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Yıl 2020, Cilt: 6 Sayı: 4, 261 - 266, 28.08.2020

Kenan Tunç , Alican Bahadır Semerci , Esin Çınar

https://doi.org/10.3153/FH20026

Öz

Kaynakça

  • Acıbuca, V., Bostan Budak, D. (2018). Dünya’da ve Türkiye’de tıbbi ve aromatik bitkilerin yeri ve önemi. Çukurova Tarım Gıda Bilim Dergisi, 33(1), 37-44.
  • Al-Ali, A., Alkhawajah, A.A., Randhawa, M.A., Shaikh, N.A. (2008). Oral and intraperitoneal LD50 of thymoquinone, an active principle of Nigella sativa, in mice and rats. Journal of Ayub Medical College Abbottabad, 20(2), 252-257.
  • Alam, M.B., Hossain, M.S., Haque M.E. (2011). Antioxidant and anti-inflammatory activities of the leaf extract of Brassica nigra. International Journal of Pharmaceutical Sciences and Research, 2(2), 303-310.
  • Anwar, F., Przybylski, R. (2012). Effect of solvents extractıon on total phenolıcs and antıoxıdant actıvıty of extracts from flaxseed (Lınum usıtatıssımum L.) Acta Scientiarum Polonorum Technologia Alimentaria, 11(3), 293-301.
  • Blois, M.S. (1958). Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199-1200. https://doi.org/10.1038/1811199a0.
  • El-Baroty, G.S., Abd El-Baky, H.H., Farag, R.S., Saleh M.A. (2010). Characterization of antioxidant and antimicrobial compounds of cinnamon and ginger essential oils. African Journal of Biochemistry Research, 4(6), 167-174.
  • Ergene, E., Bingöl, E.B. (2019). Diyet lif içeriği yüksek bazı gıdalar ve beslenme üzerindeki etkileri. Adnan Menderes Üniversitesi Sağlık Bilimleri Fakültesi Dergisi, 3(1), 70-78.
  • Gerige, S.J., Gerige Yadav, M.K., Rao, M. (2009). GC-MS analysis of Nigella sativa seeds and antimicrobial activity of it is volatile oil. Brazilian Archives of Biology and Technology, 52(5), 1678-4324. https://doi.org/10.1590/S1516-89132009000500016
  • Gıdık, B. (2016). “Trakya bölgesi florası yabani hardal (Sinapis sp.) genotiplerinin moleküler ve morfolojik karakterizasyonu, tarla koşullarındaki verimi ile kalite unsurlarının değerlendirilmesi”, Doktara Tezi, Tez Danışman: Önemli, F., Namık Kemal Üniversitesi.
  • İşleroğlu, H., Yıldırım, Z., Yıldırım, M. (2005). Fonksiyonel bir gıda olarak keten tohumu. Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi, 22(2), 23-30.
  • Jhala, A., Hall, L. (2010). Flax (Linum usitatissimum L.): Current uses and future applications. Australian Journal of Basic and Applied Sciences, 4304-4312.
  • Krishnan Radha, K., Azhaga Saravana Babu, P., Babuskin S., Sivarajan, M., Sukumar, M. (2015). Modeling the kinetics of antioxidant extraction from origanum vulgare and Brassica nigra. Chemical Engineering Communications, 202(12), 1577-1585. https://doi.org/10.1080/00986445.2014.957757
  • Mohammed, L.S., Mohammed, S.H. (2000). Protective effect of black seed oil from Nigella sativa against murine cytomegalovirus infection. International Journal of Immunopharmacology, 22(2000), 729-740. https://doi.org/10.1016/S0192-0561(00)00036-9
  • Park, J. H., Lee, Y., Kim, Y., Yoon, K. (2017). Antioxidant and antimicrobial activities of Quinoa (Chenopodium quinoa Willd.) Seeds cultivated in Korea. Preventive Nutrition and Food Science 22(3), 195-202.
  • Semerci, A.B., Tunç, K., Okur, İ. (2020). Antioxidant activity of the fruits of pyracantha coccinea using ethanolic extract method. Food and Health, 6(1), 35-40. https://doi.org/10.3153/FH20005
  • Sıcak, Y., Erdoğan Eliuz, E.A. (2019). Chemical content and biological activity spectrum of Nigella sativa seed oil. KSÜ Tarım ve Doğa Dergisi, 22(6), 928-934. https://doi.org/10.18016/ksutarimdoga.vi.537674
  • Tan, M., Yöndem, Z. (2013). İnsan ve hayvan beslenmesinde yeni bir bitki: Kinoa. Alınteri Dergisi, 62-66.
  • Tunç, K., Semerci, A.B., Inceçayır, D., Sağıroğlu, M. (2019). Antimicrobial activity of different flower extracts. Current Perspectives on Medicinal & Aromatic Plants, 2(1), 53-58. https://doi.org/10.38093/cupmap.585933
  • Üstü, Y., Keskin, A. (2019). Keten tohumunun tıbbi kullanımı. Ankara Medical Dergisi, 19(3), 665-669. https://doi.org/10.17098/amj.624535
  • Virenda, V., Shalini, T., Nirala, K., Chetan, N., Kalpagam, P. (2013). In vitro evaluation on antioxidant and antimicrobial activity of spice extracts of ginger, Turmeric and Garlic. Journal of Pharmacognosy and Phytochemistry, 2(3), 143-148.

