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MARMARİSTE YABANİ OLARAK YETİŞEN MYRTUS COMMUNIS L.‘NİN ANTİBAKTERİYEL VE ANTİOKSİDAN AKTİVİTESİ

Year 2015, Volume: 40 Issue: 4, 193 - 200, 01.08.2015

Fikret Keven Karademir Sibel Avunduk

Abstract

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Keywords

M. communis L. disk diffüzyon metodu patojen bakteri DPPH metodu Marmaris

References

  • Davis PH. 1982. Flora of Turkey and the East Aegean Islands. Vol. 4. Edinburgh: University Press.
  • Baytop T. 1984. Plant remedies in Turkey. Istanbul University (in Turkish): Press No:3255, Faculty of Medicine;. p. 444.
  • Ozek T, Demirci B, Baser KH. 2000. Chemical composition of Turkish myrtle oil. J Essential Oil Res. 12, 541-544.
  • Baytop, T. 1999. Therapy with medicinal Plants in Turkey (Past and Present). Nobel Tıp Kitapevleri Press, Istanbul.
  • Chalchat JC, Garry RF, Michet A. 1998. Essential oils of Myrtle (Myrtus communis L.) of the Miterranean littoral. J Essential Oil Res. 10, 613-617. 6. Nuvoli F. 2004. Il Mirto della Sardegna; Zonza Editore: Cagliari, Italy; pp 7-22. Also St. John’s wort (Hypericum perforatum L.), another plant containing antibacterial phloroglucinols, has been used as a hop substitute for the production of beer (see: Buhner, S. H. 1998 Sacred and Herbal Healing Beers; Brewer Publications: Boulder, CO,).
  • Puybaret C, David B, Charveron M, Mamatas S. 1990. FR 98-11619 19980917, Chem Abstr. 112, 195-230.
  • Aleksic V, Knezevic P. 2014.Antimicrobial and antioxidative activity of extracts and essential oils of Myrtus communis L. Microbiol Res. 169(4): 240-54.
  • Cherrat L, Espina L, Bakkali M, García-Gonzalo D, Pagán R, Laglaoui A. 2014. Chemical composition and antioxidant properties of Laurus nobilis L. and Myrtus communis L. essential oils from Morocco and evaluation of their antimicrobial activity acting alone or in combined processes for food preservation. J Sci Food Agric. 94(6): 1197-1204
  • Weyerstahl P, Marschall H, Rustaiyan A. 1994. Constituents of the essential oil of Myrtus communis L. from Iran. Flavour Fragr J. 9, 333-337. 11. Pirisino G, Mulè A, Moretti MDL, Satta M. 1996. Yield and chemical composition
  • of essential oil from self-sown Myrtus communis L. from Cuglieri (Sardinia). Riv. Ital. EPPOS 7, 159-169.
  • Bradesi P, Tomi F, Casanova J, Costa J, Bernardini AF. 1997. Chemical composition of myrtle leaf essential oil from Corsica (France). J Essential Oil Res. 9, 283–288.
  • Koukos PK, Papadopoulou KI, Papagiannopoulos AD, Patiaka D. 2001. Chemicals from Greek forestry biomass: constituents of leaf oil of Myrtus communis L. grown in Greece. J Essential Oil Res. 13, 245-246.
  • Jerkovic I, Radonic A, Borcic I. 2002. Comparative study of leaf, fruit and flower essential oils from Croatian Myrtus communis L. during a one-year vegetative cycle. J Essential Oil Res. 14, 266-270.
  • Tuberoso CIG, Barra A, Angioni A, Sarritzu E, Pirisi FM. 2006. Chemical composition of volatiles in Sardinian myrtle (Myrtus communis L.) alcoholic extracts and essential oils. J Agric Food Chem. 54, 1420-1426.
  • Lawrence BM. 2007. Progress in essential oils. Perfume and Flavor. 32, 54-62.
  • Aidi Wannes W, Mhamdi B, Marzouk, B. 2007. Essential oil composition of two Myrtus communis L. varieties grown in North Tunisia. Ital J Biochem. 56, 180–186.
  • Aidi Wannes W, Mhamdi B, Sriti J, Ben Jemia M, Ouchikh O, Hamdaoui G, Kchouk ME, Marzouk B. 2010. Antioxidant activities of the essential oils and methanol extracts from myrtle (Myrtus communis var. italica L.) leaf, stem and flower. Food Chem Toxicol. 48(5):1362-70.
  • Martin T, Villaescusa L, De Sotto M, Lucia A, Diaz AM. 1990. Determination of anthocyanic pigments in Myrtus communis berries. Fitoterapia. 61, 85.
  • Martin T, Villaescusa L, Diaz AM, Ollivier E, Delmas F. 1997. Screening for antiparasitic activity of Myrtus communis. Fitoterapia. 68, 276-277.
  • Martin T, Rubio B, Villaescua L, Fernandez L, Diaz AM. 1999. Polyphenolic compounds from pericarps of Myrtus communis. Pharml Biol. 37, 28-31.
  • Rosa A, Deiana M, Casu V, Corona G, Appendino G, Bianchi F, Ballero M, Dessi M A. 2003. Antioxidant activity of oligomeric acylphloroglucinols from Myrtus communis L. Free Radic Res. 37, 1013-1019.
  • Mulas M, Spano D, Biscaro S, Parpinello L. 2000. Parametri di qualità dei frutti di mirto (Myrtus communis L.) destinati all’industria dei liquori. Ind Delle Bevande. 29, 494-498.
