Mercanköşk (Origanum majorana) ve Halep Yedi Baharatı (Aleppo Seven Spices) ekstraktlarının biyoaktif profilleri ve antibakteriyel aktiviteleri

Abstract

Bu çalışmada, mercanköşk ve halep yedi baharatı ekstraktlarının fitokimyasal taraması yapılarak antioksidan aktiviteleri değerlendirilmiş, ayrıca ekstraktların fenolik bileşen içerikleri ile organik asit içerikleri tespit edilerek, antibakteriyel değerlendirilmeleri de yapılmıştır. Fenolik bileşenler toplamı, mercanköşk ekstraktlarında 41.386,34 mg kg-1 iken; halep yedi baharatı ekstraktlarında ise 52.036,49 mg kg-1 olarak tespit edilmiştir. Mercanköşk ekstraktlarında en yüksek miktarda tespit edilen fenolik bileşen şikimik asit iken; halep yedi baharatı ekstraktlarında ise vanilik asit olarak belirlenmiştir. Mercanköşk ekstraktlarında organik asitler toplamı halep yedi baharatı ekstraktlarına göre daha yüksek tespit edilmiş olup miktarı 54.022,89 mg kg-1 iken; halep yedi baharatı ekstraktlarında ise organik asit miktarı 22.987,28 mg kg-1 olarak tespit edilmiştir. Mercanköşk ve Halep yedi baharatı ekstraktlarının her ikisinde de en yüksek miktarda bulunan organik asit malik asit iken; en düşük bulunan organik asit fumarik asit olmuştur. Mercanköşk ekstraktlarının hem gram pozitif (Staphylococcus aureus ATCC 25923) hem de gram negatif bakteri türlerine (Pseudomonas aeruginosa ATCC 27853, Escherichia coli ATCC 25922) inhibitör etki göstermesi geniş spekturumlu bir etkiye sahip olduğunu göstermektedir. Elde edilen sonuçlar, bu bitkilerin gıda, ilaç veya kozmetik alanlarında ya da yerel geleneksel tıp kullanımına yönelik faydalı veriler sağlayabilir.

Keywords

• Origanum majorana
• Halep yedi baharatı
• fitokimyasal
• antioksidan
• antibakteriyal aktivite
• fenolik bileşen

Thanks

Bu çalışmada laboratuvar analizlerinden antioksidan analizlerinin yapılmasında yardımcı olan Moleküler Biyoloji ve Genetik bölümü öğrecilerimiz Tuka Jaffal ve Rua Haftar’a teşekkür ederiz.

Bioactive profiles and antibacterial activities of extracts Marjoram (Origanum majorana) and Aleppo Seven Spices

Abstract

In this study, antioxidant activities were evaluated by performing phytochemical screening of Marjoram and Aleppo seven spice extracts, and antibacterial evaluations were also made by determining the phenolic component contents and organic acid contents of the extracts. The total of phenolic compounds is 41,386.34 mg kg-1 in marjoram extracts; it was detected as 52,036.49 mg kg-1 in Aleppo seven spice extracts. The highest amount of phenolic compound detected in marjoram extracts was shikimic acid; it was determined as vanillic acid in Aleppo seven spice extracts. The total amount of organic acids in marjoram extracts was determined to be higher than in Aleppo seven spice extracts, and its amount was 54,022.89 mg kg-1; the amount of organic acid in Aleppo seven spice extracts was determined as 22,987.28 mg kg-1. The organic acid found in the highest amount in both marjoram and Aleppo seven spice extracts is malic acid; the lowest found organic acid was fumaric acid. The inhibitory effect of marjoram extracts on both Gram-positive bacteria (Staphylococcus aureus ATCC 25923) and Gram-negative bacterial species (Pseudomonas aeruginosa ATCC 27853, Escherichia coli ATCC 25922) indicates a broad-spectrum activity. The results obtained may provide useful data for the use of these plants in food, medicine, cosmetics or local traditional medicine.

Keywords

• Origanum majorana
• Aleppo seven spices
• phytochemical
• antioxidant
• antibacterial activity
• phenolic compound

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