Antimicrobial and Antioxidant Properties of Hydrosol/Essential Oils Obtained from Orange (Citrus sinensis) Peels

Yıl 2019, Cilt: 7 Sayı: 1, 274 - 283, 31.01.2019

Dilara Nur Dikmetaş Güliz Konuşur Ayşegül Mutlu-ingök Zehra Gülsünoğlu , Funda Karbancıoğlu-güler

https://doi.org/10.29130/dubited.440286

Cited By: 3

Öz

In this study, antimicrobial activity of essential oils and hydrosols from fresh orange peels which were cultivated in Dalaman, Köyceğiz and Finike against Staphylococcus aureus (ATCC 25923) and Escherichia coli (ATCC 25922) were examined by using the agar well diffusion method. In addition to antimicrobial activity, antioxidant activities of orange peel hydrosols were also determined by cupric reducing antioxidant capacity (CUPRAC) and radicals scavenging ability of DPPH (1,1-diphenyl-2-picrylhydrazyl) methods. Although, the inhibition zones of hydrosols against E. coli (ATCC 25922) and S. aureus (ATCC 25923) bacteria were smaller than essential oils, the difference between them was not statistically significant. The highest antimicrobial activity has been obtained from the peel of oranges from Dalaman. As a result of antioxidant capacity analysis, the concentration of hydrosols was found as 8 μg Trolox equivalent/mL and 3 μg Trolox equivalent/mL in CUPRAC and DPPH methods, respectively. Although, Dalaman hydrosols have an antioxidant activity with 3% inhibition percentages, when compared with the synthetic antioxidant BHT, it was observed at lower levels. On the basis of this experiment, hydrosol and essential oils obtained from oranges cultivated from 3 different regions have antioxidant and antimicrobial activities against Staphylococcus aureus (ATCC 25923) and Escherichia coli (ATCC 25922). However, antioxidant activity is lower when compared with the synthetic antioxidant.

Anahtar Kelimeler

Hydrosol, Essential oil, Antimicrobial activity, Antioxidant activity

Portakal (Citrus sinensis) Kabuğundan Elde Edilen Hidrosol/Esansiyel Yağların Antimikrobiyal ve Antioksidan Özellikleri

Öz

Bu çalışmada Dalaman, Köyceğiz ve Finike’de yetişmiş portakalların kabuklarından elde edilen hidrosol ve
esansiyel yağların Staphylococcus aureus (ATCC 25923) ve Escherichia coli (ATCC 25922) bakterilerine karşı
antimikrobiyal etkileri kuyucuk difüzyon metodu ile incelenmiştir. Antimikrobiyal etkinin yanında portakal
kabuğu hidrosollerinin antioksidan aktivitesi de CUPRAC (Bakır(II) iyonu indirgeme esaslı antioksidan kapasite)
ve DPPH (1,1-diphenyl-2-picrylhydrazyl) serbest radikal yakalayıcı yöntemi ile incelenmiştir. Hidrosollerin E.
coli (ATCC 25922) ve S. aureus (ATCC 25923) bakterilerine karşı gösterdiği inhibisyon zonları esansiyel yağlara
kıyasla daha küçük olmakla birlikte aralarındaki fark istatistiksel açıdan önemli bulunmamıştır. En yüksek
antimikrobiyal aktiviteye sahip olan distilat, Dalaman portakalının kabuğundan elde edilen olmuştur. Antioksidan
analizleri sonucunda ise hidrosollerin antioksidan aktivite değerleri CUPRAC ve DPPH metotlarında sırasıyla 8
μg Troloks eşdeğeri/mL ve 3 μg Troloks eşdeğeri/mL olarak bulunmuştur. İnhibisyon yüzdesi %3 civarlarında
olan Dalaman portakallarından elde edilen hidrosollerin antioksidan aktiviteye sahip olduğu ancak sentetik
antioksidan olan BHT ile karşılaştırıldığında düşük bir yüzdeye sahip olduğu görülmektedir. Bu sonuçlardan yola
çıkılarak 3 farklı bölge portakalının kabuğundan elde edilen hidrosol ve esansiyel yağların Staphylococcus aureus
(ATCC 25923) ve Escherichia coli (ATCC 25922) bakterilerine karşı sentetik antioksidanlara kıyasla daha düşük
düzeylerde olmakla birlikte antimikrobiyal ve antioksidan etki gösterdiği saptanmıştır

Anahtar Kelimeler

Hidrosol, Esansiyel yağ, Antimikrobiyal aktivite, Antioksidan aktivite

Kaynakça

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