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ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF SIRMO (Allium vineale L.), MENDI (Chaerophyllum macropodum Boiss.) AND SIYABO (Ferula rigidula DC.)

Yıl 2018, Cilt: 43 Sayı: 2, 294 - 302, 08.03.2018
https://doi.org/10.15237/gida.GD17099

Öz

In the current study,
antioxidative and antibacterial characteristics of the three various extracts
such as methanol, ethanol and acetone of brine and fresh herbs containing Sirmo
(Allium vineale L.), Mendi (Chaerophyllum macropodum Boiss.)
and Siyabo (Ferula rigidula DC.) were investigated. When antioxidant
activity was measured using the 2,2-difenil-1-picrylhydrazyl (DPPH) and
2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) methods, the
antimicrobial activity was measured by the agar well diffusion method. The DPPH
values of all extracts ranged from 17.10±1.30 to 119.53±0.06 mg TEAC/kg
lyophilized herb, while ABTS values ranged from 53.55±3.49 to 780.36±39.46 mg
TEAC/kg lyophilized herb. It was determined that the exracts of Siyabo
exhibited higher antibacterial activity in comparison to other plants. These
results suggest that extracts of Sirmo, Mendi and Siyabo can be used as natural
antimicrobials and antioxidants in food processing.

Kaynakça

  • Ağaoğlu, S., Dostbil, N., Alemdar, S. 2005. The antibacterial efficiency of some herbs used in Herby Cheese. YYÜ Vet Fak Derg, 16(2):39-41.
  • Ahmad, I., Mehmood, Z., Mohammad, F. 1998. Screening of some Indian medicinal plants for their antimicrobial properties. J Ethnopharmacol, 62, 183–193.
  • Akyüz, N., Coşkun, H., Andiç, S., Altun, İ. 1996. Some general characteristics ofpickled herbs used in making Van herby cheese. YYÜ Ziraat Fakültesi Dergisi, 6(1): 35-41.
  • Arabshahi-Delouee, S., Urooj, A. 2007. Antioxidant properties of various solvent extracts of mulberry (Morus indica L.) leaves. Food Chem,102: 1233–1240.
  • Barut Uyar, B., Gezmen-Karadağ, M., Şanlıer, N., Günyel, S. 2013. Toplumumuzda sıklıkla kullanılan bazı bitkilerin toplam fenolik madde miktarlarının saptanması. GIDA, 38(1): 23-29.
  • Brand-Williams, W., Cuvelier, M.E., Berset, C. 1995. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci Technol,, 28 (1): 25-30.
  • Cai, Y.Z., Luo, Q., Sun, M., Corke, H. 2004. Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sciences. 74, 2157–2184.
  • Çelik, S.E., Özyürek, M., Altun, M., Bektaşoğlu, B., Güçlü, K., Berker, I., Özgökçe, F., Apak, R. 2008. Antioxidant capacities of herbal plants used in the manufacture of Van herby cheese:”Otlu Peynir”. Int J Food Prop, 11: 747–761.
  • Çoruh, N., Sağdıçoğlu Celep, A. G., Özgökçe, F. 2007. Antioxidant properties of Prangos ferulacea (L.) Lindl., Chaerophyllum macropodum Boiss. and Heracleum persicum Desf. from Apiaceae family used as food in Eastern Anatolia and their inhibitory effects on glutathione-S-transferase. Food Chem, 100, 1237-1242.
  • Dağdelen, Ş. 2010. Otlu Peynire Katılan Önemli Ot Türlerinin Antimikrobiyal, Antioksidan Etkileri, Aroma Profili ve Bazı Kimyasal Özelliklerinin Belirlenmesi (yüksek lisans tezi, basılmamış). İnönü Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Malatya.
  • Dağdelen, S., Bilenler, T., Durmaz, G., Gökbulut, I., Hayaloğlu, A.A., Karabulut, I. 2014. Volatile composition, antioxidant and antimicrobial activities of herbal plants used in the manufacture of Van Herby (Otlu) cheese. J Food Process Pres, 38: 1716-1725.
  • Delaquis, P.J., Stanich, K., Girard, B., Mazza, G. 2002. Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils. Int J Food Microbiol, 74, 101–109.