Antibacterial and antioxidant activity of some seeds used as food

Yıl 2020, Cilt: 6 Sayı: 4, 261 - 266, 28.08.2020

Kenan Tunç , Alican Bahadır Semerci , Esin Çınar

https://doi.org/10.3153/FH20026

Öz

In this study, antioxidant and antibacterial activities of Brassica nigra, Linum usitatissimum, Salvia hispanica, Nigella sativa, Chenopodium quinoa seeds prepared with ethanol were determined. Antioxidant capacity has been measure by evaluating DPPH radical scavenging activity level and antibacterial activities were investigated by using the disc diffusion method. Highest antibacterial activity level has been detected for the seed of N. sativa. As a result of this study there exist no any antibacterial effect in the seeds of B. nigra and L. usitatissimum. The extract of N. sativa seed has shown an inhibition zone of 14.5 mm on Staphylococcus aureus, whereas this value has been detected to be 10.5 mm for both on the seeds of Enterococcus faecalis and Staphylococcus epidermidis. IC50 value showing the 50% scavenging value of DPPH radical has been determined to be 51 µg/mL for the seed extrafct of B. nigra as the highest one between the all seed samples searched. All seeds used in the current study which are known to be functional food have shown certain level of antioxidant activity. 

Anahtar Kelimeler

Antioxidant Antibacterial Seed

Kaynakça

  • Acıbuca, V., Bostan Budak, D. (2018). Dünya’da ve Türkiye’de tıbbi ve aromatik bitkilerin yeri ve önemi. Çukurova Tarım Gıda Bilim Dergisi, 33(1), 37-44.
  • Al-Ali, A., Alkhawajah, A.A., Randhawa, M.A., Shaikh, N.A. (2008). Oral and intraperitoneal LD50 of thymoquinone, an active principle of Nigella sativa, in mice and rats. Journal of Ayub Medical College Abbottabad, 20(2), 252-257.
  • Alam, M.B., Hossain, M.S., Haque M.E. (2011). Antioxidant and anti-inflammatory activities of the leaf extract of Brassica nigra. International Journal of Pharmaceutical Sciences and Research, 2(2), 303-310.
  • Anwar, F., Przybylski, R. (2012). Effect of solvents extractıon on total phenolıcs and antıoxıdant actıvıty of extracts from flaxseed (Lınum usıtatıssımum L.) Acta Scientiarum Polonorum Technologia Alimentaria, 11(3), 293-301.
  • Blois, M.S. (1958). Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199-1200. https://doi.org/10.1038/1811199a0.
  • El-Baroty, G.S., Abd El-Baky, H.H., Farag, R.S., Saleh M.A. (2010). Characterization of antioxidant and antimicrobial compounds of cinnamon and ginger essential oils. African Journal of Biochemistry Research, 4(6), 167-174.
  • Ergene, E., Bingöl, E.B. (2019). Diyet lif içeriği yüksek bazı gıdalar ve beslenme üzerindeki etkileri. Adnan Menderes Üniversitesi Sağlık Bilimleri Fakültesi Dergisi, 3(1), 70-78.
  • Gerige, S.J., Gerige Yadav, M.K., Rao, M. (2009). GC-MS analysis of Nigella sativa seeds and antimicrobial activity of it is volatile oil. Brazilian Archives of Biology and Technology, 52(5), 1678-4324. https://doi.org/10.1590/S1516-89132009000500016
