INVESTIGATION OF THE ANTIMICROBIAL EFFECT OF VARIOUS HERBAL EXTRACTS AND COMBINATIONS IN MEATBALL

Öz

In this study, olive leaf extract, grapefruit essential oil, orange peel essential oil, rosemary essential oil, and propolis were used alone and in different combinations against Escherichia coli O157: H7, Salmonella Enteritidis, E. coli Biotype 1, Listeria monocytogenes, and Staphylococcus aureus. The antibacterial activities of these materials were investigated using the disk diffusion method. Grapefruit essential oil created the highest zone of inhibition against pathogens. The two-in-one combinations of plant materials had the highest antibacterial effect against S. Enteritidis while the triple combinations had the highest antibacterial effect against E. coli O157:H7 among the Gram-negative bacteria. It was observed that the combinations of different numbers of materials that did not have antibacterial activity alone created a synergistic effect, but this effect was reduced through the suppression of the activity of certain materials in some combinations. As a result of the analysis of total phenolic content, the highest total phenolic content was observed in grapefruit essential oil. The antibacterial activity results of the plant materials used in the study and the results concerning the total phenolic amounts were consistent. Five plant materials and two of the three combinations of materials selected for the study were added to the patties for a sensory analysis. As a result of the panelists' evaluations of the color, appearance, odor, taste, texture, and overall acceptability criteria, it was determined that the meatball samples containing olive leaf extract had the closest results with reference to the control patties, and the triple combinations received the lowest appreciation scores.

Anahtar Kelimeler

• Spices
• plant extract
• propolis
• antimicrobial effect
• synergistic effect
• meatball

ÇEŞİTLİ BİTKİSEL EKSTRAKTLAR VE KOMBİNASYONLARININ KÖFTEDE ANTİMİKROBİYEL ETKİSİNİN ARAŞTIRILMASI

Öz

Bu çalışmada zeytin yaprağı ekstraktı, greyfurt uçucu yağı, portakal kabuğu uçucu yağı, biberiye uçucu yağı ve propolisin, tek başına ve kombinasyonlar halinde E. coli O157:H7, S. Enteritidis, E. coli Biyotip 1, L. monocytogenes ve S. aureus’a karşı antibakteriyel aktiviteleri disk difüzyon yöntemiyle araştırılmıştır. Patojenlere karşı en yüksek inhibisyon zonu oluşturan materyal greyfurt uçucu yağı olmuştur. Bitki materyallerinin 2’li kombinasyonlarının en yüksek antibakteriyel etki gösterdiği Gram negatif bakteri, S. Enteritidis olurken 3’lü kombinasyonların en yüksek antibakteriyel etki gösterdiği Gram negatif bakteri ise E. coli O157:H7 olmuştur. Bu çalışmada tek başına antibakteriyel aktiviteye sahip olmayan materyallerin farklı sayıda kombinasyonlarının sinerjik etki oluşturabileceği ve bazı kombinasyonlarda da birbirlerini baskılayarak aktiviteyi düşürebildikleri gözlemlenmiştir. Yapılan toplam fenolik miktarı analizi sonucunda en çok toplam fenolik miktarı greyfurt uçucu yağında gözlemlenmiştir. Çalışmada kullanılan bitki materyallerinin antibakteriyel aktivite sonuçları ile toplam fenolik miktarlarının sonuçları birbiri ile paralellik göstermektedir. Çalışma için seçilen 5 bitki materyali ve materyallerin 3’lü kombinasyonlarından 2 tanesi duyusal analiz amacıyla köfteye eklenmiştir. Panelistlerin renk, görünüş, koku, tat, tekstür ve genel beğeni değerlendirmeleri sonucunda kontrol köftesine en yakın kriterleri zeytin yaprağı ekstraktı içeren köftenin gösterdiği ve 3’lü kombinasyonların en düşük beğeni puanlarını aldığı tespit edilmiştir.

