Antimicrobial and Antioxidant Activities of Different Spice Extracts

Abstract

Up to day, very little work has been done on the antimicrobial activity of spices extracts against food pathogens. Additionally, there is very little information about the antioxidant activities of spices. The aim of this work was to investigate the antimicrobial effects of spices extracts against food pathogens, and its non-enzymatic antioxidant potentials. The plants have been provided from C2 region of Mugla and local herbalists. Antimicrobial activities of plants were evaluated using disc diffusion method. The extracts showed maximum inhibition zone against various microorganisms, and the zone was 8 mm. Candida albicans and Listeria monocytogenes showed the lowest sensitivity to different extracts (3250 µg/ml). In addition, the extracts were tested against the DPPH [2,2-Diphenyl-1-picrylhydrazyl] free-radical for antioxidant activity. A lot of extracts were displayed a high antioxidant activity. The highest antioxidant activity was determined on Nigella sativa (84%). In this study determined that the spices extracts have antimicrobial and antioxidant properties.

Keywords

• Coriandrum
• Mentha
• Ribes
• Nigella
• Thymus
• Origanum
• Crocus
• Biological activity

Farklı Baharat Özütlerinin Antimikrobiyal ve Antioksidan Aktivitelerinin Saptanması

Öz

Günümüze kadar, gıda patojenlerine karşı baharat özütlerinin antimikrobiyel aktivitesi üzerine çok az çalışma yapılmıştır. İlaveten, baharatların antioksidan aktiviteleri hakkında çok az bilgi vardır. Bu çalışmanın amacı, gıda patojenlerine karşı baharat özütlerinin antimikrobiyel etkilerini ve bunların enzimatik olmayan antioksidan potensiyellerini araştırmaktır. Bitkiler, Muğla' nın C2 bölgesinden ve yerel aktarlardan sağlanmıştır. Bitkilerin antimikrobiyel aktiviteleri disk difüzyon metodu kullanılarak ölçülmüştür. Buna ek olarak, özütler antioksidan aktivite için 2,2-Difenil-1-pikrilhidrazil (DPPH•) serbest radikaline karşı test edilmiştir. Özütler, çeşitli mikroorganizmalara karşı maksimum inhibisyon zonu göstermiştir ve bu zon 8 mm’dir. Candida albicans ve Listeria monocytogenes, farklı bitki özütlerine en düşük duyarlılığı göstermiştir (3250 µg/ml). Özütlerin birçoğu yüksek antioksidan aktivite sergilemiştir. En yüksek antioksidan aktivite Nigella sativa' da saptanmıştır (%84). Bu çalışmada, baharat özütlerinin antimikrobiyal ve antioksidan özelliklere sahip olduğu saptanmıştır. 

Anahtar Kelimeler

• Coriandrum
• Mentha
• Ribes
• Nigella
• Thymus
• Origanum
• Crocus
• gıda patojeni
• biyolojik aktivite

Kaynakça

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