Neşe OKUT, Bünyamin YILDIRIM, Kamil EKİCİ, Ömer TERZİOĞLU, Fevzi ÖZGÖKÇE

Juniperus oxycedrus L. subsp. oxycedrus Yapraklarındaki Uçucu Yağın Kimyasal Yapısı ve Antibakteriyel Özelliklerinin Belirlenmesi

Türkiye’de Van ilinin Gevaş ilçesindeki Artos Dağı doğal ortamından toplanan Juniperus oxycedrus L. subsp. oxycedrus (JOO) (Ardıç, Dikenli ardıç) yapraklarının uçucu yağ bileşenleri Gaz Kromatografisi-Kütle Spektrometresi (GC-MS) ile araştırılmış ve sonrasında da antibakteriyel aktivitesi belirlenmiştir. Yapraklardaki uçucu yağın % 99.98’ini temsil edecek şekilde toplam 18 bileşen tespit edilmiştir. J. oxycedrus L. subsp. oxycedrus (JOO) uçucu yağının çoğunluğuu monoterpenler oluşturmuştur. Yapraklarda bulunan önemli bileşenler sırasıyla Limonen (45.77%), α-Pinen (23.94%), β-Phellandren (10.83%), β-Pinen (5.68%), o-Cymen (3.30%)’dir. Disk diffüzyon yöntemi kullanılarak, elde edilen uçucu yağlarin Staphylacoccus aureus, Bacillus subtilis, Pseudomanas aeruginosa, Enterecoccus faecalis, Salmonella typhimurium ve Escherichia coli üzerindeki etkisi belirlenmiştir. Bunun için bakteri oluşumunun engellendiği bölgenin çapı ölçülmüştür. Bu test sonucunda JOO yapraklarından elde edilen uçucu yağın test edilen bütün mikroorganizmalara karşı etkili olduğu ve çevresinde bakteri üremesini engelleyen bir bölge oluşturduğu ancak engelleme etkisinin ampisilin ve ofloksin ile karşılaştırıldığında bu antibiyotikler kadar etkili olmadığı görülmüştür. J. oxycedrus L. subsp. oxycedrus yapraklarının uçucu yağları Escherichia coli’ye karşı 15 mm çapındaki engelleyici bölge ile en yüksek antibakteriyel etkiyi göstermiştir. En düşük antibakteriyel etkiyi ise 11 mm’lik bölge ile Staphylococcus aureus üzerinde göstermiştir.

Anahtar Kelimeler:

Juniperus oxycedrus L. subsp. oxycedrus, Cupressaceae, Antibakteriyel etki, Uçucu yağ, GC-MS

Identification of Chemical Composition and Antibacterial Properties Juniperus oxycedrus L. subsp. oxycedrus Leaf Essential Oil

The constituents of leaf essential oil of Juniperus oxycedrus L. subsp. oxycedrus (JOO) from wild flora of Gevas-Van in Turkey (Mount Artos) were studied using Gas Chromatography-Mass Spectrometry (GC-MS) and their antibacterial activities were assessed. A total of 18 compounds representing 99.98% of leaves oil were identified. The oils of the plant are all dominated by monoterpenes. The main compounds of essential oil in leaves were Limonene (45.77%), α-Pinene (23.94%), β-Phellandrene (10.83%), β-Pinene (5.68%), o-Cymene (3.30%), respectively. The essential oils were tested against Staphylacoccus aureus, Bacillus subtilis, Pseudomanas aeruginosa, Enterecoccus faecalis, Salmonella typhimurium, and Escherichia coli strains using the disc diffusion method. The diameter of the inhibition zones formed for bacteria were measured. The essential oils of JOO found to be active against all of the tested microorganisms and showed the susceptible inhibition zones. However, they were not as much as effective against bacterial strains when compared to ampicillin and ofloxacin. The extracts of JOO showed most significant antibacterial activity against Escherichia coli with inhibition zone diameter of 15 mm. The lowest inhibition zone diameter was Staphylococcus aureus with 11 mm.

Keywords:

Juniperus oxycedrus L. subsp. oxycedrus Cupressaceae, Essential oil, Antibacterial activity, GC-MS, Juniperus oxycedrus L. subsp. oxycedrus,

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