Katran Ardıcı Meyvesi (Juniperus oxycedrus L.) Aromatik Yağı ve Aromatik Suyunun Antibakteriyel and Antioksidan Aktivitelerinin Belirlenmesi

Çalışmada katran ardıcı meyvesinden elde edilen yağ ve aromatik suyun antibakteriyel-antioksidan özelliklerinin belirlenmesi ve hayvancılıkta kullanım olanaklarının araştırılması amaçlanmıştır. Yağ ve aromatik su, Isparta ve çevresinden toplanan katran ardıcı meyvelerinden destilasyon yöntemi ile elde edilmiştir. Katran ardıcı yağ (AY) ve aromatik suyunda (AS) toplam fenolik bileşenler sırasıyla 5.25 ve 1.82 mg GAE/g olarak elde edilmiştir. En yüksek fenolik bileşen yağda %77.89 ile α-pinen, aromatik suda ise %55.43 ile α-cedrol olarak belirlenmiştir. AY ve AS’nun serbest radikal yakalama aktivitesi 100 μl/ml’de sırası ile %82 ve 45.5 olarak belirlenmiştir. Yapılan toplam antioksidan kapasite (TAK) analizi sonucunda bu değer AY’da 27.61 mmol Trolox equiv./lt, AS’ta ise 5.54 mmol Trolox equiv./lt olarak elde edilmiştir. Yapılan MİK (Minimum inhibasyon konstrasyonu) analizleri sonucunda AS ve AY’nin Staphylococcus aures, E. Coli, Enterobacter ve Salmonella bakterilerinin gelişimlerini değişik konsantrasyonlarda baskıladıkları gözlemlenmiştir. Bunun yanı sıra, AY’nin Lactobacillus rhamnosus bakteri gelişimini baskılarken AS’nin etkisinin olmadığı belirlenmiştir. Buzağılarda (n=5) yapılan ön çalışmada AY ve AS ilave edilen sütlerin tüketiminde bir olumsuzluk gözlemlenmemiştir. Elde edilen sonuçlar ışığında hem AY’nin hem de AS’nin antibakteriyel-antioksidan aktivitesinin olduğu gözlemlenmiştir. Ancak canlı materyal üzerinde yapılacak olan çalışmalar sonuçların daha iyi değerlendirilmesine ve canlı materyal üzerine etkilerinin belirlenmesine olanak sağlayacaktır.

Anahtar Kelimeler:

Katran ardıcı meyvesi, esansiyel yağ, aromatik su, antibakteriyel-antioksidan aktivite

Determination of Antibacterial and Antioxidant Activities of Juniper (Juniperus oxycedrus L.) Essential Oils and Aromatic Water

The purpose of this study was to determine the antibacterial-antioxidant properties of essential oil (EO) and aromatic water (AW) obtained from Juniper fruit (Juniperus oxycedrus L.) and to investigate its possible use in animal husbandry. The EO and AW were obtained by means of distillation method from the Juniper fruit collected from Isparta province. Total phenolic compounds in EO and AW were observed as 5.25, and 1.82 mg gallic acid equivalent (GAE)/g, respectively. The highest phenolic compounds found were 77.89% α-pinene in EO and 55.43% α-cedrol in AW. The free radical trapping activity of EO and AW was found as 82 and 45.5% in 100 μl/ml, respectively. At total antioxidant capacity (TAC) analysis, this value was obtained as 27.61 mmol Trolox equiv./lt in EO and 5.54 mmol Trolox equiv./lt in AW. The MIC (Minimum inhibition construct) analyses, it was observed that EO and AW suppressed the growth of Staphylococcus aureus, E. Coli, Enterobacter and Salmonella bacteria in different concentrations. Besides, it was found that the effect of AW was not effective while EO suppressed the growth of Lactobacillus rhamnosus bacteria. In the preliminary study performed on calves (n= 5), adding EO and AW to milk did not have any negative effect on milk consumption. As a result of these findings, it was observed that both EO and AW had antibacterial-antioxidant activity. However, studies on live material will allow a better evaluation of the results and effects on live material.

