Antioxidant Potential of Chestnut Shell, Stinging Nettle, Kiwi Fruit and Citrus Fruit Extracts and Antimicrobial Effects Against Some Fish Pathogens

Orhan Kobya; Büşra Kara; Ecren Uzun Yaylacı; Emre Çağlak

doi:10.35229/jaes.863233

EN TR

Antioxidant Potential of Chestnut Shell, Stinging Nettle, Kiwi Fruit and Citrus Fruit Extracts and Antimicrobial Effects Against Some Fish Pathogens

Abstract

The use of antioxidants and antibacterial compounds obtained from natural sources is important for human and animal health, as well as for controlling diseases. The aim of this study was to evaluates the antioxidant potentials and antibacterial effects of water extracts of C. sativa, U. dioica, A. deliciosa and C. aurantium against selected Gram-negative (Vibrio harveyi, Vibrio vulnificus, Vibrio anguillarum, Vibrio rotiferianus, Vibrio campbellii, Vibrio ponticus and Aeromonas veronii) and Gram-positive (Bacillus thuringiensis) bacteria. The results indicated that all extracts showed antibacterial activity against one or more species of bacteria. The chestnut shell extract had the highest DPPH inhibition (87.03 %) followed by citrus fruit (80.40 %). The most susceptible bacteria were V. harveyi (32.05 mm zone diameter) and, V. campbellii (21.66 mm zone diameter) and the resistant species were V. anguillarum, V. ponticus and A. veronii. The results show that plant extracts have the potential to be used as an antibacterial agent in aquaculture and as an antioxidant agent in processing technology.

Keywords

antibacterial activity , antioxidant potential , pathogen bacteria , plant extracts

Kestane Kabuğu, Isırgan Otu, Kivi Meyvesi ve Narenciye Özütlerinin Antioksidan Potansiyelleri ve Bazı Balık Patojenlerine Karşı Antimikrobiyel Etkileri

Öz

Doğal kaynaklardan elde edilen antioksidan ve antimikrobiyal bileşiklerin kullanımı, insan ve hayvan sağlığı için olduğu kadar hastalıkların kontrolü açısından da önemlidir. Bu çalışmanın amacı, C. sativa, U. dioica, A. deliciosa ve C. aurantium bitkilerinden elde edilen su bazlı özütlerin antioksidan potansiyellerinin belirlenmesi, aynı zamanda seçilen Gram-negatif (Vibrio harveyi, Vibrio vulnificus, Vibrio anguillarum, Vibrio rotiferianus, Vibrio campbellii, Vibrio ponticus ve Aeromonas veronii) ve Gram-pozitif (Bacillus thuringiensis) bakterilere karşı antibakteriyel etkilerinin değerlendirilmesidir. Sonuç olarak, tüm özütlerin bir veya daha fazla bakteri türüne karşı antibakteriyel aktivite gösterdiği tespit edilmiştir. En yüksek DPPH inhibisyonu (87,03%) kestane kabuğu özütünde, ikinci olarak turunç özütünde (80,40 %) belirlenmiştir. Özütlere karşı en duyarlı bakteriler V. harveyi (32,05 mm zon çapı) ve V. campbellii (21,66 mm zon çapı), dirençli türler ise V. anguillarum, V. ponticus ve A. veronii olarak belirlenmiştir. Çalışma sonuçları, elde edilen özütlerin su ürünleri yetiştiriciliğinde antibakteriyel madde ve işleme teknolojisinde antioksidan ajan olarak kullanılma potansiyeline sahip olduğunu göstermektedir.

Anahtar Kelimeler

antibakteriyal aktivite , antioksidan potansiyel , bitki özütü , patojen bakteri

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Ayrıntılar

Birincil Dil

İngilizce

Konular

-

Bölüm

Araştırma Makalesi

Yazarlar

Orhan Kobya
0000-0002-9788-4644
Türkiye

Büşra Kara
0000-0002-6289-720X
Türkiye

Ecren Uzun Yaylacı ^*
0000-0002-2558-2487
Türkiye

Emre Çağlak
0000-0002-7376-1359
Türkiye

Yayımlanma Tarihi

30 Haziran 2021

Gönderilme Tarihi

29 Ocak 2021

Kabul Tarihi

8 Mart 2021

Yayımlandığı Sayı

Yıl 2021 Cilt: 6 Sayı: 2

DOI

https://doi.org/10.35229/jaes.863233

IZ

https://izlik.org/JA56CM69NZ

APA

Kobya, O., Kara, B., Uzun Yaylacı, E., & Çağlak, E. (2021). Antioxidant Potential of Chestnut Shell, Stinging Nettle, Kiwi Fruit and Citrus Fruit Extracts and Antimicrobial Effects Against Some Fish Pathogens. Journal of Anatolian Environmental and Animal Sciences, 6(2), 204-210. https://doi.org/10.35229/jaes.863233

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https://doi.org/10.53501/rteufemud.1160846

JAES, 2016- 11.yıl

Antioxidant Potential of Chestnut Shell, Stinging Nettle, Kiwi Fruit and Citrus Fruit Extracts and Antimicrobial Effects Against Some Fish Pathogens

Abstract

Keywords

Kestane Kabuğu, Isırgan Otu, Kivi Meyvesi ve Narenciye Özütlerinin Antioksidan Potansiyelleri ve Bazı Balık Patojenlerine Karşı Antimikrobiyel Etkileri

Öz

Anahtar Kelimeler

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

Cited By

Rosemary (Rosmarinus officinalis) as a Preservative Agent in Canned Bonito (Sarda sarda)

Phytochemical Research and Evaluation of Tarragon (Artemisia dracunculus L.) as a Food Additive