  • Dillard, C.D., German, J.B. 2000. Phytochemicals: Nutraceutical and human health. J. Sci. Food Agric, 80, 1744–1756.
  • Durmaz, H., Sağun, E., Tarakçı, Z., Özgökçe, F. 2006. Antibacterial activities of Allium vineale, Chaerophyllum macropodum and Prangos ferulacea. Afr J Biotechnol, 5 (19): 1795-1798.
  • Durmaz, H., Aygün, O., Sancak, H., Çelik, H. 2015. Oxidant/antioxidant status of herbs Allium vineale and Chaerophyllum macropodum used for manufacture of Van herby cheese. IJSER, 1(1): 288-296.
  • Ebrahimabadi, A. H., Djafari-Bidgoli, Z., Mazoochi, A., Kashi, F. J., Batooli, H. 2010. Essential oils composition, antioxidant and antimicrobial activity of the leaves and flowers of Chaerophyllum macropodum Boiss. Food Control, 21, 1173-1178.
  • Eloff, J.N. 1998. Which extractant should be used for the screening and isolation of antimicrobial components from plants? J Ethnopharmacol, 60, 1–8.
  • Ertekin Filiz, B., Seydim, A. C. 2014. Bazı Kurutulmuş Meyvelerin Antioksidan Özellikleri. Turk. Tarim Gıda Bilim Teknol. Derg, 2(3):128-131.
  • Griffin S. G., Wyllie, S. G., Markham J. L., Leach, D.N. 1999. The role of structure and molecular properties of terpenoides in determining their antimicrobial activitiy. Flavour Fragr J, 14: 322-32.
  • Katalinic, V., Milos, M., Kulisic, T., Jukic, M. 2006. Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chem, 94:550-557.
  • Kavaz, A., Bakırcı, İ., Kaban, G., 2013. Some physico-chemical properties and organic acid profiles of herby cheeses. Kafkas Univ Vet Fak Derg, 19(1):89-95.
  • Lin, J., Opoku, A. R., Geheeb-Keller, M., Hutchings, A.D., Terblanche, S.E., Jäger, A. K., Van Staden, J. 1999. Preliminary screening of some traditional Zulu medicinal plants for anti-inflammatory and anti-microbial activities. J Ethnopharmacol, 68, 267–274.
  • Najja, H., Zerria, K., Fattouch, S., Ammar, E., Neffati, M. 2011. Antioxidant and antimicrobial activities of Allium Roseum L. “Lazoul,”A wild edible endemic species in North Africa. Int J Food Prop, 14: 371-380.
  • NCCLS (National Committee for Clinical Laboratory Standard), 1999. Performance Standards for Antimicrobial Susceptibility Testing. 9th International Supplement. M100-S9, Wayne Pa.
  • Ocak, E., Tunçtürk, Y., Javidipour, I., Köse, Ş. 2015. Farklı Süt Türlerinden Üretilen Van Otlu Peynirlerinde Olgunlaşma Boyunca Meydana Gelen Değişiklikler: Mikrobiyolojik Değişiklikler, Lipoliz ve Serbest Yağ Asitleri. YYU Tar Bil Derg, 25(2): 164-173.
  • Ojala, T., Remes, S., Haansuu, P., Vuorela, H., Hiltunen, R., Haahtela, K., Vuorela, P. 2000. Antimicrobial activity of some coumarin containing herbal plants growing in Finland. J Ethnopharmacol, 73: 299–305.
  • Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rıce-Evans, C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med, 26: 1231–1237.
  • Rice-Evans, C., Miller, N., Paganga, G. 1996. Structure–antioxidant activity relationships of flavonoids and phenolic acids. Free Radic. Biol. Med, 20: 933–956.
  • Sağun, E., Durmaz, H., Sancak, H. 2005. Otlu peynir üretiminde kullanılan otların mikrobiyolojik ve kimyasal nitelikleri. YYU Sağlık Bilimleri Dergisi, 8(1-2): 33-38.
  • Sağun, E., Durmaz, H., Tarakçı, Z., Sağdıç, O. 2006. Antibacterial activities of the extracts of some herbs used in Turkish herby cheese against Listeria Monocytogenes Serovars. Int J Food Prop, 9: 255–260.
  • SAS Institute Inc. 2012. SAS Version 9.3 Cary, NC, USA.
  • Yemis O., Bakkalbasi E., Artık, N. 2008. Antioxidant activities of grape (Vitis vinifera) seed extracts obtained from different varieties grown in Turkey. Int J Food Sci Technol, 43:154-159.

