ANTIMICROBIAL EFFECTS OF PLANT EXTRACTS OBTAINED BY COLD PRESS AND COLD MACERATION METHODS ON SOME PATHOGENS
Open Access
- 1 December 2019
- journal article
- Published by Association of Food Technology, Turkey in GIDA / The Journal of Food
- Vol. 45 (1), 161-170
- https://doi.org/10.15237/gida.gd19118
Abstract
Tr en Çalışmada, farklı bitkilerin yapılarına göre soğuk sıkma yöntemi veya soğuk maserasyon yoluyla elde edilen ekstraktlarının antimikrobiyel etkileri, kuyu difüzyon yöntemi ile belirlenmiştir. Sarımsak soğuk sıkma ekstraktı, 22.00 ±1.73 ile 41.00 ±1.00 mm aralığında zon çapı ile antimikrobiyel etki gösterirken, defne ekstraktı ise S. aureus’a karşı 12.67±0.58 mm zon çapı ile en düşük antimikrobiyel etki göstermiştir. En düşük Minimum İnhibisyon Konsantrasyonu (MIK), değerlerini sarımsak soğuk sıkma ekstraktı göstermiştir. Soğuk maserasyon ektraktlarının farklı seviyelerde antimikrobiyel etki gösterdiği ve çözgen çeşidinin önemli etkileri olduğu sonucuna varılmıştır. HPLC analiz sonuçları incelendiğinde antimikrobiyel etkiden büyük ölçüde fenolik bileşenlerin sorumlu olduğu düşünülmektedir. Sarımsak, biberiye, defne ve günlük ağacı ekstraktlarının birlikte kullanıldıklarında sinerjist etki göstererek antimikrobiyel etkiyi arttırabildiği, ancak bazı durumlarda ise azaltabileceği tespit edilmiştir. In this study, antimicrobial effects of plant extracts obtained by cold press or cold maceration regarding their structures on microorganisms were determined by well diffusion method. While cold pressed garlic extract showed strong antimicrobial effect with a zone diameters between 22.00 ±1.73 to 41.00 ±1.00 mm, bay extract was the lowest against S. aureus with 12.67±0.58 mm zone diameter. Besides cold pressed garlic extract showed the lowest Minimum Inhibition Concentration (MIC) levels. It can be concluded that the cold maceration extracts showed various levels of antimicrobial effect and the type of solvent employed were important factors. When HPLC analysis results were examined, it was determined that phenolics compounds are mainly responsible for the antimicrobial effect. Garlic, rosemary, bay and styrax tree extracts was found to be able to increase the antimicrobial effect by showing synergistic effects when used together, but the effect can be reduced in some cases.Keywords
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