  • Montoro P, Tuberoso CIG, Perrone A, Piacente S, Cabras P, Pizza C. 2006. Characterisation by liquid chromatography electrospray tandem mass spectrometry of anthocyanins in extracts of Myrtus communis L. berries used for the preparation of myrtle liqueur. J Chromatogr A. 1112, 232-240. 25. Montoro P, Tuberoso CIG, Piacente S, Perrone A, De Feo V, Cabras P, Pizza C. 2006. Stability and antioxidant activity of polyphenols in extracts of Myrtus communis L. berries used for the preparation of myrtle liqueur. J Pharm Biomed Anal. 41, 1614–1619.
  • Tuberoso CIG, Melis M, Angioni A, Pala M, Cabras P. 2007. Myrtle hydroalcoholic extracts obtained from different selections of Myrtus communis L. Food Chem. 101, 806-811.
  • Alipour G, Dashti S, Hosseinzadeh H. 2014. Review of pharmacological effects of Myrtus communis L. and its active constituents. Phytother Res. 28(8):1125-36.
  • Mansouri S, Foroumadi A, Ghaneie T, Najar AG. 2001. Antibacterial activity of the crude extracts and fractionated constituents of Myrtus communis. Pharm Biol. 39, 399-401.
  • Yadegarinia D, Gachkar L, Rezaei MB, Taghizadeh M, Alipoor-Astaneh S, Rasooli I. 2006. Biochemical activities of Iranian Mentha piperita L. and Myrtus communis L. essential oils. Phytochemistry. 67, 1249-1255.
  • Hayder N, Abdelwahed A, Kilani S, Ben Ammar R, Mahmoud A, Ghedira K, Chekir-Ghedira L. 2004. Anti-genotoxic and free radical scavenging activities of extracts from (Tunisian) Myrtus communis. Mut Res. 564, 89–95.
  • Sacchetti G, Muzzoli M, Statti GA, Conforti F, Bianchi A, Agrimonti C, Ballero M, Poli F. 2007. Intra-specific biodiversity of Italian myrtle (Myrtus communis) through chemical markers profile and biological activities of leaf methanolic extracts. Nat Prod Res. 21 (2), 167-179.
  • Gardeli C, Papageorgiou V, Mallouchos A, Theodosis K, Komaitis M. 2008. Essential oil composition of Pistacia lentiscus L. and Myrtus communis L. evaluation of antioxidant capacity of methanolic extracts. Food Chem. 107, 1120-1130. 33. Amensour M, Sendra E, Abrini J, Bouhdid S, Pérez-Alvarez JA, Fernández-López J. 2009. Total phenolic content and antioxidant activity of myrtle (Myrtus communis) extracts. Nat Prod Com. 4 (6), 819–824.
  • Halkman AK (ed). 2005. Merck Gıda Mikrobiyolojisi Uygulamaları. Baflak Matbaacılık. Ankara, Türkiye, 358 p.
  • Kim J, Marshall M R, Wei C. 1995. Antibacterial activity of some essential oil components against five foodborne pathogens. J Agric Food Chem. 43, 2839-2845.
  • Bradshaw LJ. 1992. Laboratory Microbiology. Fourth Edition. Printed in USA. p. 435.
  • Chacha M, Gojase-Moletta G, Majinda RRT. 2005. Antimicrobial and radical scavenging flavonoids from the stem wood of Erythrina latissima. Phytochem. 66, 99-104.
  • Cuendet, M, Hostettmann K, Potterat O. 1997. Iridoid Glucosides with Free Radical Scavenging Properties from Fagraea blumei. Helvetica Chimica Acta. 80, 1144-1152.
  • Cuendet M, Potterat O, Salvi A, Testa B, Hostettmann K. 2000. A stilbene and dihydrochalcones with radical scavenging activities from Loiseleuria procumbens. Phytochem. 54, 871-874.
  • Takao T, Kitatani F, Wanatabe N, Yagi A, Sakata K. 1994. A Simple Screening Method for Antioxidants and Isolation of Several Antioxidants Produced by Marine Bacteria from Fish and Shellfish. Biosci Biotechnol Biochem. 58, 1780-1783. 41. Torres R, Faini F, Modak B, Urbina F, Labbe C, Guerrero J. 2006. Antioxidant activity of coumarins and flavonols from the resinous exudate of Haplopappus multifolius. Phytochem. 67, 984-987.
  • Erasto P, Bojase-Moleta G, Majinda RRT. 2004. Antimicrobial and antioxidant flavonoids from the root wood of Bolusanthus speciosus. Phytochem. 65, 875-880.
  • Naik GH, Priyadarsini KI, Satav JG, Banavali- kar MM, Sohoni DP, Biyani MK, Mohan H. 2003. Comparative antioxidant activity of individual herbal components used in Ayurvedic medicine. Phytochem. 63, 97-104.
  • Shon MY, Kim TH, Sung NJ. 2003. Antioxidants and free radical scavenging activity of Phellinus baumii (Phellinus of Hymenochaetaceae) extracts. Food Chem. 82, 593-597.
  • Gortzi O, Lalas S, Chinou I, Tsaknis J. 2008. Reevaluation of bioactivity and antioxidant activity of Myrtus communis extract before and after encapsulation in liposomes. Eur. Food Res Technol. 226:583-590.
  • Messaoud C, Boussaid M. 2011. Myrtus communis Berry Color Morphs: A Comparative Analysis of Essential Oils, Fatty Acids, Phenolic Compounds, and Antioxidant Activities. Chem. & Biodivers. 8,300-310

