Tombul fındık çeşidinde yaş ve kuru meyvenin antimikrobiyal etkilerinin değerlendirilmesi

Öz

Amaç: Araştırmanın amacı Tombul fındık (Corylus avellana L.) çeşidinin yaş ve kuru meyvelerine ait antimikrobiyal özelliklerin belirlenmesidir. Materyal ve Yöntem: Deneyde kullanılan tombul fındıklar Helvacı Köyü/ Düzköy /Trabzon'dan temin edilmiştir. Taze fındıklar 2023 yılında hasat edilirken, kuru fındıklar 2022 yılında toplanmıştır. Kuru fındıklar 105°C'de sabit bir ağırlığa ulaşana kadar kurutulmuştur. Bu bölüm taze fındıklar için oluşturulmamıştır. İşlenmiş misella, ezilmiş taze ve kuru fındık örneklerinin her 10 g'ı için 100 mL Etil alkol (EtOH) ile 4 saat boyunca ekstrakte edilmiştir. Misella (fındık+yağ+çözücü karışımı) döner buharlaştırıcı (Heidolph, Almanya) ile uçurulmadan önce partikülleri uzaklaştırmak için kaba filtre kağıdından süzülmüştür. Elde edilen ekstrakt antimikrobiyal testler için kullanılmıştır. Suşların antimikrobiyal aktivitesi Pseudomonas aeruginosa ATCC 27853, Enterobacter cloaceae ATCC2468, Enterococcus feacalis ATCC51299, Escherichia coli ATCC2471, Klebsiella pneumoniae ATCC700603, Salmonella typhimurium ATCC13311, Serretia marcescens ATCC13880, Staphylococcus epidermis ATCC14990, Staphylococcus aureus ATCC25923, Bacillus subtilis ATCC 6633, Streptococcus faecalis ATCC 9790, Yersinia pestis ATCC 19428 ve Candida albicans ATCC10351’a karşı değerlendirilmiştir. Çalışma gruplarındaki anlamlı farklılıkları belirlemek için tek yönlü varyans analizi (ANOVA) yapılmış ve SPSS aracılığıyla Duncan çoklu aralık testi uygulanmıştır. Araştırma Bulguları: Kuru fındık ekstrakt antimikrobiyal için kullanılan suşların hepsinde etkili olurken, taze fındık ekstraktı sadece Candida albicans ATCC10351 ve Klebsiella pneumoniae ATCC700603 üzerinde etkili olmuştur (F (3, 8) = 65.45, p<0.05). Kuru fındık ekstraktından elde edilen en etkili inhibisyon zonu Streptococcus faecalis ATCC 9790 üzerinde belirlenmiştir (F (3, 8) = 15.07, p<0.05). En az inhibisyon zonunun ise Klebsiella pneumoniae ATCC700603 üzerinde olduğu tespit edilmiştir (F (3, 8) = 46.33, p<0.05). Sonuç: Gerekli bilimsel araştırmaların yapılmasının ardından uygun koşullarda üretilen fındık yağı, kozmetik ürünler ve antibiyotiklerin geliştirilmesi ile dünya çapında ilgili firmalar ve Türkiye için potansiyeli yüksek bir pazara dönüşebilir.

Anahtar Kelimeler

• Antimikrobiyal
• Fındık
• Mikrobiyoloji
• Tombul fındık
• Fındık ekstraktı

Evaluation of Antimicrobial Effects of Fresh and Dried Fruit in Turkish Tombul Hazelnut Variety

Abstract

Objective: The aim of the study was to determine the antimicrobial properties of fresh and dried fruits of Turkish Tombul hazelnut (Corylus avellana L.) variety. Materials and Methods: The Turkish Tombul hazelnuts used in the experiment were obtained from Helvacı Village/ Düzköy /Trabzon. Fresh hazelnuts were harvested in 2023, while dried hazelnuts were collected in 2022. The dried hazelnuts were dried at 105°C until they attained a consistent weight. This section was not created for fresh hazelnuts. The treated micelle was extracted for 4 hours with 100 mL of Ethyl alcohol (EtOH) for every 10 g of both the fresh and dried hazelnut samples crushed. The micelle (hazelnut+oil+solvent mixture) was filtered through coarse filter paper to remove particles before being blown away with a Rotary evaporator (Heidolph, Germany). The resulting extracts were used for antimicrobial testing. Antimicrobial activity of the strains was evaluated against Pseudomonas aeruginosa ATCC 27853, Enterobacter cloaceae ATCC2468, Enterococcus feacalis ATCC51299, Escherichia coli ATCC2471, Klebsiella pneumoniae ATCC700603, Salmonella typhimurium ATCC13311, Serretia marcescens ATCC13880, Staphylococcus epidermis ATCC14990, Staphylococcus aureus ATCC25923, Bacillus subtilis ATCC 6633, Streptococcus faecalis ATCC 9790, Yersinia pestis ATCC 19428 and Candida albicans ATCC10351. One-way analysis of variance (ANOVA) was run to determine any significant differences in the study groups by Duncan multiple range test was performed through SPSS. Results: Dried hazelnut extract was effective in all of them, while fresh hazelnut extract was only effective on Candida albicans ATCC10351 and Klebsiella pneumoniae ATCC700603 (F (3, 8) = 65.45, p<0.05). The most effective zone of inhibition obtained from dried nut extract was determined on Streptococcus faecalis ATCC 9790 (F (3, 8) = 15.07, p<0.05). It was determined to be above Klebsiella pneumoniae ATCC700603 in the least inhibition zone (F (3, 8) = 46.33, p<0.05). Conclusion: After the necessary scientific research are carried out, hazelnut oil, which is produced under appropriate conditions, can turn into a market with high potential for related companies around the world and for Turkey in terms of cosmetic products and with the development of antibiotics.

Keywords

• Antimicrobial
• Hazelnut
• Microbiology
• Turkish Tombul hazelnut
• Hazelnut extract

Kaynakça

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