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

Yıl 2021, , 204 - 210, 30.06.2021

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

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

Cited By: 2

Öz

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.

Anahtar Kelimeler

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

Kaynakça

• Akgül A. (1993). Spies science and technology. Association Food Technology Publ., 1993; No: 15. Ankara, Turkey.
• Al-Kawaz, H.S. & AL-Mashhady, L.A.M. (2016). Evaluation of the phytochemical constituents and oxidant – antioxidant status for Actinidia deliciosa extracts. International Journal of Pharmacy and Therapeutics, 7,31-41.
• Anzabi, Y. (2015). In Vitro Study of Berberis vulgaris, Actinidia deliciosa and Allium cepa L. antibacterial effects on Listeria monocytogenes. Crescent Journal of Medical and Biological Sciences, 2, 111-115.
• Azhdarzadeh, F. & Hojjati, M. (2016). Chemical composition and antimicrobial activity of leaf, ripe and unripe peel of bitter orange (Citrus aurantium) essential oils. Nutrition and Food Sciences Research, 3, 43-50.
• Basile, A., Sorbo, S., Giordano, S., Ricciardi, L., Ferrara, S., Montesano, D., Castaldo Cobianchi, R., Vuotto, M.L. & Ferrara L. (2000). Antibacterial and allelopathic activity of extract from Castanea sativa leaves. Fitoterapia, 71, 110-116.
• Bayraklı, B. & Duyar, H.A. (2021). Balık Unu Kalitesine Balık Tazeliğinin Etkisi; Hamsi Unu. Journal of Anatolian Environmental and Animal Sciences, 6(1), 57-65.
• Baytop T. (1999). Therapy with Plant in Turkey. Istanbul University, Faculty of Pharmacy (Second press). Nobel Medicine Bookstores, Istanbul, Turkey.
• Brand-Williams, W.M.E. & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28(1), 25-30.
• Coccia, E., Siano, F., Volpe, M.G., Varricchio, E., Eroldogan, O.T. & Paolucci, M. (2019). Chestnut shell extract modulates immune parameters in the rainbow trout Oncorhynchus mykiss. Fishes, 4, 18.
• Direkbusarakom S. (2014). Application of medicinal herbs to aquaculture in Asia. Walailak Journal of Science and Technology, 1, 7-14.
• Done, H.Y., Venkatesan, A.K. & Halden, R.U. (2015). Does the recent growth of aquaculture create antibiotic resistance threats different from those associated with land animal production in agriculture? American Association of Pharmaceutical Scientists Journal, 17, 513-524.
• Duh, P., Tu, Y. & Yen, G. (1999). Antioxidant activity of water extract of Harng Jyur (Chrysanthemum morifolium Ramat). Lwt - Food Science and Technology, 32, 269-277.
• El-Kichaoi, A., El-Hindi, M., Mosleh, F. & Elbashiti, T. (2015). The antimicrobial effects of the fruit extracts of Punica granatum, Actinidia deliciosa and Citrus maxima on some human pathogenic microorganisms. American International Journal of Biology, 3, 63-75.
• Fattouch, S., Caboni, P. &Coroneo, V. (2007). Antimicrobial activity of Tunisian quince (Cydonia oblonga Miller) pulp and peel polyphenolic extracts. Journal of Agricultural and Food Chemistry, 55, 963-969.
• Fernández-López, J., Zhi, N., Aleson-Carbonell, L., Pérez-Alvarez, J.A. & Kuri, V. (2005). Antioxidant and antibacterial activities of natural extracts: application in beef meatballs. Meat Science, 69, 371-380.
• Güder, A. & Korkmaz, H. (2012). Evaluation of in-vitro antioxidant properties of hydroalcoholic solution extracts Urtica dioica L., Malva neglecta Wallr. and their mixture. Iranian Journal of Pharmaceutical Research, 11, 913-923.
• Gülçin, I., Küfrevioǧlu, O.I., Oktay, M. & Büyükokuroǧlu, M.E. (2004). Antioxidant, antimicrobial, antiulcer and analgesic activities of nettle (Urtica dioica L). Journal of Ethnopharmacology, 90, 205-215.
• Hanan, B., Hijazi, A., Rammal, H., Hachem, A., Saad, Z. & Badran, B. (2013). Techniques for the extraction of bioactive compounds from Lebanese Urtica dioica. American Journal of Phytomedicine and Clinical Therapeutics, 1, (6), 507-513.
• Kamran, G., Youcef, G. & Ebrahimzadeh, M.A. (2009). Antioxidant activity, phenol and fllavonoid contents of 13 Citrus species peels and tissues. Pakistan Journal of Pharmaceutical Sciences, 22, 277-281.
• Kang, H.J., Chawla, S.P., Jo, C., Kwon, J.H. & Byun, M.W. (2006). Studies on the development of functional powder from citrus peel. Bioresearch Technology, 97, 614-620.
• Karabacak, S. & Bozkurt, H. (2008). Effects of Urtica dioica and Hibiscus sabdariffa on the quality and safety of sucuk (Turkish dry-fermented sausage). Meat Science, 3, 288-296.
• Karabulut, H. & Gülay, M.Ş. (2016). Antioxidants. Mehmet Akif Ersoy University Journal of Veterinary Faculty, 1, 65-76.
• Kedare, S.B. & Singh, R.P. (2011). Genesis and development of DPPH method of antioxidant assay. Journal of Food Science and Technology, 48, 412-422.
