Antimicrobial and antioxidant effects of spice extracts
Yazarlar (2)
Prof. Dr. Gürkan DEMİRKOL Ordu Üniversitesi, Türkiye
Ömer Ertürk Ordu Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(Diğer hakemli uluslarası dergilerde yayınlanan tam makale)
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| Dergi Adı | Türk Tarım ve Doğa Bilimleri Dergisi | ||
| Dergi ISSN | 2148-3647 | ||
| Dergi Tarandığı Indeksler | TR DİZİN | ||
| Makale Dili | İngilizce | Basım Tarihi | 07-2019 |
| Cilt / Sayı / Sayfa | 6 / 2 / 305–313 | DOI | 10.30910/turkjans.557125 |
| Makale Linki | https://dergipark.org.tr/en/pub/turkjans/article/557125 | ||
| UAK Araştırma Alanları |
Çayır-Mera ve Yem Bitkileri
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| Özet |
| Received: 11.12.2018 Received in Revised: 25.03.2019 Accepted: 25.03.2019 Abstract The in vitro antimicrobial activities of total 50 extracts from spices were investigated by using the disc diffusion and agar dilution method, against seven foodborne bacteria and two kinds of fungi. Their antioxidant activities were also evaluated. Many spices contained high levels of phenolics and showed antimicrobial activity against foodborne pathogens. Gram (+) bacteria were more tolerant to the tested extracts than Gram (-) ones. S. typhimurium was the most sensitive, while P. aeruginosa was the most resistant. This study offers that active compounds present in having high activity species could play a big role in naturally preservation against diseases. |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Yöksis | 2 |
| Google Scholar | 3 |