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Determination of Antimicrobial and Antioxidant Activity of Some Spices Widely Consumed in Turkey

Yıl 2020, Cilt: 10 Sayı: 4, 2574 - 2582, 15.12.2020
https://doi.org/10.21597/jist.681662

Öz

In the present study, antimicrobial and antioxidant properties of methanol extracts of some packaged and unpackaged spices including cinnamon (Cinnamomum zeylanicum), cumin (Cuminum cyminum L.), thyme (Thymus vulgaris L.) and mint (Mentha spicata L.) were determined. The antimicrobial effect of different concentrations of these spice extracts was examined by agar diffusion method against Escherichia coli, Enterococcus faecalis, Bacillus cereus, Pseudomonas aeruginosa and Salmonella typhimurium. While the antioxidant properties of spice extracts were examined using 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) methods, the total phenolic components were examined using Folin–Ciocalteu method. Methanol extracts of spices showed antimicrobial activity at different rates against tested microorganisms. The methanol extract of unpackaged mint showed highest inhibiton zones (22.50 mm) against Salmonella typhimurium. When the total phenolic concentrations of spice extracts ranged from 6239.58 to 27197.92 mg GAE/kg, the ABTS values ranged from 40.75 to 667.57 mmol Trolox/g dried spice and the percentage of DPPH inhibitions ranged from 88.98 to 96.26%.

