Araştırma Makalesi
Effects of antioxidant and physicochemical properties on antimicrobial activity of sumac (Rhus coriaria L.) plant spices which are collected from the southeastern anatolia region of Turkey
Öz
The current work aimed to determine the effects of antioxidant and physicochemical properties of sumac fruits on its antimicrobial activity. Samples collected from Mardin and Diyarbakır provinces which are located in Turkey’s Southeastern Anatolia were used and the results were compared among each other. Samples taken from Diyarbakır and Mardin were analysed separately, and they exhibited high antioxidant activities. Analyzes were performed on the aqueous extracts of the collected samples. The highest rate in the determination of total phenolic substance content by the Folin-Ciocalteu method was observed in the first sample collected from Diyarbakır Çermik and this value was recorded as 82.2 mg gallic acid g-1 sumac. The highest total flavonoid content (7.55 mg catechin g-1 sumac) and inhibition value (75.7 % DPPH) were also observed in the same sample. On the other hand, the sample obtained from Bismil, showed a strong antimicrobial effect by affecting the highest zone area among the six samples which also had a 72.3% DPPH inhibition value and 54.6 (mg gallic acid g-1 sumac) total phenolic content value. It has been observed that the antimicrobial effect is directly proportional to the antioxidative values.
Anahtar Kelimeler
Destekleyen Kurum
HÜBAP / Harran Üniv. Bilimsel Araştırma Projeleri Birimi
Proje Numarası
20056
Teşekkür
Many thanks to HÜBAP for their project support and to Food Engineer Imad ALCASIM for their support in laboratory studies.
Kaynakça
- Akbasli, İ. (2013). Flavanoids & Their Antioxidant Properties. Ahmet Yesevi University, Faculty of Medicine, 4th Term.
- Akgul, A. & Ayar, A. (1993). Antioxidant Effects of Local Spices. Nature Turkish Journal of Agriculture and Forestry, 17, 1061-1068.
- Albayrak, S., Sagdic, O. & Aksoy, A. (2010). "Methods Used in Determination of Antioxidant Capacities of Herbal Products and Foods". Journal of Erciyes University Institute of Science, 26 (4), 401-409.
- Al-Shabibi, M.M.A., Siddiqi, A.M., Kassım, S. & Haddad, B.A. (1982). Studies on The Sumach of Iraq. I. Proximate Analysis and Characterization of Seed Coat Lipids. Canadian Institute of Food Science Technology Journal, 15(1), 65-67.
- Basoglu, F. & Cemeroglu, B. (1984). Research on the Chemical Composition of Sumac. Food Journal, 9 (3), 167-172.
- Brand-Williams, W., Cuvelier, M. E. & Berset, C. (1995). Use of A Free Radical Method to Evaluate Antioxidant Activity. Food Science and Technology, 28(1), 25–30.
- Brunke, E.-J., Hammerschmidt, F.-J., Schmaus, G. & Akgül, A. (1993a). The Essential Oil of Rhuscoriaria L. Fruits. Flavour Fragrance Journal, 8(4), 209-214.
- Candan, F., & Sökmen, A. 2004. Effect of Rhus coriaria L. (Anacardiaceae) on Lipid peroxidation and Free Radical Scavenging Activity. Phytotherapy Research, 18(1), 84-86.
- Fazeli, M. R., Amin, G. H., Ahmadianattari, M. M., Ashtiani, H., Jamalifar, H. & Samadi, N. (2007). Antimicrobial Activities of Iranian Sumac and Avishan-E Shirazi (Zatariamultiflora) Against Some Food-Borne Bacteria. Food Control, 18, 646–649.
- Lauk, L., Caccamo, F., Speciale, A.M., Tempera, G., Ragusa, S. & Pante, G. 1998. Antimicrobial Activity of Rhuscoriaria Leaf Extracts. Pytotherapy Research, 12 (Suppl.1), 152-153.
- Ikawa, M., Schaper, T. D., Dollord, C. A. & Sosner, J. J. (2003). Utilization of Folin Ciocalteu Phenol Reagent for the Detection of Certain Nitrogen Compounds. Journal of Agricultural and Food Chemistry, 51(7), 1811-1815.
- Karanki, E. (2013). Determination of Antimicrobial Activity of Some Spices Commonly Used in Our Country. Niğde University Graduate School of Natural and Applied Sciences Department of Biology ( pp. 87), Niğde.