ANTIBACTERIAL AND ANTIOXIDANT ACTIVITY OF MYRTUS COMMUNISL. GROWING WILD IN MARMARIS

Year 2015, Volume: 40 Issue: 4, 193 - 200, 01.08.2015

Fikret Keven Karademir Sibel Avunduk

Abstract

Three myrtus fruit samples collected from different regions of Marmaris were dried, grinded andextracted with n-hexane, CH2Cl2and MeOH respectively. The extracts of Myrtus communis L. werescreened in vitro for their antimicrobial activities using disc diffusion method against four test bacteria.The antimicrobial test results showed that the inhibition zones have been measured between 7 to 16 mm.S. aureus was the most sensitive one to all concentrations of all M. communis L. samples. P. aeruginosawas the most resistant one to all concentrations of M. communis L. sample from Yeflil Belde. Theantioxidant activity of MeOH extracts has also been determined by DPPH assay. This is the first reportof comparative antimicrobial and antioxidant study for M. communis L. samples collected from differentregions from Marmaris/ Mugla/ Turkey

Keywords

M. communis L. disc diffusion method pathogen bacteria DPPH method Marmaris

References

  • Davis PH. 1982. Flora of Turkey and the East Aegean Islands. Vol. 4. Edinburgh: University Press.
  • Baytop T. 1984. Plant remedies in Turkey. Istanbul University (in Turkish): Press No:3255, Faculty of Medicine;. p. 444.
  • Ozek T, Demirci B, Baser KH. 2000. Chemical composition of Turkish myrtle oil. J Essential Oil Res. 12, 541-544.
  • Baytop, T. 1999. Therapy with medicinal Plants in Turkey (Past and Present). Nobel Tıp Kitapevleri Press, Istanbul.
  • Chalchat JC, Garry RF, Michet A. 1998. Essential oils of Myrtle (Myrtus communis L.) of the Miterranean littoral. J Essential Oil Res. 10, 613-617. 6. Nuvoli F. 2004. Il Mirto della Sardegna; Zonza Editore: Cagliari, Italy; pp 7-22. Also St. John’s wort (Hypericum perforatum L.), another plant containing antibacterial phloroglucinols, has been used as a hop substitute for the production of beer (see: Buhner, S. H. 1998 Sacred and Herbal Healing Beers; Brewer Publications: Boulder, CO,).
  • Puybaret C, David B, Charveron M, Mamatas S. 1990. FR 98-11619 19980917, Chem Abstr. 112, 195-230.
  • Aleksic V, Knezevic P. 2014.Antimicrobial and antioxidative activity of extracts and essential oils of Myrtus communis L. Microbiol Res. 169(4): 240-54.
  • Cherrat L, Espina L, Bakkali M, García-Gonzalo D, Pagán R, Laglaoui A. 2014. Chemical composition and antioxidant properties of Laurus nobilis L. and Myrtus communis L. essential oils from Morocco and evaluation of their antimicrobial activity acting alone or in combined processes for food preservation. J Sci Food Agric. 94(6): 1197-1204
  • Weyerstahl P, Marschall H, Rustaiyan A. 1994. Constituents of the essential oil of Myrtus communis L. from Iran. Flavour Fragr J. 9, 333-337. 11. Pirisino G, Mulè A, Moretti MDL, Satta M. 1996. Yield and chemical composition
  • of essential oil from self-sown Myrtus communis L. from Cuglieri (Sardinia). Riv. Ital. EPPOS 7, 159-169.
  • Bradesi P, Tomi F, Casanova J, Costa J, Bernardini AF. 1997. Chemical composition of myrtle leaf essential oil from Corsica (France). J Essential Oil Res. 9, 283–288.
