Abstract
Studies on macrofungi have gained increasing significance for the scientific community, particularly in biomedical, nutritional, and agricultural fields, especially as an alternative method for preventing plant diseases in agriculture. Therefore, this research aimed to evaluate the antifungal and antibacterial potential, as well as the antioxidant capacity, of crude extracts from the edible mushroom Tricholoma mesoamericanum using in vitro bioassays. The extracts were tested through poisoned food and disc diffusion methods against three free radicals, and the total phenolic content was measured with the Folin-Ciocalteu method. The three T. mesoamericanum extracts showed low levels of mycelial growth inhibition (≤50 %) against phytopathogenic fungi; however, the ethyl acetate extract exhibited moderate inhibition (<20 to 12 mm) against Clavibacter michiganensis. Conversely, the chloroform-methanol mixture extract demonstrated antioxidant activity by stabilizing the ABTS+ radical (158.6 ± 0.11 µmol TE/mg), and this same extract showed the highest total phenolic content (35.45 ± 4.49 GAE/mg). The edible mushroom T. mesoamericanum is a valuable resource for nutraceutical, pharmaceutical, and agricultural research, as it demonstrated bioactivity in the in vitro assays conducted in this study.
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