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Antibacterial activity of Turkish spice hydrosols
Scopus
Toplam 218 atıf DOI
The in vitro antibacterial activity of the hydrosols of (distilled spice water) sixteen spices (anise, basil, cumin, dalamagia sage, dill, fennel, laurel, mint, oregano, pickling herb, rosemary, sage, summer savory, seafennel, sumac and black thyme) were tested on fifteen bacteria (Bacillus amyloliquefaciens ATCC 23842, B. brevis FMC 3, B. cereus FMC 19, B. subtilis var. niger ATCC 10, Enterobacter aerogenes CCM 2531, Escherichia coli ATCC 25922, E. coli O157:H7 ATCC 33150, Klebsiella pneumoniae FMC 5, Proteus vulgaris FMC 1, Salmonella enteritidis, S. gallinarum, S. typhimurium, Staphlococcus aureus ATCC 2392, S. aureus ATCC 28213, Yersinia enterocolitica ATCC 1501). The hydrosols of five spices (anise, cumin, oregano, summer savory and black thyme) had antibacterial activity against some of the test bacteria. Oregano and summer savory were effective against all bacteria during incubation. Anise, cumin and black thyme hydrosols were active against some bacteria, but not all. Consequently, it is likely that some edible plant hydrosols may be used as antimicrobial agents to prevent the deterioration of food products. The other hydrosols did not show activity against any of the all bacteria tested. © 2002 Elsevier Science Ltd. All rights reserved.
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Antioxidant and antibacterial activities of Turkish endemic Sideritis extracts
Scopus
Havuzumuzda 23 atıf almış
Sideritis species are traditionally used as teas, flavoring agents and for medicinal purposes in Turkey. In this study, the antioxidant and antimicrobial activities of Sideritis condensata Boiss. & Heldr. (SC) and Sideritis eryhrantha var. erythrantha Boiss. & Heldr. (SE) endemic species' extracts of Lamiaceae were determined. These extracts were investigated for antibacterial activity by using the agar diffusion method against 15 species of bacteria: Aeromonas hydrophila, Bacillus cereus, Enterobacter aerogenes, Enterococcus faecalis, Escherichia coli, Escherichia coli O157:H7, Klebsiella pneumoniae, Mycobacterium smegmatis, Proteus vulgaris, Pseudomonas aeruginosa, Pseudomonas fluorescens, Salmonella enteritidis. Salmonella typhimurium, Staphylococcus aureus and Yersinia enterocolitica. Statistical differences within bacteria were significant at p<0.05. SC extract was more effective than the other. At all concentrations, although the most sensitive bacteria was P. aeruginosa, the most resistant bacteria were E. faecalis for SC extract and E. faecalis, S. aureus for SE extract. Total phenolics, radical scavenging activity by 1, 1-diphenyl-2-picrylhydrazyl (DPPH) method and the antioxidant capacities by the formation of phosphomolybdenum complex method of the extracts were determined. The total phenolics were found as 247.62±1.91 mg gallic acid equivalent (GAE)/g in SC extract and 217.61±0.95 mg GAE/g in SE extract of dried weight. At 100 ppm concentration, the free radical scavenging activities of SC and SE extracts were found as 72.01±1.93 and 71.48±1.95%, respectively. The antioxidant activities by phosphomolybdenum method of SC and SE extracts were 279.37±3.61 and 146.11±3.11 mg/g dried extract.
Atıf Yapan Makale Bilgileri
Kurumlar (3)
Erciyes Üniversitesi
Kayseri, Turkey
Selçuk Üniversitesi
Selçuklu, Turkey
Süleyman Demirel Üniversitesi
Isparta, Turkey