TY  - JOUR
TI  - ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF SIRMO (Allium vineale L.), MENDI (Chaerophyllum macropodum Boiss.) AND SIYABO (Ferula rigidula DC.)
AB  - In the current study, antioxidative and antibacterial characteristics of the three various extracts such asmethanol, ethanol and acetone of brine and fresh herbs containing Sirmo (Allium vineale L.), Mendi(Chaerophyllum macropodum Boiss.) and Siyabo (Ferula rigidula DC.) were investigated. When antioxidant activitywas measured using the 2,2-difenil-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) methods, the antimicrobial activity was measured by the agar well diffusion method.The DPPH values of all extracts ranged from 17.10±1.30 to 119.53±0.06 mg TEAC/kg lyophilized herb,while ABTS values ranged from 53.55±3.49 to 780.36±39.46 mg TEAC/kg lyophilized herb. It wasdetermined that the exracts of Siyabo exhibited higher antibacterial activity in comparison to other plants.These results suggest that extracts of Sirmo, Mendi and Siyabo can be used as natural antimicrobials andantioxidants in food processing.
AU  - OCAK, ELVAN
AU  - KÖSE, ŞENOL
DO  - 10.15237/gida.GD17099
PY  - 2018
JO  - GIDA
VL  - 43
IS  - 2
SN  - 1300-3070
SP  - 294
EP  - 302
DB  - TRDizin
UR  - http://search/yayin/detay/392593
ER  -