  • Koukos PK, Papadopoulou KI, Papagiannopoulos AD, Patiaka D. 2001. Chemicals from Greek forestry biomass: constituents of leaf oil of Myrtus communis L. grown in Greece. J Essential Oil Res. 13, 245-246.
  • Jerkovic I, Radonic A, Borcic I. 2002. Comparative study of leaf, fruit and flower essential oils from Croatian Myrtus communis L. during a one-year vegetative cycle. J Essential Oil Res. 14, 266-270.
  • Tuberoso CIG, Barra A, Angioni A, Sarritzu E, Pirisi FM. 2006. Chemical composition of volatiles in Sardinian myrtle (Myrtus communis L.) alcoholic extracts and essential oils. J Agric Food Chem. 54, 1420-1426.
  • Lawrence BM. 2007. Progress in essential oils. Perfume and Flavor. 32, 54-62.
  • Aidi Wannes W, Mhamdi B, Marzouk, B. 2007. Essential oil composition of two Myrtus communis L. varieties grown in North Tunisia. Ital J Biochem. 56, 180–186.
  • Aidi Wannes W, Mhamdi B, Sriti J, Ben Jemia M, Ouchikh O, Hamdaoui G, Kchouk ME, Marzouk B. 2010. Antioxidant activities of the essential oils and methanol extracts from myrtle (Myrtus communis var. italica L.) leaf, stem and flower. Food Chem Toxicol. 48(5):1362-70.
  • Martin T, Villaescusa L, De Sotto M, Lucia A, Diaz AM. 1990. Determination of anthocyanic pigments in Myrtus communis berries. Fitoterapia. 61, 85.
  • Martin T, Villaescusa L, Diaz AM, Ollivier E, Delmas F. 1997. Screening for antiparasitic activity of Myrtus communis. Fitoterapia. 68, 276-277.
  • Martin T, Rubio B, Villaescua L, Fernandez L, Diaz AM. 1999. Polyphenolic compounds from pericarps of Myrtus communis. Pharml Biol. 37, 28-31.
  • Rosa A, Deiana M, Casu V, Corona G, Appendino G, Bianchi F, Ballero M, Dessi M A. 2003. Antioxidant activity of oligomeric acylphloroglucinols from Myrtus communis L. Free Radic Res. 37, 1013-1019.
  • Mulas M, Spano D, Biscaro S, Parpinello L. 2000. Parametri di qualità dei frutti di mirto (Myrtus communis L.) destinati all’industria dei liquori. Ind Delle Bevande. 29, 494-498.
  • Montoro P, Tuberoso CIG, Perrone A, Piacente S, Cabras P, Pizza C. 2006. Characterisation by liquid chromatography electrospray tandem mass spectrometry of anthocyanins in extracts of Myrtus communis L. berries used for the preparation of myrtle liqueur. J Chromatogr A. 1112, 232-240. 25. Montoro P, Tuberoso CIG, Piacente S, Perrone A, De Feo V, Cabras P, Pizza C. 2006. Stability and antioxidant activity of polyphenols in extracts of Myrtus communis L. berries used for the preparation of myrtle liqueur. J Pharm Biomed Anal. 41, 1614–1619.
  • Tuberoso CIG, Melis M, Angioni A, Pala M, Cabras P. 2007. Myrtle hydroalcoholic extracts obtained from different selections of Myrtus communis L. Food Chem. 101, 806-811.
  • Alipour G, Dashti S, Hosseinzadeh H. 2014. Review of pharmacological effects of Myrtus communis L. and its active constituents. Phytother Res. 28(8):1125-36.
  • Mansouri S, Foroumadi A, Ghaneie T, Najar AG. 2001. Antibacterial activity of the crude extracts and fractionated constituents of Myrtus communis. Pharm Biol. 39, 399-401.
  • Yadegarinia D, Gachkar L, Rezaei MB, Taghizadeh M, Alipoor-Astaneh S, Rasooli I. 2006. Biochemical activities of Iranian Mentha piperita L. and Myrtus communis L. essential oils. Phytochemistry. 67, 1249-1255.
