E. Esin HAMEŞ-KOCABAŞ, Özlem YEŞİL-ÇELİKTAŞ, Müge İŞLETEN, Fazilet VARDAR-SUKAN

Çam Kabuğu Ekstresinin Antimikrobiyal Aktivitesi ve Pişmiş Etteki Uygulamasının Değerlendirilmesi (İngilizce)

Bu çalışmada, Pinus pinea'nın kabuk ekstresinin ve ticari bir çam kabuğu ekstresi olanPycnogenol®'ün pişmiş kırmızı etteki Staphylococcus aureus'a karşı antimikrobiyal etkileri araştırılmıştır. Bu amaçla, P. pinea ve Pycnogenol® ete %1 oranında ilave edilmiştir. S. aureus ise pişmiş ete 103 cfu/g olacak şekilde inokule edilerek 4˚C'de 9 gün depolanmıştır. P. pinea, S. aureus sayısını 6. günden sonra 7.9x102 cfu/g ve 9. günden sonra 7.1x102 cfu/g'a düşürürken, Pycnogenol® için elde edilen değerler 8.6x102 cfu/g ve 9.8x102 cfu/g'dır. Diğer yandan, kontrol için 6. ve 9. günlerden sonra elde edilen değerler 13.7x102, 17.2x102 cfu/g'dır. Dolayısıyla, P. pinea ve 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.

Anahtar Kelimeler:

Pinus pinea, Pycnogenol®, Staphylococcus aureus, antimikrobiyal aktivite, et uygulaması

Antimicrobial Activity of Pine Bark Extract and Assessment of Potential Application in Cooked Red Meat (in English)

The present study was conducted to evaluate the antimicrobial activities of the pine bark extract(Pinuspinea) which grows at Western parts of Turkey (Çine, Aydın) and Pycnogenol® in cooked red meat against Staphylococcusaureus.For this purpose, P. pinea and Pycnogenol® were added at 1% concentration to raw meat. S. aureus was inoculated at 103cfu g-1 concentration to cooked meat. After that, meat was stored at 4˚C for 9 days. P. pineareduced the numbers of S. aureus detected, which were 7.9x102cfu/g after 6 days and 7.1x102cfu/g after 9 days; whereas, the values for Pycnogenol® were 8.6x102cfu/g and 9.8x102cfu/g, respectively. On the other hand, values of 13.7x102, 17.2x102cfu/g were obtained for the control after 6 and 9 days of storage. Therefore, P. pineaand 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.

Keywords:

Pinuspinea, Pycnogenol®, Staphylococcus aureus, antimicrobial activity, meat application,

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Figure 1. Inhibitory action of P. pinea and Pycnogenol® on cooked red meat.