Anahtar Kelimeler

• Baharat
• bitki materyali
• propolis
• antibakteriyel etki
• sinerjik etki
• köfte

Kaynakça

1. Anonim. 2003. Arıcılık- Arı Tutkalı (Propolis) Standardı. TS 12910. Türk Standartları Enstitüsü, Ankara.
2. Anonim. 2013. Türk Gıda Kodeksi Baharat Tebliği. Tebliğ No: 2013/12.
3. Ataman, P., Halkman A. K., Akpınar, M. 2019. Gıda Güvenliği, Gıda Mikrobiyolojisi. Halkman, A. K. (ed), Başak Matbaacılık ve Tanıtım Hizmetleri Ltd., 427-442, Ankara.
4. Bauer, A. W., Kirby, W. M., Sherris, J. C., Turck, M. 1966. Antibiotic susceptibility testing by a standardized single disk method. Am J Clin Pathol, 45(4), 493-496, doi: 10.1093/ajcp/45.4_ts.493
5. Bakkali, F., Averbeck, S., Averbeck, D., Idaomar, M. 2008. Biological effects of essential oils- A review. Food Chem Toxicol, 46, 446-475, doi: 10.1016/j.fct.2007.09.106
6. Bora, H., Kamle, M., Mahato, D. K., Tiwari, P., Kumar, P. 2020. Citrus Essential Oils (CEOs) and their applications in food: An Overview. Plants, 9(3), 1-25, doi: 10.3390/plants9030357
7. Burt, S. 2004. Essential oils: their antimicrobial properties and potential applications in foods: A review. Int J Food Microbiol, 94, 223–253, doi: 10.1016/j.ijfoodmicro.2004.03.022
8. Ceylan, E. ve Fung, D. Y. C. 2004. Antimicrobial activity of spices. J Rapid Methods and Automation Microbiol, 12, 1-55.