  • Hayder N, Abdelwahed A, Kilani S, Ben Ammar R, Mahmoud A, Ghedira K, Chekir-Ghedira L. 2004. Anti-genotoxic and free radical scavenging activities of extracts from (Tunisian) Myrtus communis. Mut Res. 564, 89–95.
  • Sacchetti G, Muzzoli M, Statti GA, Conforti F, Bianchi A, Agrimonti C, Ballero M, Poli F. 2007. Intra-specific biodiversity of Italian myrtle (Myrtus communis) through chemical markers profile and biological activities of leaf methanolic extracts. Nat Prod Res. 21 (2), 167-179.
  • Gardeli C, Papageorgiou V, Mallouchos A, Theodosis K, Komaitis M. 2008. Essential oil composition of Pistacia lentiscus L. and Myrtus communis L. evaluation of antioxidant capacity of methanolic extracts. Food Chem. 107, 1120-1130. 33. Amensour M, Sendra E, Abrini J, Bouhdid S, Pérez-Alvarez JA, Fernández-López J. 2009. Total phenolic content and antioxidant activity of myrtle (Myrtus communis) extracts. Nat Prod Com. 4 (6), 819–824.
  • Halkman AK (ed). 2005. Merck Gıda Mikrobiyolojisi Uygulamaları. Baflak Matbaacılık. Ankara, Türkiye, 358 p.
  • Kim J, Marshall M R, Wei C. 1995. Antibacterial activity of some essential oil components against five foodborne pathogens. J Agric Food Chem. 43, 2839-2845.
  • Bradshaw LJ. 1992. Laboratory Microbiology. Fourth Edition. Printed in USA. p. 435.
  • Chacha M, Gojase-Moletta G, Majinda RRT. 2005. Antimicrobial and radical scavenging flavonoids from the stem wood of Erythrina latissima. Phytochem. 66, 99-104.
  • Cuendet, M, Hostettmann K, Potterat O. 1997. Iridoid Glucosides with Free Radical Scavenging Properties from Fagraea blumei. Helvetica Chimica Acta. 80, 1144-1152.
  • Cuendet M, Potterat O, Salvi A, Testa B, Hostettmann K. 2000. A stilbene and dihydrochalcones with radical scavenging activities from Loiseleuria procumbens. Phytochem. 54, 871-874.
  • Takao T, Kitatani F, Wanatabe N, Yagi A, Sakata K. 1994. A Simple Screening Method for Antioxidants and Isolation of Several Antioxidants Produced by Marine Bacteria from Fish and Shellfish. Biosci Biotechnol Biochem. 58, 1780-1783. 41. Torres R, Faini F, Modak B, Urbina F, Labbe C, Guerrero J. 2006. Antioxidant activity of coumarins and flavonols from the resinous exudate of Haplopappus multifolius. Phytochem. 67, 984-987.
  • Erasto P, Bojase-Moleta G, Majinda RRT. 2004. Antimicrobial and antioxidant flavonoids from the root wood of Bolusanthus speciosus. Phytochem. 65, 875-880.
  • Naik GH, Priyadarsini KI, Satav JG, Banavali- kar MM, Sohoni DP, Biyani MK, Mohan H. 2003. Comparative antioxidant activity of individual herbal components used in Ayurvedic medicine. Phytochem. 63, 97-104.
  • Shon MY, Kim TH, Sung NJ. 2003. Antioxidants and free radical scavenging activity of Phellinus baumii (Phellinus of Hymenochaetaceae) extracts. Food Chem. 82, 593-597.
  • Gortzi O, Lalas S, Chinou I, Tsaknis J. 2008. Reevaluation of bioactivity and antioxidant activity of Myrtus communis extract before and after encapsulation in liposomes. Eur. Food Res Technol. 226:583-590.
  • Messaoud C, Boussaid M. 2011. Myrtus communis Berry Color Morphs: A Comparative Analysis of Essential Oils, Fatty Acids, Phenolic Compounds, and Antioxidant Activities. Chem. & Biodivers. 8,300-310
There are 42 citations in total.

