Juniperus oxycedrus L. subsp. oxycedrus Yapraklarındaki Uçucu Yağın Kimyasal Yapısı ve Antibakteriyel Özelliklerinin Belirlenmesi

Year 2018, Volume: 28 Number: 2, 186 - 191, 29.06.2018

Neşe Okut , Bünyamin Yıldırım , Kamil Ekici , Ömer Terzioğlu Fevzi Özgökçe

https://doi.org/10.29133/yyutbd.379647

Cited By: 2

Abstract

Türkiye’de Van ilinin Gevaş ilçesindeki Artos Dağı doğal ortamından
toplanan Juniperus oxycedrus L. subsp. oxycedrus (JOO) (Ardıç, Dikenli ardıç)
yapraklarının uçucu yağ bileşenleri Gaz
Kromatografisi-Kütle Spektrometresi (GC-MS) ile araştırılmış ve sonrasında da
antibakteriyel aktivitesi belirlenmiştir. Yapraklardaki uçucu yağın % 99.98’ini
temsil edecek şekilde toplam 18 bileşen tespit edilmiştir. J. oxycedrus
L. subsp. oxycedrus (JOO) uçucu yağının çoğunluğuu
monoterpenler oluşturmuştur. Yapraklarda bulunan önemli bileşenler sırasıyla Limonen (45.77%),
α-Pinen (23.94%), β-Phellandren (10.83%), β-Pinen (5.68%), o-Cymen (3.30%)’dir.
Disk diffüzyon yöntemi kullanılarak, elde edilen uçucu yağlarin Staphylacoccus aureus, Bacillus subtilis, Pseudomanas aeruginosa, Enterecoccus faecalis, Salmonella typhimurium ve Escherichia coli üzerindeki etkisi
belirlenmiştir. Bunun için bakteri oluşumunun engellendiği bölgenin çapı
ölçülmüştür. Bu test sonucunda JOO yapraklarından elde edilen uçucu
yağın test edilen bütün mikroorganizmalara karşı etkili olduğu ve çevresinde
bakteri üremesini engelleyen bir bölge oluşturduğu ancak engelleme etkisinin ampisilin
ve ofloksin ile karşılaştırıldığında bu antibiyotikler kadar etkili olmadığı
görülmüştür. J. oxycedrus L. subsp. oxycedrus yapraklarının
uçucu yağları Escherichia coli’ye
karşı 15 mm çapındaki engelleyici bölge ile en yüksek antibakteriyel etkiyi
göstermiştir. En düşük antibakteriyel etkiyi ise 11 mm’lik bölge ile Staphylococcus aureus üzerinde
göstermiştir. 

Keywords

Juniperus oxycedrus L. subsp. oxycedrus, Cupressaceae, Antibakteriyel etki, Uçucu yağ, GC-MS

Identification of Chemical Composition and Antibacterial Properties Juniperus oxycedrus L. subsp. oxycedrus Leaf Essential Oil

Abstract

The constituents of leaf essential oil of Juniperus
oxycedrus L. subsp. oxycedrus
(JOO) from wild
flora of Gevas-Van in Turkey (Mount Artos)
were studied using Gas
Chromatography-Mass Spectrometry (GC-MS) and their antibacterial activities
were assessed. A total of 18
compounds representing 99.98% of leaves oil were identified. The oils of the plant
are all dominated by monoterpenes. The main compounds of essential oil in
leaves were Limonene (45.77%),
α-Pinene (23.94%), β-Phellandrene (10.83%), β-Pinene (5.68%), o-Cymene (3.30%),
respectively. The essential oils were tested against Staphylacoccus aureus, Bacillus
subtilis, Pseudomanas aeruginosa, Enterecoccus
faecalis, Salmonella typhimurium,
and Escherichia coli strains using
the disc diffusion method. The
diameter of the inhibition zones formed for bacteria were measured. The
essential oils of JOO found to be active against all of the tested
microorganisms and showed the susceptible inhibition zones. However, they were
not as much as effective against bacterial strains when compared to ampicillin
and ofloxacin. The extracts of  JOO showed
most significant antibacterial activity against Escherichia coli with inhibition zone diameter of 15 mm. The lowest
inhibition zone diameter was Staphylococcus
aureus with 11 mm. 

Keywords

Juniperus oxycedrus L. subsp. oxycedrus, Cupressaceae, Essential oil, Antibacterial activity, GC-MS, Juniperus oxycedrus L. subsp. oxycedrus

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