Anason (Pimpinella anisum L.) ve kimyon (Cuminum cyminum L.) tohumlarının uçucu yağ kompozisyonu ile antimikrobiyal ve antioksidan özelliklerinin belirlenmesi
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Tarih
2014
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Özet
Bu çalışmada, anason (Pimpinella anisum L.) ve kimyon (Cuminum cyminum L.) tohumlarının uçucu yağ bileşenleri ile bu yağların antimikrobiyal ve antioksidan özelliklerinin belirlenmesi amaçlanmıştır. Uçucu yağ bileşenleri GC/MS cihazı ile belirlenmiştir. Yağların antimikrobiyal özellikleri disk difüzyon yöntemi ile Gram pozitif (Staphylococcus aureus ATCC 25923, Streptococcus pyogenes ATCC 19615), Gram negatif (Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 27853) bakterileri ve maya (Candida albicans ATCC 10231) kullanılarak, antioksidan özellikler ise DPPH yöntemiyle belirlenmiştir. Anason uçucu yağının esas bileşeninin trans-anetol (% 52.94) olduğu, bunu iso-anetol (% 13.89), karyofillen oksit (% 8.55) ve karyofillen (% 4.29)’in izlediği; kimyon uçucu yağının ise sırası ile ?-pinen (% 15.77), ?- terpinen (% 15.52), 1-fenil-1-butanol (% 15.13) ve kuminik aldehit (% 12.74) içerdiği saptanmıştır. Anason uçucu yağının mikroorganizmalar üzerinde düşük, kimyon uçucu yağının ise orta derecede antimikrobiyal aktivite gösterdiği saptanmıştır. Kimyon uçucu yağı C. albicans’a karşı 22±0.9 mm’lik inhibisyon zon çapı ile yüksek antimikrobiyal aktivite göstermiştir. P. aeruginosa her iki uçucu yağa karşı direnç göstermiştir. Kimyon uçucu yağının antioksidan aktivitesi (% 75.60) askorbik asit aktivitesine (% 78.75) yakın, BHA (% 50.45) ve BHT (% 23.54) aktivitesinden daha yüksek bulunmuştur. Anason düşük antioksidan aktivite (% 23.24) göstermiş olmasına rağmen BHT ile benzer aktivite göstermiştir. Çalışmada kullanılan örneklerin aktivite sıralaması askorbik asit>kimyon>BHA>BHT>anason şeklinde gerçekleşmiştir.
In this research, the essential oil components, antimicrobial and antioxidant properties of anise (Pimpinella anisum L.) and cumin (Cuminum cyminum L.) seed oils were investigated. The essential oil components determined by GC/MS instrument. The antimicrobial activity determined by disc diffusion method against the gram negative bacteria, namely Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 27853, the gram positive bacteria namely Staphylococcus aureus ATCC 25923, Streptococcus pyogenes ATCC19615 and Candida albicans ATCC10231 as the yeast. The antioxidant activities of essential oils were carried out by DPPH free radical scavenging activity method. It was determined that the main components of the anise essential oil were trans-anethole (52.94%) followed by iso-anethole (13.89%), caryophllene oxide (8.55%) and caryophyllene (29.4%); the main components of the cumin essential oil were β-pinene (15.77%), α-terpinene (15:52%), 1-Phenyl-1-butanol (15:13%), cumic aldehyde (12.74%) respectively. Anise essential oil showed weak antimicrobial activity and cumin essential oil showed moderate antimicrobial activity against test microorganisms. Cumin essential oil showed strong antimicrobial activity against C. albicans with 22±0.9 mm inhibition zone diameter. P. aeruginosa showed resistance to both essential oils. The antioxidant activity of cumin essential oil (75.60%) was observed closer to ascorbic acid (78.75%), higher than BHA (50.45%) and BHT (23.54%). Although anise essential oil exhibited low activity, it has the similar activity with BHT. The scavenging activity of the samples decreasing order was ascorbic acid> cumin >BHA>BHT> anise.
In this research, the essential oil components, antimicrobial and antioxidant properties of anise (Pimpinella anisum L.) and cumin (Cuminum cyminum L.) seed oils were investigated. The essential oil components determined by GC/MS instrument. The antimicrobial activity determined by disc diffusion method against the gram negative bacteria, namely Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 27853, the gram positive bacteria namely Staphylococcus aureus ATCC 25923, Streptococcus pyogenes ATCC19615 and Candida albicans ATCC10231 as the yeast. The antioxidant activities of essential oils were carried out by DPPH free radical scavenging activity method. It was determined that the main components of the anise essential oil were trans-anethole (52.94%) followed by iso-anethole (13.89%), caryophllene oxide (8.55%) and caryophyllene (29.4%); the main components of the cumin essential oil were β-pinene (15.77%), α-terpinene (15:52%), 1-Phenyl-1-butanol (15:13%), cumic aldehyde (12.74%) respectively. Anise essential oil showed weak antimicrobial activity and cumin essential oil showed moderate antimicrobial activity against test microorganisms. Cumin essential oil showed strong antimicrobial activity against C. albicans with 22±0.9 mm inhibition zone diameter. P. aeruginosa showed resistance to both essential oils. The antioxidant activity of cumin essential oil (75.60%) was observed closer to ascorbic acid (78.75%), higher than BHA (50.45%) and BHT (23.54%). Although anise essential oil exhibited low activity, it has the similar activity with BHT. The scavenging activity of the samples decreasing order was ascorbic acid> cumin >BHA>BHT> anise.
Açıklama
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Cilt
20
Sayı
1
Künye
Haşimi, N , Tolan, V , Kızıl, S , Kılınç, E . (2014). Anason (Pimpinella anisum L.) ve Kimyon (Cuminum cyminum) Tohumlarının Uçucu Yağ İçeriği, Antimikrobiyal ve Antioksidan Özelliklerinin Belirlenmesi . Journal of Agricultural Sciences , 20 (1) , 19-26 . DOI: 10.15832/tbd.9919
