Hakim ÇELİK, Hisamettin DURMAZ, Mehmet HÜLÜL

Meyan (Glycyrrhiza glabra L.) Bitkisinin Antibakteriyel ve Antioksidan Aktiviteleri

Bu çalışmada, Hatay ilinde yetişen meyan (Glycyrrhiza glabra L.) bitkisinden elde edilen ekstraktların antibakteriyel ve antioksidan özelliklerinin belirlenmesi amaçlanmıştır. Bitkinin antibakteriyel özellikleri, Türkiye Halk Sağlığı Kurumu’ndan temin edilen Bacillus cereus, Bacillus subtilis, Staphylococcus aureus Cowan I, Escherichia coli, Klebsiella pneumoniae, Proteus mirabilis, Salmonella Enteritidis ve Salmonella Typhimurium suşları kullanılarak disk difüzyon yöntemi ile belirlendi. Bitkinin oksidan ve antioksidan özelliklerini ölçmek için, tam otomatik kolorimetrik yöntem kullanıldı. Bitkinin etanol ekstraktları yüksek, su ekstraktları ise düşük derecede B. cereus’a karşı antibakteriyel özellik göstermiş olup bu bitkinin etanol ekstraktlarının B. cereus’a karşı antibakteriyel madde olarak kullanılabilir olduğu tespit edildi. Antioksidan seviyesi açısından ise etanol ve su ekstraktları düşük bir değer göstermiştir. Özellikle su ekstraktlarında oksidan madde seviyesi yüksek olduğundan sulu ekstraktlarının şerbet olarak kullanılmasının sakıncalı olabileceği kanaatine varılmıştır.

Anahtar Kelimeler:

Meyan, Glycyrrhiza glabra L., Antibakteriyel ve antioksidan aktivite

Determination of Antibacterial and Antioxidant Activities of Meyan (Glycyrrhiza glabra L.) Plant

In the presented study, it was aimed to determine antioxidant capacities and antibacterial features of extracts obtained from Glycyrrhiza glabra L., which were grown around the province of Hatay. Antibacterial effects of the ethanol and water extracts were assessed on strains such as Bacillus cereus, Bacillus subtilis, Staphylococcus aureus Cowan I, Escherichia coli, Klebsiella pneumoniae, Proteus mirabilis, Salmonella Enteritidis ve Salmonella Typhimurium obtained from the Public Health Institution of Turkey by using disc diffusion method. Antioxidant capacity of the extracts of the plant were determined with an automated colorimetric method. The ethanol extracts of the plant showed high inhibition zones against B. cereus. Total antioxidant capacity (TAC) values were found to be low. The total oxidant capacity (TOS) of the water extracts appeared higher than the value of the ethanol of Glycyrrhiza glabra L. Due to the high TOS level of water extract of the plant we suggest that the consumption of the plant juice may contributed to increase of the TOS in cases of the failure of antioxidant defense system during the disorders. Ethanol extracts of the plant can be used as natural antibacterial additives against B. cereus for various food products.

Keywords:

Meyan, Glycyrrhiza glabra L., Antibacterial and antioxidant activity,

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