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Antimicrobial and Antioxidant Activities of Different Spice Extracts

Yıl 2021, Sayı: 22, 421 - 429, 31.01.2021

Gülten Ökmen Kutbettin Arslan Rıdvan Tekin İrem Çamur Sabri Gorda

https://doi.org/10.31590/ejosat.848958
Cited By: 1

Öz

Up to day, very little work has been done on the antimicrobial activity of spices extracts against food pathogens. Additionally, there is very little information about the antioxidant activities of spices. The aim of this work was to investigate the antimicrobial effects of spices extracts against food pathogens, and its non-enzymatic antioxidant potentials. The plants have been provided from C2 region of Mugla and local herbalists. Antimicrobial activities of plants were evaluated using disc diffusion method. The extracts showed maximum inhibition zone against various microorganisms, and the zone was 8 mm. Candida albicans and Listeria monocytogenes showed the lowest sensitivity to different extracts (3250 µg/ml). In addition, the extracts were tested against the DPPH [2,2-Diphenyl-1-picrylhydrazyl] free-radical for antioxidant activity. A lot of extracts were displayed a high antioxidant activity. The highest antioxidant activity was determined on Nigella sativa (84%). In this study determined that the spices extracts have antimicrobial and antioxidant properties.

Anahtar Kelimeler

Coriandrum Mentha Ribes Nigella Thymus Origanum Crocus Biological activity

Destekleyen Kurum

Muğla Sıtkı Koçman Üniversitesi

Proje Numarası

BAP-14/054

Teşekkür

This work was supported by Mugla Sitki Kocman University Scientific Research Project (BAP-14/054). The authors thank Mugla Sitki Kocman University.

Kaynakça

  • Abdel-Fattah, A. F. M., Matsumoto, K., & Watanabe, H. (2000). Antinociceptive effects of Nigella sativa oil and its major component, thymoquinone, in mice. European Journal of Pharmacology, 400(1), 89-97.
  • Abdel-Massih, R. M, Fares, R., Bazzi, S., El-Chami, N., & Baydoun, E. (2010). The apoptotic and antiproliferative activity of Origanum majorana extracts on human leukemic cell line. Leuk. Res., 34,1052-1056.
  • Acar, G., Dogan, N. M., Duru, M. E., & Kıvrak, I. (2010). Phenolic profiles, antimicrobial and antioxidant activity of the various extracts of Crocus species in Anatolia. African Journal of Microbiology Research, 4(11), 1154-1161.
  • Adzet, T., Vila, R., & Canigueral, S. (1988). Chromatographic analysis of polyphenols of some Iberian Thymus. Journal of Ethnopharmacology, 24(2-3), 147-154.
  • Akgül, A. (1993). Baharat bilimi ve teknolojisi. Gıda Teknolojisi Derneği Yayınları, 15, 111-113.
  • Andoğan, B. C., Baydar, H., Kaya, S., Demirci, M., Özbaşar, D., & Mumcu, E. (2002). Antimicrobial activity and chemical composition of some essential oils. Archives of Pharmacal Research, 25(6), 860-864.
  • Asgarpanah, J., Darabi-Mahboub, E., Mahboubi, A., Mehrab, R., & Hakemivala, M. (2013). In-vitro evaluation of Crocus sativus L. petals and stamens as natural antibacterial agents against food-borne bacterial strains. Iranian Journal of Pharmaceutical Sciences, 9(4), 69-82.
  • Badary, O. A. (1999). Thymoquinone attenuates ifosfamide-induced Fanconi syndrome in rats and enhances its antitumor activity in mice. Journal of Ethnopharmacology, 67(2), 135-142.
  • Badary, O. A., Abdel-Naim, A. B., Abdel-Wahab, M. H., & Hamada, F. M. (2000). The influence of thymoquinone on doxorubicin-induced hyperlipidemic nephropathy in rats. Toxicology, 143(3), 219-226.
  • Bauer, A.W, Kirby W.M, Sherris J.C, & Turck M. (1966). Am. J. Clin. Path, 45,493.
  • Baytop, T. (1999). Türkiye'de bitkiler ile tedavi: geçmişte ve bugün. Nobel Tıp Kitabevleri.
  • Brand-Williams, W., Cuvelier, M. E., & Berset, C. L. W. T. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food science and Technology, 28(1), 25-30.
  • Burits, M., & Bucar, F. (2000). Antioxidant activity of Nigella sativa essential oil. Phytotherapy Research, 14(5), 323-328.
  • Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods—a review. International Journal of Food Microbiology, 94(3), 223-253.
  • Cai, Y., Luo, Q., Sun, M., & Corke, H. (2004). Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sciences, 74(17), 2157-2184.
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Farklı Baharat Özütlerinin Antimikrobiyal ve Antioksidan Aktivitelerinin Saptanması

