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TOTAL PHENOLIC CONTENT AND ANTIBACTERIAL ACTIVITY OF HOMEMADE FIG AND MULBERRY VINEGAR

Yıl 2020, Cilt: 9 Sayı: 1, 89 - 97, 31.01.2020
https://doi.org/10.18036/estubtdc.681028

Öz

In this study, antimicrobial activity of traditionally produced fig and mulberry vinegar was examined. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of vinegar samples against eight microorganisms including Bacillus subtilis, Enterococcus faecalis, Escherichia coli, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhimurium, Staphylococcus aureus and Pediococcus acidilactici were determined. Both types of vinegar exhibited inhibitive effect on all test microorganisms. The MIC values of fig and mulberry vinegar were determined as ranging between 0.39-12.5% and 3.12-12.5% (v/v), respectively. The most sensitive bacteria to fig vinegar was B. subtilis while S. typhimurium was the most sensitive one to mulberry vinegar. After neutralization of vinegar, bactericidal effect was observed only in fig vinegar sample, which had higher total phenolic content than mulberry vinegar. These results indicated the potential of home-made vinegars as antimicrobial substance that could be used as functional food ingredients and as food supplements.

Kaynakça

  • [1] Karabiyikli S, Sengun IY. Beneficial effects of acetic acid bacteria and their food products. In: Yucel Sengun I, editors. Acetic acid bacteria: fundamentals and food applications, Boca Raton, FL, USA: CRC Press, 2017, pp. 221-242.
  • [2] Entani E, Asai M, Tsujihata S, Tsukamoto Y, Ohta M. Antibacterial action of vinegar against food-borne pathogenic bacteria including Escherichia coli O157:H7. J Food Protect 1998; 61(8): 953-959.
  • [3] Hindi NK. In vitro antibacterial activity of aquatic garlic extract, apple vinegar and apple vinegar-garlic extract combination. Am J Phytomed Cli Theraps 2013; 1: 42-51.
  • [4] Vijayakumar C, Wolf-Hall C. Evaluation of household sanitizers for reducing levels of E. coli on iceberg lettuce. J Food Protect 2002; 65: 1646-1650.
  • [5] Sengun IY, Karapinar M. Effectiveness of lemon juice, vinegar and their mixture in elimination of Salmonella Typhimurium on carrots. Int J Food Microbiol 2004; 96: 301-305.
  • [6] Sengun IY, Karapinar M. Effectiveness of household natural sanitizers in the elimination of Salmonella typhimurium on rocket (Eruca sativa Miller) and spring onion (Allium cepa L.). Int J Food Microbiol 2005a; 98: 319-323.
  • [7] Sengun IY, Karapinar M. Elimination of Yersinia enterocolitica on carrots (Daucus carota L.) by using household sanitisers. Food Control 2005b; 16: 845-850.
  • [8] Chang JM, Fang TJ. Survival of Escherichia coli O157:H7 and Salmonella enterica serovars Typhimurium in iceberg lettuce and the antimicrobial effect of rice vinegar against E. coli O157:H7. Int J Food Microbiol 2007; 24: 745-751.
  • [9] Ramos B, Brandão TRS, Teixeira P, Silva CLM. Balsamic vinegar from Modena: An easy and effective approach to reduce Listeria monocytogenes from lettuce. Food Control 2014; 42: 38-42.
  • [10] Chen H, Chen T, Giudici P, Chen F. Vinegar functions on health: Constituents, sources, and formation mechanisms. Compr Rev Food Sci F 2016; 15: 1124-1138.
  • [11] Huo Y. Mulberry cultivation and utilization in China. Mulberry for animal production. FAO’s Anim Pr 2002; 147: 11-44.
  • [12] Simsek M. Table fig (Ficus carica L.) selection in Mardin province of Turkey. GOU J Agr Fac 2010; 27: 21-26.
  • [13] Bachir bey M, Meziant L, Benchikh Y, Louaileche H. Deployment of response surface methodology to optimize recovery of dark fresh fig (Ficus carica L., cv. Azenjar) total phenolic compounds and antioxidant activity. Food Chem 2014; 162: 277-282.
  • [14] Harzallah A, Bhouri AM, Amri Z, Soltana H, Hammami M. Phytochemical content and antioxidant activity of different fruit partsjuices of three figs (Ficus carica L.) varieties grown in Tunisia. Ind Crop Prod 2016; 83: 255-267.
  • [15] Sengun IY. Microbiological and chemical properties of fig vinegar produced in Turkey. Afr J Microbiol Res 2013; 7: 2332-2338.
