Chemical Composition, Antibacterial Test, and Antioxidant Activity of Essential Oils from Fresh and Dried Stropharia rugosoannulata. (13th January 2023)

• Record Type: Journal Article
• Authors: Wei, Lei; Wang, Wei; Hou, Yueying; Xie, Xiaoyang; Li, Xiao; Chen, Fei; Wang, Zhiyao; Zhou, Yong; Li, Feifei; Jing, Bingnian
• Other Names: Ahmed Mahmood Academic Editor.
• Is Part Of: Journal of chemistry. Volume 2023(2023)
• Publication Date: 2023-01-13
• Subjects: Chemistry -- Periodicals; 540.5
• DOI: 10.1155/2023/6965755
• Languages: English
• ISSNs: 2090-9063

Abstract

Abstract : The essential oils, respectively, from fresh and dried Stropharia rugosoannulata fruiting bodies, an important edible mushroom, have been studied for their chemical composition, antibacterial capacity, and antioxidant activity. The essential oils were obtained by hydrodistillation and analyzed by gas chromatography-mass spectrometry (GC-MS) combined with Kovats retention index. The oils' antibacterial test was evaluated by the microdilution method against Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa, and antioxidant activity was determined through DPPH radical scavenging activity and ferric reducing power. Twenty-nine components were identified from the fresh mushroom, and the compositions were mainly dominated by hydrocarbons (54.72%), acids (32.99%), esters (5.07%), and terpenic compounds (0.96%). Thirty-five components were identified from the dried sample, and acids (31.22%), terpenic compounds (28.7%), alcohols (12.7%), and ketones (10.48%) were the major compounds. Strong antibacterial capacity and obvious antioxidant activity were observed for both essential oils from the fresh and dried mushrooms.