Yıl 2021, Sayı: 22, 421 - 429, 31.01.2021

Gülten Ökmen Kutbettin Arslan Rıdvan Tekin İrem Çamur Sabri Gorda

https://doi.org/10.31590/ejosat.848958
Cited By: 1

Öz

Günümüze kadar, gıda patojenlerine karşı baharat özütlerinin antimikrobiyel aktivitesi üzerine çok az çalışma yapılmıştır. İlaveten, baharatların antioksidan aktiviteleri hakkında çok az bilgi vardır. Bu çalışmanın amacı, gıda patojenlerine karşı baharat özütlerinin antimikrobiyel etkilerini ve bunların enzimatik olmayan antioksidan potensiyellerini araştırmaktır. Bitkiler, Muğla' nın C2 bölgesinden ve yerel aktarlardan sağlanmıştır. Bitkilerin antimikrobiyel aktiviteleri disk difüzyon metodu kullanılarak ölçülmüştür. Buna ek olarak, özütler antioksidan aktivite için 2,2-Difenil-1-pikrilhidrazil (DPPH•) serbest radikaline karşı test edilmiştir. Özütler, çeşitli mikroorganizmalara karşı maksimum inhibisyon zonu göstermiştir ve bu zon 8 mm’dir. Candida albicans ve Listeria monocytogenes, farklı bitki özütlerine en düşük duyarlılığı göstermiştir (3250 µg/ml). Özütlerin birçoğu yüksek antioksidan aktivite sergilemiştir. En yüksek antioksidan aktivite Nigella sativa' da saptanmıştır (%84). Bu çalışmada, baharat özütlerinin antimikrobiyal ve antioksidan özelliklere sahip olduğu saptanmıştır. 

Anahtar Kelimeler

Coriandrum Mentha Ribes Nigella Thymus Origanum Crocus gıda patojeni biyolojik aktivite

