Comparitive study on the antioxidant, anticancer and antimicrobial property of Agaricus bisporus (J. E. Lange) Imbach before and after boiling

In this study, ethanol extracts of an edible mushroom Agaricus bisporus, before and after boiling were investigated for antioxidant, anticancer and antimicrobial activities. To confirm the total antioxidantactivity, ABTS, DPPH free radical-scavenging assay was carried, along with total phenolic and flavonoid concentration. In measuring ABTS and DPPH free radical scavenging activities, scavenging activity wasfound to be similar in both the extracts. Total flavonoids were 16.4±0.5 and 15.2±0.2 mg/g (Quercetin equivalent), the phenolics were 90.2±0.6 and 70.6±0.1 mg/g (Catechin equivalent) in raw and boiled extract, respectively. A. bisporus extracts inhibited cell proliferation of HL-60 leukemia by the induction of apoptosis. In addition, A. bisporus extracts exhibited antibacterial activity against both gram positiveand gram negative bacteria, as well as anticandidal activity against Candida albicans. Therefore, A. bisporus could be considered as a functional food with antimicrobial, anti-oxidative and antiproliferative activity