SİRMO (Allium vineale L.), MENDİ (Chaerophyllum macropodum Boiss.) VE SİYABO (Ferula rigidula DC.)’NUN ANTİMİKROBİYAL VE ANTİOKSİDAN ÖZELLİKLERİ

Yıl 2018, Cilt: 43 Sayı: 2, 294 - 302, 08.03.2018
https://doi.org/10.15237/gida.GD17099

Öz

Bu çalışmada, salamura ve taze Sirmo, Mendi ve Siyabo
otlarının metanol, etanol ve aseton ekstraktlarının antioksidan ve
antibakteriyel özellikleri araştırılmıştır. Ekstraktların antioksidan
aktiviteleri DPPH ve ABTS yöntemleri ile belirlenirken antimikrobiyel
aktiviteleri agar kuyu difüzyon metodu ile belirlenmiştir. Tüm ekstraktların
ABTS değerleri 53.55±3.49 ile 780.36±39.46 mg TEAC/kg dondurarak kurutulmuş ot
arasında değişirken, DPPH değerleri ise 17.10±1.30 ile 119.53±0.06 mg TEAC/kg
dondurarak kurutulmuş ot olarak saptanmıştır. Siyabo ekstraktlarının diğer
bitkilere kıyasla daha yüksek antibakteriyel aktivite gösterdiği tespit
edilmiştir. Bu sonuçlar Sirmo, Mendi ve Siyabo ekstraktlarının gıda işlemede
doğal antimikrobiyeller ve antioksidanlar olarak kullanılabileceğini
göstermektedir.

