Determination of Chemical Constituents and Bioactive Properties of Alcohol Extracts of Pleurotus sajor-caju and Pleurotus ostreatus

In this study, alcohol extracts of Pleurotus sajor-caju and Pleurotus ostreatus which are

edible mushroom species were obtained and their extract contents were determined by GC-MS.

Antioxidant capacity of these alcohol extracts were determined with 2-2-diphenyl, 1-picrylhydrazyl

(DPPH). Antimicrobial activities of alcohol extracts was determined on Klebsiella oxycota,

Pseudomonas aeruginosa, Staphylococcus aureus, Corynobacterium diphtheria, Enterococcus faecalis,

Escherichia coli, Serratia marcescens, Bacillus cereus and Bacillus thuringiensis bacteria, and

Rhodotorula glutinis and Candida albicans yeasts. Moreover, this study indicated the anti-quorum

sensing activity of the tested mushroom extracts against to Chromobacterium violaceum CV026. P.

sajor-caju and P. ostreatus alcohol extract compositions were determined with GC-MS. According to

GC-MS results, 20 different compounds were found in P. sajor-caju and P. ostreatus alcohol extract.

Hexadecanoic acid, linoleic acid, octadecanoic acid, 2,3-dihydroxypropyl ester and palmitic acid were

found in both mushroom extracts. Because they contain a high content of fatty acids, alcohols,

aldehydes, ketones and terpenoids, these extracts can be used both as antimicrobial, anticancerogenic,

antioxidant and antiaging agents or can be consumed as food supplements