Baharat Ekstraktlarının Antimikrobiyal ve Antioksidan Etkileri

Year 2019, , 305 - 313, 22.04.2019

Gürkan Demirkol , Ömer Ertürk

https://doi.org/10.30910/turkjans.557125

Abstract

Çalışmada
50 adet baharat bitkisinden elde edilen ekstratların in vitro antimikrobiyal
aktiviteleri, yedi adet gıda kaynaklı bakteri ve iki adet mantar türüne karşı
disk difüzyon ve agar seyreltme metodu kullanılarak araştırılmıştır.
Araştırmada ekstraktların ayrıca antioksidan aktiviteleri de
değerlendirilmiştir. Birçok ekstraktın yüksek düzeyde fenolik içerdiği ve gıda
kaynaklı patojenlere karşı antimikrobiyal aktivite gösterdiği tespit
edilmiştir. Gram (+) bakterilerin, test edilen ekstraktlara Gram (-)
bakterilerden daha toleranslı olduğu görülmüştür. Çalışmada S. typhimurium en hassas, B. cereus ise en dirençli mikroorganizma
olarak belirlenmiştir. Bu çalışma, yüksek aktivite gösteren türlerdeki aktif
bileşiklerin, hastalıklara karşı doğal olarak korunmada büyük bir rol
oynayabileceğini göstermektedir.

Keywords

Antimikrobiyal, tıbbi bitkiler, alternatif tıp

Antimicrobial and Antioxidant Effects of Spice Extracts

Abstract

 

Received: 11.12.2018                        Received in Revised: 25.03.2019                    Accepted: 25.03.2019

Abstract

The in vitro antimicrobial activities of total 50
extracts from spices were investigated by using the disc diffusion
and agar dilution method,
against seven foodborne bacteria and two kinds of fungi. Their antioxidant
activities were also evaluated. Many spices contained high levels of phenolics
and showed antimicrobial activity against foodborne pathogens. Gram (+)
bacteria were more tolerant to the tested extracts than Gram (-) ones. S. typhimurium was the most sensitive, while P. aeruginosa was the most resistant.
This study offers that active compounds present in having high activity species
could play a big role in naturally preservation against diseases.

Keywords

Antimicrobial, medicinal herbs, alternative medicine.

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