ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF SIRMO (Allium vineale L.), MENDI (Chaerophyllum macropodum Boiss.) AND SIYABO (Ferula rigidula DC.)

Year 2018, , 294 - 302, 08.03.2018

Şenol Köse , ELVAN Ocak

https://doi.org/10.15237/gida.GD17099

Cited By: 13

Abstract

In the current study,
antioxidative and antibacterial characteristics of the three various extracts
such as methanol, ethanol and acetone of brine and fresh herbs containing Sirmo
(Allium vineale L.), Mendi (Chaerophyllum macropodum Boiss.)
and Siyabo (Ferula rigidula DC.) were investigated. When antioxidant
activity was measured using the 2,2-difenil-1-picrylhydrazyl (DPPH) and
2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) methods, the
antimicrobial activity was measured by the agar well diffusion method. The DPPH
values of all extracts ranged from 17.10±1.30 to 119.53±0.06 mg TEAC/kg
lyophilized herb, while ABTS values ranged from 53.55±3.49 to 780.36±39.46 mg
TEAC/kg lyophilized herb. It was determined that the exracts of Siyabo
exhibited higher antibacterial activity in comparison to other plants. These
results suggest that extracts of Sirmo, Mendi and Siyabo can be used as natural
antimicrobials and antioxidants in food processing.

Keywords

Antimicrobial activity, antioxidant activity, fresh and brine herbs

SİRMO (Allium vineale L.), MENDİ (Chaerophyllum macropodum Boiss.) VE SİYABO (Ferula rigidula DC.)’NUN ANTİMİKROBİYAL VE ANTİOKSİDAN ÖZELLİKLERİ

Abstract

Bu çalışmada, salamura ve taze Sirmo, Mendi ve Siyabo
otlarının metanol, etanol ve aseton ekstraktlarının antioksidan ve
antibakteriyel özellikleri araştırılmıştır. Ekstraktların antioksidan
aktiviteleri DPPH ve ABTS yöntemleri ile belirlenirken antimikrobiyel
aktiviteleri agar kuyu difüzyon metodu ile belirlenmiştir. Tüm ekstraktların
ABTS değerleri 53.55±3.49 ile 780.36±39.46 mg TEAC/kg dondurarak kurutulmuş ot
arasında değişirken, DPPH değerleri ise 17.10±1.30 ile 119.53±0.06 mg TEAC/kg
dondurarak kurutulmuş ot olarak saptanmıştır. Siyabo ekstraktlarının diğer
bitkilere kıyasla daha yüksek antibakteriyel aktivite gösterdiği tespit
edilmiştir. Bu sonuçlar Sirmo, Mendi ve Siyabo ekstraktlarının gıda işlemede
doğal antimikrobiyeller ve antioksidanlar olarak kullanılabileceğini
göstermektedir.

Keywords

Antimikrobiyal aktivite, antioksidan aktivite, taze ve salamura otlar

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