ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF THYME (Thymus vulgaris L.), ROSEMARY (Rosmarinus officinalis L.) AND LAUREL (Lauris nobilis L.) ESSENTIAL OILS AND THEIR MIXTURES

Year 2017, Volume: 42 Issue: 5, 588 - 596, 10.08.2017

Sadettin Turhan , Serpil Tural

Abstract

In this study, the antimicrobial and antioxidant properties
of thyme (TEO), rosemary (REO) and laurel essential oils (LEO) and their
mixtures (TEO/REO, TEO/LEO, REO/LEO, 1/1, v/v and TEO/REO/LEO, v/v/v, 1/1/1)
were investigated. The antimicrobial activity was measured by agar well
diffusion method, while antioxidant capacity was measured FRAP and DPPH scavenging
activity methods. All essential oils and their mixtures showed antimicrobial
activity and antioxidant capacity. The highest antimicrobial activity against S. aureus, E. coli O157:H7 and L.
monocytogenes was determined in TEO with zone diameters of 39.33, 28.00 and
30.67 mm, respectively. In general, essential oil mixtures negatively affected
the antimicrobial activity compared to essential oils alone, and E. coli O157:H7 was less sensitive to
the inhibitory activity of essential oils and their mixtures than S. aureus and L. monocytogenes. The FRAP values of all essential oils and
mixtures ranged from 3.67 (REO) to 40.30 mg/mL (LEO), while the DPPH scavenging
activity values ranged from 21.31 (REO) to 89.48% (TEO/LEO). These results
suggested that essential oils obtained from thyme, rosemary, laurel and their
mixtures have potential to be used as natural antimicrobial and antioxidant
agents in food industry.

Keywords

Antimicrobial activity, antioxidant capacity, thyme essential oil, rosemary essential oil

KEKİK (Thymus vulgaris L.), BİBERİYE (Rosmarinus officinalis L.) VE DEFNE (Lauris nobilis L.) UÇUCU YAĞLARININ VE KARIŞIMLARININ ANTİMİKROBİYAL VE ANTİOKSİDAN ÖZELLİKLERİ

Abstract

Bu
çalışmada, kekik (KUY), biberiye (BUY) ve defne uçucu yağlarının (DUY) ve karışımlarının
(KUY/BUY, KUY/DUY, BUY/DUY, 1/1, v/v ve KUY/BUY/DUY, v/v/v, 1/1/1) antimikrobiyal
ve antioksidan özellikleri araştırılmıştır. Uçucu yağların antimikrobiyal
aktiviteleri agar kuyu difüzyon metodu ile belirlenirken, antioksidan kapasiteleri,
FRAP ve DPPH radikal söndürücü kapasite yöntemleri ile belirlenmiştir.
İncelenen tüm uçucu yağlar ve karışımları antimikrobiyal aktivite ve
antioksidan kapasite göstermiştir. S.
aureus, E. coli O157: H7 ve L. monocytogenes'e karşı en yüksek
antimikrobiyal aktivite, sırasıyla 39.33, 28.00 ve 30.67 mm zon çapı ile KUY’de
belirlenmiştir. Genel olarak, uçucu yağ karışımları, tek başına uçucu yağlara oranla
antimikrobiyal aktiviteyi negatif etkilemiş ve E. coli O157: H7, uçucu yağ ve karışımlarının inhibitör etkisine S. aureus ve L. monocytogenes'den daha az duyarlı olmuştur. Uçucu yağ ve
karışımlarının FRAP değerleri 3.67 (BUY) ile 40.30 mg/mL (DUY), DPPH radikal
söndürücü kapasite değerleri ise %21.31 (BUY) ile 89.48 (KUY/DUY) arasında
belirlenmiştir. Bu sonuçlar kekik, biberiye ve defneden elde edilen uçucu yağların
ve karışımlarının gıda endüstrisinde doğal antimikrobiyal ve antioksidan ajan
olarak kullanım potansiyeline sahip olduğunu ortaya koymuştur.  

Keywords

Antimikrobiyal aktivite, antioksidan kapasite, kekik uçucu yağı, biberiye uçucu yağı, defne uçucu yağı

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