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

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.

Anahtar Kelimeler:

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

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

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,

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