethyl acetate, and aqueous extracts of each mushroom were assessed against three bacterial strains (Staphylococcus aureus: Gram-positive, Escherichia coli: Gram-negative, and Pseudomonas aeruginosa: Gram-negative) using the agar well diffusion method. The antibacterial effects were observed with all extracts against three pathogenic strains, the inhibition zone diameters were recorded in the range of ۱۴.۳۲-۲۳.۶۲ mm. These edible mushrooms as valuable sources of bioactive compounds can enhance the body's immune system and reduce the duration of antibiotic therapy in bacterial infections.

کلیدواژه ها:

Mushroom ، Agaricus bisporus ، Pleurotus ostreatus ، antibacterial ، Phenolic Compounds ، Flavonoids