ANTIBACTERIAL PROPERTIES OF BLACKBERRY (RUBUS FRUTICOSUS)

Cilt: 7 Sayı: 2 11 Ocak 2015
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ANTIBACTERIAL PROPERTIES OF BLACKBERRY (RUBUS FRUTICOSUS)

Öz

Antibacterial activities of methanol and water extracts of blackberry (Rubus fruticosus) were tested against 63 clinical isolates of bacteria strains (Enterobacter aerogenes, Escherichia coli, Proteus mirabilis, Pseudomonas aeruginosa, and Staphylococcus aureus) by disc-diffusion method and minimal inhibition concentration (MIC) values of each active extract were determined. The blackberry extracts proved to be active against all bacteria species tested in this study. The highest antibacterial activity was expressed by methanol and aquouse extracts of blackberry fruits against S. aureus with 20 mm inhibition zone and 0.312 mg/ml MIC value. Also good antibacterial potentials were detected against Enterobacter aerogenes, Escherichia coli, Proteus mirabilis and Pseudomonas aeruginosa with methanol and water extracts of blackberry leaves ranging with 10-18mm inhibition zones.

Keywords: Blackberry (Rubus fruticosus), Antibacterial activity, Disc diffusion method.

Anahtar Kelimeler

Kaynakça

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  4. Bobinaite, R., Viškelis, P. and Rimantas-Venskutonis, P.R., 2012. Variation of total phenolics,anthocyanins, ellagic acid and radical scavenging capacity in various raspberry(Rubus spp.) cultivars. Food Chem. 132,1495-1501.
  5. Kim, T.K. (2012). Edible Medical and Non-medicinal Plants: Volume 4, Fruits. Springer, 2012, p. 545-548.
  6. Krisch J., Galgoczy L., Papp T. And Vagvölgyı C., 2009.Antimicrobial and antioxidant potential of waste products remaining after juice pressing. Journal of Engineering, Tome VII, F.4, 131-134.
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Ayrıntılar

Birincil Dil

Türkçe

Konular

-

Bölüm

-

Yazarlar

Nimet Yiğit Bu kişi benim

Yayımlanma Tarihi

11 Ocak 2015

Gönderilme Tarihi

8 Mayıs 2014

Kabul Tarihi

-

Yayımlandığı Sayı

Yıl 2014 Cilt: 7 Sayı: 2

Kaynak Göster

APA
Yiğit, D., & Yiğit, N. (2015). ANTIBACTERIAL PROPERTIES OF BLACKBERRY (RUBUS FRUTICOSUS). Erzincan University Journal of Science and Technology, 7(2), 267-274. https://doi.org/10.18185/eufbed.23801
AMA
1.Yiğit D, Yiğit N. ANTIBACTERIAL PROPERTIES OF BLACKBERRY (RUBUS FRUTICOSUS). Erzincan University Journal of Science and Technology. 2015;7(2):267-274. doi:10.18185/eufbed.23801
Chicago
Yiğit, Demet, ve Nimet Yiğit. 2015. “ANTIBACTERIAL PROPERTIES OF BLACKBERRY (RUBUS FRUTICOSUS)”. Erzincan University Journal of Science and Technology 7 (2): 267-74. https://doi.org/10.18185/eufbed.23801.
EndNote
Yiğit D, Yiğit N (01 Ocak 2015) ANTIBACTERIAL PROPERTIES OF BLACKBERRY (RUBUS FRUTICOSUS). Erzincan University Journal of Science and Technology 7 2 267–274.
IEEE
[1]D. Yiğit ve N. Yiğit, “ANTIBACTERIAL PROPERTIES OF BLACKBERRY (RUBUS FRUTICOSUS)”, Erzincan University Journal of Science and Technology, c. 7, sy 2, ss. 267–274, Oca. 2015, doi: 10.18185/eufbed.23801.
ISNAD
Yiğit, Demet - Yiğit, Nimet. “ANTIBACTERIAL PROPERTIES OF BLACKBERRY (RUBUS FRUTICOSUS)”. Erzincan University Journal of Science and Technology 7/2 (01 Ocak 2015): 267-274. https://doi.org/10.18185/eufbed.23801.
JAMA
1.Yiğit D, Yiğit N. ANTIBACTERIAL PROPERTIES OF BLACKBERRY (RUBUS FRUTICOSUS). Erzincan University Journal of Science and Technology. 2015;7:267–274.
MLA
Yiğit, Demet, ve Nimet Yiğit. “ANTIBACTERIAL PROPERTIES OF BLACKBERRY (RUBUS FRUTICOSUS)”. Erzincan University Journal of Science and Technology, c. 7, sy 2, Ocak 2015, ss. 267-74, doi:10.18185/eufbed.23801.
Vancouver
1.Demet Yiğit, Nimet Yiğit. ANTIBACTERIAL PROPERTIES OF BLACKBERRY (RUBUS FRUTICOSUS). Erzincan University Journal of Science and Technology. 01 Ocak 2015;7(2):267-74. doi:10.18185/eufbed.23801

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