Proje Numarası

BAP-14/054

Kaynakça

  • Abdel-Fattah, A. F. M., Matsumoto, K., & Watanabe, H. (2000). Antinociceptive effects of Nigella sativa oil and its major component, thymoquinone, in mice. European Journal of Pharmacology, 400(1), 89-97.
  • Abdel-Massih, R. M, Fares, R., Bazzi, S., El-Chami, N., & Baydoun, E. (2010). The apoptotic and antiproliferative activity of Origanum majorana extracts on human leukemic cell line. Leuk. Res., 34,1052-1056.
  • Acar, G., Dogan, N. M., Duru, M. E., & Kıvrak, I. (2010). Phenolic profiles, antimicrobial and antioxidant activity of the various extracts of Crocus species in Anatolia. African Journal of Microbiology Research, 4(11), 1154-1161.
  • Adzet, T., Vila, R., & Canigueral, S. (1988). Chromatographic analysis of polyphenols of some Iberian Thymus. Journal of Ethnopharmacology, 24(2-3), 147-154.
  • Akgül, A. (1993). Baharat bilimi ve teknolojisi. Gıda Teknolojisi Derneği Yayınları, 15, 111-113.
  • Andoğan, B. C., Baydar, H., Kaya, S., Demirci, M., Özbaşar, D., & Mumcu, E. (2002). Antimicrobial activity and chemical composition of some essential oils. Archives of Pharmacal Research, 25(6), 860-864.
  • Asgarpanah, J., Darabi-Mahboub, E., Mahboubi, A., Mehrab, R., & Hakemivala, M. (2013). In-vitro evaluation of Crocus sativus L. petals and stamens as natural antibacterial agents against food-borne bacterial strains. Iranian Journal of Pharmaceutical Sciences, 9(4), 69-82.
  • Badary, O. A. (1999). Thymoquinone attenuates ifosfamide-induced Fanconi syndrome in rats and enhances its antitumor activity in mice. Journal of Ethnopharmacology, 67(2), 135-142.
  • Badary, O. A., Abdel-Naim, A. B., Abdel-Wahab, M. H., & Hamada, F. M. (2000). The influence of thymoquinone on doxorubicin-induced hyperlipidemic nephropathy in rats. Toxicology, 143(3), 219-226.
  • Bauer, A.W, Kirby W.M, Sherris J.C, & Turck M. (1966). Am. J. Clin. Path, 45,493.
  • Baytop, T. (1999). Türkiye'de bitkiler ile tedavi: geçmişte ve bugün. Nobel Tıp Kitabevleri.
  • Brand-Williams, W., Cuvelier, M. E., & Berset, C. L. W. T. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food science and Technology, 28(1), 25-30.
  • Burits, M., & Bucar, F. (2000). Antioxidant activity of Nigella sativa essential oil. Phytotherapy Research, 14(5), 323-328.
  • Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods—a review. International Journal of Food Microbiology, 94(3), 223-253.
  • Cai, Y., Luo, Q., Sun, M., & Corke, H. (2004). Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sciences, 74(17), 2157-2184.
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  • Martinez-Tome, M., Jimenez, A. M., Ruggieri, S., Frega, N., Strabbioli, R., & Murcia, M. A. (2001). Antioxidant properties of Mediterranean spices compared with common food additives. Journal of Food Protection, 64(9), 1412-1419.
  • Mata, A. T., Proença, C., Ferreira, A. R., Serralheiro, M. L. M., Nogueira, J. M. F., & Araújo, M. E. M. (2007). Antioxidant and antiacetylcholinesterase activities of five plants used as Portuguese food spices. Food Chemistry, 103(3), 778-786.
  • Matasyoh, J. C., Maiyo, Z. C., Ngure, R. M., & Chepkorir, R. (2009). Chemical composition and antimicrobial activity of the essential oil of Coriandrum sativum. Food Chemistry, 113(2), 526-529.
  • Mimica-Dukić, N., Božin, B., Soković, M., Mihajlović, B., & Matavulj, M. (2003). Antimicrobial and antioxidant activities of three Mentha species essential oils. Planta Medica, 69(05), 413-419.
  • Nascimento, G. G., Locatelli, J., Freitas, P. C., & Silva, G. L. (2000). Antibacterial activity of plant extracts and phytochemicals on antibiotic-resistant bacteria. Brazilian Journal of Microbiology, 31(4), 247-256.
  • Nikolić, M., Glamočlija, J., Ferreira, I. C., Calhelha, R. C., Fernandes, Â., Marković, T., Marković, D., Giweli, A. & Soković, M. (2014). Chemical composition, antimicrobial, antioxidant and antitumor activity of Thymus serpyllum L., Thymus algeriensis Boiss. and Reut and Thymus vulgaris L. essential oils. Industrial Crops and Products, 52, 183-190.
  • Novak, J., Bitsch, C., Pank, F., Langbehn, J., & Franz, C. M. (2002). Distribution of the cis-sabinene hydrate acetate-chemotype in accessions of marjoram (Origanum majorana L.). Euphytica, 127(1), 69-74.
  • Okmen, G., Kardas, S., Bayrak, B., Arslan, A., & Cakar, H. (2016). The antibacterial activities of Crocus sativus against mastitis pathogens and its antioxidant activities. WJPPS, 5(3), 146-156.
  • Oprea, E., Rădulescu, V., Balotescu, C., Lazar, V., Bucur, M., Mladin, P., & Farcasanu, I. C. (2008). Chemical and biological studies of Ribes nigrum L. buds essential oil. Biofactors, 34(1), 3-12.
