Antimicrobial Activity of Some Spices and Spice Extracts Used in Foods

Year 2010, Volume: 8 Issue: 4, 41 - 46, 01.08.2010

Fatma Coşkun

Abstract

Spices have been used in foods as natural preservatives since ancient times. Today, some chemicals used as food additives pose a serious treat to human health. Therefore, the use of spices as alternative preservatives in foods has gained greater importance. Spices and spice extracts are usually used as flavoring agents besides their antimicrobial activity. The latter property of spices and extracts has recently accelerated scientific studies about their use in foods. Antimicrobial activity of spices depends on the type of spice and plants, microorganisms, and concentration of essential oils of spices. Presences of various chemical preservatives, salt and pH have a major effect on the antimicrobial effects of spices and extracts. In this study, antimicrobial activity of some spices and spice extracts used in foods was reviewed

Keywords

Spice, Spice extract, Natural antimicrobial

Gıdalarda Kullanılan Bazı Baharat ve Baharat Özütlerinin Antimikrobiyal Aktivitesi

Abstract

Baharatların gıda maddelerinde koruyucu olarak kullanımı eski çağlardan beri bilinmektedir. Günümüzde gıda katkısı olarak kullanılan bazı kimyasalların insan sağlığı üzerine çeşitli zararlarının ortaya çıkması nedeniyle gıdalarda baharat kullanımı daha büyük önem kazanmıştır. Gıdalarda aroma verici olarak kullanılan baharatlar ve özütleri son yıllarda antimikrobiyal özellikleri açısından daha fazla inceleme konusu olmuştur. Baharatların antimikrobiyal aktiviteleri baharat, bitki, mikroorganizma türü ve baharatların uçucu yağ konsantrasyonuna bağlı olarak değişir. Tuz, pH ve çeşitli kimyasal koruyucuların varlığı baharatların antimikrobiyal etkisinde büyük role sahiptir. Bu çalışmada gıdalarda kullanılan bazı baharat ve baharat özütlerinin antimikrobiyal aktiviteleri ile ilgili çalışmalar derlenmiştir

Keywords

Baharat, Baharat özütü, Doğal antimikrobiyal

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