• Kılınççeker, O., Dogan, İ.S. & Kucukoner, E. (2009). Effect of edible coatings on the quality of frozen fish fillets. LWT - Food Science and Technology, 42, 868-873.
• Kılınççeker, O. (2014). The use of sage and stinging nettle extracts in edible coatings for fish meat balls. Adıyaman University Journal of Science, 4, 47-56.
• Kirbaşlar, F.G. Tavman, A., Dülger, B. & Türker, G. (2009). Antimicrobial activity of Turkish citrus peel oils. Pakistan Journal of Botany, 41, 3207-3212.
• Kolayli, S., Küçük, M., Duran, C., Candan, F. & Dinçer, B. (2003). Chemical and antioxidant properties of Laurocerasus officinalis Roem. (Cherry laurel) fruit grown in the Black Sea region. Journal of Agricultural and Food Chemistry, 51, 7489-7494.
• Lario, Y., Sendra, E., Garcı´a-Pe´rez, J., Fuentes, C., Sayas-Barberá, E., Fernández-López, J. & Pérez-Alvarez, A.J. (2004). Preparation of high dietary fiber powder from lemon juice by-products. Innovative Food Science and Emerging Technologies, 5, 113-117.
• Martillanes, S., Rocha-Pimienta, J., Cabrera-Bañegil, M., Martín-Vertedor, D. & Delgado-Adámez, J. (2017). Application of phenolic compounds for food preservation: Food additive and active packaging. Phenolic Compounds - Biological Activity, 3(8),39-58.
• Matsingou, T.C., Kapsokefalou, M. & Salifoglou, A. (2001). Aqueous infusions of mediterranean herbs exhibit antioxidant activity towards iron promoted oxidation of phospholipids, linoleic acid, and deoxyribose. Free Radical Research, 35, 593-605.
• Modarresi-Chahardehi, A., Ibrahim, D., Fariza-Sulaiman, S., Mousavi, L. (2012). Screening antimicrobial activity of various extracts of Urtica dioica. Revista de Biología Tropical, 60, 1567-1576.
• Nishiyama, I., Yamashita, Y., Yamanaka M, Shimohashi A, Fukuda T, Oota T. (2004). Varietal difference in vitamin C content in the fruit of kiwifruit and other Actinidia species. Journal of Agricultural and Food Chemistry, 52, 5472-5475.
• Park, Y.S., Jung, S.T., Kang, S.G., Drzewiecki, J, Namiesnik, J., Haruenkit, R., Barasch D., Trakhtenberg, S. & Gorinstein, S. (2006). In vitro studies of polyphenols, antioxidants and other dietary indices in kiwifruit (Actinidia deliciosa). International Journal of Food Sciences and Nutrition, 57,107-122.
• Park, Y.S., Im, M.H., Ham, K.S., Kang, S.G., Park, Y.K., Namiesnik, J., Leontowicz, H., Leontowicz, M., Trakhtenberg, S. & Gorinstein, S. (2015). Quantitative assessment of the main antioxidant compounds, antioxidant activities and FTIR spectra from commonly consumed fruits, compared to standard kiwi fruit. LWT-Food Science and Technology, 63, 346-352.
• Resende, J.A., Silva, V.L., Fontes, C.O., Souza-Filho, J. A., Rocha de Oliveira, T. L., Coelho, C. M., César, D. E. & Diniz, C. G. (2012). Multidrug-resistance and toxic metal tolerance of medically important bacteria isolated from an aquaculture system. Microbes Environments, 27, 449-455.
• Rice-Evans, C., Miller, N. & Paganga, G. (1997). Antioxidant properties of phenolic compounds. Trends in Plant Science, 2,152-159.
• Silva, V., Falco, V. & Dias, M.I. (2020). Evaluation of the phenolic profile of Castanea sativa Mill. by-products and their antioxidant and antimicrobial activity against multi resistant bacteria. Antioxidants (Basel), 9(1), 87.
• Smith, P., Hiney, M. P. & Samuelsen, O. B. (1994). Bacterial resistance to antimicrobial agent used in fish farming: a critical evaluation of method and meaning. Annual Review of Fish Diseases, 4, 273-313.
• Szeto, Y.T., Tomlinson, B. & Benzie, I.F. (2002). Total antioxidant and ascorbic acid content of fresh fruits and vegetables: implications for dietary planning and food preservation. The British journal of nutrition, 87, 55-59.
• Suntar, I., Khan, H., Patel, S., Celano, R. & Rastrelli, L. (2018). An overview on Citrus aurantium L.: Its functions as food ingredient and therapeutic agent. Oxidative Medicine and Cellular Longevity, Article ID 7864269.
• Triantaphyllou, K., Blekas, G. & Boskou, D. (2001). Antioxidative properties of water extracts obtained from herbs of the species Lamiaceae. International Journal of Food Sciences and Nutrition, 52, 313-317.
• Uzun, E. & Ogut, H. (2015). The Isolation Frequency of Bacterial Pathogens from Sea Bass (Dicentrarchus labrax) in the Southeastern Black Sea. Aquaculture, 437, 30-37.
• Vázquez, G., González-Alvarez, J., Santos, J., Freire, M.S. & Antorrena, G. (2009). Evaluation of potential applications for chestnut (Castanea sativa) shell and eucalyptus (Eucalyptus globulus) bark extracts. Industrial Crops and Products, 2, 364-370.
• Xu, G., Liu, D., Chen, J., Ye, X., Ma, Y. & Shi, J. (2008). Juice components and antioxidant capacity of citrus varieties cultivated in China. Food Chemistry, 106, 545-551.