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Antimicrobial and Antioxidant Properties of Hydrosol/Essential Oils Obtained from Orange (Citrus sinensis) Peels

Yıl 2019, Cilt: 7 Sayı: 1, 274 - 283, 31.01.2019
https://doi.org/10.29130/dubited.440286

Öz

In this study, antimicrobial activity of essential oils and hydrosols from fresh orange peels which were cultivated in Dalaman, Köyceğiz and Finike against Staphylococcus aureus (ATCC 25923) and Escherichia coli (ATCC 25922) were examined by using the agar well diffusion method. In addition to antimicrobial activity, antioxidant activities of orange peel hydrosols were also determined by cupric reducing antioxidant capacity (CUPRAC) and radicals scavenging ability of DPPH (1,1-diphenyl-2-picrylhydrazyl) methods. Although, the inhibition zones of hydrosols against E. coli (ATCC 25922) and S. aureus (ATCC 25923) bacteria were smaller than essential oils, the difference between them was not statistically significant. The highest antimicrobial activity has been obtained from the peel of oranges from Dalaman. As a result of antioxidant capacity analysis, the concentration of hydrosols was found as 8 μg Trolox equivalent/mL and 3 μg Trolox equivalent/mL in CUPRAC and DPPH methods, respectively. Although, Dalaman hydrosols have an antioxidant activity with 3% inhibition percentages, when compared with the synthetic antioxidant BHT, it was observed at lower levels. On the basis of this experiment, hydrosol and essential oils obtained from oranges cultivated from 3 different regions have antioxidant and antimicrobial activities against Staphylococcus aureus (ATCC 25923) and Escherichia coli (ATCC 25922). However, antioxidant activity is lower when compared with the synthetic antioxidant.