Kaynakça

  • Ağaoğlu, S., Dostbil, N., Alemdar, S. 2005. The antibacterial efficiency of some herbs used in Herby Cheese. YYÜ Vet Fak Derg, 16(2):39-41.
  • Ahmad, I., Mehmood, Z., Mohammad, F. 1998. Screening of some Indian medicinal plants for their antimicrobial properties. J Ethnopharmacol, 62, 183–193.
  • Akyüz, N., Coşkun, H., Andiç, S., Altun, İ. 1996. Some general characteristics ofpickled herbs used in making Van herby cheese. YYÜ Ziraat Fakültesi Dergisi, 6(1): 35-41.
  • Arabshahi-Delouee, S., Urooj, A. 2007. Antioxidant properties of various solvent extracts of mulberry (Morus indica L.) leaves. Food Chem,102: 1233–1240.
  • Barut Uyar, B., Gezmen-Karadağ, M., Şanlıer, N., Günyel, S. 2013. Toplumumuzda sıklıkla kullanılan bazı bitkilerin toplam fenolik madde miktarlarının saptanması. GIDA, 38(1): 23-29.
  • Brand-Williams, W., Cuvelier, M.E., Berset, C. 1995. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci Technol,, 28 (1): 25-30.
  • Cai, Y.Z., Luo, Q., Sun, M., Corke, H. 2004. Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sciences. 74, 2157–2184.
  • Çelik, S.E., Özyürek, M., Altun, M., Bektaşoğlu, B., Güçlü, K., Berker, I., Özgökçe, F., Apak, R. 2008. Antioxidant capacities of herbal plants used in the manufacture of Van herby cheese:”Otlu Peynir”. Int J Food Prop, 11: 747–761.
  • Çoruh, N., Sağdıçoğlu Celep, A. G., Özgökçe, F. 2007. Antioxidant properties of Prangos ferulacea (L.) Lindl., Chaerophyllum macropodum Boiss. and Heracleum persicum Desf. from Apiaceae family used as food in Eastern Anatolia and their inhibitory effects on glutathione-S-transferase. Food Chem, 100, 1237-1242.
  • Dağdelen, Ş. 2010. Otlu Peynire Katılan Önemli Ot Türlerinin Antimikrobiyal, Antioksidan Etkileri, Aroma Profili ve Bazı Kimyasal Özelliklerinin Belirlenmesi (yüksek lisans tezi, basılmamış). İnönü Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Malatya.
  • Dağdelen, S., Bilenler, T., Durmaz, G., Gökbulut, I., Hayaloğlu, A.A., Karabulut, I. 2014. Volatile composition, antioxidant and antimicrobial activities of herbal plants used in the manufacture of Van Herby (Otlu) cheese. J Food Process Pres, 38: 1716-1725.
  • Delaquis, P.J., Stanich, K., Girard, B., Mazza, G. 2002. Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils. Int J Food Microbiol, 74, 101–109.
  • Dillard, C.D., German, J.B. 2000. Phytochemicals: Nutraceutical and human health. J. Sci. Food Agric, 80, 1744–1756.
  • Durmaz, H., Sağun, E., Tarakçı, Z., Özgökçe, F. 2006. Antibacterial activities of Allium vineale, Chaerophyllum macropodum and Prangos ferulacea. Afr J Biotechnol, 5 (19): 1795-1798.
  • Durmaz, H., Aygün, O., Sancak, H., Çelik, H. 2015. Oxidant/antioxidant status of herbs Allium vineale and Chaerophyllum macropodum used for manufacture of Van herby cheese. IJSER, 1(1): 288-296.
  • Ebrahimabadi, A. H., Djafari-Bidgoli, Z., Mazoochi, A., Kashi, F. J., Batooli, H. 2010. Essential oils composition, antioxidant and antimicrobial activity of the leaves and flowers of Chaerophyllum macropodum Boiss. Food Control, 21, 1173-1178.
  • Eloff, J.N. 1998. Which extractant should be used for the screening and isolation of antimicrobial components from plants? J Ethnopharmacol, 60, 1–8.
  • Ertekin Filiz, B., Seydim, A. C. 2014. Bazı Kurutulmuş Meyvelerin Antioksidan Özellikleri. Turk. Tarim Gıda Bilim Teknol. Derg, 2(3):128-131.
  • Griffin S. G., Wyllie, S. G., Markham J. L., Leach, D.N. 1999. The role of structure and molecular properties of terpenoides in determining their antimicrobial activitiy. Flavour Fragr J, 14: 322-32.
  • Katalinic, V., Milos, M., Kulisic, T., Jukic, M. 2006. Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chem, 94:550-557.
  • Kavaz, A., Bakırcı, İ., Kaban, G., 2013. Some physico-chemical properties and organic acid profiles of herby cheeses. Kafkas Univ Vet Fak Derg, 19(1):89-95.
  • Lin, J., Opoku, A. R., Geheeb-Keller, M., Hutchings, A.D., Terblanche, S.E., Jäger, A. K., Van Staden, J. 1999. Preliminary screening of some traditional Zulu medicinal plants for anti-inflammatory and anti-microbial activities. J Ethnopharmacol, 68, 267–274.
  • Najja, H., Zerria, K., Fattouch, S., Ammar, E., Neffati, M. 2011. Antioxidant and antimicrobial activities of Allium Roseum L. “Lazoul,”A wild edible endemic species in North Africa. Int J Food Prop, 14: 371-380.
  • NCCLS (National Committee for Clinical Laboratory Standard), 1999. Performance Standards for Antimicrobial Susceptibility Testing. 9th International Supplement. M100-S9, Wayne Pa.
  • Ocak, E., Tunçtürk, Y., Javidipour, I., Köse, Ş. 2015. Farklı Süt Türlerinden Üretilen Van Otlu Peynirlerinde Olgunlaşma Boyunca Meydana Gelen Değişiklikler: Mikrobiyolojik Değişiklikler, Lipoliz ve Serbest Yağ Asitleri. YYU Tar Bil Derg, 25(2): 164-173.
  • Ojala, T., Remes, S., Haansuu, P., Vuorela, H., Hiltunen, R., Haahtela, K., Vuorela, P. 2000. Antimicrobial activity of some coumarin containing herbal plants growing in Finland. J Ethnopharmacol, 73: 299–305.
  • Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rıce-Evans, C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med, 26: 1231–1237.
  • Rice-Evans, C., Miller, N., Paganga, G. 1996. Structure–antioxidant activity relationships of flavonoids and phenolic acids. Free Radic. Biol. Med, 20: 933–956.
  • Sağun, E., Durmaz, H., Sancak, H. 2005. Otlu peynir üretiminde kullanılan otların mikrobiyolojik ve kimyasal nitelikleri. YYU Sağlık Bilimleri Dergisi, 8(1-2): 33-38.
  • Sağun, E., Durmaz, H., Tarakçı, Z., Sağdıç, O. 2006. Antibacterial activities of the extracts of some herbs used in Turkish herby cheese against Listeria Monocytogenes Serovars. Int J Food Prop, 9: 255–260.
  • SAS Institute Inc. 2012. SAS Version 9.3 Cary, NC, USA.
  • Yemis O., Bakkalbasi E., Artık, N. 2008. Antioxidant activities of grape (Vitis vinifera) seed extracts obtained from different varieties grown in Turkey. Int J Food Sci Technol, 43:154-159.
Toplam 32 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Diğer ID GD17099
Bölüm Makaleler
Yazarlar