- Kossah, R., Nsabimana, C., & ZhaoJ. (2009). Comparative Study on the Chemical Composition of Syrian Sumac (Rhuscoriaria L.) and Chinese Sumac (Rhustyphina L.) Fruits. Pakistan Journal of Nutrition, 8(10), 1570–1574.
- Kossah, R., Nsabimana, C., Zhang, H. & Chen, W. (2010). Optimization of Extraction of Polyphenols from Syrian Sumac (Rhuscoriaria L.) and Chinese Sumac (Rhustyphina L.) Fruits. Research Journal of Phytochemistry, 4(3), 146-153.
- Mazaheri, T. M., Hesarinejad, M.., Seyed M. R., Mohammadian, R. & Poorkian, S. (2017). Comparing Physicochemical Properties and Antioxidant Potential of Sumacfrom Iran and Turkey. Food Processing &Technology, 5(2), 288-294.
- National Committee for Clinical Laboratory Standards (NCCLS), (1999). Performance Standards for Antimicrobial Disk Susceptibility Tests. NCCLS, Pennsylvania-USA, M2-A5.
- Nimri, L.F., Meqdam, M.M. & Alkofahi, A. 1999. Antibacterial Activity of Jordanian Medicinal Plants. Pharmaceutical Biology, 37, 196-201.
- Ökmen, G. & Uğur, A. 2011. Antimicrobial Potential of Antagonistic Streptomyces Obtained from Soils of Sumac Plant. Biological Sciences Research Journal, 4(2), 1- 5.
- Oncu, C. (1951). Experimental Studies on Sumacs of Turkey and Their Extracts. Ankara University Faculty of Agriculture Publications, no;28 (pp. 72), Ankara.
- Ozcan, M. & Haciseferogullari, H. (2004). A Condiment [Sumac (Rhus coriaria L.) Fruits]: Some Physicochemical Properties. Bulgarian Journal of Plant Physiology, 30(3-4), 74–84.
- Sharma, Op. & Bhat, T.K. (2009). DPPH Antioxidant Assay Revisited. Food Chemistry, 113(4), 1202- 1205.
- Singleton, V. L. & Rossi, J.A. (1965). Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents. American Journal of Enology and Viticulture, 16(3), 144-158.
- Sumerkan, B. (1996). Antibiotic Susceptibility Tests and Standardization. Journal of Flora Infectious Diseases and Clinical Microbiology, 1 (1), 24-30.
- Tanker, N. Coskun, M. & Koyuncu, M., (2007). Pharmaceutical Botany. Ankara University Publications (pp. 449). Ankara.
- Torun, L. (2019). Sumac Plant Phenolic Substance Content and Antioxidant Activity Properties. Department of Food Engineering, (Unpublished master's thesis), Istanbul Aydin University, Graduate School, Istanbul.
- Unver, A. (2006). Research on the Production of Oleoresin from Sumac (Rhuscoriaria L.) Fruits. Department of Food Engineering. (Unpublished doctoral dissertation) Selcuk University Graduate School, Konya.
- Vinson, J.A. & Hontz, B.A. (1995). Phenol Antioxidant Index: Comparative Antioxidant Effectiveness of Red and Wine Wines. Journal of Agricultural and Food Chemistry, 43(2), 401-403.
- Yegin Ciftci, S. (2017). Determination of Antioxidant Capacity of Sumac (Rhuscoriaria L.) Sourdough Belong to Different Regions. Cumhuriyet University Journal of Health Sciences Institute, Giresun University Health Services MYO, Güre Campus Giresun, 2(2), 35-39.
- Yikmis, S., Saglam, K. & Yetim, A. (2017). The Examination of Spices Used in The Ottoman Palace. Journal of Human Sciences, 1(14).
- Zhu, X., Song, F. & Xu, H. (2010). Influence of arbuscular mycorrhiza on lipid peroxidation and antioxidant enzyme activity of maize plants under temperature stress. Mycorrhiza, 20(5), 325–332.
