INVESTIGATION OF THE ANTIMICROBIAL EFFECT OF VARIOUS HERBAL EXTRACTS AND COMBINATIONS IN MEATBALL

Abstract

In this study, olive leaf extract, grapefruit essential oil, orange peel essential oil, rosemary essential oil, and propolis were used alone and in different combinations against Escherichia coli O157: H7, Salmonella Enteritidis, E. coli Biotype 1, Listeria monocytogenes, and Staphylococcus aureus. The antibacterial activities of these materials were investigated using the disk diffusion method. Grapefruit essential oil created the highest zone of inhibition against pathogens. The two-in-one combinations of plant materials had the highest antibacterial effect against S. Enteritidis while the triple combinations had the highest antibacterial effect against E. coli O157:H7 among the Gram-negative bacteria. It was observed that the combinations of different numbers of materials that did not have antibacterial activity alone created a synergistic effect, but this effect was reduced through the suppression of the activity of certain materials in some combinations. As a result of the analysis of total phenolic content, the highest total phenolic content was observed in grapefruit essential oil. The antibacterial activity results of the plant materials used in the study and the results concerning the total phenolic amounts were consistent. Five plant materials and two of the three combinations of materials selected for the study were added to the patties for a sensory analysis. As a result of the panelists' evaluations of the color, appearance, odor, taste, texture, and overall acceptability criteria, it was determined that the meatball samples containing olive leaf extract had the closest results with reference to the control patties, and the triple combinations received the lowest appreciation scores.

Keywords

• Spices
• plant extract
• propolis
• antimicrobial effect
• synergistic effect
• meatball

ÇEŞİTLİ BİTKİSEL EKSTRAKTLAR VE KOMBİNASYONLARININ KÖFTEDE ANTİMİKROBİYEL ETKİSİNİN ARAŞTIRILMASI

Abstract

Bu çalışmada zeytin yaprağı ekstraktı, greyfurt uçucu yağı, portakal kabuğu uçucu yağı, biberiye uçucu yağı ve propolisin, tek başına ve kombinasyonlar halinde E. coli O157:H7, S. Enteritidis, E. coli Biyotip 1, L. monocytogenes ve S. aureus’a karşı antibakteriyel aktiviteleri disk difüzyon yöntemiyle araştırılmıştır. Patojenlere karşı en yüksek inhibisyon zonu oluşturan materyal greyfurt uçucu yağı olmuştur. Bitki materyallerinin 2’li kombinasyonlarının en yüksek antibakteriyel etki gösterdiği Gram negatif bakteri, S. Enteritidis olurken 3’lü kombinasyonların en yüksek antibakteriyel etki gösterdiği Gram negatif bakteri ise E. coli O157:H7 olmuştur. Bu çalışmada tek başına antibakteriyel aktiviteye sahip olmayan materyallerin farklı sayıda kombinasyonlarının sinerjik etki oluşturabileceği ve bazı kombinasyonlarda da birbirlerini baskılayarak aktiviteyi düşürebildikleri gözlemlenmiştir. Yapılan toplam fenolik miktarı analizi sonucunda en çok toplam fenolik miktarı greyfurt uçucu yağında gözlemlenmiştir. Çalışmada kullanılan bitki materyallerinin antibakteriyel aktivite sonuçları ile toplam fenolik miktarlarının sonuçları birbiri ile paralellik göstermektedir. Çalışma için seçilen 5 bitki materyali ve materyallerin 3’lü kombinasyonlarından 2 tanesi duyusal analiz amacıyla köfteye eklenmiştir. Panelistlerin renk, görünüş, koku, tat, tekstür ve genel beğeni değerlendirmeleri sonucunda kontrol köftesine en yakın kriterleri zeytin yaprağı ekstraktı içeren köftenin gösterdiği ve 3’lü kombinasyonların en düşük beğeni puanlarını aldığı tespit edilmiştir.

Keywords

• Baharat
• bitki materyali
• propolis
• antibakteriyel etki
• sinerjik etki
• köfte

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