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

Dilara Nur Dikmetaş; Güliz Konuşur; Ayşegül Mutlu-ingök; Zehra Gülsünoğlu; Funda Karbancıoğlu-güler

doi:10.29130/dubited.440286

EN TR

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

Abstract

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.

Keywords

Hydrosol,Essential oil,Antimicrobial activity,Antioxidant activity

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

Abstract

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

Keywords

Hidrosol,Esansiyel yağ,Antimikrobiyal aktivite,Antioksidan aktivite

References

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Details

Primary Language

Turkish

Subjects

Engineering

Journal Section

Research Article

Authors

Dilara Nur Dikmetaş This is me

Güliz Konuşur This is me

Ayşegül Mutlu-ingök ^* This is me
0000-0001-9571-0053

Zehra Gülsünoğlu

Funda Karbancıoğlu-güler
0000-0001-6576-0084

Publication Date

January 31, 2019

Submission Date

July 3, 2018

Acceptance Date

September 14, 2018

Published in Issue

Year 2019 Volume: 7 Number: 1

DOI

https://doi.org/10.29130/dubited.440286

IZ

https://izlik.org/JA57BH66DR

APA

Dikmetaş, D. N., Konuşur, G., Mutlu-ingök, A., Gülsünoğlu, Z., & Karbancıoğlu-güler, F. (2019). Portakal (Citrus sinensis) Kabuğundan Elde Edilen Hidrosol/Esansiyel Yağların Antimikrobiyal ve Antioksidan Özellikleri. Duzce University Journal of Science and Technology, 7(1), 274-283. https://doi.org/10.29130/dubited.440286

AMA

1.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. DUBİTED. 2019;7(1):274-283. doi:10.29130/dubited.440286

Chicago

Dikmetaş, Dilara Nur, Güliz Konuşur, Ayşegül Mutlu-ingök, Zehra Gülsünoğlu, and Funda Karbancıoğlu-güler. 2019. “Portakal (Citrus Sinensis) Kabuğundan Elde Edilen Hidrosol Esansiyel Yağların Antimikrobiyal Ve Antioksidan Özellikleri”. Duzce University Journal of Science and Technology 7 (1): 274-83. https://doi.org/10.29130/dubited.440286.

EndNote

Dikmetaş DN, Konuşur G, Mutlu-ingök A, Gülsünoğlu Z, Karbancıoğlu-güler F (January 1, 2019) Portakal (Citrus sinensis) Kabuğundan Elde Edilen Hidrosol/Esansiyel Yağların Antimikrobiyal ve Antioksidan Özellikleri. Duzce University Journal of Science and Technology 7 1 274–283.

IEEE

[1]D. N. Dikmetaş, G. Konuşur, A. Mutlu-ingök, Z. Gülsünoğlu, and F. Karbancıoğlu-güler, “Portakal (Citrus sinensis) Kabuğundan Elde Edilen Hidrosol/Esansiyel Yağların Antimikrobiyal ve Antioksidan Özellikleri”, DUBİTED, vol. 7, no. 1, pp. 274–283, Jan. 2019, doi: 10.29130/dubited.440286.

ISNAD

Dikmetaş, Dilara Nur - Konuşur, Güliz - Mutlu-ingök, Ayşegül - Gülsünoğlu, Zehra - Karbancıoğlu-güler, Funda. “Portakal (Citrus Sinensis) Kabuğundan Elde Edilen Hidrosol Esansiyel Yağların Antimikrobiyal Ve Antioksidan Özellikleri”. Duzce University Journal of Science and Technology 7/1 (January 1, 2019): 274-283. https://doi.org/10.29130/dubited.440286.

JAMA

1.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. DUBİTED. 2019;7:274–283.

MLA

Dikmetaş, Dilara Nur, et al. “Portakal (Citrus Sinensis) Kabuğundan Elde Edilen Hidrosol Esansiyel Yağların Antimikrobiyal Ve Antioksidan Özellikleri”. Duzce University Journal of Science and Technology, vol. 7, no. 1, Jan. 2019, pp. 274-83, doi:10.29130/dubited.440286.

Vancouver

1.Dilara Nur Dikmetaş, Güliz Konuşur, Ayşegül Mutlu-ingök, Zehra Gülsünoğlu, Funda Karbancıoğlu-güler. Portakal (Citrus sinensis) Kabuğundan Elde Edilen Hidrosol/Esansiyel Yağların Antimikrobiyal ve Antioksidan Özellikleri. DUBİTED. 2019 Jan. 1;7(1):274-83. doi:10.29130/dubited.440286