9. Değirmencioğlu, H. T., Güzelmeriç, E., Yüksel, P. I., Kırmızıbekmez, H., Deniz, İ., Yeşilada, E. 2019. A new type of Anatolian propolis: Evaluation of its chemical composition, activity profile and botanical origin. Chem & Biodivers, 16(12), 1-32, doi: 10.1002/cbdv.201900492
10. Deng, W., Liu K., Cao, S., Sun, J., Zhong, B., Chun, J. 2020. Chemical composition, antimicrobial, antioxidant, and antiproliferative properties of grapefruit essential oil prepared by molecular distillation. Molecules, 25, 217, doi: 10.3390/molecules25010217
11. Dikmetaş, D. N., Konuşur, G., İngök, A. M., Gülsünoğlu, Z., Güler, F. K. 2019. Portakal (Citrus sinensis) kabuğundan elde edilen hidrosol/esansiyel yağların antibakteriyel ve antioksidan özellikleri. Düzce Üniv Bilim ve Teknoloji Dergisi, 7, 274-283.
12. Garrido, G., Chou, W. H., Vega, C., Goïty, L., Valdés, M. 2019. Influence of extraction methods on fatty acid composition, total phenolic content and antioxidant capacity of Citrus seed oils from the Atacama Desert, Chile. Journal of Pharmacy & Pharmacognosy Research, 7(6), 389-407.
13. Geraci, A., Di Stefano, V., Di Martino, E., Schillaci, D., Schicchi, R. 2016. Essential oil components of orange peels and antimicrobial activity. Natural Product Research, 1-7, doi: 10.1080/14786419.2016.1219860
14. Gonza´lez-Mas, M. C., Rambla, J. L., López-Gresa, M. P., Blázquez, M. A., Granell, A. 2019. Volatile compounds in citrus essential oils: a comprehensive review. Frontiers in Plant Science, 10, 1-18, doi: 10.3389/fpls.2019.00012
15. Gorinstein, S., Martín-Belloso, O., Park, Y., Haruenkit, R., Lojek, A., Cíž, M., Caspi, A., Libman, I., Trakhtenberg, S. 2001. Comparison of some biochemical characteristics of different citrus fruits. Food Chem, 74, 309-315.
16. Gök, V., Bor, Y. 2012. Effect of olive leaf, blueberry and Zizyphus jujuba extracts on the quality and shelf life of meatball during storage. J Food Agric Env, 10(2), 190-195.
17. Gökmen, M., Akkaya, L., Kara, R., Gök, V., Önen, A., Ektik, N. 2016. Zeytin yaprağı ekstraktı ilavesinin köftelerde S. Typhimurium, E. coli O157 ve S. aureus gelişimi üzerine etkisi, Akademik Gıda, 14(1), 28-32.
18. Gyawali, R., Hayek, S. A., Ibrahim, S. A. 2015. Plant extracts as antimicrobials in food productsmechanisms of action, extraction methods, and applications, Handbook of Natural Antimicrobials for Food Safety and Quality. Taylor, T. M. (eds), Woodhead Publishing is an imprint of Elsevier, 49-68, doi: 10.1016/B978-1-78242-034-7.00003-7
19. Hyldgaard, M., Mygind, T., Meyer, R. L. 2012. Essential oils in food preservation: Mode of action, synergies, and interactions with food matrix components. Frontiers in Microbiology, 3, 1–24, doi: 10.3389/fmicb.2012.00012
20. İlhan, E. 2010. Farklı oranlarda dana kırıntı eti ile formüle edilmiş hamburger köftelerinde biberiye ekstraktı ilavesinin depolama stabilitesi üzerine etkisi, Yüksek Lisans Tezi, Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, 68, Ankara.
21. Kapilan, R. 2015. Determination of antibacterial activity of some important spices. International Journal of Research- Granthaalayah, 3(10), 57–64, doi: 10.29121/granthaalayah.v3.i10.2015.2932
22. Kırbaşlar, F. G., Tavman, A., Dülger, B., Türker, G. 2009. Antimicrobial activity of Turkish Citrus Peel Oils. Pak J Bot, 41(6), 3207-3212.
23. Kırpık, M. 2005. Çukurova bölgesi kıraç ve taban arazi koşullarında yetiştirilen biberiye (Rosmarinus officinalis L.) çeşitlerinin verim ve kalitesi üzerine araştırmalar. Doktora Tezi, Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Tarla Bitkileri Anabilim Dalı, 112, Adana.
24. Korukluoğlu, M., Şahan, Y., Yiğit, A., Özer, E. T., Gücer, Ş. 2010. Antibacterial activity and chemical constitutions of Olea europaea L. leaf extracts. Journal of Food Processing and Preservation, 34, 383-396, doi: 10.1111/j.1745-4549.2008.00318.x
25. Luciardi, M. C., Blázquez, M. A., Alberto, M. R., Cartagena, E., Arena, M. E. 2019. Grapefruit essential oils inhibit quorum sensing of Pseudomonas aeruginosa. Food Sci Technol Int, 26(3), 231–241, doi: 10.1177/1082013219883465
26. Markin, D., Duek, L., Berdicevsky, I. 2003. In vitro antimicrobial activity of olive leaves. Mycoses, 46, 132–136, doi: 10.1046/j.1439-0507.2003.00859.x