Kaynakça

  • Aliakbarlu J, Mohammadi S, Khalili S, 2014. A Study on Antioxidant Potency and Antibacterial Activity of Water Extracts of Some Spices Widely Consumed in Iranian Diet. Journal of Food Biochemistry, 38: 159-166.
  • Brand-Williams W, Cuvelier ME, Berset C, 1995. Use of a Free Radical Method to Evaluate Antioxidant Activity. LWT-Food Science and Technology, 28 (1): 25-30.
  • Cai YZ, Luo Q, Sun M, Corke H. 2004. Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sciences, 74: 2157–2184.
  • Chan C-L, Gan R-Y, Corke H, 2016. The Phenolic Composition and Antioxidant Capacity of Soluble and Bound Extracts in Selected Dietary Spices and Medicinal Herbs. Journal of Food Science and Technology, 51:565–573.
  • Cetin B, Cakmakci S, Cakmakci R, 2011. The Investigation of Antimicrobial Activity of Thyme and Oregano Essential Oils. Turkish Journal of Agriculture and Forestry, 35:145-154.
  • Celikel N, Kavas G, 2008. Antimicrobial Properties of Some Essential Oils Against Some Pathogenic Microorganisms. Czech Journal of Food Sciences, 26: 174–181.
  • Dagdelen S, (2010). Determination of Antimicrobial and Antioxidant Effects, Aroma Profile and Some Chemical Properties of Important Herbs Species Added to Otlu Cheese., Inonu University Graduate School of Natural and Applied Sciences Department of Food Engineering, PhD Thesis (Printed).
  • Dagdelen S, Bilenler T, Durmaz G, Gokbulut I, Hayaloglu AA, Karabulut I, 2014. Volatile Composition, Antioxidant and Antimicrobial Activities of Herbal Plants Used In The Manufacture of Van Herby (Otlu) Cheese. Journal of Food Processing and Preservation, 38:1716-1725.
  • Dalwadi K, Elias J, Patel VH, Subhash R, 2016. Comparative Study of Antioxidant Properties of Cinnamon and Kokum In Aqueous and Methanolic Extracts. Department of Higher Education-Govarnment of Gujarat Journal of Science, August-September, 2016.
  • Deans SG, Svoboda KP, 1989. Antimicrobial Activity of Summer Savory (Satureja Hortensis L.) Essential Oil and Its Constituents. Journal of Horticultural Science and Biotechnology, 64: 205–210.
  • Du E, Gan L, Li Z, Wang W, Liu D, Guo Y, 2015. In Vitro Antibacterial Activity of Thymol and Carvacrol and Their Effects on Broiler Chickens Challenged with Clostridium Perfringes. Journal of Animal Science and Biotechnology, 6:58. doi: 10.1186/s40104-015-0055-7.
  • Embuscado ME, 2015. Spices and herbs: Natural sources of antioxidants- a mini review. Journal of Functional Foods, 18: 811-819.
  • Ereifej KI, Feng H, Rababah TM, Tashtoush SH, Al-U’datt, MH, Gammoh S, Al-Rabadi GJ, 2016. Effect of Extractant and Temperature on Phenolic Compounds and Antioxidant Activity of Selected Spices. Food and Nutrition Sciences, 7: (362-370).
  • Floegel A, Kim D-O, Chung S-J, Koo SI, Chun OK, 2011. Comparison of ABTS/DPPH Assays to Measure Antioxidant Capacity in Popular Antioxidant-Rich US Foods. Journal of Food Composition and Analysis, 24:1043-1048.
  • Hara-Kudo Y, Kobayashi A, Sugita-Konishi Y, Kondo K, 2004. Antibacterial Activity of Plants Used in Cooking for Aroma and Taste. Journal of Food Protection, 67:2820–2824.
  • Hinneburg I, Damien Dorman HJ, Hiltunen R. 2006. Antioxidant Activities of Extracts from Selected Culinary Herbs and Spices. Food Chemistry, 97:122–129.
  • Joe MM, Jayachitra J, Vijayapriya M, 2009. Antimicrobial Activity of Some Common Spices Against Certain Human Pathogens. Journal of Medicinal Plants Research, 3(11):1134-1136.
  • Kıvanc M, Akgul A. 1986. Antibacterial Activities of Essential Oils from Turkish Spices and Citrus. Flavour and Fragrance Journal, 1:175–179.
  • Kose S, Ocak E, 2018. Antimicrobial and Antioxidant Properties of Sirmo (Allium vineale L.), mendi (Chaerophyllum macropodum Boiss.) and Siyabo (Ferula rigidula DC.). Gıda 43(2): 294-302, doi: 10.15237/gida.GD17099.
  • NCCLS (National Committee for Clinical Laboratory Standard), 1999. Performance Standards for Antimicrobial Susceptibility Testing. 9th International Supplement. M100-S9. Wayne Pa.
  • Ozcan M, Boyraz N, (2000). Antifungal Properties of Some Herb Decoctions. European Food Research and Technology, 212: 86–88.
  • Ozcan M, Erkmen O, 2001. Antimicrobial Activity of The Essential Oils of Turkish Plant Spices. European Food Research and Technology, 212: 658–660.
  • Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C, 1999. Antioxidant Activity Applying an Improved ABTS Radical Cation Decolorization Assay. Free Radical Biology and Medicine, 26:1231–1237.
  • Roby MHH, Sarhan MA., Selim KAH, Khalel KI, 2013. Evaluation of Antioxidant Activity, Total Phenols and Phenolic Compounds in Thyme (Thymus vulgaris L.), Sage (Salvia officinalis L.), and Marjoram (Origanum majorana L.) Extracts. Industrial Crops and Products, 43:827– 831.
  • Sagdic O, Ozcan M, 2003. Antibacterial Activity of Turkish Spice Hydrosols. Food Control. 14:141-143.
  • Scherer R, Lemos MF, Lemos MF, Martinelli GC, Martins JDL, Da Silva AG, 2013. Antioxidant and Antibacterial Activities and Composition of Brazilian Spearmint (Mentha spicata L.). Industrial Crops and Products, 50:408– 413.
  • Shan B, Cai YZ, Sun M, Corke H. 2005. Antioxidant Capacity of 26 Spice Extracts and Characterization of Their Phenolic Constituents. Journal of Agricultural and Food Chemistry, 53:7749–7759.
  • Shan B, Cai YZ, Brooks JD, Corke H, (2007). The in Vitro Antibacterial Activity of Dietary Spice and Medicinal Herb Extracts. International Journal of Food Microbiology, 117:112-119.
  • Szabo MR, Radu D, Gavrilas S, Chambre D, Iditoiu C, 2010. Antioxidant and Antimicrobial Properties of Selected Spice Extracts. International Journal of Food Properties, 13(3):535-545, DOI: 10.1080/10942910802713149.
  • Takahashi T, Kokubo R, Sakaino M, 2004. Antimicrobial Activities of Eucalyptus Leaf Extracts and Flavonoids from Eucalyptus Maculata. Letters in Applied Microbiology, 39:60-64.
  • Thippeswamy NB, Akhilender Naidu K, 2005. Antioxidant Potency of Cumin Varieties-Cumin, Black Cumin and Bitter Cumin- on Antioxidant Systems. European Food Research and Technology, 220:472–476.
  • Tural S, Turhan S, 2017. Antimicrobial and Antioxidant Properties of Thyme (Thymus vulgaris L.), Rosemary (Rosmarinus officinalis L.) and Laurel (Lauris nobilis L.) Essential Oils and Their Mixtures. GIDA 42(5):588-596 doi: 10.15237/gida.GD17030.
  • Vallverdu-Queralt A, Regueiro J, Martinez-Huelamo M, Alvarenga JFR, Leal LN, Lamuela-Raventos RM, 2014. A Comprehensive Study on The Phenolic Profile of Widely Used Culinary Herbs and Spices: Rosemary, Thyme, Oregano, Cinnamon, Cumin and Bay. Food Chemistry, 154:299-307.
  • Yemis O, Bakkalbasi E, Artık N, 2008. Antioxidant Activities of Grape (Vitis Vinifera) Seed Extracts Obtained from Different Varieties Grown in Turkey. Journal of Food Science and Technology, 43:154-159.
  • Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL, 2004. Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States. Journal of Agricultural and Food Chemistry, 52:4026–4037.
  • Wojdylo A, Oszmianski J, Czemerys R, 2007. Antioxidant Activity and Phenolic Compounds in 32 Selected Herbs. Food Chemistry, 105: 940-949.
  • Zheng W, Wang SY, 2001. Antioxidant Activity and Phenolic Compounds in Selected Herbs. Journal of Agricultural and Food Chemistry, 49: 5165–5170.

