Meyan (Glycyrrhiza glabra L.) Bitkisinin Antibakteriyel ve Antioksidan Aktiviteleri

Year 2018, , 37 - 41, 18.12.2018

Hisamettin Durmaz , Mehmet Hülül Hakim Celık

https://doi.org/10.31196/huvfd.501426

Cited By: 7

Abstract

Bu çalışmada, Hatay ilinde yetişen meyan (Glycyrrhiza
glabra L.) bitkisinden elde edilen ekstraktların
antibakteriyel ve antioksidan özelliklerinin belirlenmesi amaçlanmıştır.
Bitkinin antibakteriyel özellikleri, Türkiye Halk Sağlığı Kurumu’ndan temin
edilen Bacillus cereus, Bacillus subtilis, Staphylococcus
aureus Cowan I, Escherichia coli, Klebsiella pneumoniae,
Proteus mirabilis, Salmonella Enteritidis ve Salmonella
Typhimurium suşları kullanılarak disk difüzyon yöntemi ile belirlendi.
Bitkinin oksidan ve antioksidan özelliklerini ölçmek için, tam otomatik
kolorimetrik yöntem kullanıldı. Bitkinin etanol ekstraktları yüksek, su
ekstraktları ise düşük derecede B. cereus’a karşı antibakteriyel özellik
göstermiş olup bu bitkinin etanol ekstraktlarının B. cereus’a karşı
antibakteriyel madde olarak kullanılabilir olduğu tespit edildi. Antioksidan
seviyesi açısından ise etanol ve su ekstraktları düşük bir değer göstermiştir.
Özellikle su ekstraktlarında oksidan madde seviyesi yüksek olduğundan sulu
ekstraktlarının şerbet olarak kullanılmasının sakıncalı olabileceği kanaatine
varılmıştır. 

Keywords

Meyan, Glycyrrhiza glabra L., Antibakteriyel ve antioksidan aktivite

Determination of Antibacterial and Antioxidant Activities of Meyan (Glycyrrhiza glabra L.) Plant

Abstract

In the presented study,
it was aimed to determine antioxidant capacities and antibacterial features of
extracts obtained from Glycyrrhiza glabra L., which were grown around the province of Hatay. Antibacterial
effects of the ethanol and water extracts were assessed on strains such as Bacillus
cereus, Bacillus subtilis, Staphylococcus aureus Cowan I, Escherichia
coli, Klebsiella pneumoniae, Proteus mirabilis, Salmonella
Enteritidis ve Salmonella Typhimurium obtained from the Public
Health Institution of Turkey by using disc diffusion method. Antioxidant
capacity of the extracts of the plant were determined with an automated colorimetric
method. The ethanol extracts of the plant showed high inhibition zones against B. cereus.  Total antioxidant capacity (TAC) values were
found to be low. The total oxidant capacity (TOS) of the water extracts appeared
higher than the value of the ethanol of Glycyrrhiza glabra L. Due to the high TOS level of water
extract of the plant we suggest that the consumption of the plant juice may
contributed to increase of the TOS in cases of the failure of antioxidant
defense system during the disorders. Ethanol extracts of the plant can be used
as natural antibacterial additives against B.
cereus for various food products.

Keywords

Meyan, Glycyrrhiza glabra L., Antibacterial and antioxidant activity

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