Çeşitli Etanol Ekstraktlarının Tavuk Sosislerinin Bazı Mikrobiyolojik Özellikleri Üzerine Etkileri

Abstract

Bu çalışmada farklı düzeylerde (%0, %5, %10) propolis (EEP), adaçayı (EES), lavanta (EEL), civanperçemi (EEY) ve sarı kantaron (EEC) etanolik ekstraktlarının antimikrobiyal etkileri araştırılmıştır. Tavuk sosisinde toplam psikrotrof aerobik bakteri (TPAB), toplam koliform ve fekal koliform, maya-küf analizleri gerçekleştirilmiştir. Sosisler 7 gruba ayrılmış olup birinci ve ikinci grup kontrol örnekleri olarak işaretlenmiştir. İkinci kontrol grubu tavuk sosisinin yüzeyine sadece etil alkol (%70) püskürtülmüştür. Üçüncü, dördüncü, beşinci, altıncı ve yedinci gruplara sırasıyla %5, %10 olmak üzere iki düzeyde EEP, EES, EEC, EEY ve EEL püskürtülmüştür. Her uygulamadan önce sosisler +4°C'de 10 gün süreyle depoya bırakılmıştır. Tüm ekstraktlar, kontrol örnekleriyle karşılaştırıldığında toplam psikrotrof aerobik bakteri (TPAB), toplam koliform ve fekal koliformu, maya-küf sayılarını önemli ölçüde azaltmıştır (P<0.05). %10 EEP’nin, kontrole (8,82 log kob/g) kıyasla TPAB sayısını 6,61 log kob/g'a düşürdüğü tespit edilmiştir. %5 EEC, koliform bakteriler üzerinde en az antimikrobiyal etkiyi (33,03 log kob/g) göstermiştir. Koliform bakteriler üzerinde %5 EEY (1,21 log kob/g) ve %5 EEP'nin (0,61 log kob/g) antimikrobiyal etkisinin %10 EEY (16,14 log kob/g) ve %10 EEP'den (3,87 log kob/g) daha yüksek olduğu belirlenmiştir. Tavuk sosislerinde maya-küf sayısı depolamanın 10. gününde 10,5 log kob/g'a ulaşmıştır. EEP’nin, populasyonu diğer ekstraktlara ve etanol muamelelerine göre daha etkili şekilde azalttığı tespit edilmiştir. Sonuçlar, antimikrobiyal ajan olarak EEP, EEL, EES, EEY ve EEC'nin sosislerdeki mikroorganizma sayısını azaltmak için kullanılabileceğini göstermektedir.

Keywords

• Propolis
• adaçayı
• lavanta
• sarı kantaron
• civanperçemi

The Effects of Various Ethanolic Extracts on Some Microbiological Properties of Chicken Sausages

Abstract

In this study, the antimicrobial effects of different levels (0%, 5%, 10%) of ethanolic extract of propolis (EEP), sage (EES), lavender (EEL), yarrow (EEY), and St. John’s Wort (EEC) on total psychrotroph aerobic bacteria (TPAB), total coliform and fecal coliform, yeast-mold in chicken sausage were investigated. The sausages were divided into seven groups. The first and second groups were the control samples. The surface of second control group of chicken sausage was sprayed with only ethyl alcohol (70%). The third, fourth, fifth, sixth, and seventh groups were sprayed with EEP, EES, EEC, EEY, and EEL at two levels, respectively: 5%, and 10%. Prior to each treatment, sausages were left to be stored at +4ºC for ten days. All extracts significantly (P<0.05) reduced the numbers of total psychrotroph aerobic bacteria (TPAB), total coliform and fecal coliform, and yeast mold compared with control samples. 10% EEP reduced the TPAB count to 6.61 log cfu/g compared to the control (8.82 log cfu/g). 5% EEC showed the least antimicrobial effect (33.03 log cfu/g) on coliform bacteria. The antimicrobial effect of 5% EEY (1.21 log cfu/g) and 5% EEP (0.61 log cfu/g) were determined higher than 10% EEY (16.14 log cfu/g) and 10% EEP (3.87 log cfu/g) on coliform bacteria, respectively. Yeast-mold number in chicken sausages reached 10.5 log cfu/g on the 10th day of storage. EEP decreased the population more efficiently than the other extracts and ethanol treatments. The results indicate EEP, EEL, EES, EEY, and EEC as antimicrobial agents might be used to reduce the number of microorganisms in sausages.

