Arı poleni ve reyhan (Ocimum basilicum L.) uçucu yağı kombinasyonunun antioksidan kapasite ve antimikrobiyal aktivitesinin belirlenmesi
Küçük Resim Yok
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Bursa Teknik Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Gıda ürünlerinde başlıca bozulma sebebi mikroorganizmalardır. Gün geçtikçe antimikrobiyal maddelere karşı direnç geliştiren bu bozulma etmenleriyle mücadele etmek zor bir hal almıştır. Bu durumla mücadele etmek için antimikrobiyal maddeleri bir arada kullanarak hem kullanılan dozları düşürmek hem de sinerjik etkiyle mikroorganizmaların direnç kazanmasını zorlaştırmak başvurulan yollardan biridir. Bu tez çalışmasında güçlü antimikrobiyal ve antioksidan özellikleriyle bilinen reyhan'ın (Ocimum basilicum L.) kurutulmuş yapraklarından elde edilen uçucu yağ (RUY) ve arı poleninin (AP) bir arada gösterdiği antimikrobiyal ve antioksidan etki incelenmiştir. Bu bileşenlerin toplam fenolik madde miktarı ve antioksidan aktivitesinin araştırılması için TPC ve DPPH analizleri yapılmıştır. Analizler sonucunda arı poleni ve reyhan uçucu yağının toplam fenolik madde miktarı sırasıyla 90,132 mg gallik asit eşleniği GAE/100 g ve 10292,668 mg GAE/100 g olduğu tespit edilmiştir. Antimikrobiyal aktivitenin belirlenmesi için sıvı mikrodilüsyon yöntemi ve agar kuyucuk difüzyon yöntemi kullanılmıştır. Arı poleni ve reyhan uçucu yağı ile yapılan MİK ve MBK analizlerinde bakterilerden en düşük değer K. pneumaniae üzerinde belirlenmiştir. C. parapsilosis (klinik izolat) ise en yüksek MİK ve MBK değerine sahip olan mikroorganizma olarak tespit edilmiştir. Agar kuyucuk difüzyon analizi sonucunda 800 mg/mL arı poleni uygulamasına en dirençli bakterilerin Gram-negatif bakterilerden E. coli ATCC 25922 ve S. typhimurium ATCC 14028 olduğu belirlenmiştir. AP'nin etkileri incelendiğinde test mayaları (S. cerevisiae ve C. parapsilosis) üzerinde zon oluşturamadığı gözlenmiştir. En duyarlı bakterinin ise 9,25 mm zon çapı ile K. pneumaniae olduğu belirlenmiştir. Reyhan uçucu yağının 40 µL/mL uygulamasında Gram negatif bakterilerden L. monocytogenes ATCC 7644, mayalardan S. cerevisiae ve C. parapsilosis üzerinde zon oluşturmadığı tespit edilmiştir. RUY'a karşı en duyarlı bakterinin ise 9,47 mm zon çapı ile K. pneumaniae olduğu saptanmıştır. Arı poleni ve reyhan uçucu yağının bir arada antimikrobiyal madde olarak gösterdiği sinerjik etkiyi belirlemek için Fraksiyonel İnhibisyon Konsantrasyonu (FİK) analizi yapılmıştır. Yapılan analiz sonucunda iki antimikrobiyal maddenin bir arada sinerjik etki göstermediği, B. cereus ATCC 10876, S. aureus ATCC 25923 ve S. epidermidis ATCC 12228 üzerinde indiferan etki gösterirken diğer tüm bakteriler üzerinde antagonist etki gösterdiği belirlenmiştir.
