Araştırma Makalesi
BibTex RIS Kaynak Göster

Alternatif Doğal Antimikrobiyal Ajan Olarak Bazı Tıbbi Bitki Ekstraktlarının Antifungal Aktivitesi, Toplam Fenolik Madde İçeriği ve Antioksidan Aktivite Özellikleri

Yıl 2024, Cilt: 27 Sayı: 1, 205 - 215, 28.02.2024

Mine Aslan , Nilgün Ertaş , Mustafa Kürşat Demir

https://doi.org/10.18016/ksutarimdoga.vi.1198207

Öz

Bu çalışmada biberiye, anason, tarçın, zencefil, nane, zerdeçal, rezene, karanfil, defne yaprağı ve kekik' ten ekstrakt elde edilmiştir. Bu ekstraktların toplam fenolik madde miktarı, antioksidan aktivite ve antifungal özelliklerinin belirlenmesi amaçlanmıştır. Ekstraktlardan karanfil, tarçın, zerdeçal ve zencefil’in toplam fenolik madde miktarı daha yüksek iken antioksidan aktivite değerleri açısından karanfil, tarçın, zerdeçal, zencefil, defne yaprağı ve biberiye ekstraktları daha üstün olmuştur. Küf suşlarına karşı en yüksek inhibisyon zon çapları, tarçın, zerdeçal, zencefil, karanfil ve defne yaprağı ekstraktlarının Aspergillus oryzae, Penicillium digitatum ve Aspergillus niger suşlarına karşı belirlenmiştir. Tüm sonuçlar değerlendirildiğinde, tarçın ve karanfil ekstraktlarının doğal koruyucu ajan

Anahtar Kelimeler

Baharat ekstraktı Antifungal aktivite Antioksidan aktivite Total fenolik madde miktarı

