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MERSİNİN (Myrtus communis L.) ANTİOKSİDAN VE ANTİMİKROBİYAL AKTİVİTESİ

Year 2022, Volume: 47 Issue: 2, 328 - 343, 25.02.2022
https://doi.org/10.15237/gida.GD21142

Abstract

Mersin (Myrtus communis L.) çoğunlukla Akdeniz ikliminde gelişen aromatik, yaprak dökmeyen fundalıklardır. Polifenoller, antosiyaninler, polifenolik asitler ve flavonoidler gibi çeşitli biyoaktif molekülleri içeren mersin bitkisi antioksidan ve antimikrobiyal aktivitelere sahiptir. Yapılan çalışmalarda, mersin uçucu yağlarının içerdiği başlıca bileşenlerin 1,8-sineol, α-pinen, linalol, limonen ve mirtenil asetat olduğu, antioksidan aktivitesinin ise 100-768 µg/mL (IC50) aralığında değiştiği belirtilmiştir. Mersin ekstrakt/uçucu yağlarının patojen bakteriler, küf ve mayalar üzerinde antimikrobiyal etkisinin olduğu saptanmıştır. Mersin ekstrakt veya uçucu yağlarının model gıda uygulamaları konusunda sınırlı sayıda çalışma bulunmakta olup, çalışmalarda model gıdalara inoküle edilmiş patojen mikroorganizmalar üzerinde antimikrobiyal etkisinin olduğu, lipid peroksidasyonunu geciktirdiği ve gıdaların raf ömrünü uzattığı tespit edilmiştir. Bu derleme çalışmasında, mersin bitkisinin farklı bölümlerinin antioksidan/antimikrobiyal aktivitesi ve mersin ekstraktlarının/uçucu yağlarının gıdalara ilavesinin sağladığı antioksidan/antimikrobiyal etki ile ilgili çalışmalar incelenmiştir.

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ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF MYRTLE (Myrtus communis L.)

Year 2022, Volume: 47 Issue: 2, 328 - 343, 25.02.2022
https://doi.org/10.15237/gida.GD21142

Abstract

Myrtle (Myrtus communis L.) is an aromatic, evergreen shrub that mostly grows in the Mediterranean climate. Myrtle which contains various bioactive molecules like polyphenols, anthocyanin, polyphenolic acid and flavonoids has high antioxidant and antimicrobial activities. The main components of myrtle essential oils are 1,8-cineol, α-pinene, linalool and myrtenyl acetate and the antioxidant activity varies between 100-768 µg/mL (IC50). Myrtle extract/essential oils have antimicrobial effects against pathogenic microorganisms, molds and yeasts. Limited studies available on model food applications of myrtle extract or essential oils indicated that it has an antimicrobial effect on pathogenic microorganisms inoculated to model foods, delays lipid peroxidation and extends the shelf life of foods. In this review, studies on the antioxidant/antimicrobial activities of different parts of myrtle as well as the antioxidant/antimicrobial effects of myrtle extracts/essential oils applications to food products were investigated.

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There are 79 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Gülten Gündüz 0000-0002-5878-7411

Özge Akgül 0000-0002-1836-449X

Publication Date February 25, 2022
Published in Issue Year 2022 Volume: 47 Issue: 2

Cite

APA Gündüz, G., & Akgül, Ö. (2022). MERSİNİN (Myrtus communis L.) ANTİOKSİDAN VE ANTİMİKROBİYAL AKTİVİTESİ. Gıda, 47(2), 328-343. https://doi.org/10.15237/gida.GD21142
AMA Gündüz G, Akgül Ö. MERSİNİN (Myrtus communis L.) ANTİOKSİDAN VE ANTİMİKROBİYAL AKTİVİTESİ. The Journal of Food. February 2022;47(2):328-343. doi:10.15237/gida.GD21142
Chicago Gündüz, Gülten, and Özge Akgül. “MERSİNİN (Myrtus Communis L.) ANTİOKSİDAN VE ANTİMİKROBİYAL AKTİVİTESİ”. Gıda 47, no. 2 (February 2022): 328-43. https://doi.org/10.15237/gida.GD21142.
EndNote Gündüz G, Akgül Ö (February 1, 2022) MERSİNİN (Myrtus communis L.) ANTİOKSİDAN VE ANTİMİKROBİYAL AKTİVİTESİ. Gıda 47 2 328–343.
IEEE G. Gündüz and Ö. Akgül, “MERSİNİN (Myrtus communis L.) ANTİOKSİDAN VE ANTİMİKROBİYAL AKTİVİTESİ”, The Journal of Food, vol. 47, no. 2, pp. 328–343, 2022, doi: 10.15237/gida.GD21142.
ISNAD Gündüz, Gülten - Akgül, Özge. “MERSİNİN (Myrtus Communis L.) ANTİOKSİDAN VE ANTİMİKROBİYAL AKTİVİTESİ”. Gıda 47/2 (February 2022), 328-343. https://doi.org/10.15237/gida.GD21142.
JAMA Gündüz G, Akgül Ö. MERSİNİN (Myrtus communis L.) ANTİOKSİDAN VE ANTİMİKROBİYAL AKTİVİTESİ. The Journal of Food. 2022;47:328–343.
MLA Gündüz, Gülten and Özge Akgül. “MERSİNİN (Myrtus Communis L.) ANTİOKSİDAN VE ANTİMİKROBİYAL AKTİVİTESİ”. Gıda, vol. 47, no. 2, 2022, pp. 328-43, doi:10.15237/gida.GD21142.
Vancouver Gündüz G, Akgül Ö. MERSİNİN (Myrtus communis L.) ANTİOKSİDAN VE ANTİMİKROBİYAL AKTİVİTESİ. The Journal of Food. 2022;47(2):328-43.

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