Türkiye’de Yaygın Bir Şekilde Tüketilen Bazı Baharatların Antioksidan ve Antimikrobiyal Aktivitesinin Belirlenmesi

Yıl 2020, Cilt: 10 Sayı: 4, 2574 - 2582, 15.12.2020
https://doi.org/10.21597/jist.681662

Öz

Bu çalışmada ambalajlanmış ve ambalajlanmamış tarçın (Cinnamomum zeylanicum), kimyon (Cuminum cyminum L.), kekik (Thymus vulgaris L.) ve nanenin (Mentha spicata L.) metanol ektraktlarının antimikrobiyal ve antioksidan özellikleri belirlenmiştir. Bu baharat ekstrelerinin Escherichia coli, Enterococcus faecalis, Bacillus cereus, Pseudomonas aeruginosa ve Salmonella typhimurium’a karşı antimikrobiyal etkisi agar difüzyon yöntemi ile belirlenmiştir. Baharat ekstrelerinin antioksidan özellikleri 2,2′-azino-bis-3-etilbenzotiazolin-6-sulfonik asit (ABTS) and 2,2-difenil-1-pikril-hidrazil (DPPH) yöntemleri kullanılarak incelenirken, toplam fenolik bileşikler Folin-Ciocalteu yöntemi kullanılarak incelenmiştir. Baharatların metanol ekstreleri test edilen mikroorganizmalara karşı farklı oranlarda antimikrobiyal aktivite göstermiştir. En yüksek inhibisyon aktiviteyi (22.50 mm) ambalajlanmamış nanenin metanol ekstresi Salmonella typhimurium'a karşı göstermiştir. Baharat özütlerinin toplam fenolik konsantrasyonları 6239.58 ile 27197.92 mg GAE / kg arasında değiştiğinde, ABTS değerlerinin 40.75 ile 667.57 mmol Trolox / g kurutulmuş baharat ve DPPH inhibisyon yüzdesinin % 88.98 ile % 96.26 arasında değiştiği saptanmıştır.

