Seçili Bazı Kırmızı Meyve ve Sebzelerde Total Antioksidan-Oksidan Durumun ve Antimikrobiyal Aktivitenin İncelenmesi

Year 2022, Volume: 2 Issue: 1, 1 - 12, 28.01.2022

Elif Azize Özşahin Delibaş

Abstract

Amaç: Bu çalışma, seçili bazı kırmızı meyve/sebzelerin etanolik ekstraktlarındaki total antioksidan durumu (TAS); total oksidan durumu (TOS) ve oksidatif stres indeksini (OSI) belirlemeyi; ayrıca bu ekstraktların antimikrobiyal etkisini değerlendirmeyi amaçlamıştır.
Gereç ve Yöntem: Meyve/sebzelerin etanolik ekstraktı Soxhlet cihazı ile elde edildi. TAS, TOS ve OSI, Rel Assay kitleri kullanılarak belirlendi. Ekstraktların antimikrobiyal aktivitesi, agar difüzyon yöntemi kullanılarak iki Gram pozitif (Staphylococcus aureus, Bacillus subtilis), bir Gram negatif bakteri (Escherichia coli) ve bir mantar (Candida albicans) suşlarına karşı tarandı.
Bulgular: En yüksek TAS (8.407±.0.399 mmol/L), TOS (7.277.±0.244 μmol/L) ve OSI (0.157±.0.019) değerleri sırasıyla kırmızı lahana, kırmızı soğan ve kırmızı turpta belirlendi. En düşük TAS (3.668±.0.437), TOS (3.769±.0.568) ve OSI (0.058±0.002) değerleri sırasıyla kırmızı turp, kırmızı nar ve kırmızı havuçta elde edildi. Kırmızı pancar ve lahana antimikrobiyal aktivite göstermedi. Nar ekstraktı, Gram negatif bakteri ve mantarların büyümesini seçici olarak engelledi ve en duyarlı suş 21 mm inhibisyon zonu ile E.coli oldu. Havuç, soğan ve turp ekstraktları B.subtilis (12-13mm) ve E.coli (12-13mm) de benzer sonuçlar verdi. Soğan ve turp ekstractı antifungal aktivite göstermedi.
Sonuç: Kırmızı lahananın antioksidan potansiyelinin çok yüksek olduğu söylenebilir. Ayrıca nar ve kırmızı havucun düşük oksidatif stres indeksleri, bitkideki endojen antioksidanların endojen oksidanları önemli ölçüde inhibe ettiğini göstermiştir. Narın antibiyotikler kadar hatta bazılarından daha fazla antimikrobiyal olduğu görülmüştür.

Keywords

Antimikrobiyal aktivite, Kırmızı meyveler, Oksidatif stres indeksi, Total antioksidan aktivite, Total oksidan aktivite

Thanks

Çalışma Ahi Evran Üniversitesi Fen Edebiyat Fakültesi Mikrobiyoloji Araştırma Laboratuvarı’nda yapılmıştır. Mikrobiyolojik çalışmalarda desteği ve yardımlarından dolayı Dr Öğr Üyesi Esin Kiray’a teşekkür ederim.

Investigation of Total Antioxidant-Oxidant Capacity and Antimicrobial Activity in Some Selected Red Fruit and Vegetables

Abstract

Purpose: This study aimed to determine the total antioxidant capacity (TAC), total oxidant capacity (TOC) and the oxidative stress index (OSI) of ethanolic extracts of some selected red fruit/vegetables; it also aimed to evaluate the antimicrobial effect of this extracts.

Materials and Methods: The fruit/vegetables were extracted with ethanol (EtOH) using a Soxhlet device. TAC, TOC and OSI were determined using Rel Assay kits. The antimicrobial activity of the extracts was screened against two Gram-positive (Staphylococcus aureus, Bacillus subtilis), one Gram-negative bacteria (Escherichia coli) and one fungi (Candida albicans) strains using the agar diffusion method.

Results: The highest TAC (8.407±0.399 mmol/L), TOC (7.277±0.244 µmol/L) and OSI (0.157±0.019) values were determined in red cabbage, red onion, and red radish, respectively. The lowest TAC (3.668±0.437), TOC (3.769±0.568) and OSI (0.058±0.002) values were obtained in red radish, red pomegranate, and red carrot, respectively. Red beets and cabbage showed no antimicrobial activity. Pomegranate extract selectively inhibited the growth of Gram-negative bacteria and fungi, being E. coli the most susceptible one with 21 mm of inhibition zone. Carrot, onion and radish extracts gave similar results on B. subtilis (12-13mm) and E. coli (12-13mm). Onions and radishes extracts do not show anti-fungal activity.

Conclusion: It can be said that the antioxidant potential of red cabbage is very high. In addition, low oxidative stress index of pomegranate and red carrot have shown that endogenous antioxidants in the plant significantly inhibit endogenous oxidants. Pomegranate has been found to be as antimicrobial as antibiotics, even more than some.

Keywords

Antimicrobial activity, Red fruits, Oxidative stress index, Total antioxidant capacity, Total oxidant capacity

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