  • [16] Chang RC, Lee HC, Andi S. Investigation of the physicochemical properties of concentrated fruit vinegar. J Food Drug Anal 2005; 13: 348-356.
  • [17] Kim JY, Ok E, Kim YJ, Choi KS, Kwon O. Oxidation of fatty acid may be enhanced by a combination of pomegranate fruit phytochemicals and acetic acid in HepG2 cells. Nutr Res Pract 2013; 7: 153-159.
  • [18] Karaagac RA, Aydogan MN, Koseoglu MS. An investigation on antimicrobial and antioxidant activities of naturally produced mulberry vinegar. Pharm Biol 2016; 6: 34-39.
  • [19] Budak NH, Aykin E, Seydim AC, Greene AK, Guzel-Seydim ZB. Functional properties of vinegar. J Food Sci 2014; 79: 757-764.
  • [20] AOAC (Official Methods of Analysis of the Association of Official Analytical Chemistry) (1995) AOAC International, Washington.
  • [21] Cemeroglu B. Gıda analizleri. 3rd ed. Gıda Teknolojisi Derneği Yayınları, Ankara, Turkey; 2013.
  • [22] Deng Y, Yang G, Yue J, Qian B, Liu Z, Wang D, Zhong Y, Zhao Y. Influences of ripening stages and extracting solvents on the polyphenolic compounds, antimicrobial and antioxidant activities of blueberry leaf extracts. Food Control 2014; 38: 184-191.
  • [23] Tomas-Menor L, Morales-Soto A, Barrajón-Catalán E, Roldán-Segura C, Segura-Carretero A, Micol V. Correlation between the antibacterial activity and the composition of extracts derived from various Spanish Cistus species. Food Chem Toxicol 2013; 55: 313-322.
  • [24] Budak NH. Total antioxidant activity and phenolic contents with advanced analytical techniques in the mulberry vinegar formation process. Fruit Sci 2015; 2: 27-31.
  • [25] Ozturk I, Calıskan O, Tornuk F, Sagdıc O. Antioxidant, antimicrobial, mineral, volatile, physicochemical and microbiological characteristics of traditional home-made Turkish vinegars. Food Sci Technol-LEB 2015; 63: 144-151.
  • [26] Natera R, Castro R, Valme-Garcia-Moreno MD, Hernandez MJ, Garcia-Barroso C. Chemometric studies of vinegars from different raw materials and processes of production. J Agr Food Chem 2003; 51: 3345-3351.
  • [27] Budak NH, Guzel-Seydim Z. Antioxidant activity and phenolic content of wine vinegars produced by two different techniques. J Sci Food Agr 2010; 90(12): 2021-2026.
  • [28] Ubeda C, Hidalgo C, Torija MJ, Mas A, Troncoso AM, Morales ML. Evaluation of antioxidant activity and total phenols index in persimmon vinegars produced by different processes. Food Sci Tech-Brazil 2011; 44: 1591-1596.
  • [29] Bakir S, Toydemir G, Boyacioglu D, Beekwilder J, Capanoglu E. Fruit antioxidants during vinegar processing: Changes in content and in vitro bio-accessibility. Int J Mol Sci 2016; 17(10): 1658.
  • [30] Bakir S, Devecioglu D, Kayacan S, Toydemir G, Karbancioglu-Guler F, Capanoglu E. Investigating the antioxidant and antimicrobial activities of different vinegars. Europ Food Res Tec, 2017; 243(12), 2083-2094.
  • [31] Cowan MM. Plant products as antimicrobial agents. Clin Microbiol Rev, 1999; 12, 564-582.
  • [32] Fernandez-Agullo A, Pereira E, Freire MS, Valentao P, Andrade PB, Gonzalez AJ, Pereira JA. Infuence of solvent on the antioxidant and antimicrobial properties of walnut (Juglans regia L.) green husk extracts. Ind Crop Prod, 2013; 42, 126-132.
  • [33] Sun X, Wang Z, Kadouh H, Zhou K. The antimicrobial, mechanical, physical and structural properties of chitosan-gallic acid films. LWT-Food Sci Technol, 2014; 57(1), 83-89.
  • [34] Baydar NG, Özkan G, Sagdiç O. Total phenolic contents and antibacterial activities of grape (Vitis vinifera L.) extracts. Food Control, 2004; 15(5), 335-339.
  • [35] Plessi M, Bertelli D, Miglietta F. Extraction and identification by GC-MS of phenolic acids in traditional balsamic vinegar from Modena. J Food Comp An, 2006; 19(1), 49-54.
  • [36] Rhodes PL, Mitchell JW, Wilson MW, Melton LD. Antilisterial activity of grape juice and grape extracts derived from Vitis vinifera variety Ribier. Int J Food Microbiol, 2006; 107(3), 281-286.
  • [37] Janchovska E, Janchovska M, Ristovski B, Bocevska, M. Antimicrobial and antioxidative activity of commercial versus traditional apple vinegar. Organized by ICSD, 2015; 28-32.