Kaynakça

  • [1] Z. Król, K. Marycz, D. Kulig, M. Maredziak and A. Jarmoluk, “Cytotoxicity, bactericidal, and antioxidant activity of sodium alginate hydrosols treated with direct electric current,” International Journal of Molecular Sciences, vol. 18, no. 3, pp. 678-697, 2017.
  • [2] F. Törnük and E. Dertli, “Decontamination of Escherichia coli O157:H7 and Staphylococcus aureus from fresh-cut parsley with natural plant hydrosols,” Journal of Food Processing and Preservation, vol. 39, no. 6, pp. 1587-1594, 2015.
  • [3] A. Acheampong, L. Borquaye, S. O. Acquaah, J. Osei-Owusu ve G. Tuani, “Antimicrobial activities of some leaves and fruit peels hydrosols,” International Journal of Chemical and Biomolecular Science, vol. 1, no. 3, pp. 158-162, 2015.
  • [4] S. N. El, N. Karagözlü, S. Karakaya and S. Sahin, “Antioxidant and antimicrobial activities of essential oils extracted from Laurus Nobilis L. leaves by using solvent-free microwave and hydrodistillation,” Food and Nutrition Sciences, vol. 5, pp. 97-106, 2014.
  • [5] L. Tabti, M. A. Dib, N. Djabou, N. G. Benyelles, J. Paolini, J. Costa, and A. Muselli, “ Control of fungal pathogens of Citrus sinensis L. by essential oil and hydrosol of Thymus capitatus L.” Journal of Applied Botany and Food Quality, vol. 87, pp. 279-285, 2014.
  • [6] A. Özkan and A. Erdoğan, “A comparative evaluation of antioxidant and anticancer activity of essential oil from Origanum onites (Lamiaceae) and its two major phenolic components,” Turkish Journal of Biology, vol. 35, no.6, pp. 735-742, 2011.
  • [7] S. D'Amato, A. Serio, C. C. Lopez and A. Paparella, “Hydrosols: Biological activity and potential as antimicrobials for food applications,” Food Control, vol. 86, pp. 126-137, 2018.
  • [8] C. Labadie, C. Ginies, M. H. Guinebretiere, C. Renard, C. Cerutti and F. Carlin, “Hydrosols of orange blossom (Citrus aurantium), and rose flower (Rosa damascena and Rosa centifolia) support the growth of a heterogeneous spoilage microbiota,” Food Research International, vol. 76, pp. 576–586, 2015.
  • [9] F. Törnük, H. Cankurt, İ. Ozturk, O. Sağdıç, O. Bayram and H. Yetim, “ Efficacy of various plant hydrosols as natural food sanitizers in reducing Escherichia coli O157:H7 and Salmonella Typhimurium on fresh cut carrots and apples” International Journal of Food Microbiology, vol. 148, no. 1, pp. 30–35, 2011.
  • [10] T. Lante and F. Tinello, “Citrus hydrosols as useful by-products for tyrosinase inhibition,” Innovative Food Science and Emerging Technologies, vol. 27, pp.154–159, 2015.
  • [11] M. Zuzarte, M. J. Gonçalves, C. Cavaleiroa, M. T. Cruz, A. Benzarti B. Marongiud, A. Maxia, A. Piras and L. Salgueiroa, “Antifungal and anti-inflammatory potential of Lavandula stoechas and Thymus herba-barona essential oils,” Industrial Crops and Products, vol. 44, pp. 97-103, 2013.
  • [12] E. Ndiaye, M. Gueye, I. Ndiaye, S. Diop, M. Diop, A. Thiam, M. Fauconnier ve G. Lognay, “Chemical composition of distilled essential oils and hydrosols of four senegalese citrus and enantiomeric characterization of chiral compounds” Journal of Essential Oil Bearing Plants, vol. 20, no. 3, pp. 820- 824, 2017.
  • [13] A. Ammar, A. Lebrihi, F. Mathieu, M. Romdhane and F. Zagrouba, “Chemical composition and in vitro antimicrobial and antioxidant activities of Citrus aurentium L. flowers essential oil (Neroli oil),” Pakistan Journal of Biological Sciences, vol. 15, no. 21, pp. 1034-1040, 2012.
  • [14] S. G. Deans and G. Ritchie, “Antibacterial properties of plant essential oils,” International Journal of Food Microbiology, vol. 5, no. 2, pp. 165–180, 1987.
  • [15] R. Apak, K. Güçlü, M. Özyürek and S. E. Karademir, “Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: Cuprac method,” Agricultural Food Chemistry, vol. 52, no. 26, pp. 7970-7981, 2004.
  • [16] O. Okan, H. Varlıbaş, M. Öz ve İ. Deniz, “Antioksidan analiz yöntemleri ve doğu karadeniz bölgesinde antioksidan kaynağı olarak kullanılabilecek odun dışı bazı bitkisel ürünler,” Kastamonu Üniversitesi Orman Fakültesi Dergisi, c.13, s. 1, ss. 48-59, 2013.
  • [17] R. Lemouchi, C. Selles, M. E. A. Dib, N. Benmansour, A. Allal, B. Tabti and K. Ouali, “Chemical Composition and Antioxidant Activity of Essential Oil and Hydrosol Extract Obtained by Hydrodistillation (HY) and Liquid–Liquid Extraction (LLE) of Psoralea bituminosa,” Journal of Herbs, Spices & Medıcinal Plants, vol. 23, no. 4, pp. 299-307, 2017.
  • [18] L. Espina, M. Somolinos, S. Lorán, P. Conchello, D. García and R. Pagán, “Chemical composition of commercial citrus fruit essential oils and evaluation of their antimicrobial activity acting alone or in combined processes,” Food Control, vol. 22, no. 6, pp. 896-902, 2011
  • [19] M. Swamy, M. S. Akhtar and U. A. Sinniah, “ Antimicrobial properties of plant essential oils against human pathogens and their mode of action: An Updated Review,” Evidence-Based Complementary and Alternative Medicine, 2016.
  • [20] B. Bozin, N. M. Dukic, N. Simin and G. Anaçkov, “Characterization of the volatile composition of essential oils of some Lamiaceae spices and the antimicrobial and antioxidant activities of the entire oils,” Journal of Agricultural and Food Chemistry, vol. 54, no. 5, pp. 1822-1838, 2006.
  • [21] H. Bendaha, B. Bouchal, I. E. Mounsi, A. Salhi, M. Berrabeh, M. E. Bellaoui and M. Mimouni, “Chemical composition, antioxidant, antibacterial and antifungal activities of peel essential oils of Citrus aurantium grown in Eastern Morocco,” Der Pharmacia Lettre, vol. 8, no. 4, pp. 239-245, 2016.
  • [22] H-S. Choi, H. S. Song, H. Ukeda and M. Sawamura, “Radical-scavenging activities of Citrus essential oils and their components: detection using 1,1-diphenyl-2-picrylhydrazyl,” Journal of Agricultural and Food Chemistry, vol. 48, no. 9, pp. 4156−4161, 2000.
  • [23] R. Belabbes, M. E. A Dib, N. Djabou, F. Ilias, B. Tabti, J. Costa and A. Muselli, “Chemical variability, antioxidant and antifungal activities of essential oils and hydrosol extract of Calendula arvensis L. from western Algeria,” Chemistry & biodiversity, vol. 14, no. 5, 2017.