Proje Numarası

201419004

Kaynakça

  • Ahmad, M., Saeed, F., & Noor Jahan, M. (2013). Evaluation of insecticidal and antioxidant activity of selected medicinal plants. Journal of Pharmacognosy and Photochemistry, 2(3), 153-158.
  • Al-Bayati, F. A. (2008). Synergistic antibacterial activity between Thymus vulgaris and Pimpinella anisum essential oils and methanol extracts. Journal of Ethnopharmacology 116(3), 403-406. https://doi.org/10.1016/j.jep.2007.12.003.
  • Amer, A. M. & Aly, U. I. (2019). Antioxidant and antibacterial properties of anise (Pimpinella anisum L.). Egyptian Pharmaceutical Journal 18(1), 68. https://doi.org/10.4103/epj.epj _44_18.
  • Ansari, M. A., Anurag, A., Fatima, Z. & Hameed, S. (2013). Natural phenolic compounds: a potential antifungal agent. In A. Méndez-Vilas (Ed). Microbial Pathogens and Strategies For Combating Them: Science, Technology and Education, Badajoz, Spain: Formatex Research Center, 1189-1195.
  • Anwar, F., Ali, M., Hussain, A. I., & Shahid, M. (2009). Antioxidant and antimicrobial activities of essential oil and extracts of fennel (Foeniculum vulgare Mill.) seeds from Pakistan. Flavour and Fragrance Journal 24(4), 170-176. https://doi.org/10.1002/ffj.1929.
  • Ballesteros, L. F., Teixeira, J. A. & Mussatto, S. I. (2014). Selection of the solvent and extraction conditions for maximum recovery of antioxidant phenolic compounds from coffee silverskin. Food and Bioprocess Technology 7, 1322-1332. https://doi.org/10.1007/s11947-013-1115-7.
  • Birhanu, S., Akhtar, M. S. & Muleta, D. (2014). Management of post-harvest fruit spoilage fungi by some potential spice extracts. Archives of Phytopathology and Plant Protection 47(17), 2124-2140. https://doi.org/10.1080/03235408.2013.869891.
  • Carmo, E. S., Lima, E. D. O. & Souzai, E. L. D. (2008). The potential of Origanum vulgare L. (Lamiaceae) essential oil in inhibiting the growth of some food-related Aspergillus species. Brazilian Journal of Microbiology 39, 362-367. https://doi.org/10.1590/S1517-83822008000200030.
  • Chaieb, K., Zmantar, T., Ksouri, R., Hajlaoui, H., Mahdouani, K., Abdelly, C. & Bakhrouf, A. (2007). Antioxidant properties of the essential oil of Eugenia caryophyllata and its antifungal activity against a large number of clinical Candida species. Mycoses 50(5), 403-406. https://doi.org/10.1111/j.1439-0507.2007.01391.x.
  • Chandra, S., Khan, S., Avula, B., Lata, H., Yang, M. H., El Sohly, M. A. & Khan, I. A. (2014). Assessment of total phenolic and flavonoid content, antioxidant properties, and yield of aeroponically and conventionally grown leafy vegetables and fruit crops: a comparative study. Evidence-based Complementary and Alternative Medicine, 2014, 1-9. https://doi.org/10.1155/2014/253875.
  • Chirinos, R., Rogez, H., Campos, D., Pedreschi, R. & Larondelle, Y. (2007). Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum Tuberosum Ruíz & Pavón) tubers. Separation and Purification Technology 55(2), 217-225. https://doi.org/10.1016/j.seppur.2006.12.005.
  • Chun, S. S., Vattem, D. A., Lin, Y. T. & Shetty, K. (2005). Phenolic antioxidants from clonal oregano (Origanum vulgare) with antimicrobial activity against Helicobacter pylori. Process Biochemistry 40(2), 809-816. https://doi.org/10.1016/j.procbio.2004.02.018.
  • Ciocan, D. & Bara, I. (2007). Plant products as antimicrobial agents, Analele Stiintifice ale Universitatii “Alexandru Ioan Cuza” din Iasi Sec. II a, Genetica si Biologie Moleculara, 8 (1).
  • Coşkun, P. (2021). Possibilities of using propolis as a preservative in the food industry. International Journal of Food, Agriculture and Animal Sciences 1(1), 8-18.
  • Da Cruz Cabral, L., Pinto, V. F. & Patriarca, A. (2013). Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods. International Journal of Food Microbiology, 166(1), 1-14. https://doi.org/10.1016/j.ijfoodmicro.2013.05.026.
  • Davidson, P. M., Taylor, T. M. & Schmidt, S. E. (2012). Chemical preservatives and natural antimicrobial compounds. Food Microbiology: Fundamentals and Frontiers 765-801. https://doi.org/10.1128/9781555818463.ch30.
  • El-Fallal, A. A., El-Sayed, A. K., El-Fawal, M. F. & El-Gharabawy, H. M. (2021). Biocontrol of mycotoxigenic fungi in feedstuff using spices and Ganoderma mushroom. Catrina: The International Journal of Environmental Sciences 24(1), 65-73. https://doi.org/10.21608/CAT.2022.107327.1112.
  • El Khoury, R., Atoui, A., Mathieu, F., Kawtharani, H., El Khoury, A., Maroun, R. G. & El Khoury, A. (2017). Antifungal and antiochratoxigenic activities of essential oils and total phenolic extracts: a comparative study. Antioxidants 6(3), 44. https://doi.org/10.3390/ antiox6030044.
  • El-Saber Batiha, G., Alkazmi, L. M., Wasef, L. G., Beshbishy, A. M., Nadwa, E. H. & Rashwan, E. K. (2020). Syzygium aromaticum L. (Myrtaceae): traditional uses, bioactive chemical constituents, pharmacological and toxicological activities. Biomolecules 10(2), 202. https://doi.org/10.3390/biom10020202.
  • Falleh, H., Ksouri, R., Chaieb, K., Karray-Bouraoui, N., Trabelsi, N., Boulaaba, M. & Abdelly, C. (2008). Phenolic composition of Cynara cardunculus L. organs, and their biological activities. Comptes Rendus Biologies 331(5), 372-379. https://doi.org/10.1016/j.crvi. 2008.02.008.
  • Fecka, I. & Turek, S. (2007). Determination of water-soluble polyphenolic compounds in commercial herbal teas from Lamiaceae: peppermint, melissa and sage. Journal of Agricultural and Food Chemistry 55(26), 10908-10917. https://doi.org/10.1021/jf072284d.
  • Fung, D. Y., Taylor, S. U. E. & Kahan, J. (1977). Effects of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) on growth and aflatoxin production of Aspergillus flavus. Journal of Food Safety 1(1), 39-51. https://doi.org/10.1111/j.1745-4565.1977.tb00258.x.
  • Ghasemzadeh, A., Jaafar, H. Z. & Rahmat, A. (2011). Effects of solvent type on phenolics and flavonoids content and antioxidant activities in two varieties of young ginger (Zingiber officinale Roscoe) extracts. Journal of Medicinal Plants Research 5(7), 1147-1154.
  • Gill, A. O. & Holly, R. A. (2004). Mechanisms of bactericidal action of cinnamaldehyde against Listeria monocytogenes and of eugenol against Listeria monocytogenes and Lactobacillus sakei. Applied and Environmental Microbiology, 70, 5750-5755. https://doi.org/10.1128/ AEM.70.10.5750–5755.2004.
  • Grigoras, C. G., Destandau, E., Fougère, L. & Elfakir, C. (2013). Evaluation of apple pomace extracts as a source of bioactive compounds. Industrial Crops and Products, 49, 794-804. https://doi.org/10.1016/j.indcrop.2013.06.026.
  • Gupta, C., Garg, A. P., Uniyal, R. C. & Kumari, A. (2008). Comparative analysis of the antimicrobial activity of cinnamon oil and cinnamon extract on some food-borne microbes. African Journal of Microbiology Research 2(9), 247-251.
  • Hammer, K. & Carson, C. (2011). Antibacterial and antifungal activities of essential oils. In H Thormar (Ed.). Lipits and essential oils as antimicrobial agents, New York, UK: John Wiley & Sons, 255-306.
  • Himesh, S., Sharan, P. S., Mishra, K., Govind, N. & Singhai, A. K. (2011). Qualitative and quantitative profile of curcumin from ethanolic extract of Curcuma longa. International Research Journal of Pharmacy 2(4), 180-184.
  • Jeffery, E. H., Brown, A. F., Kurilich, A. C., Keck, A. S., Matusheski, N., Klein, B. P. & Juvik, J. A. (2003). Variation in content of bioactive components in broccoli. Journal of Food Composition and Analysis 16(3), 323-330. https://doi.org/10.1016/S0889-1575(03)00045-0.