EV YAPIMI İNCİR VE DUT SİRKESİNİN TOPLAM FENOLİK İÇERİĞİ VE ANTİBAKTERİYEL AKTİVİTESİ

Yıl 2020, Cilt: 9 Sayı: 1, 89 - 97, 31.01.2020
https://doi.org/10.18036/estubtdc.681028

Öz

Bu çalışmada, geleneksel olarak üretilen incir ve dut sirkesinin antimikrobiyal aktivitesi incelenmiştir. Sirke örneklerinin minimum inhibisyon konsantrasyonu (MİK) ve minimum bakterisidal konsantrasyonu (MBK) Bacillus subtilis, Enterococcus faecalis, Escherichia coli, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhimurium, Staphylococcus aureus ve Pediococcus acidilactici’yi içeren sekiz mikroorganizmaya karşı belirlenmiştir. Her iki sirke çeşidi de tüm test mikroorganizmaları üzerinde inhibitif etki göstermiştir. İncir ve dut sirkesinin MİK değerlerinin sırasıyla %0.39-12.5 ve %3.12-12.5 (h/h) arasında değiştiği belirlenmiştir. İncir sirkesine karşı en hassas bakteri B. subtilis iken, S. typhimurium dut sirkesine karşı en hassas bakteri olmuştur. Nötralize edilen sirkelerde bakterisidal etki, toplam fenolik içeriği dut sirkesinden daha yüksek olan incir sirkesi örneğinde gözlenmiştir. Bu sonuçlar, antimikrobiyal madde olarak ev yapımı sirkelerin fonksiyonel gıda bileşenleri ve gıda takviyesi olarak kullanılabilme potansiyelini göstermiştir.