The main cause of spoilage in food products is microorganisms. It has become difficult to combat these spoilage factors, which develop resistance to antimicrobial agents day by day. To combat this situation, one of the ways to use antimicrobial substances together is to reduce the doses used and to make it more difficult for microorganisms to gain resistance with a synergistic effect. In this thesis study, the antimicrobial and antioxidant effects of the essential oil obtained from the dried leaves of basil (Ocimum basilicum L.), known for its strong antimicrobial and antioxidant properties, and bee pollen were examined. TPC and DPPH analyzes were performed to investigate the total phenolic substance amount and antioxidant capacity of these components. As a result of the analyses, it was determined that the total phenolic substance content of bee pollen and basil essential oil was 90.132 mg gallic acid equivalent GAE/100 g and 10292.668 mg GAE/100 g, respectively. Broth microdilution method and agar well diffusion method were used to determine antimicrobial activity. In the MIC and MBK analyzes performed with bee pollen and basil essential oil, the lowest value was determined on K. pneumaniae. C. parapsilosis (clinical isolate) was determined as the microorganism with the highest MIC and MBC values. As a result of agar well diffusion analysis, it was determined that the bacteria most resistant to 800 mg/mL bee pollen application were Gram-negative bacteria E. coli ATCC 25922 and S. typhimurium ATCC 14028. When the effects of AP were examined, it was observed that it could not create zones on the test yeasts (S. cerevisiae and C. parapsilosis). It was determined that the most sensitive bacterium was K. pneumoniae with a zone diameter of 9.25 mm. It was determined that basil essential oil did not create zones on Gram-negative bacteria L. monocytogenes ATCC 7644, yeasts S. cerevisiae and C. parapsilosis when applied at 40 µL/mL. It was determined that the most sensitive bacterium against basil essential oil was K. pneumoniae with a zone diameter of 9.47 mm. Fractional Inhibition Concentration (FIC) analysis was performed to determine the synergistic effect of bee pollen and basil essential oil together as antimicrobial agents. As a result of the analysis, it was determined that the two antimicrobial substances did not show a synergistic effect together, they showed a differential effect on B. cereus ATCC 10876, S. aureus ATCC 25923 and S. epidermidis ATCC 12228, but an antagonist effect on all other bacteria.
The main cause of spoilage in food products is microorganisms. It has become difficult to combat these spoilage factors, which develop resistance to antimicrobial agents day by day. To combat this situation, one of the ways to use antimicrobial substances together is to reduce the doses used and to make it more difficult for microorganisms to gain resistance with a synergistic effect. In this thesis study, the antimicrobial and antioxidant effects of the essential oil obtained from the dried leaves of basil (Ocimum basilicum L.), known for its strong antimicrobial and antioxidant properties, and bee pollen were examined. TPC and DPPH analyzes were performed to investigate the total phenolic substance amount and antioxidant capacity of these components. As a result of the analyses, it was determined that the total phenolic substance content of bee pollen and basil essential oil was 90.132 mg gallic acid equivalent GAE/100 g and 10292.668 mg GAE/100 g, respectively. Broth microdilution method and agar well diffusion method were used to determine antimicrobial activity. In the MIC and MBK analyzes performed with bee pollen and basil essential oil, the lowest value was determined on K. pneumaniae. C. parapsilosis (clinical isolate) was determined as the microorganism with the highest MIC and MBC values. As a result of agar well diffusion analysis, it was determined that the bacteria most resistant to 800 mg/mL bee pollen application were Gram-negative bacteria E. coli ATCC 25922 and S. typhimurium ATCC 14028. When the effects of AP were examined, it was observed that it could not create zones on the test yeasts (S. cerevisiae and C. parapsilosis). It was determined that the most sensitive bacterium was K. pneumoniae with a zone diameter of 9.25 mm. It was determined that basil essential oil did not create zones on Gram-negative bacteria L. monocytogenes ATCC 7644, yeasts S. cerevisiae and C. parapsilosis when applied at 40 µL/mL. It was determined that the most sensitive bacterium against basil essential oil was K. pneumoniae with a zone diameter of 9.47 mm. Fractional Inhibition Concentration (FIC) analysis was performed to determine the synergistic effect of bee pollen and basil essential oil together as antimicrobial agents. As a result of the analysis, it was determined that the two antimicrobial substances did not show a synergistic effect together, they showed a differential effect on B. cereus ATCC 10876, S. aureus ATCC 25923 and S. epidermidis ATCC 12228, but an antagonist effect on all other bacteria.
Açıklama
Lisansüstü Eğitim Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı, Gıda Mühendisliği Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
