Laurus Nobilis L., Silybum Marianum L., Nigella Sativa L. ve Prunus Cerasus L.'den Soguk Pres Yöntemi İle İzole Edilen Esansiyel Yağ Bileşenlerinin Antimikrobial ve Antioksidan Aktiviteleri

Year 2020, Volume: 7 Issue: 2, 487 - 499, 24.04.2020

Ömer Ertürk , Gülçin Aydın Melek Çol Ayvaz

https://doi.org/10.30910/turkjans.725987

Cited By: 2

Abstract

Bu çalışmada, Laurus nobilis L., Silybum marianum L., Nigella sativa L. ve Prunus cerasus L.'in kimyasal bileşimleri, antimikrobiyal ve antioksidan özellikleri ve bunların ana bileşenleri belirlenmiştir. Yağların ve bileşenlerin antimikrobiyal aktivitesi, agar seyreltme ve difüzyon disk plakları metotları kullanılarak bir standart referans suşları paneline ve gıda kaynaklı ve patojenik bakteri suşlarının bir paneline karşı belirlenmiştir. Uçucu yağ numunelerinin antioksidan aktiviteleri, FRAP, DPPH• ve ABTS• + analizleri kullanılarak değerlendirildi. Uçucu yağ analizleri GC/MS ile yapılan L. nobilis S. marianum , N. sativa. ve P. cerasus 'in izole edilen uçucu yağ bileşenlerinde sırasıyla 65, 119, 46 ve 40 bileşen GC-MS ile analiz edildi. GC/MS analizi, yağların ana bileşenlerinin, monoterpen hidrokarbonlar ve fenolik monoterpenler olduğunu gösterdi, ancak bu bileşiklerin konsantrasyonu, incelenen yağlar arasında büyük ölçüde değişmiştir. FRAP ve ABTS testlerinin sonuçlarında, özellikle, soğuk pres yöntemiyle elde edilen defne tohumu yağ numunesi, önemli ölçüde daha yüksek antioksidan aktiviteye sahiptir. Sonuç olarak, sonuçlar L., nobilis S. marianum , N. sativa. ve P. cerasus’dan (soğuk pres) elde edilen yağların, veya bileşiklerin her biri nispeten güçlü antibakteriyal ve antifungal aktivite sergilemiştir. Bu nedenle, gıda endüstrisinde antimikrobiyal ve antioksidan maddeler olarak kullanım için uygun olabilirler. Gıda sistemlerindeki bileşenlerin bazıları gıda kaynaklı bakteri üremesini önleyebilir ve işlenmiş gıdaların raf ömrünü uzatabilir.

Keywords

Antimikrobiyal aktivite, Antioksidan, Esansiyel yağ

Antimicrobial and Antioxidant Activity of Essential Oil Components Isolated By Cold Press From Laurus nobilis L., Silybum marianum L., Nigella sativa L. and Prunus cerasus L.

Abstract

In this work, the chemical composition, antimicrobial and antioxidant properties of Laurus nobilis L., Silybum marianum L., Nigella sativa L. and Prunus cerasus L. and their main components were determined. The antimicrobial activity of the oils and components was determined against a panel of standard reference strains and multiple strains of food-derived and pathogenic bacteria, using the agar dilution and diffusion disc plates methods. Essential oil analyzes were performed by GC/MS. Antioxidant activities of essential oil samples were evaluated using FRAP, DPPH• and ABTS•+ assays. The essential oils isolated from L.nobilis, S. marianum, N. sativa and P.cerasus were analysed by GC–MS that 65, 119, 46 and 40 constituents were identified, respectively. The GC/MS analysis showed that the major constituents of the oils were monoterpene hydrocarbons and phenolic monoterpenes, but the concentration of these compounds varied greatly among the oils examined. In the results of FRAP and ABTS assays, especially in the case of bay seed, oil samples obtained by cold press method have significantly higher antioxidant activity. In conclusion, the results indicate that the oils of obtained from L. nobilis, S.marianum, N. sativa and P. cerasus cold press or compounds exhibited relatively strong antibacterial and antifungal activity. Therefore, they could be suitable for using as antimicrobial and antioxidative agents in food industry. Some of components in food systems to may prevent the growth of foodborne bacteria and extend shelf-life of processed foods.

Keywords

Antimicrobial activity, Antioxidant, Essential oil

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