  • Oussalah, M., Caillet, S., Saucier, L., & Lacroix, M. (2006). Antimicrobial effects of selected plant essential oils on the growth of a Pseudomonas putida strain isolated from meat. Meat Science, 73(2), 236-244.
  • Oussalah, M., Caillet, S., Saucier, L., & Lacroix, M. (2007). Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E. coli O157: H7, Salmonella Typhimurium, Staphylococcus aureus and Listeria monocytogenes. Food Control, 18(5), 414-420.
  • Özcan, M., & Chalchat, J. C. (2002). Essential oil composition of Ocimum basilicum L. Czech J. Food Sci, 20(6), 223-8.
  • Palombo, E. A. (2009). Traditional medicinal plant extracts and natural products with activity against oral bacteria: potential application in the prevention and treatment of oral diseases. Evidence Based Complementary and AlternativeMedicine, 2011, 100.
  • Pamuk, A. (2008). Şifalı Bitkiler Ansiklopedisi. Pamuk Yayıncılık.
  • Peschel, W., Sánchez-Rabaneda, F., Diekmann, W., Plescher, A., Gartzía, I., Jiménez, D., Raventós, R. L., Buxaderas, S. & Codina, C. (2006). An industrial approach in the search of natural antioxidants from vegetable and fruit wastes. Food Chemistry, 97(1), 137-150.
  • Picton, M. (2000). The book of magical herbs: herbal history, mystery, & folklore. London: Barron's.
  • Raina, B. L., Agarwal, S. G., Bhatia, A. K., & Gaur, G. S. (1996). Changes in Pigments and Volatiles of Saffron (Crocus sativus L) During Processing and Storage. Journal of the Science of Food and Agriculture, 71(1), 27-32.
  • Ramadan, A., Soliman, G., Mahmoud, S. S., Nofal, S. M., & Abdel-Rahman, R. F. (2012). Evaluation of the safety and antioxidant activities of Crocus sativus and Propolis ethanolic extracts. Journal of Saudi Chemical Society, 16(1), 13-21.
  • Rauha, J. P., Remes, S., Heinonen, M., Hopia, A., Kähkönen, M., Kujala, T., Pihlaja, K., Vuorela, H., Vuorela, P. (2000). Antimicrobial effects of Finnish plant extracts containing flavonoids and other phenolic compounds. International Journal of Food Microbiology, 56(1), 3-12.
  • Rios, J. L., Recio, M. C., Giner, R. M., & Manez, S. (1996). An update review of saffron and its active constituents. Phytotherapy Research, 10(3), 189-193.
  • Robak, J., & Gryglewski, R. J. (1988). Flavonoids are scavengers of superoxide anions. Biochemical Pharmacology, 37(5), 837-841.
  • Sağdıç, O., Kuşçu, A., Özcan, M., & Özçelik, S. (2002). Effects of Turkish spice extracts at various concentrations on the growth of Escherichia coli O157: H7. Food Microbiology, 19(5), 473-480.
  • Smith-Palmer, A., Stewart, J., & Fyfe, L. (2001). The potential application of plant essential oils as natural food preservatives in soft cheese. Food Microbiology, 18(4), 463-470.
  • Sokmen, A., Gulluce M., Akpulat H.A, Daferera D., Tepe B., Polissiou M., Sokmen M., Sahin F. (2004). The in vitro antimicrobial and antioxidant activities of the essential oils and methanol extracts of endemic Thymus spathulifolius, Food Control, 15, 627–634.
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  • Vagiri, M. R. (2012). Black currant (Ribes nigrum L.)-an insight into the crop. Introductory Paper at the Faculty of Landscape Planning, Horticulture and Agricultural Science (No. 2012: 2). Swedish University of Agricultural Sciences. pp1-58. ISSN 1654-3580.
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  • Winterhalter, P., & Straubinger, M. (2000). Saffron—renewed interest in an ancient spice. Food Reviews International, 16(1), 39-59.
  • Wong, P. Y., & Kitts, D. D. (2006). Studies on the dual antioxidant and antibacterial properties of parsley (Petroselinum crispum) and cilantro (Coriandrum sativum) extracts. Food Chemistry, 97(3), 505-515.
  • Zheng, W., & Wang, S. Y. (2001). Antioxidant activity and phenolic compounds in selected herbs. Journal of Agricultural and Food Chemistry, 49(11), 5165-5170.
Toplam 89 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Gülten Ökmen 0000-0003-3207-6715

Kutbettin Arslan 0000-0002-7724-7875

Rıdvan Tekin 0000-0001-7282-4613

İrem Çamur Bu kişi benim 0000-0002-9531-5296

Sabri Gorda Bu kişi benim 0000-0002-9531-5296

Proje Numarası BAP-14/054
Yayımlanma Tarihi 31 Ocak 2021
Yayımlandığı Sayı Yıl 2021 Sayı: 22

Kaynak Göster

APA Ökmen, G., Arslan, K., Tekin, R., Çamur, İ., vd. (2021). Antimicrobial and Antioxidant Activities of Different Spice Extracts. Avrupa Bilim Ve Teknoloji Dergisi(22), 421-429. https://doi.org/10.31590/ejosat.848958

Cited By

The Antioxidant, Antimicrobial, and Total Phenolic Potential of Clove Extracts for Inhibition of Food Pathogens
Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi
https://doi.org/10.18185/erzifbed.1279953
 Kapak Resmi İndir