HAŞHAŞ (Papaver somniforum) ÇEŞİTLERİNİN TOHUM YAĞLARININ YAĞ ASİDİ KOMPOZİSYONU, TOPLAM FENOLİK MADDE MİKTARI, ANTİOKSİDAN VE ANTİMİKROBİYAL AKTİVİTELERİ

Bu çalışmada, mavi ve beyaz haşhaş (Papaver somniforum) tohumlarından elde edilen sabit yağların yağ asidi kompozisyonları, biyoaktif ve antimikrobiyal özellikleri incelenmiştir. Örneklerin bileşiminde ağırlıklı olarak linoleik (%69.2-73.2), oleik (%13.5-17.4) ve palmitik asit (%8.8-8.9) olduğu tespit edilmiştir. Toplam fenolik madde miktarı mavi ve beyaz haşhaş tohumu yağında (MHTY ve BHTY) sırasıyla 659.5±2.12 ve 275.5±2.12 mg GAE/kg olarak belirlenmiştir. MHTY’nın antioksidan aktivite değeri DPPH ve ABTS+ yöntemlerine göre sırasıyla %40.35±0.14 ve 41.09±0.58, BHTY’da ise %40.86±1.25 ve 41.95±1.46 olarak tespit edilmiştir. Çalışma kapsamında ilk kez yağ örneklerinin gıda mikrobiyolojisi açısından önemli bakteriler üzerinde antimikrobiyal etkileri belirlenmiştir. MHTY’na karşı en hassas mikroorganizmaların E. coli ve L. monocytogenes olduğu belirlenmiştir. BHTY, B. subtilis ve S. aureus dışındaki mikroorganizmalara karşı benzer düzeyde etki göstermiştir. Sonuçlar, haşhaş tohumu yağlarının doğal antioksidan ve antimikrobiyal ürünler olarak kullanılabilme potansiyeline sahip olduğunu göstermiştir.

Anahtar Kelimeler:

mavi haşhaş, beyaz haşhaş, toplam fenolik madde, antimikrobiyal, antioksidan

FATTY ACID COMPOSITION, TOTAL PHENOLIC CONTENT, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF VARIETIES OF POPPY (Papaver somniforum) SEED OILS

n the study, fatty acid compositions, bioactive and antimicrobial properties of fixed oil obtained from blue and white poppy (Papaver somniforum) seeds were examined. The major components found in the composition of samples were linoleic (69.2-73.2%), oleic (13.5-17.4%) and palmitic acid (8.8-8.9%). The total phenolic content was determined as 659.5±2.12 and 275.5±2.12 mg GAE/kg in blue and white poppy seed oil (BPSO and WPSO), respectively. According to DPPH and ABTS+ methods, the antioxidant activities were 40.35±0.14 and 41.09±0.58% for BPSO and 40.86±1.25 and 41.95±1.46% for WPSO, respectively. In the context of this study, antimicrobial effects of oil samples were determined for the first time on bacteria, important in food microbiology. The most sensitive microorganisms to BPSO were E. coli and L. monocytogenes. WPSO was shown similar level of antimicrobial effect on microorganisms except B. subtilis and S. aureus. Results showed that poppy seed oils have the potential to be used as natural antioxidant and antimicrobial products.

Keywords:

Poppy seed, oil, total phenolic content, antimicrobial, antioxidant,

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