Determination of Antibacterial and Antioxidant Activities of Juniper (Juniperus oxycedrus L.) Essential Oils and Aromatic Water

Öz

The purpose of this study was to determine the antibacterial-antioxidant properties of essential oil (EO) and aromatic water (AW) obtained from Juniper fruit (Juniperus oxycedrus L.) and to investigate its possible use in animal husbandry. The EO and AW were obtained by means of distillation method from the Juniper fruit collected from Isparta province. Total phenolic compounds in EO and AW were observed as 5.25, and 1.82 mg gallic acid equivalent (GAE)/g, respectively. The highest phenolic compounds found were 77.89% α-pinene in EO and 55.43% α-cedrol in AW. The free radical trapping activity of EO and AW was found as 82 and 45.5% in 100 μl/ml, respectively. At total antioxidant capacity (TAC) analysis, this value was obtained as 27.61 mmol Trolox equiv./lt in EO and 5.54 mmol Trolox equiv./lt in AW. The MIC (Minimum inhibition construct) analyses, it was observed that EO and AW suppressed the growth of Staphylococcus aureus, E. Coli, Enterobacter and Salmonella bacteria in different concentrations. Besides, it was found that the effect of AW was not effective while EO suppressed the growth of Lactobacillus rhamnosus bacteria. In the preliminary study performed on calves (n= 5), adding EO and AW to milk did not have any negative effect on milk consumption. As a result of these findings, it was observed that both EO and AW had antibacterial-antioxidant activity. However, studies on live material will allow a better evaluation of the results and effects on live material.

Anahtar Kelimeler

• Juniper fruit
• essential oil
• aromatic water
• antibacterial-antioxidant activity

Katran Ardıcı Meyvesi (Juniperus oxycedrus L.) Aromatik Yağı ve Aromatik Suyunun Antibakteriyel and Antioksidan Aktivitelerinin Belirlenmesi

Öz

Çalışmada katran ardıcı meyvesinden elde edilen yağ ve aromatik suyun antibakteriyel-antioksidan özelliklerinin belirlenmesi ve hayvancılıkta kullanım olanaklarının araştırılması amaçlanmıştır. Yağ ve aromatik su, Isparta ve çevresinden toplanan katran ardıcı meyvelerinden destilasyon yöntemi ile elde edilmiştir. Katran ardıcı yağ (AY) ve aromatik suyunda (AS) toplam fenolik bileşenler sırasıyla 5.25 ve 1.82 mg GAE/g olarak elde edilmiştir. En yüksek fenolik bileşen yağda %77.89 ile α-pinen, aromatik suda ise %55.43 ile α-cedrol olarak belirlenmiştir. AY ve AS’nun serbest radikal yakalama aktivitesi 100 μl/ml’de sırası ile %82 ve 45.5 olarak belirlenmiştir. Yapılan toplam antioksidan kapasite (TAK) analizi sonucunda bu değer AY’da 27.61 mmol Trolox equiv./lt, AS’ta ise 5.54 mmol Trolox equiv./lt olarak elde edilmiştir. Yapılan MİK (Minimum inhibasyon konstrasyonu) analizleri sonucunda AS ve AY’nin Staphylococcus aures, E. Coli, Enterobacter ve Salmonella bakterilerinin gelişimlerini değişik konsantrasyonlarda baskıladıkları gözlemlenmiştir. Bunun yanı sıra, AY’nin Lactobacillus rhamnosus bakteri gelişimini baskılarken AS’nin etkisinin olmadığı belirlenmiştir. Buzağılarda (n=5) yapılan ön çalışmada AY ve AS ilave edilen sütlerin tüketiminde bir olumsuzluk gözlemlenmemiştir. Elde edilen sonuçlar ışığında hem AY’nin hem de AS’nin antibakteriyel-antioksidan aktivitesinin olduğu gözlemlenmiştir. Ancak canlı materyal üzerinde yapılacak olan çalışmalar sonuçların daha iyi değerlendirilmesine ve canlı materyal üzerine etkilerinin belirlenmesine olanak sağlayacaktır.

Anahtar Kelimeler

• Katran ardıcı meyvesi
• esansiyel yağ
• aromatik su
• antibakteriyel-antioksidan aktivite

Kaynakça

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