Şenol Köse

ELVAN Ocak

Yayımlanma Tarihi 8 Mart 2018
Yayımlandığı Sayı Yıl 2018 Cilt: 43 Sayı: 2

Kaynak Göster

APA Köse, Ş., & Ocak, E. (2018). ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF SIRMO (Allium vineale L.), MENDI (Chaerophyllum macropodum Boiss.) AND SIYABO (Ferula rigidula DC.). Gıda, 43(2), 294-302. https://doi.org/10.15237/gida.GD17099
AMA Köse Ş, Ocak E. ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF SIRMO (Allium vineale L.), MENDI (Chaerophyllum macropodum Boiss.) AND SIYABO (Ferula rigidula DC.). GIDA. Şubat 2018;43(2):294-302. doi:10.15237/gida.GD17099
Chicago Köse, Şenol, ve ELVAN Ocak. “ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF SIRMO (Allium Vineale L.), MENDI (Chaerophyllum Macropodum Boiss.) AND SIYABO (Ferula Rigidula DC.)”. Gıda 43, sy. 2 (Şubat 2018): 294-302. https://doi.org/10.15237/gida.GD17099.
EndNote Köse Ş, Ocak E (01 Şubat 2018) ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF SIRMO (Allium vineale L.), MENDI (Chaerophyllum macropodum Boiss.) AND SIYABO (Ferula rigidula DC.). Gıda 43 2 294–302.
IEEE Ş. Köse ve E. Ocak, “ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF SIRMO (Allium vineale L.), MENDI (Chaerophyllum macropodum Boiss.) AND SIYABO (Ferula rigidula DC.)”, GIDA, c. 43, sy. 2, ss. 294–302, 2018, doi: 10.15237/gida.GD17099.
ISNAD Köse, Şenol - Ocak, ELVAN. “ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF SIRMO (Allium Vineale L.), MENDI (Chaerophyllum Macropodum Boiss.) AND SIYABO (Ferula Rigidula DC.)”. Gıda 43/2 (Şubat 2018), 294-302. https://doi.org/10.15237/gida.GD17099.
JAMA Köse Ş, Ocak E. ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF SIRMO (Allium vineale L.), MENDI (Chaerophyllum macropodum Boiss.) AND SIYABO (Ferula rigidula DC.). GIDA. 2018;43:294–302.
MLA Köse, Şenol ve ELVAN Ocak. “ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF SIRMO (Allium Vineale L.), MENDI (Chaerophyllum Macropodum Boiss.) AND SIYABO (Ferula Rigidula DC.)”. Gıda, c. 43, sy. 2, 2018, ss. 294-02, doi:10.15237/gida.GD17099.
Vancouver Köse Ş, Ocak E. ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF SIRMO (Allium vineale L.), MENDI (Chaerophyllum macropodum Boiss.) AND SIYABO (Ferula rigidula DC.). GIDA. 2018;43(2):294-302.

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