Keywords

• Propolis
• sage
• lavender
• St. John’s Wort
• yarrow

References

1. AOAC (2000). Official Methods of Analysis (18th ed.). Arlington, VA, Association of Official Analytical Chemists.
2. Bakkaloğlu Z, Arici M (2019). Effects of propolis extraction with different solvents on total phenolic content, antioxidant capacity and antimicrobial activity. Akademic Food, 17(4): 538-545.
3. Berger K, Buckard W, Büter B, Schaffner W (1996). Züchterische bearbeitung von arzneipflanzen mit dem ziel einer optimierung der ınhaltst off produktion. Z.F.Arznei-und Gewürzpflanzen, 1: 33–36.
4. Bombardelli E, Morazzoni P (1995). Hypericum perforatum. Fitoterapia, 66: 43–58.
5. Bomme U (1997). Produktionstechnologie von Johanniskraut (Hypericum perforatum L.). Z. F. Arznei-und Gewürzpflanzen, 2: 127–134.
6. Bruni R, Medici A, Andreotti E, Fantin C, Muzzoli M, Dehesa M (2003). Chemical composition and biological activities of Ishpingo essential oil, a traditional Ecuadorian spice of Ocotea quixos (Lam) Kosterm. (Lauraceae) flower calices. Food Chemistry, 85(3): 415-421.
7. Çakır A, Kordali S, Zengin H, Izumi S, Hirata T (2004). Composition and antifungal activity of essential oils isolated from Hypericum hyssopifolium and Hypericum heterophyllum. Flavour and Fragrance Journal, 19(1): 62-68.
8. Çalışkan Z (2019). Effect of lavander essential oils on sensory, chemical and microbiological quality of meatballs with Escherichia coli O157:H7. Master theses, Burdur Mehmet Akif Ersoy University.

