Determination of Antimicrobial and Antioxidant Activity of Some Spices Widely Consumed in Turkey

Year 2020, Volume: 10 Issue: 4, 2574 - 2582, 15.12.2020

Şenol Köse

https://doi.org/10.21597/jist.681662

Abstract

In the present study, antimicrobial and antioxidant properties of methanol extracts of some packaged and unpackaged spices including cinnamon (Cinnamomum zeylanicum), cumin (Cuminum cyminum L.), thyme (Thymus vulgaris L.) and mint (Mentha spicata L.) were determined. The antimicrobial effect of different concentrations of these spice extracts was examined by agar diffusion method against Escherichia coli, Enterococcus faecalis, Bacillus cereus, Pseudomonas aeruginosa and Salmonella typhimurium. While the antioxidant properties of spice extracts were examined using 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) methods, the total phenolic components were examined using Folin–Ciocalteu method. Methanol extracts of spices showed antimicrobial activity at different rates against tested microorganisms. The methanol extract of unpackaged mint showed highest inhibiton zones (22.50 mm) against Salmonella typhimurium. When the total phenolic concentrations of spice extracts ranged from 6239.58 to 27197.92 mg GAE/kg, the ABTS values ranged from 40.75 to 667.57 mmol Trolox/g dried spice and the percentage of DPPH inhibitions ranged from 88.98 to 96.26%.

Keywords

spices, antioxidant capacity, antibacterial affect, packaged, unpackaged

Türkiye’de Yaygın Bir Şekilde Tüketilen Bazı Baharatların Antioksidan ve Antimikrobiyal Aktivitesinin Belirlenmesi

Abstract

Bu çalışmada ambalajlanmış ve ambalajlanmamış tarçın (Cinnamomum zeylanicum), kimyon (Cuminum cyminum L.), kekik (Thymus vulgaris L.) ve nanenin (Mentha spicata L.) metanol ektraktlarının antimikrobiyal ve antioksidan özellikleri belirlenmiştir. Bu baharat ekstrelerinin Escherichia coli, Enterococcus faecalis, Bacillus cereus, Pseudomonas aeruginosa ve Salmonella typhimurium’a karşı antimikrobiyal etkisi agar difüzyon yöntemi ile belirlenmiştir. Baharat ekstrelerinin antioksidan özellikleri 2,2′-azino-bis-3-etilbenzotiazolin-6-sulfonik asit (ABTS) and 2,2-difenil-1-pikril-hidrazil (DPPH) yöntemleri kullanılarak incelenirken, toplam fenolik bileşikler Folin-Ciocalteu yöntemi kullanılarak incelenmiştir. Baharatların metanol ekstreleri test edilen mikroorganizmalara karşı farklı oranlarda antimikrobiyal aktivite göstermiştir. En yüksek inhibisyon aktiviteyi (22.50 mm) ambalajlanmamış nanenin metanol ekstresi Salmonella typhimurium'a karşı göstermiştir. Baharat özütlerinin toplam fenolik konsantrasyonları 6239.58 ile 27197.92 mg GAE / kg arasında değiştiğinde, ABTS değerlerinin 40.75 ile 667.57 mmol Trolox / g kurutulmuş baharat ve DPPH inhibisyon yüzdesinin % 88.98 ile % 96.26 arasında değiştiği saptanmıştır.

Keywords

Baharatlar, antioksidan kapasite, antibacterial etki, ambalajlanmış, ambalajlanmamış

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