Keywords:

Juniper fruit, essential oil, aromatic water, antibacterial-antioxidant activity,

PDF

___

Alessandra LO, Roberta BL, Fernando AC, Marcos NE. Volatile compounds from pitanga fruit (Eugenia uniflora L.). Food Chem 2005; 99: 1-5.
Aligiannis N, Kalpoutzakis E, Chinou IB, Mitakou S. Composition and antimicrobial activity of the essential oils of five taxa of Sideritis from Greece. J Agric Food Chem 2001; 49: 811-5.
Angioni A, Barra A, Russo MT, Coroneo V, Dessi S, Cabras P. Chemical composition of the essential oils of Juniperus ripe and unripe berries and leaves and their antimicrobial activity. J Agric Food Chem 2003; 51(10): 3073-8.
Aridogan BC, Baydar H, Kaya S, Demirci M, Ozbasar D, Mumcu E. Antimicrobial activity and chemical composition of some essential oils. Arch Pharm Res 2002; 25: 860-4.
Caponio F, Alloggio V, Gomes T. Phenolic compounds of virgin olive oil: influence of paste preparation techniques. Food Chem 1999; 64: 203-9.
Cavaleiro C, Rezzi S, Salgueiro L, Bighelli A, Casanova J, da Cunha AP. Infraspecific chemical variability of leaf essential oil of Juniperus phoenicea var. turbinata from Portugal. Niochem Syst Ecol 2001; 29: 1175-83.
Chao SC, Young DG, Oberg CJ. Screening for inhibitory activity of essential oils on selected bacteria, fungi and viruses. J Essent Oil Res 2000; 12: 639-9.
Djeridane A, Yousfi M, Nadjemi B, Boutassouna D, Stocker P, Vidal N. Antioxidant activity of some Algerian medicinal plants extracts containing phenolic compounds. Food Chem 2006; 97(4): 654-60.
Dogan G, Hayta S, Bagci E. Composition of the essential oil of Juniperus excelsa (Cupressaceae). Duzce Univ J Sci Technol 2016; 4: 243-51.
Elmastas M, Gulcin I, Beydemir S, Kufrevioglu OI, Aboul-Enein HY. A study on the in Vitro antioxidant activity of Juniper (Juniperus communis L.) fruit extracts. Anal Lett 2006; 39: 47-65.
Ennajar M, Bouajila J, Lebrihi A, Mathieu F, Abderraba M, Raies A, Romdhane M. Chemical composition and antimicrobial and antioxidant activities of essential oils and various extracts of Juniperus phoenicea L. (Cupressaceae). J Food Sci 2009; 74(7): M364-M371.
Erel O. A new automated colorimetric method for measuring total oxidant status. Clin Chem 2005; 38: 1103-11.
Erel O. A novel automated method to measure total antioxidative response against potent free radical reactions. Clin Biochem 2004; 37: 112-9.
European Pharmacopoeia. Maisonneuve Sainte Ruffine, 1975; Vol. 3, P. 68.
Food and Drug Administration of the US (FDA). Substances generally recognized as safe. https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=182.20. Access: 07.05.2019.
Gulsoy S, Turhan UU, Ozkan G. Relationships between essential oil yield and physical properties of cones in juniper species (Juniperus excelsa Bieb. and Juniperus foetidissima Willd.). Turk J For 2017; 18(3): 219-25.
Hammer KA, Carson CF, Riley TV. Antimicrobial activity of essential oils and other plant extracts. J Appl Microbiol 1999; 86: 985-90.
Hertog ML, Feskens EM, Hollman PH, Katan MB, Kromhout D. Dietary antioxidant flavonoids and risk of coronary heart-diseases the Zutphen Elderly Study. Lancet 1995; 342: 1007-11.
Kamiloglu NN, Beytut E, Kamiloglu A. Change in lipid peroxidation and antioxidant environment of spinal fluid with the use of bupivacaine for spinal anaesthesia. Kafkas Univ Vet Fak Derg 2011; 17: 25-30.