Portakal (Citrus sinensis) Kabuğundan Elde Edilen Hidrosol/Esansiyel Yağların Antimikrobiyal ve Antioksidan Özellikleri

Yıl 2019, Cilt: 7 Sayı: 1, 274 - 283, 31.01.2019
https://doi.org/10.29130/dubited.440286

Öz

Bu çalışmada Dalaman, Köyceğiz ve Finike’de yetişmiş portakalların kabuklarından elde edilen hidrosol ve
esansiyel yağların Staphylococcus aureus (ATCC 25923) ve Escherichia coli (ATCC 25922) bakterilerine karşı
antimikrobiyal etkileri kuyucuk difüzyon metodu ile incelenmiştir. Antimikrobiyal etkinin yanında portakal
kabuğu hidrosollerinin antioksidan aktivitesi de CUPRAC (Bakır(II) iyonu indirgeme esaslı antioksidan kapasite)
ve DPPH (1,1-diphenyl-2-picrylhydrazyl) serbest radikal yakalayıcı yöntemi ile incelenmiştir. Hidrosollerin E.
coli (ATCC 25922) ve S. aureus (ATCC 25923) bakterilerine karşı gösterdiği inhibisyon zonları esansiyel yağlara
kıyasla daha küçük olmakla birlikte aralarındaki fark istatistiksel açıdan önemli bulunmamıştır. En yüksek
antimikrobiyal aktiviteye sahip olan distilat, Dalaman portakalının kabuğundan elde edilen olmuştur. Antioksidan
analizleri sonucunda ise hidrosollerin antioksidan aktivite değerleri CUPRAC ve DPPH metotlarında sırasıyla 8
μg Troloks eşdeğeri/mL ve 3 μg Troloks eşdeğeri/mL olarak bulunmuştur. İnhibisyon yüzdesi %3 civarlarında
olan Dalaman portakallarından elde edilen hidrosollerin antioksidan aktiviteye sahip olduğu ancak sentetik
antioksidan olan BHT ile karşılaştırıldığında düşük bir yüzdeye sahip olduğu görülmektedir. Bu sonuçlardan yola
çıkılarak 3 farklı bölge portakalının kabuğundan elde edilen hidrosol ve esansiyel yağların Staphylococcus aureus
(ATCC 25923) ve Escherichia coli (ATCC 25922) bakterilerine karşı sentetik antioksidanlara kıyasla daha düşük
düzeylerde olmakla birlikte antimikrobiyal ve antioksidan etki gösterdiği saptanmıştır

