Baharat Ekstraktlarının Antimikrobiyal ve Antioksidan Etkileri
Çalışmada
50 adet baharat bitkisinden elde edilen ekstratların in vitro antimikrobiyal
aktiviteleri, yedi adet gıda kaynaklı bakteri ve iki adet mantar türüne karşı
disk difüzyon ve agar seyreltme metodu kullanılarak araştırılmıştır.
Araştırmada ekstraktların ayrıca antioksidan aktiviteleri de
değerlendirilmiştir. Birçok ekstraktın yüksek düzeyde fenolik içerdiği ve gıda
kaynaklı patojenlere karşı antimikrobiyal aktivite gösterdiği tespit
edilmiştir. Gram (+) bakterilerin, test edilen ekstraktlara Gram (-)
bakterilerden daha toleranslı olduğu görülmüştür. Çalışmada S. typhimurium en hassas, B. cereus ise en dirençli mikroorganizma
olarak belirlenmiştir. Bu çalışma, yüksek aktivite gösteren türlerdeki aktif
bileşiklerin, hastalıklara karşı doğal olarak korunmada büyük bir rol
oynayabileceğini göstermektedir.
Antimicrobial and Antioxidant Effects of Spice Extracts
Received: 11.12.2018 Received in Revised: 25.03.2019 Accepted: 25.03.2019
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