  • Jing, L., Lei, Z., Li, L., Xie, R., Xi, W., Guan, Y., Sumnar, L. Z. & Zhou, Z. (2014). Antifungal activity of citrus essential oils. Journal of Agricultural and Food Chemistry 62(14), 3011-3033. https://doi.org/10.1021/jf5006148.
  • Karakaş, S. (2003). Preparation and determination of properties of nettle extract from underground and upperground parts of nettle (142979). [Doctoral Thesis, Istanbul Technical University, Institute of Science and Technology]. Council of Higher Education National Thesis Center.
  • Kedia, A,. Jha, D. K. & Dubey, N. K. (2015). Plant essential oils as natural fungicides against stored product fungi. In A. Mendes-Vilas (Ed.). Battle Against Microbial Pathogens; Basic Science Technological Advances and Eductional Programs, 208-214.
  • Kızılkeçili, Ö. (2007). Determining antifungal, antibacterial and antituberculosıs activity of methanol, ethanol extracts and volatile oils of Salvia crypthanta montbret & Auchr ex bentham and Salvia pomifera L. species (177879). [Master Thesis, Balıkesir University, Institute of Science and Technology]. Council of Higher Education National Thesis Center.
  • Kim, J. H., Mahoney, N., Chan, K. L., Molyneux, R. & Campbell, B. C. (2006). Controlling food-contaminating fungi by targeting antioxidant stress-response system with natural phenolic compounds. Applied Microbiology and Biotechnology, 70, 735-739. https://doi.org/10.1007/s00253-005-0123-6.
  • Kiran, S., Kujur, A. & Prakash, B. (2016). Assessment of preservative potential of Cinnamomum zeylanicum Blume essential oil against food-borne molds, aflatoxin B1 synthesis, its functional properties and mode of action. Innovative Food Science and Emerging Technologies 37, 184-191. https://doi.org/10.1016/j.ifset.2016.08.018.
  • Koldaş, S., Demirtas, I., Ozen, T., Demirci, M. A. & Behçet, L. (2015). Phytochemical screening, anticancer and antioxidant activities of Origanum vulgare L. ssp. viride (Boiss.) Hayek, a plant of traditional usage. Journal of the Science of Food and Agriculture 95(4), 786-798. https://doi.org/10.1002/jsfa.6903.
  • Kumar, A., Dora, J. & Singh, A. (2011). A review on spice of life Curcuma longa (turmeric). International Journal of Applied Biology and Pharmaceutical Technology, 2, 371-379.
  • Kumar, S., Kumari, R. & Mishra, S. (2019). Pharmacological properties and their medicinal uses of cinnamomum: a review. Journal of Pharmacy and Pharmacology 71(12), 1735-1761.
  • Li, Q., Zhu, X., Xie, Y. & Ren, S. (2021). 2‐Hydroxy‐4‐methoxybenzaldehyde inhibits the growth of Aspergillus flavus via damaging cell wall, cell membrane, manipulating respiration thus creating a promising antifungal effect on corn kernels. International Journal of Food Science & Technology 56(1), 178-184. https://doi.org/10.1111/ijfs.14617.
  • Liu, X., Dong, M., Chen, X., Jiang, M., Lv, X. & Yan, G. (2007). Antioxidant activity and phenolics of an endophytic Xylaria sp. from Ginkgo biloba. Food Chemistry 105(2), 548-554. https://doi.org/10.1016/j.foodchem.2007.04.008.
  • Lopez-Malo, A., Alzamaro, S. M. & Palou, E. (2005). Naturally occuring compounds-Plant sources. In, P. M Davidson, J. N Sofos & A. L Branen (Eds). Antimicrobials in Foods, New York, UK: Marcel Dekker, 429-451.
  • Luigia, L. & Giuseppe V. (2005). Anthocyanins from bay (Laurus nobilis L.) berries. Journal of Agricultural and Food Chemistry 53(20), 8063-8067. https://doi.org/10.1021/jf051400e.
  • Maurya, S. & Singh, D. (2010). Quantitative analysis of total phenolic content in Adhatoda vasica Nees extracts. International Journal of PharmTechonology Research 2(4), 2403-2406.
  • Mahmoud, S. N. (2012). Antifungal activity of Cinnamomum zeylanicum and Eucalyptus microtheca crude extracts against food spoilage fungi. Euphrates Journal of Agriculture Science 4(3), 26-39.
  • McCann, J. (2003). Herbal Medicine Handbook, 2nd Edition, Philadelphia: Lippincott, 35-62.
  • Moreno, S., Scheyer, T., Romano, C. S. & Vojnov, A. A. (2006). Antioxidant and antimicrobial activities of rosemary extracts linked to their polyphenol composition. Free Radical Research 40(2), 223-231. https://doi.org/10.1080/10715760500473834.
  • Naczk, M. & Shahidi, F. (2004). Extraction and analysis of phenolics in food. Journal of Chromatography A 1054(1-2), 95-111. https://doi.org/10.1016/j.chroma.2004.08.059.
  • Piluzza, G. & Bullitta, S. (2011). Correlations between phenolic content and antioxidant properties in twenty-four plant species of traditional ethnoveterinary use in the Mediterranean area. Pharmaceutical Biology 49(3), 240-247. https://doi.org/10.3109/ 13880209.2010.501083.
  • Ribeiro-Santos, R., Carvalho-Costa, D., Cavaleiro, C., Costa, H. S., Albuquerque, T. G., Castilho, M. C.,Ramos, F., Melo, N. R. & Sanches-Silva, A. (2015). A novel insight on an ancient aromatic plant: the rosemary (Rosmarinus officinalis L.). Trends in Food Science & Technology 45(2), 355-368. https://doi.org/10.1016/j.tifs.2015.07.015.
  • Ribes, S., Fuentes, A., Talens, P. & Barat, J. M. (2018). Prevention of fungal spoilage in food products using natural compounds: a review. Critical Reviews in Food Science and Nutrition 58(12), 2002-2016. https://doi.org/10.1080/10408398.2017.1295017.
  • Salehi Surmaghi, M. H. (2006). Medicinal plants and phytotherapy, Donyaee Taghazie, Tehran, Iran, 6(2), 59-63.
  • Sharayei, P., Azarpazhooh, E. & Ramaswamy, H. S. (2020). Effect of microencapsulation on antioxidant and antifungal properties of aqueous extract of pomegranate peel. Journal of Food Science and Technology 57(2), 723-733. https://doi.org/10.1007/s13197-019-04105-w.
  • Silva, E. M., Souza, J. N., Rogez, H., Rees, J. F. & Larondelle, Y. (2007). Antioxidant activities and polyphenolic contents of fifteen selected plant species from the Amazonian region. Food Chemistry 101, 1012-1018. https://doi.org/10.1016/j.foodchem.2006.02.055.
  • Shojaii, A. & Abdollahi Fard, M. (2011). Review of pharmacological properties and chemical constituents of Pimpinella anisum. International Scholarly Research Notices 2012. https://doi.org/10.5402/2012/510795.
  • Tewari, D., Patni, P., Bawari, S. & Sah, A. N. (2020). Relation of food additives with adverse health effects. S. M., Nabavi, S. F., Nabavi, M. R., Loizzo, R., Tundis, K. P., Devi & A. S. Silva (Eds.). Food Additives and Human Health. Bentham Science Publishers. 269-283.
  • Vieira, D. M., Pereira, C., Calhelha, R. C., Barros, L., Petrovic, J., Sokovic, M., Barreiro, M. F., Ferreira, I. C. F. R., Castro, M. C. R., Rodrigues, P. V. & Machado, A. V. (2022). Evaluation of plant extracts as an efficient source of additives for active food packaging. Food Frontiers 3(3), 480-488. https://doi.org/10.1002/fft2.141.
  • Yang, Y. C., Lee, S. H., Lee, W. J., Choi, D. H. & Ahn, Y. J. (2003). Ovicidal and adulticidal effects of Eugenia caryophyllata bud and leaf oil compounds on Pediculus capitis. Journal of Agricultural and Food Chemistry, 51(17), 4884-4888. https://doi.org/10.1021/jf034225f.
  • Zhang, J., Jiang, H., Du, Y., Keyhani, N. O., Xia, Y. & Jin, K. (2019). Members of chitin synthase family in Metarhizium acridum differentially affect fungal growth, stress tolerances, cell wall integrity and virulence. PLoS Pathogens 15(8), 1007964. https://doi.org/10.1371/journal.ppat.1007964.