9. Campbell MH, Delfosse ES (1984). The biology of Australian weeds 13. Hypericum perforatum L.. Journal of The Australian Institute of Agricultural Science, 50: 63-73.
10. Candan T, Bağdatli A (2018). Edible film and coating applications in food products el-cezerî. Journal of Science and Engineering, 5(2): 645-655.
11. Da Silva, C, Prasniewski A, Calegari, M, De Lima V, Oldoni TL (2018). Determination of total phenolic compounds and antioxidant activity of ethanolic extracts of propolis using ATR–FT-IR spectroscopy and chemometrics. Food Analytical Methods, 11(7): 2013-2021.
12. Dall’Agnol R, Ferraz A, Bernardi AP, Albring D, Nör C, Sarmento L, Lamb L, Hass M, von Poser G, Schapoval EES (2003). Antimicrobial activity of some Hypericum species. Phytomedicine, 10: 511–516.
13. Davis PH (1982). Flora of Turkey and The East Aegean Islands. Edinburgh University Press, Vol. 7., Edinburgh.
14. Del Monte D, De Martino L, Marandino A, Fratianni F, Nazzaro F, De Feo V (2015). Phenolic content, antimicrobial and antioxidant activities of Hypericum perfoliatum L.. Industrial Crops and Products, 74: 342–347.
15. Demirci F, Kiyan HT, Demirci B, Baser KHC (2011). The in vivo angiogenic evaluation of Achillea biebersteinii Afan. and Achillea teretifolia Wild. essential oils. Planta Medica. 77 (12): 1391.
16. Dığrak M, Yılmaz Ö, Çelik S, Yıldız S (1995). Propolisteki yağ asitleri ve antimikrobiyal etkisi üzerinde in vitro araştırmalar. Gıda, 20(4): 249-255.
17. Ekiz T (2016). The effect of some natural antimicrobial substances and potassium sorbate superficial application on the heat-treated sucuks quality characteristics. Master thesis, Afyon Kocatepe University.
18. El-Feky, AM, Aboulthana WM (2016). Phytochemical and biochemical studies of sage (Salvia officinalis L.). Pharmaceutical and Biosciences Journal, 4: 56.
19. Elmalı M, Ulukanlı Z, Yaman H (2005). Kars'da satışa sunulan emülsifiye tipi et ürünlerinin mikrobiyolojik kalitesi. rciyes Üniversitesi Veteriner Fakültesi Dergisi, 2(19): 15-21.
20. Feng NK, Zhi JC, Chun NL, Che MT (1998). Scavenger and antioxidant properties of prenylflavones isolated from Artocarpus heterophyllus. Free Radical Biology and Medicine, 25: 160-168.
21. Filippi JJ, Lanfranchi DA, Prado S, Baldovini N, Meierhenrich UJ (2006). Composition, enantiomeric distribution, and antibacterial activity of the essentialoil of Achillea ligustica All. from Corsica. Journal of Agricultural and Food Chemistry, 54: 6308–6313.
22. Güner A, Atasever M, Aydemir AA (2012). Yeni ortaya çıkan ve önem kazanan gıda kaynaklı bakteriyel patojenler. Kafkas Universitesi Veteriner Fakultesi Dergisi, 18(5): 889-898.
23. Halkman AK (2005). Merck gıda mikrobiyolojisi uygulamaları. Ed. AK Halkman. Başak Matbaacılık Ltd. Şti.
24. Haşimi N, Kizil S, Tolan V (2015). An investigation on antimicrobial activities of fennel and sage essential oils. Journal of Life Sciences, 5(2): 227-235.
25. Hema´ndez NMR, Bemal KC (1990). Efecto antibio´ tico del propo´ leo frente a cepas de Staphylococcus aureus origen clinic humano. Revista Cubana de Farmacia, 24: 45–50.
26. Hosseinzadeh H, Reza Karimi G, Rakhshanizadeh M (2005). Anticonvulsant effect of Hypericum perforatum: role of nitric oxide. Journal of Ethnopharmacology, 98(8): 207-208.
27. İlkimen H, Gülbandilar A (2018). Investigation of antimicrobial effects of lavender, sage tea, thyme and chamomile. Journal of Turkish Society of Microbiology, 48(4): 241-246.
28. Jazo Z, Glumac M, Pastar V, Bectic S, Radan M, Carev I (2023). Chemical composition and biological activity of Salvia officinalis L. essential oil. Plants, 12: 1794.
29. Kazemi M (2015). Chemical composition and antimicrobial, antioxidant activities and anti-inflammatory potential of Achillea millefolium L., Anethum graveolens L., and Carum copticum L. essential oils. Journal of Herbal Medicine 5: 217–222.
30. Kordali S, Cakir A, Akcin TA, Mete E, Akcin A, Aydin T (2009). Antifungal and herbicidal properties of essential oils and n-hexane extracts of Achillea gypsicola Hub-Mor. and Achillea biebersteinii Afan. (Asteraceae). Industrial Crops and Products, 29: 562–570.
31. Kujumgiev A, Tsvetkova I, Serkedjieva Y, Bankova V, Christov R, Popov S (1999). Antibacterial, antifungal and antiviral activity of propolis of different geographic origin. Journal of Ethnopharmacology, 64: 235–240.
32. Lopez AS, Belloso OM (2008). Use of nisin and other bacteriocins for preservation of production in a Lactobacillus RN 78 strain isolated from a dairy sample in Iran. Medical Journal of Islamic World Academy of Sciences, 16(1): 19-24.
33. Lu LC, Chen YW, Chou CC (2005). Antibacterial activity of propolis against Staphylococcus aureus. International Journal of Food Microbiology, 102(2): 213-220.
34. Monroy YM, Rodrigues R.A, Rodrigues MV, Sant’ana AS, Silva BS, Cabral FA (2017). Brazilian green propolis extracts obtained by conventional processes and by processes at high pressure with supercritical carbon dioxide, ethanol and water. The Journal of Supercritical Fluids, 130: 189-197.
