Murat YILMAZTEKİN, Hüseyin KARAKAYA, Fatma Sezer ÖZTÜRK

Taze ve Olgunlaştırılmış Taşköprü Sarımsağından (Allium sativum L.) Farklı Çözücüler Kullanılarak Elde Edilen Ekstraktların Antimikrobiyal Aktivitelerinin Karşılaştırılması

Sarımsak (Allium sativum L.), insan sağlığı üzerine pek çok yararlı etkisi olduğu bilinen önemli bir besindir. Kastamonu Taşköprü bölgesinde yoğun biçimde sarımsak yetiştiriciliği yapılmakta olup; bölge sarımsakları coğrafi işaret ile de tescillenmiştir. Siyah sarımsak olarak da bilinen olgunlaştırılmış sarımsak, ham ürünün belirli sıcaklık ve nem koşullarında olgunlaştırılması sonucu elde edilmiş bir üründür. Olgunlaştırma işlemi sırasında bazı önemli biyokimyasal değişiklikler meydana gelmekte ve buna bağlı olarak ürünün biyoaktivitesi de değişkenlik gösterebilmektedir. Bu çalışmada farklı polaritelere sahip çözücüler kullanılarak taze ve olgunlaştırılmış Taşköprü sarımsaklarından ekstraktlar elde edilmesi ve bu ekstraktların antimikrobiyal aktivitelerinin karşılaştırılması amaçlanmıştır. Antimikrobiyal aktivite 4 Gram (+) (Bacillus subtilis, Listeria monocytogenes, Enterococcus faecalis ve Staphylococcus aureus), 4 Gram (-) (Escherichia coli, Salmonella enteritidis, Pseudomonas aeruginosa ve Klebsiella pneumoniae) ve 2 maya (Saccharomyces cerevisiae ve Candida albicans) olmak üzere toplamda 10 mikroorganizma türü üzerinde oyuk agar difüzyon testine göre belirlenmiştir. Genel olarak, taze sarımsak ekstraktlarının antimikrobiyal aktivitesinin siyah sarımsak ekstraktlarına göre daha yüksek olduğu tespit edilmiştir. Bu duruma, siyah sarımsak üretimi sırasında uygulanan yüksek sıcaklığa bağlı bazı organosülfür bileşiklerin kaybı sebep olmuş olabilir. Her iki örneğin distile su ve metanol ekstraktlarının Gram (-) bakteriler ve mayalar üzerinde herhangi bir antimikrobiyal etkisi gözlemlenmemiştir. Kloroform ve etil asetat ekstraktlarının ise sadece Gram (+) bakterilerde değil aynı zamanda Gram (-) bakteriler ve mayalar üzerinde de oldukça yüksek antimikrobiyal aktivite gösterdiği tespit edilmiştir. Ekstraksiyon aşamasında kullanılan çözücü türünün antimikrobiyal aktivite üzerinde oldukça etkili olduğu sonucuna varılmıştır.

Anahtar Kelimeler:

Antimikrobiyal Aktivite, Ekstrakt, Sarımsak, Taşköprü, Olgunlaştırma

Comparison of Antimicrobial Activities of Taşköprü Raw and Aged Garlic (Allium sativum L.) Extracts Obtained by Using Different Solvents

Garlic (Allium sativum L.) is an important food known with many beneficial health effects. It is intensively cultivated in Kastamonu Taşköprü region and it has been registered by geographical indication. Aged garlic, also known as black garlic, is the final product which produced by aging of raw garlic under certain temperature and humidity conditions. Some important biochemical changes occur during aging process and bioactivity of the product may also vary, correspondingly. In this study, it was aimed to obtain extracts from raw and aged Taşköprü garlic by using solvents with different polarity and to compare the antimicrobial activities of these extracts. Antimicrobial activity was investigated on 10 microorganisms including 4 Gram (+) (Bacillus subtilis, Listeria monocytogenes, Enterococcus faecalis and Staphylococcus aureus), 4 Gram (-) (Escherichia coli, Salmonella enteritidis, Pseudomonas aeruginosa and Klebsiella pneumoniae) and 2 yeast strains (Saccharomyces cerevisiae and Candida albicans) according to agar well diffusion test. It was determined that raw garlic extracts generally performed higher antimicrobial activity than the black garlic extracts. This may be caused by lost in some organosulfur compounds depending on high temperature practice during black garlic production. Distilled water and methanolic extracts of both samples did not show any antimicrobial effect on Gram (-) bacteria and the yeasts. It was determined that chloroform and ethyl acetate extracts showed quite high antimicrobial activity not only on Gram (+) bacteria but also on Gram (-) bacteria and the yeasts. It has been concluded that solvent type used in extraction is quite effective on antimicrobial activity.

Keywords:

: Antimicrobial Activity, Extract, Garlic, Taşköprü, Aging,

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