Antifungal Activity, Total Phenolic Content and Antioxidant Activity Properties of Some Spices Extracts as Alternative Natural Antimicrobial Agents

Yıl 2024, Cilt: 27 Sayı: 1, 205 - 215, 28.02.2024

Mine Aslan , Nilgün Ertaş , Mustafa Kürşat Demir

https://doi.org/10.18016/ksutarimdoga.vi.1198207

Öz

In this study, extracts were obtained from rosemary, anise, cinnamon, ginger, peppermint, turmeric, fennel, clove, laurel leaves and thyme. The total phenolic content amount, antioxidant activity value and antifungal properties of these extracts were aimed to determine the extracts. Among the extracts, clove, cinnamon, turmeric and ginger were superior in terms of total phenolic content values, clove, cinnamon, turmeric, ginger, laurel leaves and rosemary extracts were superior in terms of antioxidant activity. The highest inhibition zone diameters among mold strains were determined by the use of extracts of cinnamon, turmeric, ginger, clove and laurel leaves against Aspergillus oryzae, Penicillium digitatum and Aspergillus niger strains. The results suggested the potential use of cinnamon and clove extracts as natural agents.

Anahtar Kelimeler

Spice extract Antifungal activity Antioxidant activity Total phenolic content

Destekleyen Kurum

Necmettin Erbakan Üniversitesi

Proje Numarası

201419004

Teşekkür

This research was part of the Ph.D. thesis of Mine Aslan. This study were supported financially by Necmettin Erbakan University, Unit of Scientific Research Projects (201419004).