Karaman I, Sahin F, Gulluce M, Ogutcu H, Sengul M, Adiguzel A. Antimicrobial activity of aqueous and methanol extracts of Juniperus oxycedrus L. J Ethnopharmacol 2003; 85(2-3): 231-5. Koc T. Bitkilerle Sağlıklı Yaşam. Gaziosmanpaşa Üniversitesi, Ziraat Fakültesi Yayınları, 2002, Tokat, s. 102-4.
Koneman EW, Allen SD, Janda WM, Schreckenberger PC, Winn WC Jr. Diagnostic Microbiology. 4th Ed. Philadelphia: JB Lippincott, 1992.
Lesjak MM, Beara IN, Orcic DZ, Anackov GT, Balog KJ, Franciskovic MM, Mimica-Dukic NM. Juniperus sibirica Burgsdorf. as a novel source of antioxidant and anti-inflammatory agents. Food Chem 2011; 124(3): 850-6.
Loizzo MR, Tundis R, Conforti F, Saab AM, Statti GA, Menichini F. Comparative chemical composition, antioxidant and hypoglycaemic activites of Juniperus oxycedrus ssp. oxycdedrus L. berry and wood oils from Lebanon. Food Chem 2007; 105(2): 572-8.
Medini H, Manongiu B, Aicha N, Chekir-Ghedira L, Harzalla-Skhiri F, Khouja ML. Chemical and antibacterial polymorphism of Juniperus oxycedrus ssp. oxycedrus and Juniperus oxycedrus ssp. macrocarpa (Cupressaceae) leaf essential oils from Tunisia. J Chem 2013; http://dx.doi.org/10.1155/2013/389252
Meir S, Kanner J, Akiri B, Philosoph-Hadas S. Determination and involvement of aqueous reducing compounds in oxidative defense systems of various senescing leaves. J Agric Food Chem 1995; 43: 1813-9.
Mercan U. Importance of free radicals in toxicology. YYU Vet Fak Derg 2004; 15(1-2): 91-6.
Miceli N, Trovato A, Dugo P, Cacciola F, Donato P, Marino A, Bellinghieri V, La Barbera TM, Guvenc A, Taviano MF. Comparative analysis of flavonoid profile, antioxidant and antimicrobial activity of the berries of Juniperus communis L. var. communis and Juniperus communis L. var. saxatilis Pall. from Turkey. J Agric Food Chem 2009; 57: 6570-7.
Miceli N, Trovato A, Marino A, Bellinghieri V, Melchini A, Dugo P, Cacciola F, Donato P, Mondello L, Guvenc A, De Pasquale R, Taviano MF. Phenolic composition and biological activities of Juniperus drupacea Labill. berries from Turkey. Food Chem Toxical 2011; 49: 2600-8.
Miliauskas G, Venskutonis PR, Van Beek TA. Screening of radical scavenging activity of some medicinal plants and aromatic plant extract. Food Chem 2004; 85: 231-7.
Oyaizu M. Study on products of Browning reactions prepared from glucosamine. Jpn J Nutr 1986; 44: 307-15.
Ozturk M, Tumen I, Ugur A, Aydogmus-Ozturk F, Topcu G. Evaluation of fruit extracts of six Turkish Juniperus species for their antioxidant, anticholinesterase and antimicrobial activities. J Sci Food Agric 2011; 91(5): 867-76.
Shimada K, Fujikawa K, Yahara K, Nakamura T. Antioxidative properties of xanthone on the auto oxidation of soybean in cylodextrin emulsion. J Agr Food Chem 1992; 40: 945-948.
Singleton VL, Rossi JA. Colorimetry of total phenolic with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 1965; 16: 144-158.
Taviano MF, Marino A, Trovato A, Bellinghieri V, Melchini A, Dugo P, Cacciola F, Donato P, Mondello L, Guvenc A, De Pasquale R, Miceli N. Juniperus oxycedrus L. subsp. oxycedrus and Juniperus oxycedrus L. subsp. macrocarpa (Sibth. & Sm.) Ball. “berries” from Turkey: Comparative evaluation of phenolic profile, antioxidant, cytotoxic and antimicrobial activities. Food Chem Toxical 2013; 58: 22-9.
Tumen I, Hafizoglu H. Türkiye’de yetişen Ardıç (Juniperus L.) türlerinin kozalak ve yaprak uçucu yağlarının bileşiminde bulunan terpen grupları. Bartın Orm Fak Derg 2003; 5(5): 88-95.
Wang JL, Jiao LR. Successful treatment of a case of severe electrical burns with heart and lung injuries. J Burn Care Res 2000, 28: 762-5.