Extraction Optimization by Experimental Design of Bioactives from Pleurotus ostreatus and Evaluation of Antioxidant and Antimicrobial Activities

Oyster mushroom (Pleurotus ostreatus) has gained in the last years increasing attention due to its richness bioactive metabolites with health properties, making this variety an attractive candidate for promising developments nutraceutical and cosmeceutical fields. According conditions planned by experimental design approach, ultrasound-assisted extraction of phenol fraction from P. ostreatus was performed evaluating influence critical variables (solvent, solvent/solid ratio, time, temperature) on total content antioxidant activity. The results optimization showed that a more performing can be obtained highest values ratio water % ethanol. optimal were applied four samples, differing geographical origin growth substrate. hydroalcoholic extracts characterized terms content, vitro antimicrobial activities interesting correlations found among them. highlighted significant differences samples grown different substrates areas. investigation biological activity edible high relevance since it positive impact nutritional properties.