Kaynakça

  • Ahmad, M., Saeed, F., & Noor Jahan, M. (2013). Evaluation of insecticidal and antioxidant activity of selected medicinal plants. Journal of Pharmacognosy and Photochemistry, 2(3), 153-158.
  • Al-Bayati, F. A. (2008). Synergistic antibacterial activity between Thymus vulgaris and Pimpinella anisum essential oils and methanol extracts. Journal of Ethnopharmacology 116(3), 403-406. https://doi.org/10.1016/j.jep.2007.12.003.
  • Amer, A. M. & Aly, U. I. (2019). Antioxidant and antibacterial properties of anise (Pimpinella anisum L.). Egyptian Pharmaceutical Journal 18(1), 68. https://doi.org/10.4103/epj.epj _44_18.
  • Ansari, M. A., Anurag, A., Fatima, Z. & Hameed, S. (2013). Natural phenolic compounds: a potential antifungal agent. In A. Méndez-Vilas (Ed). Microbial Pathogens and Strategies For Combating Them: Science, Technology and Education, Badajoz, Spain: Formatex Research Center, 1189-1195.
  • Anwar, F., Ali, M., Hussain, A. I., & Shahid, M. (2009). Antioxidant and antimicrobial activities of essential oil and extracts of fennel (Foeniculum vulgare Mill.) seeds from Pakistan. Flavour and Fragrance Journal 24(4), 170-176. https://doi.org/10.1002/ffj.1929.
  • Ballesteros, L. F., Teixeira, J. A. & Mussatto, S. I. (2014). Selection of the solvent and extraction conditions for maximum recovery of antioxidant phenolic compounds from coffee silverskin. Food and Bioprocess Technology 7, 1322-1332. https://doi.org/10.1007/s11947-013-1115-7.
  • Birhanu, S., Akhtar, M. S. & Muleta, D. (2014). Management of post-harvest fruit spoilage fungi by some potential spice extracts. Archives of Phytopathology and Plant Protection 47(17), 2124-2140. https://doi.org/10.1080/03235408.2013.869891.
  • Carmo, E. S., Lima, E. D. O. & Souzai, E. L. D. (2008). The potential of Origanum vulgare L. (Lamiaceae) essential oil in inhibiting the growth of some food-related Aspergillus species. Brazilian Journal of Microbiology 39, 362-367. https://doi.org/10.1590/S1517-83822008000200030.
  • Chaieb, K., Zmantar, T., Ksouri, R., Hajlaoui, H., Mahdouani, K., Abdelly, C. & Bakhrouf, A. (2007). Antioxidant properties of the essential oil of Eugenia caryophyllata and its antifungal activity against a large number of clinical Candida species. Mycoses 50(5), 403-406. https://doi.org/10.1111/j.1439-0507.2007.01391.x.
  • Chandra, S., Khan, S., Avula, B., Lata, H., Yang, M. H., El Sohly, M. A. & Khan, I. A. (2014). Assessment of total phenolic and flavonoid content, antioxidant properties, and yield of aeroponically and conventionally grown leafy vegetables and fruit crops: a comparative study. Evidence-based Complementary and Alternative Medicine, 2014, 1-9. https://doi.org/10.1155/2014/253875.
  • Chirinos, R., Rogez, H., Campos, D., Pedreschi, R. & Larondelle, Y. (2007). Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum Tuberosum Ruíz & Pavón) tubers. Separation and Purification Technology 55(2), 217-225. https://doi.org/10.1016/j.seppur.2006.12.005.
  • Chun, S. S., Vattem, D. A., Lin, Y. T. & Shetty, K. (2005). Phenolic antioxidants from clonal oregano (Origanum vulgare) with antimicrobial activity against Helicobacter pylori. Process Biochemistry 40(2), 809-816. https://doi.org/10.1016/j.procbio.2004.02.018.
  • Ciocan, D. & Bara, I. (2007). Plant products as antimicrobial agents, Analele Stiintifice ale Universitatii “Alexandru Ioan Cuza” din Iasi Sec. II a, Genetica si Biologie Moleculara, 8 (1).
  • Coşkun, P. (2021). Possibilities of using propolis as a preservative in the food industry. International Journal of Food, Agriculture and Animal Sciences 1(1), 8-18.
  • Da Cruz Cabral, L., Pinto, V. F. & Patriarca, A. (2013). Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods. International Journal of Food Microbiology, 166(1), 1-14. https://doi.org/10.1016/j.ijfoodmicro.2013.05.026.
  • Davidson, P. M., Taylor, T. M. & Schmidt, S. E. (2012). Chemical preservatives and natural antimicrobial compounds. Food Microbiology: Fundamentals and Frontiers 765-801. https://doi.org/10.1128/9781555818463.ch30.
  • El-Fallal, A. A., El-Sayed, A. K., El-Fawal, M. F. & El-Gharabawy, H. M. (2021). Biocontrol of mycotoxigenic fungi in feedstuff using spices and Ganoderma mushroom. Catrina: The International Journal of Environmental Sciences 24(1), 65-73. https://doi.org/10.21608/CAT.2022.107327.1112.
  • El Khoury, R., Atoui, A., Mathieu, F., Kawtharani, H., El Khoury, A., Maroun, R. G. & El Khoury, A. (2017). Antifungal and antiochratoxigenic activities of essential oils and total phenolic extracts: a comparative study. Antioxidants 6(3), 44. https://doi.org/10.3390/ antiox6030044.
  • El-Saber Batiha, G., Alkazmi, L. M., Wasef, L. G., Beshbishy, A. M., Nadwa, E. H. & Rashwan, E. K. (2020). Syzygium aromaticum L. (Myrtaceae): traditional uses, bioactive chemical constituents, pharmacological and toxicological activities. Biomolecules 10(2), 202. https://doi.org/10.3390/biom10020202.
