Ülkemizde Yaygın Olarak Kullanılan Bazı Baharatların Antimikrobiyal Aktivitesinin Belirlenmesi
Yükleniyor...
Tarih
2013
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Niğde Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada ülkemizde yaygın olarak kullanılan 5 baharat türünün 5 farklı mikroorganizma üzerinde antimikrobiyal etkisi in vitro olarak incelenmiştir. Ekstraksiyon için maserasyon ve sonikasyon yöntemleri uygulanmış; etanol, metanol, aseton ve distile su çözücü olarak kullanılmıştır. Maserasyon yöntemiyle elde edilen ekstraktlar 40 °C?de 2, 3, 4, 5, 6, 12 ve 24 saatte, sonikasyon yöntemiyle elde edilen ekstraktlar ise 40 kHz frekansta 5, 10, 15, 30, 60 ve 90 dakikada hazırlanmıştır. Çalışmada en yüksek antimikrobiyal etki genel olarak etanol ekstraktlarında görülürken distile su ile hazırlanmış ekstraktlar antimikrobiyal aktivite göstermemiştir. Çalışmada kullanılan baharatlara karşı en hassas mikroorganizma Proteus mirabilis 235 suşu iken, Candida albicans ATCC 26231 en dirençli suş olarak belirlenmiştir. Ayrıca en yüksek antimikrobiyal aktivite gösteren ekstraktların Minimum İnhibisyon Konsantrasyonu (MİK) çalışılmıştır. Genel olarak MİK değerleri en yüksek 3,12 µl/ml, en düşük ise 50 µl/ml olarak belirlenmiştir
In this study, the antimicrobial activity of 5 different spices, which widely used in our country, were investigated in vitro against 5 different microorganisms. For the plant extraction, maceration and sonication methods were applied; ethanol, methanol, acetone and distilled water were used as solvents. The extracts which applied to antimicrobial activity were performed with the maceration method for 2, 3, 4, 5, 6, 12 and 24 hours at 40 °C and the sonication method for 5, 10, 15, 30, 60 and 90 minutes at 40 kHz. In this study, the ethanol extracts were showed generally highest antimicrobial activity, on the other hand, the extracts which performed with distilled water were not showed antimicrobial activity. In the study, while Proteus mirabilis 235 were determined as the most sensetive strain, moreover Candida albicans ATCC 26231 were determined as the most resistant strain against the spice extracts. In addition, the Minimum Inhibition Concentration (MIC) was determined for the extracts which showed the highest antimicrobial activity. In general, the highest and the lowest MIC values were determined as 3,12 µl/ml and 50 µl/ml consequently …
In this study, the antimicrobial activity of 5 different spices, which widely used in our country, were investigated in vitro against 5 different microorganisms. For the plant extraction, maceration and sonication methods were applied; ethanol, methanol, acetone and distilled water were used as solvents. The extracts which applied to antimicrobial activity were performed with the maceration method for 2, 3, 4, 5, 6, 12 and 24 hours at 40 °C and the sonication method for 5, 10, 15, 30, 60 and 90 minutes at 40 kHz. In this study, the ethanol extracts were showed generally highest antimicrobial activity, on the other hand, the extracts which performed with distilled water were not showed antimicrobial activity. In the study, while Proteus mirabilis 235 were determined as the most sensetive strain, moreover Candida albicans ATCC 26231 were determined as the most resistant strain against the spice extracts. In addition, the Minimum Inhibition Concentration (MIC) was determined for the extracts which showed the highest antimicrobial activity. In general, the highest and the lowest MIC values were determined as 3,12 µl/ml and 50 µl/ml consequently …
Açıklama
Anahtar Kelimeler
Baharat, Antimikrobiyal Aktivite, Maserasyon, Sonikasyon