Kaynakça

  • [1] Z. Król, K. Marycz, D. Kulig, M. Maredziak and A. Jarmoluk, “Cytotoxicity, bactericidal, and antioxidant activity of sodium alginate hydrosols treated with direct electric current,” International Journal of Molecular Sciences, vol. 18, no. 3, pp. 678-697, 2017.
  • [2] F. Törnük and E. Dertli, “Decontamination of Escherichia coli O157:H7 and Staphylococcus aureus from fresh-cut parsley with natural plant hydrosols,” Journal of Food Processing and Preservation, vol. 39, no. 6, pp. 1587-1594, 2015.
  • [3] A. Acheampong, L. Borquaye, S. O. Acquaah, J. Osei-Owusu ve G. Tuani, “Antimicrobial activities of some leaves and fruit peels hydrosols,” International Journal of Chemical and Biomolecular Science, vol. 1, no. 3, pp. 158-162, 2015.
  • [4] S. N. El, N. Karagözlü, S. Karakaya and S. Sahin, “Antioxidant and antimicrobial activities of essential oils extracted from Laurus Nobilis L. leaves by using solvent-free microwave and hydrodistillation,” Food and Nutrition Sciences, vol. 5, pp. 97-106, 2014.
  • [5] L. Tabti, M. A. Dib, N. Djabou, N. G. Benyelles, J. Paolini, J. Costa, and A. Muselli, “ Control of fungal pathogens of Citrus sinensis L. by essential oil and hydrosol of Thymus capitatus L.” Journal of Applied Botany and Food Quality, vol. 87, pp. 279-285, 2014.
  • [6] A. Özkan and A. Erdoğan, “A comparative evaluation of antioxidant and anticancer activity of essential oil from Origanum onites (Lamiaceae) and its two major phenolic components,” Turkish Journal of Biology, vol. 35, no.6, pp. 735-742, 2011.
  • [7] S. D'Amato, A. Serio, C. C. Lopez and A. Paparella, “Hydrosols: Biological activity and potential as antimicrobials for food applications,” Food Control, vol. 86, pp. 126-137, 2018.
  • [8] C. Labadie, C. Ginies, M. H. Guinebretiere, C. Renard, C. Cerutti and F. Carlin, “Hydrosols of orange blossom (Citrus aurantium), and rose flower (Rosa damascena and Rosa centifolia) support the growth of a heterogeneous spoilage microbiota,” Food Research International, vol. 76, pp. 576–586, 2015.
  • [9] F. Törnük, H. Cankurt, İ. Ozturk, O. Sağdıç, O. Bayram and H. Yetim, “ Efficacy of various plant hydrosols as natural food sanitizers in reducing Escherichia coli O157:H7 and Salmonella Typhimurium on fresh cut carrots and apples” International Journal of Food Microbiology, vol. 148, no. 1, pp. 30–35, 2011.
  • [10] T. Lante and F. Tinello, “Citrus hydrosols as useful by-products for tyrosinase inhibition,” Innovative Food Science and Emerging Technologies, vol. 27, pp.154–159, 2015.
  • [11] M. Zuzarte, M. J. Gonçalves, C. Cavaleiroa, M. T. Cruz, A. Benzarti B. Marongiud, A. Maxia, A. Piras and L. Salgueiroa, “Antifungal and anti-inflammatory potential of Lavandula stoechas and Thymus herba-barona essential oils,” Industrial Crops and Products, vol. 44, pp. 97-103, 2013.
  • [12] E. Ndiaye, M. Gueye, I. Ndiaye, S. Diop, M. Diop, A. Thiam, M. Fauconnier ve G. Lognay, “Chemical composition of distilled essential oils and hydrosols of four senegalese citrus and enantiomeric characterization of chiral compounds” Journal of Essential Oil Bearing Plants, vol. 20, no. 3, pp. 820- 824, 2017.