  • Falleh, H., Ksouri, R., Chaieb, K., Karray-Bouraoui, N., Trabelsi, N., Boulaaba, M. & Abdelly, C. (2008). Phenolic composition of Cynara cardunculus L. organs, and their biological activities. Comptes Rendus Biologies 331(5), 372-379. https://doi.org/10.1016/j.crvi. 2008.02.008.
  • Fecka, I. & Turek, S. (2007). Determination of water-soluble polyphenolic compounds in commercial herbal teas from Lamiaceae: peppermint, melissa and sage. Journal of Agricultural and Food Chemistry 55(26), 10908-10917. https://doi.org/10.1021/jf072284d.
  • Fung, D. Y., Taylor, S. U. E. & Kahan, J. (1977). Effects of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) on growth and aflatoxin production of Aspergillus flavus. Journal of Food Safety 1(1), 39-51. https://doi.org/10.1111/j.1745-4565.1977.tb00258.x.
  • Ghasemzadeh, A., Jaafar, H. Z. & Rahmat, A. (2011). Effects of solvent type on phenolics and flavonoids content and antioxidant activities in two varieties of young ginger (Zingiber officinale Roscoe) extracts. Journal of Medicinal Plants Research 5(7), 1147-1154.
  • Gill, A. O. & Holly, R. A. (2004). Mechanisms of bactericidal action of cinnamaldehyde against Listeria monocytogenes and of eugenol against Listeria monocytogenes and Lactobacillus sakei. Applied and Environmental Microbiology, 70, 5750-5755. https://doi.org/10.1128/ AEM.70.10.5750–5755.2004.
  • Grigoras, C. G., Destandau, E., Fougère, L. & Elfakir, C. (2013). Evaluation of apple pomace extracts as a source of bioactive compounds. Industrial Crops and Products, 49, 794-804. https://doi.org/10.1016/j.indcrop.2013.06.026.
  • Gupta, C., Garg, A. P., Uniyal, R. C. & Kumari, A. (2008). Comparative analysis of the antimicrobial activity of cinnamon oil and cinnamon extract on some food-borne microbes. African Journal of Microbiology Research 2(9), 247-251.
  • Hammer, K. & Carson, C. (2011). Antibacterial and antifungal activities of essential oils. In H Thormar (Ed.). Lipits and essential oils as antimicrobial agents, New York, UK: John Wiley & Sons, 255-306.
  • Himesh, S., Sharan, P. S., Mishra, K., Govind, N. & Singhai, A. K. (2011). Qualitative and quantitative profile of curcumin from ethanolic extract of Curcuma longa. International Research Journal of Pharmacy 2(4), 180-184.
  • Jeffery, E. H., Brown, A. F., Kurilich, A. C., Keck, A. S., Matusheski, N., Klein, B. P. & Juvik, J. A. (2003). Variation in content of bioactive components in broccoli. Journal of Food Composition and Analysis 16(3), 323-330. https://doi.org/10.1016/S0889-1575(03)00045-0.
  • Jing, L., Lei, Z., Li, L., Xie, R., Xi, W., Guan, Y., Sumnar, L. Z. & Zhou, Z. (2014). Antifungal activity of citrus essential oils. Journal of Agricultural and Food Chemistry 62(14), 3011-3033. https://doi.org/10.1021/jf5006148.
  • Karakaş, S. (2003). Preparation and determination of properties of nettle extract from underground and upperground parts of nettle (142979). [Doctoral Thesis, Istanbul Technical University, Institute of Science and Technology]. Council of Higher Education National Thesis Center.
  • Kedia, A,. Jha, D. K. & Dubey, N. K. (2015). Plant essential oils as natural fungicides against stored product fungi. In A. Mendes-Vilas (Ed.). Battle Against Microbial Pathogens; Basic Science Technological Advances and Eductional Programs, 208-214.
  • Kızılkeçili, Ö. (2007). Determining antifungal, antibacterial and antituberculosıs activity of methanol, ethanol extracts and volatile oils of Salvia crypthanta montbret & Auchr ex bentham and Salvia pomifera L. species (177879). [Master Thesis, Balıkesir University, Institute of Science and Technology]. Council of Higher Education National Thesis Center.
  • Kim, J. H., Mahoney, N., Chan, K. L., Molyneux, R. & Campbell, B. C. (2006). Controlling food-contaminating fungi by targeting antioxidant stress-response system with natural phenolic compounds. Applied Microbiology and Biotechnology, 70, 735-739. https://doi.org/10.1007/s00253-005-0123-6.
  • Kiran, S., Kujur, A. & Prakash, B. (2016). Assessment of preservative potential of Cinnamomum zeylanicum Blume essential oil against food-borne molds, aflatoxin B1 synthesis, its functional properties and mode of action. Innovative Food Science and Emerging Technologies 37, 184-191. https://doi.org/10.1016/j.ifset.2016.08.018.
  • Koldaş, S., Demirtas, I., Ozen, T., Demirci, M. A. & Behçet, L. (2015). Phytochemical screening, anticancer and antioxidant activities of Origanum vulgare L. ssp. viride (Boiss.) Hayek, a plant of traditional usage. Journal of the Science of Food and Agriculture 95(4), 786-798. https://doi.org/10.1002/jsfa.6903.
  • Kumar, A., Dora, J. & Singh, A. (2011). A review on spice of life Curcuma longa (turmeric). International Journal of Applied Biology and Pharmaceutical Technology, 2, 371-379.
  • Kumar, S., Kumari, R. & Mishra, S. (2019). Pharmacological properties and their medicinal uses of cinnamomum: a review. Journal of Pharmacy and Pharmacology 71(12), 1735-1761.