Kaynakça

  • Aliakbarlu J, Mohammadi S, Khalili S, 2014. A Study on Antioxidant Potency and Antibacterial Activity of Water Extracts of Some Spices Widely Consumed in Iranian Diet. Journal of Food Biochemistry, 38: 159-166.
  • Brand-Williams W, Cuvelier ME, Berset C, 1995. Use of a Free Radical Method to Evaluate Antioxidant Activity. LWT-Food Science and Technology, 28 (1): 25-30.
  • Cai YZ, Luo Q, Sun M, Corke H. 2004. Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sciences, 74: 2157–2184.
  • Chan C-L, Gan R-Y, Corke H, 2016. The Phenolic Composition and Antioxidant Capacity of Soluble and Bound Extracts in Selected Dietary Spices and Medicinal Herbs. Journal of Food Science and Technology, 51:565–573.
  • Cetin B, Cakmakci S, Cakmakci R, 2011. The Investigation of Antimicrobial Activity of Thyme and Oregano Essential Oils. Turkish Journal of Agriculture and Forestry, 35:145-154.
  • Celikel N, Kavas G, 2008. Antimicrobial Properties of Some Essential Oils Against Some Pathogenic Microorganisms. Czech Journal of Food Sciences, 26: 174–181.
  • Dagdelen S, (2010). Determination of Antimicrobial and Antioxidant Effects, Aroma Profile and Some Chemical Properties of Important Herbs Species Added to Otlu Cheese., Inonu University Graduate School of Natural and Applied Sciences Department of Food Engineering, PhD Thesis (Printed).
  • Dagdelen S, Bilenler T, Durmaz G, Gokbulut I, Hayaloglu AA, Karabulut I, 2014. Volatile Composition, Antioxidant and Antimicrobial Activities of Herbal Plants Used In The Manufacture of Van Herby (Otlu) Cheese. Journal of Food Processing and Preservation, 38:1716-1725.
  • Dalwadi K, Elias J, Patel VH, Subhash R, 2016. Comparative Study of Antioxidant Properties of Cinnamon and Kokum In Aqueous and Methanolic Extracts. Department of Higher Education-Govarnment of Gujarat Journal of Science, August-September, 2016.
  • Deans SG, Svoboda KP, 1989. Antimicrobial Activity of Summer Savory (Satureja Hortensis L.) Essential Oil and Its Constituents. Journal of Horticultural Science and Biotechnology, 64: 205–210.
  • Du E, Gan L, Li Z, Wang W, Liu D, Guo Y, 2015. In Vitro Antibacterial Activity of Thymol and Carvacrol and Their Effects on Broiler Chickens Challenged with Clostridium Perfringes. Journal of Animal Science and Biotechnology, 6:58. doi: 10.1186/s40104-015-0055-7.
  • Embuscado ME, 2015. Spices and herbs: Natural sources of antioxidants- a mini review. Journal of Functional Foods, 18: 811-819.
  • Ereifej KI, Feng H, Rababah TM, Tashtoush SH, Al-U’datt, MH, Gammoh S, Al-Rabadi GJ, 2016. Effect of Extractant and Temperature on Phenolic Compounds and Antioxidant Activity of Selected Spices. Food and Nutrition Sciences, 7: (362-370).
  • Floegel A, Kim D-O, Chung S-J, Koo SI, Chun OK, 2011. Comparison of ABTS/DPPH Assays to Measure Antioxidant Capacity in Popular Antioxidant-Rich US Foods. Journal of Food Composition and Analysis, 24:1043-1048.
  • Hara-Kudo Y, Kobayashi A, Sugita-Konishi Y, Kondo K, 2004. Antibacterial Activity of Plants Used in Cooking for Aroma and Taste. Journal of Food Protection, 67:2820–2824.
  • Hinneburg I, Damien Dorman HJ, Hiltunen R. 2006. Antioxidant Activities of Extracts from Selected Culinary Herbs and Spices. Food Chemistry, 97:122–129.
  • Joe MM, Jayachitra J, Vijayapriya M, 2009. Antimicrobial Activity of Some Common Spices Against Certain Human Pathogens. Journal of Medicinal Plants Research, 3(11):1134-1136.
  • Kıvanc M, Akgul A. 1986. Antibacterial Activities of Essential Oils from Turkish Spices and Citrus. Flavour and Fragrance Journal, 1:175–179.
