Bakteriyel Balık Patojenlerine Karşı Portakal (Citrus sinensis) Kabuğu Uçucu Yağının In vitro Antibakteriyel Etkisi

Bu çalışmada portakal (Citrus sinensis) kabuğundan elde edilen uçucu yağın farklı konsantrasyonlarda (%1, %2,5, %5, %7,5 ve %10), bakteriyel balık patojenlerinden; Yersinia ruckeri, Aeromonas hydrophila, Lactococcus garvieae, Listonella anguillarum, Vagococcus salmoninarum ve Vibrio alginolyticus’a karşı in vitro antibakteriyel etkisi belirlenmiştir. Portakal kabuğundan uçucu yağ eldesi hidro distilasyon yöntemiyle, uçucu yağın kimyasal içeriği ise gaz kromatografisi-kütle spektrometresi (GC-MS) ile analiz edilmiştir. Uçucu yağda on beş farklı bileşen tespit edilmiş ve major bileşen D-limonene (%73) olarak belirlenmiştir. In vitro antibakteriyel aktivite disk difüzyon ve mikrodilüsyon metodu kullanılarak tespit edilmiştir. Sonuç olarak, portakal kabuğundan elde edilen uçucu yağın en etkili olduğu patojenin L. anguillarum olduğu ve sırasıyla Y. ruckeri, V. alginolyticus, V. salmoninarum, A. hydrophila ve L. garvieae’ nın takip ettiği tespit edilmiştir. Elde edilen veriler ışığında portakal kabuğundan elde edilen yağın antibakteriyel özelliğe sahip olduğu ve in vivo çalışmalarla desteklenmesi gerektiği sonucuna varılmıştır.

Anahtar Kelimeler:

bakteriyel balık patojenleri, portakal kabuğu, uçucu yağ

In vitro Antibacterial Effect of Orange (Citrus sinensis) Peel Essential Oil Against Bacterial Fish Pathogens

The aim of this study is to determine the effect of different concentrations of orange (Citrus sinensis) peel oil (1%, 2.5%, 5%, 7.5% and 10%), a against bacterial fish pathogens; Yersinia ruckeri, Aeromonas hydrophila, Lactococcus garvieae, Listonella anguillarum, Vagococcus salmoninarum and Vibrio alginolyticus. The chemical composition of the essential oil obtained from the peels, was analyzed by Gas chromatography–mass spectrometry (GC-MS). Fifteen components were identified in the steam essential oils and the main major component is D-limonene (73%). Essential oil derived from orange peel was applied against the bacteria using the disc diffusion and micro dilution method under in vitro conditions. As a result of this study, the orange peel essential oil significantly inhibited the growth of L. anguillarum by followed Y. ruckeri, V. alginolyticus, V. salmoninarum, A. hydrophila and L. garvieae. The study results showed that the oil obtained from the orange peel induced antibacterial properties and it should be supplemented with in vivo work.

Keywords:

bacterial fish pathogen, orange peel, essential oil,

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