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

Yıl 2022, Cilt: 3 Sayı: 2, 50 - 60, 30.12.2022

Ayşe Kara , Emre Çağlak

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

Cited By: 3

Öz

In this study, tarragon (Artemisia dracunculus L.) the amount of antioxidants and phenolic substances of water-based extracts in various concentrations (25g/L, 50g/L, 100g/L) with the aroma components of the plant was determined. Various food pathogens (Escherichia coli ATCC 25922, Salmonella enterica ATCC 13076, Listeria monocytogenes ATCC 43251) and bacterial strains ((Gram-negative (Vibrio harveyi (KF443058), Vibrio vulnificus (KF443056), Aeromonas veronii (KF443053), Vibrio anguillarum (NR 029254.1) and Vibrio campbellii (MH231447.1), Vibrio rotiferianus (NR 042081.1), Vibrio ponticus (NR 029032.1), Psychrobacter marincola (NR 025458.1), Pseudoalteromonas prydzensis (NR 044803.1), Pseudoalteromonas mariniglutinosa (NR 028992.1) and Gram-positive (Bacillus thuringiensis (NR 043403.1)) obtained from naturally infected Dicentrarchus labrax fish were determined by the disk diffusion method on their antimicrobial properties. As a result of the study, antioxidant values were found to be 88.5% at maximum concentrations of 10%, while the total phenolic substance content was determined between 3.75-5.06 mg GAE/g values. The main component of the tarragon plant was terpinyl acetate (23.16%), followed by α-terpineol (20.08%), anethole-(Z) (8.93%), limonene (5.20%), spathulenol (4.47%), ısoeugenol (3.73%), valeric acid (3.40%), eucalyptol (3.26%). No antimicrobial activity was determined on the test microorganisms used in the study.

Anahtar Kelimeler

Artemisia dracunculus, Aromatic ingredient, Antioxidant, Phenolic substance, Food additive

Tarhun (Artemisia dracunculus L.)'un Fitokimyasal Araştırması ve Gıda Katkı Maddesi Olarak Değerlendirilmesi

Öz

Bu çalışmada, tarhun (Artemisia dracunculus L.) bitkisinin aroma bileşenleri ile çeşitli konsantrasyonlarda (25g/L, 50g/L, 100g/L) su bazlı ekstraktlarının antioksidan ve fenolik madde miktarı tespit edilmiştir. Çeşitli gıda patojenleri (Escherichia coli ATCC 25922, Salmonella enterica ATCC 13076, Listeria monocytogenes ATCC 43251, Staphylococcus aureus ATCC 2592) ve doğal olarak enfekte olmuş Dicentrarchus labrax balıklarından elde edilen Gram-negatif (Vibrio harveyi (KF443058), Vibrio vulnificus (KF443056), Aeromonas veronii (KF443053), Vibrio anguillarum (NR 029254.1) ve Vibrio campbellii (MH231447.1), Vibrio rotiferianus (NR 042081.1), Vibrio ponticus (NR 029032.1), Psychrobacter marincola (NR 025458.1), Pseudoalteromonas prydzensis (NR 044803.1), Pseudoalteromonas mariniglutinosa (NR 028992.1) ve Gram-pozitif (Bacillus thuringiensis (NR 043403.1) suşları üzerinde antimikrobiyal özellikleri disk difüzyon yöntemi ile belirlenmiştir. Çalışma sonucunda antioksidan değerleri maksimum %88,5 bulunurken, toplam fenolik madde içeriği 3,75- 5,06 mg GAE/g değerleri arasında tespit edilmiştir. Tarhun bitkisinin esas bileşeninin Terpinyl acetate (% 23,16) olduğu, bunu α-Terpineol (%20,08), Anethole-(Z) (%8,93), Limonene (%5,20), Spathulenol (%4,47), Isoeugenol (%3,73), Valeric acid (%3,40), Eucalyptol’un (%3,26) takip ettiği gözlenmiştir. Çalışmada kullanılan test mikroorganizmaları üzerinde herhangi bir antimikrobiyal aktivite belirlenmemiştir.

Anahtar Kelimeler

Artemisia dracunculus L., aromatik bileşen, antioksidan, fenolik madde, gıda katkı maddesi, Artemisia dracunculus, Aromatic ingredient, Antioxidant, Phenolic substance, Food additive

Kaynakça

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