Türkiye'nin güneydoğu anadolu bölgesinden toplanan sumak (Rhus coriaria L.) bitki baharatlarının antioksidan ve fizikokimyasal özelliklerinin antimikrobiyal aktivitelerine etkisi
Öz
Mevcut çalışma, sumak meyvelerinin antioksidan ve fizikokimyasal özelliklerinin antimikrobiyal aktivitesi üzerindeki etkilerini belirlemeyi amaçlamıştır. Türkiye'nin Güneydoğu Anadolu bölgesinde yer alan Mardin ve Diyarbakır illerinden toplanan örnekler kullanılmış ve sonuçlar kendi aralarında karşılaştırılmıştır. Diyarbakır ve Mardin'den alınan örnekler ayrı ayrı analiz edilmiş ve yüksek antioksidan aktivite sergilemiştir. Toplanan örneklerin sulu ekstraktları üzerinde analizler yapılmıştır. Folin-Ciocalteu yöntemi ile toplam fenolik madde içeriğinin belirlenmesinde en yüksek oran Diyarbakır Çermik'ten alınan ilk örnekte gözlenmiş ve bu değer 82,2 mg gallik asit g-1 sumak olarak kaydedilmiştir. En yüksek toplam flavonoid içeriği (7.55 mg kateşin g-1 sumak) ve inhibisyon değeri (%75.7 DPPH) aynı örnekte gözlenmiştir. Bismil'den alınan numune ise %72.3 DPPH inhibisyon değeri ve 54.6 (mg gallik asit g-1 sumak) toplam fenolik içerik değeriyle altı numune arasında en yüksek zon alanını etkileyerek güçlü bir antimikrobiyal etki göstermiştir. Antimikrobiyal etkinin antioksidatif değerlerle doğru orantılı olduğu gözlemlenmiştir.
Anahtar Kelimeler
Proje Numarası
20056
Kaynakça
- Akbasli, İ. (2013). Flavanoids & Their Antioxidant Properties. Ahmet Yesevi University, Faculty of Medicine, 4th Term.
- Akgul, A. & Ayar, A. (1993). Antioxidant Effects of Local Spices. Nature Turkish Journal of Agriculture and Forestry, 17, 1061-1068.
- Albayrak, S., Sagdic, O. & Aksoy, A. (2010). "Methods Used in Determination of Antioxidant Capacities of Herbal Products and Foods". Journal of Erciyes University Institute of Science, 26 (4), 401-409.
- Al-Shabibi, M.M.A., Siddiqi, A.M., Kassım, S. & Haddad, B.A. (1982). Studies on The Sumach of Iraq. I. Proximate Analysis and Characterization of Seed Coat Lipids. Canadian Institute of Food Science Technology Journal, 15(1), 65-67.
- Basoglu, F. & Cemeroglu, B. (1984). Research on the Chemical Composition of Sumac. Food Journal, 9 (3), 167-172.
- Brand-Williams, W., Cuvelier, M. E. & Berset, C. (1995). Use of A Free Radical Method to Evaluate Antioxidant Activity. Food Science and Technology, 28(1), 25–30.
- Brunke, E.-J., Hammerschmidt, F.-J., Schmaus, G. & Akgül, A. (1993a). The Essential Oil of Rhuscoriaria L. Fruits. Flavour Fragrance Journal, 8(4), 209-214.
- Candan, F., & Sökmen, A. 2004. Effect of Rhus coriaria L. (Anacardiaceae) on Lipid peroxidation and Free Radical Scavenging Activity. Phytotherapy Research, 18(1), 84-86.
- Fazeli, M. R., Amin, G. H., Ahmadianattari, M. M., Ashtiani, H., Jamalifar, H. & Samadi, N. (2007). Antimicrobial Activities of Iranian Sumac and Avishan-E Shirazi (Zatariamultiflora) Against Some Food-Borne Bacteria. Food Control, 18, 646–649.
- Lauk, L., Caccamo, F., Speciale, A.M., Tempera, G., Ragusa, S. & Pante, G. 1998. Antimicrobial Activity of Rhuscoriaria Leaf Extracts. Pytotherapy Research, 12 (Suppl.1), 152-153.
- Ikawa, M., Schaper, T. D., Dollord, C. A. & Sosner, J. J. (2003). Utilization of Folin Ciocalteu Phenol Reagent for the Detection of Certain Nitrogen Compounds. Journal of Agricultural and Food Chemistry, 51(7), 1811-1815.
- Karanki, E. (2013). Determination of Antimicrobial Activity of Some Spices Commonly Used in Our Country. Niğde University Graduate School of Natural and Applied Sciences Department of Biology ( pp. 87), Niğde.
- Kossah, R., Nsabimana, C., & ZhaoJ. (2009). Comparative Study on the Chemical Composition of Syrian Sumac (Rhuscoriaria L.) and Chinese Sumac (Rhustyphina L.) Fruits. Pakistan Journal of Nutrition, 8(10), 1570–1574.
