ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF SIRMO (Allium vineale L.), MENDI (Chaerophyllum macropodum Boiss.) AND SIYABO (Ferula rigidula DC.)

Abstract

In the current study, antioxidative and antibacterial characteristics of the three various extracts such as methanol, ethanol and acetone of brine and fresh herbs containing Sirmo (Allium vineale L.), Mendi (Chaerophyllum macropodum Boiss.) and Siyabo (Ferula rigidula DC.) were investigated. When antioxidant activity was measured using the 2,2-difenil-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) methods, the antimicrobial activity was measured by the agar well diffusion method. The DPPH values of all extracts ranged from 17.10±1.30 to 119.53±0.06 mg TEAC/kg lyophilized herb, while ABTS values ranged from 53.55±3.49 to 780.36±39.46 mg TEAC/kg lyophilized herb. It was determined that the exracts of Siyabo exhibited higher antibacterial activity in comparison to other plants. These results suggest that extracts of Sirmo, Mendi and Siyabo can be used as natural antimicrobials and antioxidants in food processing.

Keywords

• Antimicrobial activity,antioxidant activity,fresh and brine herbs

SİRMO (Allium vineale L.), MENDİ (Chaerophyllum macropodum Boiss.) VE SİYABO (Ferula rigidula DC.)’NUN ANTİMİKROBİYAL VE ANTİOKSİDAN ÖZELLİKLERİ

Abstract

Bu çalışmada, salamura ve taze Sirmo, Mendi ve Siyabo otlarının metanol, etanol ve aseton ekstraktlarının antioksidan ve antibakteriyel özellikleri araştırılmıştır. Ekstraktların antioksidan aktiviteleri DPPH ve ABTS yöntemleri ile belirlenirken antimikrobiyel aktiviteleri agar kuyu difüzyon metodu ile belirlenmiştir. Tüm ekstraktların ABTS değerleri 53.55±3.49 ile 780.36±39.46 mg TEAC/kg dondurarak kurutulmuş ot arasında değişirken, DPPH değerleri ise 17.10±1.30 ile 119.53±0.06 mg TEAC/kg dondurarak kurutulmuş ot olarak saptanmıştır. Siyabo ekstraktlarının diğer bitkilere kıyasla daha yüksek antibakteriyel aktivite gösterdiği tespit edilmiştir. Bu sonuçlar Sirmo, Mendi ve Siyabo ekstraktlarının gıda işlemede doğal antimikrobiyeller ve antioksidanlar olarak kullanılabileceğini göstermektedir.

Keywords

• Antimikrobiyal aktivite,antioksidan aktivite,taze ve salamura otlar

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