  • [13] A. Ammar, A. Lebrihi, F. Mathieu, M. Romdhane and F. Zagrouba, “Chemical composition and in vitro antimicrobial and antioxidant activities of Citrus aurentium L. flowers essential oil (Neroli oil),” Pakistan Journal of Biological Sciences, vol. 15, no. 21, pp. 1034-1040, 2012.
  • [14] S. G. Deans and G. Ritchie, “Antibacterial properties of plant essential oils,” International Journal of Food Microbiology, vol. 5, no. 2, pp. 165–180, 1987.
  • [15] R. Apak, K. Güçlü, M. Özyürek and S. E. Karademir, “Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: Cuprac method,” Agricultural Food Chemistry, vol. 52, no. 26, pp. 7970-7981, 2004.
  • [16] O. Okan, H. Varlıbaş, M. Öz ve İ. Deniz, “Antioksidan analiz yöntemleri ve doğu karadeniz bölgesinde antioksidan kaynağı olarak kullanılabilecek odun dışı bazı bitkisel ürünler,” Kastamonu Üniversitesi Orman Fakültesi Dergisi, c.13, s. 1, ss. 48-59, 2013.
  • [17] R. Lemouchi, C. Selles, M. E. A. Dib, N. Benmansour, A. Allal, B. Tabti and K. Ouali, “Chemical Composition and Antioxidant Activity of Essential Oil and Hydrosol Extract Obtained by Hydrodistillation (HY) and Liquid–Liquid Extraction (LLE) of Psoralea bituminosa,” Journal of Herbs, Spices & Medıcinal Plants, vol. 23, no. 4, pp. 299-307, 2017.
  • [18] L. Espina, M. Somolinos, S. Lorán, P. Conchello, D. García and R. Pagán, “Chemical composition of commercial citrus fruit essential oils and evaluation of their antimicrobial activity acting alone or in combined processes,” Food Control, vol. 22, no. 6, pp. 896-902, 2011
  • [19] M. Swamy, M. S. Akhtar and U. A. Sinniah, “ Antimicrobial properties of plant essential oils against human pathogens and their mode of action: An Updated Review,” Evidence-Based Complementary and Alternative Medicine, 2016.
  • [20] B. Bozin, N. M. Dukic, N. Simin and G. Anaçkov, “Characterization of the volatile composition of essential oils of some Lamiaceae spices and the antimicrobial and antioxidant activities of the entire oils,” Journal of Agricultural and Food Chemistry, vol. 54, no. 5, pp. 1822-1838, 2006.
  • [21] H. Bendaha, B. Bouchal, I. E. Mounsi, A. Salhi, M. Berrabeh, M. E. Bellaoui and M. Mimouni, “Chemical composition, antioxidant, antibacterial and antifungal activities of peel essential oils of Citrus aurantium grown in Eastern Morocco,” Der Pharmacia Lettre, vol. 8, no. 4, pp. 239-245, 2016.
  • [22] H-S. Choi, H. S. Song, H. Ukeda and M. Sawamura, “Radical-scavenging activities of Citrus essential oils and their components: detection using 1,1-diphenyl-2-picrylhydrazyl,” Journal of Agricultural and Food Chemistry, vol. 48, no. 9, pp. 4156−4161, 2000.
  • [23] R. Belabbes, M. E. A Dib, N. Djabou, F. Ilias, B. Tabti, J. Costa and A. Muselli, “Chemical variability, antioxidant and antifungal activities of essential oils and hydrosol extract of Calendula arvensis L. from western Algeria,” Chemistry & biodiversity, vol. 14, no. 5, 2017.
Toplam 23 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Dilara Nur Dikmetaş Bu kişi benim