27. Mendonca, A., Jackson-Davis, A., Moutiq, R., Thomas-Popo, E. 2018. Use of Natural Antimicrobials of Plant Origin to Improve the Microbiological Safety of Foods, Food and Feed Safety Systems and Analysis. Ricke, S. C., Atungulu, G. G., Rainwater, C. E. ve Park, S. H. (eds), Academic Press is an imprint of Elsevier, 249-272.
28. Moisa, C., Copolovici, L., Pop, G., Lupitu, A., Ciutina, V., Copolovici D. 2018. Essential oil composition, total phenolic content, and antioxidant activity- Determined from leaves, flowers and stems of Origanum Vulgare L. Var. Aureum. Sciendo, 555-561, doi: 10.2478/alife-2018-0087
29. Özdemir, H., Soyer, A., Tağı, Ş., Turan, M. 2014. Nar kabuğu ekstraktının antimikrobiyel ve antioksidan aktivitesinin köfte kalitesine etkisi. GIDA, 39(6), 355-362, doi: 10.15237/gida.GD14052
30. Pereira, A. P., Ferreira, I. C. F. R., Marcelino, F., Valentão, P., Andrade, P. B., Seabra, R., Estevinho, L., Bento, A., Pereira, J. A. 2007. Phenolic compounds and antimicrobial activity of olive (Olea europaea L. Cv. Cobrançosa) leaves. Molecules, 12, 1153-1162, doi: 10.3390/12051153
31. Perricone, M., Arace, E., Corbo, M. R., Sinigaglia, M., Bevilacqua, A. 2015. Bioactivity of essential oils: a review on their interaction with food components. Frontiers in Microbiology, 6, 1-7, doi: 10.3389/fmicb.2015.00076
32. Pobiega, K., Kraśniewska, K., Gniewosz, M. 2019. Application of propolis in antimicrobial and antioxidative protection of food quality – A review. Trends in Food Science & Technology, 83, 53-62, doi: 10.1016/j.tifs.2018.11.007
33. Raut, J. S., Karuppayil, S. M. 2014. A status review on the medicinal properties of essential oils. Industrial Crops and Products, 62, 250-264, doi: 10.1016/j.indcrop.2014.05.055
34. Ríos, J. L., Recio, M. C. 2005. Medicinal plants and antimicrobial activity. J Ethnopharmacol, 100, 80–84, doi: 10.1016/j.jep.2005.04.025
35. Sağdıç, O. 2003. Sensitivity of four pathogenic bacteria to Turkish thyme and oregano hydrosols. Lebensm-Wiss Technol, 36, 467-473, doi: 10.1016/S0023-6438(03)00037-9
36. Sales, A. J., Pashazadeh, M. 2020. Study of chemical composition and antimicrobial properties of rosemary (Rosmarinus Officinalis) essential oil on Staphylococcus aureus and Escherichia coli in vitro. International Journal of Life Sciences and Biotechnology, 3(1), 62-69, doi: 10.38001/ijlsb.693371
37. Schelz, Z., Molnar, J., Hohmann, J. 2006. Antimicrobial and antiplasmid activities of essential oils. Fitoterapia, 77, 279-285, doi: 10.1016/j.fitote.2006.03.013
38. Smith, R. 2019. A Review on the antimicrobial activity of propolis and its synergy with other antimicrobial compounds. Medical & Clinical Research, 4(5), 1-8.
39. Soares de Arruda, V. A., Vieria dos Santos, A., Sampaio, D. F., Araújo, E. S., Peixoto, A. L., Estevinho, L. M., Almeida-Muradian, L. B. 2020. Brazilian bee pollen: phenolic content, antioxidant properties and antimicrobial activity. J Apic Res, 1-9, doi: 10.1080/00218839.2020.1840854
40. Solorzano-Santos, F., Miranda-Novales, M. G. 2012. Essential oils from aromatic herbs as antimicrobial agents. Curr Opin Biotechnol, 23, 136-141, doi: 10.1016/j.copbio.2011.08.005
41. Temiz, A., Şener, A., Tüylü, A. Ö., Sorkun, K., Salih, B. 2011. Antibacterial activity of bee propolis samples from different geographical regions of Turkey against two foodborne pathogens, Salmonella Enteritidis and Listeria monocytogenes. Turk J Biol, 35, 503-511, doi: 10.3906/biy-0908-22
42. Thielmann, J., Kohnen, S., Hauser, C. 2017. Antimicrobial activity of Olea europaea Linné extracts and their applicability as natural food preservative agents. Int J Food Microbiol, 251, 48-66, doi: 10.1016/j.ijfoodmicro.2017.03.019
43. Tolosa, L., Canizares, E. 2002. Obtención, caracterización y evaluación de la actividad antimicrobinana de extractos de propóleos de Campeche. Ars Pharmaceutica, 43:1-2, 187-204.
44. Wagh, V. D. 2013. Propolis: A wonder bees product and ıts pharmacological potentials. Advances in Pharmacological Sciences, 1-11, doi: 10.1155/2013/308249
45. Yıldız, P. O. 2019. Turunçgil kabuk yağlarının gökkuşağı alabalığı (Oncorhynchus mykiss) filetolarının raf ömrü üzerine etkileri. J Limnol and Freshw Fish Research, 5(1), 17-26, doi: 10.17216/LimnoFish.423440