- Kossah, R., Nsabimana, C., Zhang, H. & Chen, W. (2010). Optimization of Extraction of Polyphenols from Syrian Sumac (Rhuscoriaria L.) and Chinese Sumac (Rhustyphina L.) Fruits. Research Journal of Phytochemistry, 4(3), 146-153.
- Mazaheri, T. M., Hesarinejad, M.., Seyed M. R., Mohammadian, R. & Poorkian, S. (2017). Comparing Physicochemical Properties and Antioxidant Potential of Sumacfrom Iran and Turkey. Food Processing &Technology, 5(2), 288-294.
- National Committee for Clinical Laboratory Standards (NCCLS), (1999). Performance Standards for Antimicrobial Disk Susceptibility Tests. NCCLS, Pennsylvania-USA, M2-A5.
- Nimri, L.F., Meqdam, M.M. & Alkofahi, A. 1999. Antibacterial Activity of Jordanian Medicinal Plants. Pharmaceutical Biology, 37, 196-201.
- Ökmen, G. & Uğur, A. 2011. Antimicrobial Potential of Antagonistic Streptomyces Obtained from Soils of Sumac Plant. Biological Sciences Research Journal, 4(2), 1- 5.
- Oncu, C. (1951). Experimental Studies on Sumacs of Turkey and Their Extracts. Ankara University Faculty of Agriculture Publications, no;28 (pp. 72), Ankara.
- Ozcan, M. & Haciseferogullari, H. (2004). A Condiment [Sumac (Rhus coriaria L.) Fruits]: Some Physicochemical Properties. Bulgarian Journal of Plant Physiology, 30(3-4), 74–84.
- Sharma, Op. & Bhat, T.K. (2009). DPPH Antioxidant Assay Revisited. Food Chemistry, 113(4), 1202- 1205.
- Singleton, V. L. & Rossi, J.A. (1965). Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents. American Journal of Enology and Viticulture, 16(3), 144-158.
- Sumerkan, B. (1996). Antibiotic Susceptibility Tests and Standardization. Journal of Flora Infectious Diseases and Clinical Microbiology, 1 (1), 24-30.
- Tanker, N. Coskun, M. & Koyuncu, M., (2007). Pharmaceutical Botany. Ankara University Publications (pp. 449). Ankara.
- Torun, L. (2019). Sumac Plant Phenolic Substance Content and Antioxidant Activity Properties. Department of Food Engineering, (Unpublished master's thesis), Istanbul Aydin University, Graduate School, Istanbul.
- Unver, A. (2006). Research on the Production of Oleoresin from Sumac (Rhuscoriaria L.) Fruits. Department of Food Engineering. (Unpublished doctoral dissertation) Selcuk University Graduate School, Konya.
- Vinson, J.A. & Hontz, B.A. (1995). Phenol Antioxidant Index: Comparative Antioxidant Effectiveness of Red and Wine Wines. Journal of Agricultural and Food Chemistry, 43(2), 401-403.
- Yegin Ciftci, S. (2017). Determination of Antioxidant Capacity of Sumac (Rhuscoriaria L.) Sourdough Belong to Different Regions. Cumhuriyet University Journal of Health Sciences Institute, Giresun University Health Services MYO, Güre Campus Giresun, 2(2), 35-39.
- Yikmis, S., Saglam, K. & Yetim, A. (2017). The Examination of Spices Used in The Ottoman Palace. Journal of Human Sciences, 1(14).
- Zhu, X., Song, F. & Xu, H. (2010). Influence of arbuscular mycorrhiza on lipid peroxidation and antioxidant enzyme activity of maize plants under temperature stress. Mycorrhiza, 20(5), 325–332.
Toplam 30 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Gıda Mühendisliği |
| Bölüm | Araştırma Makaleleri |
| Yazarlar | |
| Proje Numarası | 20056 |
| Yayımlanma Tarihi | 23 Eylül 2022 |
| Gönderilme Tarihi | 28 Haziran 2022 |
| Yayımlandığı Sayı | Yıl 2022 Cilt: 26 Sayı: 3 |
Kaynak Göster
Derginin Tarandığı İndeksler
Harran Tarım ve Gıda Bilimi Dergisi, Creative Commons Atıf –Gayrı Ticari 4.0 Uluslararası (CC BY-NC 4.0) Lisansı ile lisanslanmıştır.