Müge İŞLETEN, Fazilet Vardar SUKAN, E. Esin HAMEŞ KOCABAŞ, Özlem Yeşil ÇELİKTAŞ

Antimicrobial activity of pine bark extract and assessment of potential application in cooked red meat

Bu çalışmada, Pinus p/nea'nın kabuk ekstresinin ve ticari bir çam kabuğu ekstresi olan Pycnogenol®"ün pişmiş kırmızretteki Staphylococcus aureus'a karşı antimikrobiyal etkileri araştırılmıştır. Bu amaçla, P. pinea ve Pycnogenol® ete %1 oranında ilave edilmiştir. S. aureus ise pişmiş ete 103 kob/g olacak şekilde inokule edilerek 4°C'de 9 gün depolanmıştır. P. pinea, S. aureus sayısını 6. günden sonra 7.9x102 kob/g ve 9. günden sonra 7.1x102 kob/g'a düşürürken, Pycnogenol® için elde edilen değerler 8.6x102 kob/g ve 9.8x102 kob/g'dır. Diğer yandan, kontrol için 6. ve 9. günlerden sonra elde edilen değerler 13.7x102,17.2x102 kob/g'dır. Dolayısıyla, P. pineaıe Pycnogenol®'ün, kontrolle kıyaslandığında 6. ve 9. günlerde S. aureus sayısını düşürdüğü tespit edilmiştir. Sonuç olarak, çam kabuğu ekstresinin S. aureus'a karşı koruyucu etkisi olduğu ve gıdalarda doğal koruyucu olarak kullanım potansiyeline sahip olduğu belirlenmiştir.

Çam kabuğu ekstresinin antimikrobiyal aktivitesi ve pişmiş etdeki uygulamasının değerlendirilmesi

The present study was conducted to evaluate the antimicrobial activities of the pine bark extract (Pinus pinea) which grows at Western parts of Turkey (Çine, Aydın) and Pycnogenol® in cooked red meat against Staphylococcus aureus. For this purpose, P. pinea and Pycnogenol® were added at 1% concentration to raw meat. S. aureus was inoculated at 103 cfu g-1 concentration to cooked meat. After that, meat was stored at 4°C for 9 days. P. pinea reduced the numbers of S. aureus detected, which were 7.9x102 cfu/g after 6 days and 7.1 x102 cfu/g after 9 days; whereas, the values for Pycnogenol® were 8.6x102 cfu/g and 9.8x102 cfu/g, respectively. On the other hand, values of 13.7x102,17.2x102 cfu/g were obtained for the control after 6 and 9 days of storage. Therefore, P. pinea and Pycnogenol® tested on cooked red meat reduced the numbers of S. aureus during storage when compared with the control. Results presented here may suggest that the use of pine bark extracts may provide protection against S. aureus, and thus, they present a potential to be used as a natural preservative in food industry.

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