Details

Other ID JA25TY96CE
Journal Section Research Article
Authors

Fikret Keven Karademir This is me

Sibel Avunduk This is me

Publication Date August 1, 2015
Published in Issue Year 2015 Volume: 40 Issue: 4

Cite

APA Karademir, F. K., & Avunduk, S. (2015). MARMARİSTE YABANİ OLARAK YETİŞEN MYRTUS COMMUNIS L.‘NİN ANTİBAKTERİYEL VE ANTİOKSİDAN AKTİVİTESİ. Gıda, 40(4), 193-200.
AMA Karademir FK, Avunduk S. MARMARİSTE YABANİ OLARAK YETİŞEN MYRTUS COMMUNIS L.‘NİN ANTİBAKTERİYEL VE ANTİOKSİDAN AKTİVİTESİ. The Journal of Food. August 2015;40(4):193-200.
Chicago Karademir, Fikret Keven, and Sibel Avunduk. “MARMARİSTE YABANİ OLARAK YETİŞEN MYRTUS COMMUNIS L.‘NİN ANTİBAKTERİYEL VE ANTİOKSİDAN AKTİVİTESİ”. Gıda 40, no. 4 (August 2015): 193-200.
EndNote Karademir FK, Avunduk S (August 1, 2015) MARMARİSTE YABANİ OLARAK YETİŞEN MYRTUS COMMUNIS L.‘NİN ANTİBAKTERİYEL VE ANTİOKSİDAN AKTİVİTESİ. Gıda 40 4 193–200.
IEEE F. K. Karademir and S. Avunduk, “MARMARİSTE YABANİ OLARAK YETİŞEN MYRTUS COMMUNIS L.‘NİN ANTİBAKTERİYEL VE ANTİOKSİDAN AKTİVİTESİ”, The Journal of Food, vol. 40, no. 4, pp. 193–200, 2015.
ISNAD Karademir, Fikret Keven - Avunduk, Sibel. “MARMARİSTE YABANİ OLARAK YETİŞEN MYRTUS COMMUNIS L.‘NİN ANTİBAKTERİYEL VE ANTİOKSİDAN AKTİVİTESİ”. Gıda 40/4 (August 2015), 193-200.
JAMA Karademir FK, Avunduk S. MARMARİSTE YABANİ OLARAK YETİŞEN MYRTUS COMMUNIS L.‘NİN ANTİBAKTERİYEL VE ANTİOKSİDAN AKTİVİTESİ. The Journal of Food. 2015;40:193–200.
MLA Karademir, Fikret Keven and Sibel Avunduk. “MARMARİSTE YABANİ OLARAK YETİŞEN MYRTUS COMMUNIS L.‘NİN ANTİBAKTERİYEL VE ANTİOKSİDAN AKTİVİTESİ”. Gıda, vol. 40, no. 4, 2015, pp. 193-00.
Vancouver Karademir FK, Avunduk S. MARMARİSTE YABANİ OLARAK YETİŞEN MYRTUS COMMUNIS L.‘NİN ANTİBAKTERİYEL VE ANTİOKSİDAN AKTİVİTESİ. The Journal of Food. 2015;40(4):193-200.

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