Taze ve Olgunlaştırılmış Taşköprü Sarımsağından (Allium sativum L.) Farklı Çözücüler Kullanılarak Elde Edilen Ekstraktların Antimikrobiyal Aktivitelerinin Karşılaştırılması

Year 2020, Volume: 10 Issue: 3, 762 - 770, 15.07.2020

Hüseyin Karakaya Fatma Öztürk Murat Yılmaztekin

https://doi.org/10.17714/gumusfenbil.699917

Cited By: 2

Abstract

Sarımsak
(Allium sativum L.), insan sağlığı
üzerine pek çok yararlı etkisi olduğu bilinen önemli bir besindir. Kastamonu
Taşköprü bölgesinde yoğun biçimde sarımsak yetiştiriciliği yapılmakta olup;
bölge sarımsakları coğrafi işaret ile de tescillenmiştir. Siyah sarımsak olarak
da bilinen olgunlaştırılmış sarımsak, ham ürünün belirli sıcaklık ve nem
koşullarında olgunlaştırılması sonucu elde edilmiş bir üründür. Olgunlaştırma
işlemi sırasında bazı önemli biyokimyasal değişiklikler meydana gelmekte ve
buna bağlı olarak ürünün biyoaktivitesi de değişkenlik gösterebilmektedir. Bu
çalışmada farklı polaritelere sahip çözücüler kullanılarak taze ve olgunlaştırılmış
Taşköprü sarımsaklarından ekstraktlar elde edilmesi ve bu ekstraktların
antimikrobiyal aktivitelerinin karşılaştırılması amaçlanmıştır. Antimikrobiyal
aktivite 4 Gram (+) (Bacillus subtilis,
Listeria monocytogenes, Enterococcus faecalis ve Staphylococcus aureus), 4 Gram (-) (Escherichia coli, Salmonella enteritidis, Pseudomonas aeruginosa ve
Klebsiella pneumoniae) ve 2 maya (Saccharomyces cerevisiae ve Candida albicans) olmak üzere toplamda
10 mikroorganizma türü üzerinde oyuk agar difüzyon testine göre belirlenmiştir.
Genel olarak, taze sarımsak ekstraktlarının antimikrobiyal aktivitesinin siyah
sarımsak ekstraktlarına göre daha yüksek olduğu tespit edilmiştir. Bu duruma,
siyah sarımsak üretimi sırasında uygulanan yüksek sıcaklığa bağlı bazı organosülfür
bileşiklerin kaybı sebep olmuş olabilir. Her iki örneğin distile su ve metanol
ekstraktlarının Gram (-) bakteriler ve mayalar üzerinde herhangi bir
antimikrobiyal etkisi gözlemlenmemiştir. Kloroform ve etil asetat
ekstraktlarının ise sadece Gram (+) bakterilerde değil aynı zamanda Gram (-)
bakteriler ve mayalar üzerinde de oldukça yüksek antimikrobiyal aktivite
gösterdiği tespit edilmiştir. Ekstraksiyon aşamasında kullanılan çözücü türünün
antimikrobiyal aktivite üzerinde oldukça etkili olduğu sonucuna varılmıştır. 

Keywords

Antimikrobiyal Aktivite, Ekstrakt, Sarımsak, Taşköprü, Olgunlaştırma

Comparison of Antimicrobial Activities of Taşköprü Raw and Aged Garlic (Allium sativum L.) Extracts Obtained by Using Different Solvents

Abstract

Garlic (Allium sativum L.) is an important food known
with many beneficial health effects. It is intensively cultivated in Kastamonu
Taşköprü region and it has been registered by geographical indication. Aged
garlic, also known as black garlic, is the final product which produced by
aging of raw garlic under certain temperature and humidity conditions. Some important
biochemical changes occur during aging process and bioactivity of the product
may also vary, correspondingly. In this study, it was aimed to obtain extracts
from raw and aged Taşköprü garlic by using solvents with different polarity and
to compare the antimicrobial activities of these extracts. Antimicrobial
activity was investigated on 10
microorganisms including 4 Gram (+) (Bacillus
subtilis, Listeria monocytogenes, Enterococcus faecalis and Staphylococcus
aureus), 4 Gram (-) (Escherichia
coli, Salmonella enteritidis, Pseudomonas aeruginosa and Klebsiella pneumoniae)
and 2 yeast strains (Saccharomyces cerevisiae and Candida albicans) according
to agar well diffusion test. It was determined that raw garlic extracts
generally performed higher antimicrobial activity than the black garlic extracts.
This may be caused by lost in some organosulfur compounds depending on high
temperature practice during black garlic production. Distilled water and
methanolic extracts of both samples did not show any antimicrobial effect on
Gram (-) bacteria and the
yeasts. It was determined that chloroform and ethyl acetate extracts showed
quite high antimicrobial activity not only on Gram (+) bacteria but also on Gram (-) bacteria and the yeasts. It has been concluded that
solvent type used in extraction is quite effective on antimicrobial activity.

Keywords

: Antimicrobial Activity, Extract, Garlic, Taşköprü, Aging

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