Efeito da extração de compostos fenólicos sobre a atividade antioxidante e antibacteriana in vitro de cogumelo-do-sol

The sun mushroom (Agaricus blazei Murril) is widely consumed due its medicinal properties. This study aimed to determine in vitro antibacterial and antioxidant activities  of sun mushroom, through different times and temperatures of  extraction. The samples were analyzed for proximate composition, determination of total phenolic content and in vitro antibacterial and antioxidant activities. The results show that this kind of mushroom appears as a potential antioxidant agent, obtaining best results in the temperature of 70oC for 60 minutes in hydroethanol extraction. This extract shows no antibacterial activity for microorganisms under test.