  • Kose S, Ocak E, 2018. Antimicrobial and Antioxidant Properties of Sirmo (Allium vineale L.), mendi (Chaerophyllum macropodum Boiss.) and Siyabo (Ferula rigidula DC.). Gıda 43(2): 294-302, doi: 10.15237/gida.GD17099.
  • NCCLS (National Committee for Clinical Laboratory Standard), 1999. Performance Standards for Antimicrobial Susceptibility Testing. 9th International Supplement. M100-S9. Wayne Pa.
  • Ozcan M, Boyraz N, (2000). Antifungal Properties of Some Herb Decoctions. European Food Research and Technology, 212: 86–88.
  • Ozcan M, Erkmen O, 2001. Antimicrobial Activity of The Essential Oils of Turkish Plant Spices. European Food Research and Technology, 212: 658–660.
  • Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C, 1999. Antioxidant Activity Applying an Improved ABTS Radical Cation Decolorization Assay. Free Radical Biology and Medicine, 26:1231–1237.
  • Roby MHH, Sarhan MA., Selim KAH, Khalel KI, 2013. Evaluation of Antioxidant Activity, Total Phenols and Phenolic Compounds in Thyme (Thymus vulgaris L.), Sage (Salvia officinalis L.), and Marjoram (Origanum majorana L.) Extracts. Industrial Crops and Products, 43:827– 831.
  • Sagdic O, Ozcan M, 2003. Antibacterial Activity of Turkish Spice Hydrosols. Food Control. 14:141-143.
  • Scherer R, Lemos MF, Lemos MF, Martinelli GC, Martins JDL, Da Silva AG, 2013. Antioxidant and Antibacterial Activities and Composition of Brazilian Spearmint (Mentha spicata L.). Industrial Crops and Products, 50:408– 413.
  • Shan B, Cai YZ, Sun M, Corke H. 2005. Antioxidant Capacity of 26 Spice Extracts and Characterization of Their Phenolic Constituents. Journal of Agricultural and Food Chemistry, 53:7749–7759.
  • Shan B, Cai YZ, Brooks JD, Corke H, (2007). The in Vitro Antibacterial Activity of Dietary Spice and Medicinal Herb Extracts. International Journal of Food Microbiology, 117:112-119.
  • Szabo MR, Radu D, Gavrilas S, Chambre D, Iditoiu C, 2010. Antioxidant and Antimicrobial Properties of Selected Spice Extracts. International Journal of Food Properties, 13(3):535-545, DOI: 10.1080/10942910802713149.
  • Takahashi T, Kokubo R, Sakaino M, 2004. Antimicrobial Activities of Eucalyptus Leaf Extracts and Flavonoids from Eucalyptus Maculata. Letters in Applied Microbiology, 39:60-64.
  • Thippeswamy NB, Akhilender Naidu K, 2005. Antioxidant Potency of Cumin Varieties-Cumin, Black Cumin and Bitter Cumin- on Antioxidant Systems. European Food Research and Technology, 220:472–476.
  • Tural S, Turhan S, 2017. Antimicrobial and Antioxidant Properties of Thyme (Thymus vulgaris L.), Rosemary (Rosmarinus officinalis L.) and Laurel (Lauris nobilis L.) Essential Oils and Their Mixtures. GIDA 42(5):588-596 doi: 10.15237/gida.GD17030.
  • Vallverdu-Queralt A, Regueiro J, Martinez-Huelamo M, Alvarenga JFR, Leal LN, Lamuela-Raventos RM, 2014. A Comprehensive Study on The Phenolic Profile of Widely Used Culinary Herbs and Spices: Rosemary, Thyme, Oregano, Cinnamon, Cumin and Bay. Food Chemistry, 154:299-307.
  • Yemis O, Bakkalbasi E, Artık N, 2008. Antioxidant Activities of Grape (Vitis Vinifera) Seed Extracts Obtained from Different Varieties Grown in Turkey. Journal of Food Science and Technology, 43:154-159.
  • Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL, 2004. Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States. Journal of Agricultural and Food Chemistry, 52:4026–4037.
  • Wojdylo A, Oszmianski J, Czemerys R, 2007. Antioxidant Activity and Phenolic Compounds in 32 Selected Herbs. Food Chemistry, 105: 940-949.
  • Zheng W, Wang SY, 2001. Antioxidant Activity and Phenolic Compounds in Selected Herbs. Journal of Agricultural and Food Chemistry, 49: 5165–5170.
Toplam 37 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Gıda Mühendisliği / Food Engineering
Yazarlar

