Pomegranate (Punica granatum L.)
is a fruit consumed in daily-diet and pomegranate syrup obtained from
pomegranate juice is used as flavouring in food and salad. In this study, it
was aimed to determine the potential antibacterial and antimutagenic effects of
pomegranate syrups produced traditionally in Hatay and Şanlıurfa. Agar well
diffusion method was used for antibacterial activity test and Bacillus subtilis subsp. spizizenii
ATCC 6633, Staphylococcus
aureus ATCC 6538, Bacillus
licheniformis ATCC 14580, Enterobacter
aerogenes ATCC 13048 were used as the test bacteria. Antimutagenic activity
were tested using Ames test against TA98 and TA100 strains of Salmonella Typhimurium. Pomegranate
syrup from Hatay caused inhibition zones against test bacteria as 18.09-25.63
mm, while pomegranate syrup from Şanlıurfa exhibited antibacterial activity
with 14.84-22.32 mm inhibition zones. Additionally, 10 and 20 μl plaque-1
doses of pomegranate syrup from Hatay
and all doses of pomegranate syrup from Şanlıurfa exhibited
antimutagenic activity against TA98 strain. However, all doses of pomegranate
syrup from Hatay and Şanlıurfa did not exhibit antimutagenic effect against
TA100 strain. Consequently, it is considered to be beneficial for health
because of its antibacterial and antimutagenic effects and it would be useful
to support these results with different studies using different bacteria and
pomegranade syrups.
Nar (Punica |
Birincil Dil | Türkçe |
---|---|
Konular | Mühendislik |
Bölüm | Makaleler |
Yazarlar | |
Yayımlanma Tarihi | 31 Ağustos 2019 |
Yayımlandığı Sayı | Yıl 2019 |