Güliz Konuşur Bu kişi benim

Ayşegül Mutlu-ingök Bu kişi benim 0000-0001-9571-0053

Zehra Gülsünoğlu

Funda Karbancıoğlu-güler 0000-0001-6576-0084

Yayımlanma Tarihi 31 Ocak 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 7 Sayı: 1

Kaynak Göster

APA Dikmetaş, D. N., Konuşur, G., Mutlu-ingök, A., Gülsünoğlu, Z., vd. (2019). Portakal (Citrus sinensis) Kabuğundan Elde Edilen Hidrosol/Esansiyel Yağların Antimikrobiyal ve Antioksidan Özellikleri. Düzce Üniversitesi Bilim Ve Teknoloji Dergisi, 7(1), 274-283. https://doi.org/10.29130/dubited.440286
AMA Dikmetaş DN, Konuşur G, Mutlu-ingök A, Gülsünoğlu Z, Karbancıoğlu-güler F. Portakal (Citrus sinensis) Kabuğundan Elde Edilen Hidrosol/Esansiyel Yağların Antimikrobiyal ve Antioksidan Özellikleri. DÜBİTED. Ocak 2019;7(1):274-283. doi:10.29130/dubited.440286
Chicago Dikmetaş, Dilara Nur, Güliz Konuşur, Ayşegül Mutlu-ingök, Zehra Gülsünoğlu, ve Funda Karbancıoğlu-güler. “Portakal (Citrus Sinensis) Kabuğundan Elde Edilen Hidrosol/Esansiyel Yağların Antimikrobiyal Ve Antioksidan Özellikleri”. Düzce Üniversitesi Bilim Ve Teknoloji Dergisi 7, sy. 1 (Ocak 2019): 274-83. https://doi.org/10.29130/dubited.440286.
EndNote Dikmetaş DN, Konuşur G, Mutlu-ingök A, Gülsünoğlu Z, Karbancıoğlu-güler F (01 Ocak 2019) Portakal (Citrus sinensis) Kabuğundan Elde Edilen Hidrosol/Esansiyel Yağların Antimikrobiyal ve Antioksidan Özellikleri. Düzce Üniversitesi Bilim ve Teknoloji Dergisi 7 1 274–283.
IEEE D. N. Dikmetaş, G. Konuşur, A. Mutlu-ingök, Z. Gülsünoğlu, ve F. Karbancıoğlu-güler, “Portakal (Citrus sinensis) Kabuğundan Elde Edilen Hidrosol/Esansiyel Yağların Antimikrobiyal ve Antioksidan Özellikleri”, DÜBİTED, c. 7, sy. 1, ss. 274–283, 2019, doi: 10.29130/dubited.440286.
ISNAD Dikmetaş, Dilara Nur vd. “Portakal (Citrus Sinensis) Kabuğundan Elde Edilen Hidrosol/Esansiyel Yağların Antimikrobiyal Ve Antioksidan Özellikleri”. Düzce Üniversitesi Bilim ve Teknoloji Dergisi 7/1 (Ocak 2019), 274-283. https://doi.org/10.29130/dubited.440286.
JAMA Dikmetaş DN, Konuşur G, Mutlu-ingök A, Gülsünoğlu Z, Karbancıoğlu-güler F. Portakal (Citrus sinensis) Kabuğundan Elde Edilen Hidrosol/Esansiyel Yağların Antimikrobiyal ve Antioksidan Özellikleri. DÜBİTED. 2019;7:274–283.
MLA Dikmetaş, Dilara Nur vd. “Portakal (Citrus Sinensis) Kabuğundan Elde Edilen Hidrosol/Esansiyel Yağların Antimikrobiyal Ve Antioksidan Özellikleri”. Düzce Üniversitesi Bilim Ve Teknoloji Dergisi, c. 7, sy. 1, 2019, ss. 274-83, doi:10.29130/dubited.440286.
Vancouver Dikmetaş DN, Konuşur G, Mutlu-ingök A, Gülsünoğlu Z, Karbancıoğlu-güler F. Portakal (Citrus sinensis) Kabuğundan Elde Edilen Hidrosol/Esansiyel Yağların Antimikrobiyal ve Antioksidan Özellikleri. DÜBİTED. 2019;7(1):274-83.