Şenol Köse 0000-0003-0599-6030

Yayımlanma Tarihi 15 Aralık 2020
Gönderilme Tarihi 30 Ocak 2020
Kabul Tarihi 7 Haziran 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 10 Sayı: 4

Kaynak Göster

APA Köse, Ş. (2020). Determination of Antimicrobial and Antioxidant Activity of Some Spices Widely Consumed in Turkey. Journal of the Institute of Science and Technology, 10(4), 2574-2582. https://doi.org/10.21597/jist.681662
AMA Köse Ş. Determination of Antimicrobial and Antioxidant Activity of Some Spices Widely Consumed in Turkey. Iğdır Üniv. Fen Bil Enst. Der. Aralık 2020;10(4):2574-2582. doi:10.21597/jist.681662
Chicago Köse, Şenol. “Determination of Antimicrobial and Antioxidant Activity of Some Spices Widely Consumed in Turkey”. Journal of the Institute of Science and Technology 10, sy. 4 (Aralık 2020): 2574-82. https://doi.org/10.21597/jist.681662.
EndNote Köse Ş (01 Aralık 2020) Determination of Antimicrobial and Antioxidant Activity of Some Spices Widely Consumed in Turkey. Journal of the Institute of Science and Technology 10 4 2574–2582.
IEEE Ş. Köse, “Determination of Antimicrobial and Antioxidant Activity of Some Spices Widely Consumed in Turkey”, Iğdır Üniv. Fen Bil Enst. Der., c. 10, sy. 4, ss. 2574–2582, 2020, doi: 10.21597/jist.681662.
ISNAD Köse, Şenol. “Determination of Antimicrobial and Antioxidant Activity of Some Spices Widely Consumed in Turkey”. Journal of the Institute of Science and Technology 10/4 (Aralık 2020), 2574-2582. https://doi.org/10.21597/jist.681662.
JAMA Köse Ş. Determination of Antimicrobial and Antioxidant Activity of Some Spices Widely Consumed in Turkey. Iğdır Üniv. Fen Bil Enst. Der. 2020;10:2574–2582.
MLA Köse, Şenol. “Determination of Antimicrobial and Antioxidant Activity of Some Spices Widely Consumed in Turkey”. Journal of the Institute of Science and Technology, c. 10, sy. 4, 2020, ss. 2574-82, doi:10.21597/jist.681662.
Vancouver Köse Ş. Determination of Antimicrobial and Antioxidant Activity of Some Spices Widely Consumed in Turkey. Iğdır Üniv. Fen Bil Enst. Der. 2020;10(4):2574-82.