  • Li, Q., Zhu, X., Xie, Y. & Ren, S. (2021). 2‐Hydroxy‐4‐methoxybenzaldehyde inhibits the growth of Aspergillus flavus via damaging cell wall, cell membrane, manipulating respiration thus creating a promising antifungal effect on corn kernels. International Journal of Food Science & Technology 56(1), 178-184. https://doi.org/10.1111/ijfs.14617.
  • Liu, X., Dong, M., Chen, X., Jiang, M., Lv, X. & Yan, G. (2007). Antioxidant activity and phenolics of an endophytic Xylaria sp. from Ginkgo biloba. Food Chemistry 105(2), 548-554. https://doi.org/10.1016/j.foodchem.2007.04.008.
  • Lopez-Malo, A., Alzamaro, S. M. & Palou, E. (2005). Naturally occuring compounds-Plant sources. In, P. M Davidson, J. N Sofos & A. L Branen (Eds). Antimicrobials in Foods, New York, UK: Marcel Dekker, 429-451.
  • Luigia, L. & Giuseppe V. (2005). Anthocyanins from bay (Laurus nobilis L.) berries. Journal of Agricultural and Food Chemistry 53(20), 8063-8067. https://doi.org/10.1021/jf051400e.
  • Maurya, S. & Singh, D. (2010). Quantitative analysis of total phenolic content in Adhatoda vasica Nees extracts. International Journal of PharmTechonology Research 2(4), 2403-2406.
  • Mahmoud, S. N. (2012). Antifungal activity of Cinnamomum zeylanicum and Eucalyptus microtheca crude extracts against food spoilage fungi. Euphrates Journal of Agriculture Science 4(3), 26-39.
  • McCann, J. (2003). Herbal Medicine Handbook, 2nd Edition, Philadelphia: Lippincott, 35-62.
  • Moreno, S., Scheyer, T., Romano, C. S. & Vojnov, A. A. (2006). Antioxidant and antimicrobial activities of rosemary extracts linked to their polyphenol composition. Free Radical Research 40(2), 223-231. https://doi.org/10.1080/10715760500473834.
  • Naczk, M. & Shahidi, F. (2004). Extraction and analysis of phenolics in food. Journal of Chromatography A 1054(1-2), 95-111. https://doi.org/10.1016/j.chroma.2004.08.059.
  • Piluzza, G. & Bullitta, S. (2011). Correlations between phenolic content and antioxidant properties in twenty-four plant species of traditional ethnoveterinary use in the Mediterranean area. Pharmaceutical Biology 49(3), 240-247. https://doi.org/10.3109/ 13880209.2010.501083.
  • Ribeiro-Santos, R., Carvalho-Costa, D., Cavaleiro, C., Costa, H. S., Albuquerque, T. G., Castilho, M. C.,Ramos, F., Melo, N. R. & Sanches-Silva, A. (2015). A novel insight on an ancient aromatic plant: the rosemary (Rosmarinus officinalis L.). Trends in Food Science & Technology 45(2), 355-368. https://doi.org/10.1016/j.tifs.2015.07.015.
  • Ribes, S., Fuentes, A., Talens, P. & Barat, J. M. (2018). Prevention of fungal spoilage in food products using natural compounds: a review. Critical Reviews in Food Science and Nutrition 58(12), 2002-2016. https://doi.org/10.1080/10408398.2017.1295017.
  • Salehi Surmaghi, M. H. (2006). Medicinal plants and phytotherapy, Donyaee Taghazie, Tehran, Iran, 6(2), 59-63.
  • Sharayei, P., Azarpazhooh, E. & Ramaswamy, H. S. (2020). Effect of microencapsulation on antioxidant and antifungal properties of aqueous extract of pomegranate peel. Journal of Food Science and Technology 57(2), 723-733. https://doi.org/10.1007/s13197-019-04105-w.
  • Silva, E. M., Souza, J. N., Rogez, H., Rees, J. F. & Larondelle, Y. (2007). Antioxidant activities and polyphenolic contents of fifteen selected plant species from the Amazonian region. Food Chemistry 101, 1012-1018. https://doi.org/10.1016/j.foodchem.2006.02.055.
  • Shojaii, A. & Abdollahi Fard, M. (2011). Review of pharmacological properties and chemical constituents of Pimpinella anisum. International Scholarly Research Notices 2012. https://doi.org/10.5402/2012/510795.
  • Tewari, D., Patni, P., Bawari, S. & Sah, A. N. (2020). Relation of food additives with adverse health effects. S. M., Nabavi, S. F., Nabavi, M. R., Loizzo, R., Tundis, K. P., Devi & A. S. Silva (Eds.). Food Additives and Human Health. Bentham Science Publishers. 269-283.
  • Vieira, D. M., Pereira, C., Calhelha, R. C., Barros, L., Petrovic, J., Sokovic, M., Barreiro, M. F., Ferreira, I. C. F. R., Castro, M. C. R., Rodrigues, P. V. & Machado, A. V. (2022). Evaluation of plant extracts as an efficient source of additives for active food packaging. Food Frontiers 3(3), 480-488. https://doi.org/10.1002/fft2.141.
  • Yang, Y. C., Lee, S. H., Lee, W. J., Choi, D. H. & Ahn, Y. J. (2003). Ovicidal and adulticidal effects of Eugenia caryophyllata bud and leaf oil compounds on Pediculus capitis. Journal of Agricultural and Food Chemistry, 51(17), 4884-4888. https://doi.org/10.1021/jf034225f.
  • Zhang, J., Jiang, H., Du, Y., Keyhani, N. O., Xia, Y. & Jin, K. (2019). Members of chitin synthase family in Metarhizium acridum differentially affect fungal growth, stress tolerances, cell wall integrity and virulence. PLoS Pathogens 15(8), 1007964. https://doi.org/10.1371/journal.ppat.1007964.
Toplam 58 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Ziraat, Veterinerlik ve Gıda Bilimleri
Bölüm ARAŞTIRMA MAKALESİ (Research Article)
Yazarlar