35. Moon T, Wilkinson JM, Cavanagh HM (2006). Antiparasitic activity of two Lavandula essential oils against Giardia duodenalis, Trichomonas vaginalis and Hexamita inflata. Parasitology Research, 99(6): 722–728.
36. Nostro A, Germanò MP, D’angelo V, Marino A, Cannatelli MA (2000). Extraction methods and bioautography for evaluation of medicinal plant antimicrobial activity. Lett Appl Microbiology, 30(5): 379-84.
37. Payandan E, Sayyed-Alangi SZ, Shamloofar M, Koohsari H (2017). Study of chemical composition and efficacy of different extracts of Iranian propolis on the microbiological and sensory parameters of minced Cyprinus carpio meat at 4°C storage. Journal of Aquatic Food Product Technology, 26: 593-603.
38. Polat G, Koçan D (2006). Propolis ve antimikrobiyal etkisi. Türkiye 9. Gıda Kongresi Bolu, Türkiye.
39. Regulation on Turkish Food Codex (2011). Microbiological criteria. Law of authorization: 5996 Ankara, Turkey: Official Gazette of Turkey.
40. Riahi L, Elferchichi M, Ghazghazi H, Jebali J, Ziadi S, Aouadhi C (2013). Phytochemistry, antioxidant and antimicrobial activities of the essential oils of Mentha rotundifolia L. in Tunisia. Industrial Crops and Products 49: 883–889.
41. Salomão K, Dantas AP, Borba CM, Campos LC, Machado DG, Aquino Neto FR, Castro SL (2004). Chemical composition and microbicidal activity of extracts from Brazilian and Bulgarian propolis. Letters in Applied Microbiology, 38(2): 87- 92.
42. Sariçoban C, Yerlikaya S (2015). Inhibitory effects of ethanolic extracts of propolis at different concentrations against S. aureus and E. coli 0157:H7. Fleischwirtschaft International, 4; 56-61.
43. Scazzocchio F, D’Auria FD, Alessandrini D, Pantanella F (2006). Multifactorial aspects of antimicrobial activity of propolis. Microbiological Research, 161(4): 327-33.
44. Seçkin AK, Tosun H, Aritürk R (2010). Biyokorumanın süt endüstrisinde kullanım olanakları. Gıda Teknolojileri Elektronik Dergisi, 5(3): 36-46.
45. Şen Arslan H, Çam M (2022). Antidiabetic and antioxidant properties of nine medicinal and aromatic plants extracts: Inhibition of key enzymes linked to type-2 diabetes. Journal of Agroalimentary Processes and Technologies, 28(1): 27- 34.
46. Serpi M, Özdemir ZÖ, Salman Y (2012). Investigation of the antibacterial effects of some plant extracts on Propionibacterium acnes. KSU Journal of Natural Sciences, 15(1).
47. Sforcin JM, Fernandes JRA, Lopes C, Bankova V, Funari SRC (2000). Seasonal effect on Brazilian propolis antibacterial activity. Journal of Ethnopharmacology, 73: 243–249.
48. Tosun D, Demirbaş N (2012). Türkiye'de kırmızı et ve et ürünleri sanayiinde gıda güvenliği sorunları ve öneriler. Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 26(1): 93-101.
49. Tuberoso CIG, Kowalczyk A, Coroneo V, Russo MT, Dessi S, Cabras P (2005). Chemical composition and antioxidant, antimicrobial, and antifungal activities of the essential oil of Achillea ligustica All. Journal of Agricultural and Food Chemistry, 53(26): 10148–10153.
50. Vasinauskiene M, Radusiene J, Zitikaite I, Surviliene E (2006). Antibacterial activities of essantial oils from aromatic and medicinal plants against growth of phytopathogenic bacteria. Agronomy Research, 4: 437-440.
51. Viera VB, Piovesan N, Moro KIB, Rodrigues AS, Scapin G (2016). Preparation and microbiological analysis of Tuscan sausage with added propolis extract. Food Science and Technology, 36: 37-41.
52. Wagner N (1980). Pharmazeutische biologie 2. drogen und ihre ınhaltstoffe. Gustav Fsicher Verlag Stuttgart, New York.
53. Walker L, Sirvent T, Gibson D, Vance N (2001). Regional differences in hypericin and pseudohypericin concentrations and five morphological traits among Hypericum perforatum plants in the Northwestern United States. Canadian Journal of Botany, 79 (10): 1248-1251.
54. Wichtl M (1986). Hypericum perforatum L. das johanniskraut. Z. F. Phytotherapie, 3: 87–90.
55. Yerlikaya S (2021). Staphylococcus aureus ATCC 25923 inhibition with propolis in pasteurized and UHT milks. Journal of Agroalimentary Processes and Technologies, 27(3): 342-344.
56. Yerlikaya S, Pinar Karaarslan G, Şen Arslan H (2021). Inhıbıtory effects of ethanolic yarrow extracts against Bacillus cereus ATCC 11778. Proceeding of the 5.International GAP Food Agriculture and Veterinary Sciences Kongress, İstanbul, Turkey.
57. Yerlikaya S, Şen Arslan H (2022). Effects of ethanolic extracts on pathogens inoculated onto chicken sausages. Fleischwirtschaft, 5: 76-80.
58. Yilmaz S, Ergün S (2012). Effects of medicinal herb extracts on egg hatching of the angelfish (Pterophyllum scalare). Journal of the Faculty of Veterinary Medicine, Kafkas University, 18(2): 185-189.
59. Ayar A, Özcan M, Akgül A (2002). The effect of thyme and sage extracts on microbiological quality of butter. Anadolu Journal of Agricultural Sciences, 17(2): 45–49.