  • Gıdık, B. (2016). “Trakya bölgesi florası yabani hardal (Sinapis sp.) genotiplerinin moleküler ve morfolojik karakterizasyonu, tarla koşullarındaki verimi ile kalite unsurlarının değerlendirilmesi”, Doktara Tezi, Tez Danışman: Önemli, F., Namık Kemal Üniversitesi.
  • İşleroğlu, H., Yıldırım, Z., Yıldırım, M. (2005). Fonksiyonel bir gıda olarak keten tohumu. Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi, 22(2), 23-30.
  • Jhala, A., Hall, L. (2010). Flax (Linum usitatissimum L.): Current uses and future applications. Australian Journal of Basic and Applied Sciences, 4304-4312.
  • Krishnan Radha, K., Azhaga Saravana Babu, P., Babuskin S., Sivarajan, M., Sukumar, M. (2015). Modeling the kinetics of antioxidant extraction from origanum vulgare and Brassica nigra. Chemical Engineering Communications, 202(12), 1577-1585. https://doi.org/10.1080/00986445.2014.957757
  • Mohammed, L.S., Mohammed, S.H. (2000). Protective effect of black seed oil from Nigella sativa against murine cytomegalovirus infection. International Journal of Immunopharmacology, 22(2000), 729-740. https://doi.org/10.1016/S0192-0561(00)00036-9
  • Park, J. H., Lee, Y., Kim, Y., Yoon, K. (2017). Antioxidant and antimicrobial activities of Quinoa (Chenopodium quinoa Willd.) Seeds cultivated in Korea. Preventive Nutrition and Food Science 22(3), 195-202.
  • Semerci, A.B., Tunç, K., Okur, İ. (2020). Antioxidant activity of the fruits of pyracantha coccinea using ethanolic extract method. Food and Health, 6(1), 35-40. https://doi.org/10.3153/FH20005
  • Sıcak, Y., Erdoğan Eliuz, E.A. (2019). Chemical content and biological activity spectrum of Nigella sativa seed oil. KSÜ Tarım ve Doğa Dergisi, 22(6), 928-934. https://doi.org/10.18016/ksutarimdoga.vi.537674
  • Tan, M., Yöndem, Z. (2013). İnsan ve hayvan beslenmesinde yeni bir bitki: Kinoa. Alınteri Dergisi, 62-66.
  • Tunç, K., Semerci, A.B., Inceçayır, D., Sağıroğlu, M. (2019). Antimicrobial activity of different flower extracts. Current Perspectives on Medicinal & Aromatic Plants, 2(1), 53-58. https://doi.org/10.38093/cupmap.585933
  • Üstü, Y., Keskin, A. (2019). Keten tohumunun tıbbi kullanımı. Ankara Medical Dergisi, 19(3), 665-669. https://doi.org/10.17098/amj.624535
  • Virenda, V., Shalini, T., Nirala, K., Chetan, N., Kalpagam, P. (2013). In vitro evaluation on antioxidant and antimicrobial activity of spice extracts of ginger, Turmeric and Garlic. Journal of Pharmacognosy and Phytochemistry, 2(3), 143-148.
Toplam 20 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Ziraat Mühendisliği
Bölüm Research Articles
Yazarlar

Kenan Tunç 0000-0002-9888-1453

Alican Bahadır Semerci 0000-0001-9502-9321

Esin Çınar 0000-0002-2141-5251

Yayımlanma Tarihi 28 Ağustos 2020
Gönderilme Tarihi 22 Şubat 2020
Yayımlandığı Sayı Yıl 2020Cilt: 6 Sayı: 4

Kaynak Göster

APA Tunç, K., Semerci, A. B., & Çınar, E. (2020). Antibacterial and antioxidant activity of some seeds used as food. Food and Health, 6(4), 261-266. https://doi.org/10.3153/FH20026
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