Mine Aslan 0000-0002-7589-3523

Nilgün Ertaş 0000-0002-0671-2485

Mustafa Kürşat Demir 0000-0002-4706-4170

Proje Numarası 201419004
Erken Görünüm Tarihi 13 Ekim 2023
Yayımlanma Tarihi 28 Şubat 2024
Gönderilme Tarihi 2 Kasım 2022
Kabul Tarihi 28 Temmuz 2023
Yayımlandığı Sayı Yıl 2024Cilt: 27 Sayı: 1

Kaynak Göster

APA Aslan, M., Ertaş, N., & Demir, M. K. (2024). Antifungal Activity, Total Phenolic Content and Antioxidant Activity Properties of Some Spices Extracts as Alternative Natural Antimicrobial Agents. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 27(1), 205-215. https://doi.org/10.18016/ksutarimdoga.vi.1198207
 Kapak Resmi İndir

21082



2022-JIF = 0.500

2022-JCI = 0.170

Uluslararası Hakemli Dergi (International Peer Reviewed Journal)

       Dergimiz, herhangi bir başvuru veya yayımlama ücreti almamaktadır. (Free submission and publication)

      Yılda 6 sayı yayınlanır. (Published 6 times a year)


88x31.png 

Bu web sitesi Creative Commons Atıf 4.0 Uluslararası Lisansı ile lisanslanmıştır.

                 


Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
e-ISSN: 2619-9149