Kaynakça

  • [1] Karabiyikli S, Sengun IY. Beneficial effects of acetic acid bacteria and their food products. In: Yucel Sengun I, editors. Acetic acid bacteria: fundamentals and food applications, Boca Raton, FL, USA: CRC Press, 2017, pp. 221-242.
  • [2] Entani E, Asai M, Tsujihata S, Tsukamoto Y, Ohta M. Antibacterial action of vinegar against food-borne pathogenic bacteria including Escherichia coli O157:H7. J Food Protect 1998; 61(8): 953-959.
  • [3] Hindi NK. In vitro antibacterial activity of aquatic garlic extract, apple vinegar and apple vinegar-garlic extract combination. Am J Phytomed Cli Theraps 2013; 1: 42-51.
  • [4] Vijayakumar C, Wolf-Hall C. Evaluation of household sanitizers for reducing levels of E. coli on iceberg lettuce. J Food Protect 2002; 65: 1646-1650.
  • [5] Sengun IY, Karapinar M. Effectiveness of lemon juice, vinegar and their mixture in elimination of Salmonella Typhimurium on carrots. Int J Food Microbiol 2004; 96: 301-305.
  • [6] Sengun IY, Karapinar M. Effectiveness of household natural sanitizers in the elimination of Salmonella typhimurium on rocket (Eruca sativa Miller) and spring onion (Allium cepa L.). Int J Food Microbiol 2005a; 98: 319-323.
  • [7] Sengun IY, Karapinar M. Elimination of Yersinia enterocolitica on carrots (Daucus carota L.) by using household sanitisers. Food Control 2005b; 16: 845-850.
  • [8] Chang JM, Fang TJ. Survival of Escherichia coli O157:H7 and Salmonella enterica serovars Typhimurium in iceberg lettuce and the antimicrobial effect of rice vinegar against E. coli O157:H7. Int J Food Microbiol 2007; 24: 745-751.
  • [9] Ramos B, Brandão TRS, Teixeira P, Silva CLM. Balsamic vinegar from Modena: An easy and effective approach to reduce Listeria monocytogenes from lettuce. Food Control 2014; 42: 38-42.
  • [10] Chen H, Chen T, Giudici P, Chen F. Vinegar functions on health: Constituents, sources, and formation mechanisms. Compr Rev Food Sci F 2016; 15: 1124-1138.
  • [11] Huo Y. Mulberry cultivation and utilization in China. Mulberry for animal production. FAO’s Anim Pr 2002; 147: 11-44.
  • [12] Simsek M. Table fig (Ficus carica L.) selection in Mardin province of Turkey. GOU J Agr Fac 2010; 27: 21-26.
  • [13] Bachir bey M, Meziant L, Benchikh Y, Louaileche H. Deployment of response surface methodology to optimize recovery of dark fresh fig (Ficus carica L., cv. Azenjar) total phenolic compounds and antioxidant activity. Food Chem 2014; 162: 277-282.
  • [14] Harzallah A, Bhouri AM, Amri Z, Soltana H, Hammami M. Phytochemical content and antioxidant activity of different fruit partsjuices of three figs (Ficus carica L.) varieties grown in Tunisia. Ind Crop Prod 2016; 83: 255-267.
  • [15] Sengun IY. Microbiological and chemical properties of fig vinegar produced in Turkey. Afr J Microbiol Res 2013; 7: 2332-2338.
  • [16] Chang RC, Lee HC, Andi S. Investigation of the physicochemical properties of concentrated fruit vinegar. J Food Drug Anal 2005; 13: 348-356.
  • [17] Kim JY, Ok E, Kim YJ, Choi KS, Kwon O. Oxidation of fatty acid may be enhanced by a combination of pomegranate fruit phytochemicals and acetic acid in HepG2 cells. Nutr Res Pract 2013; 7: 153-159.
  • [18] Karaagac RA, Aydogan MN, Koseoglu MS. An investigation on antimicrobial and antioxidant activities of naturally produced mulberry vinegar. Pharm Biol 2016; 6: 34-39.
  • [19] Budak NH, Aykin E, Seydim AC, Greene AK, Guzel-Seydim ZB. Functional properties of vinegar. J Food Sci 2014; 79: 757-764.
  • [20] AOAC (Official Methods of Analysis of the Association of Official Analytical Chemistry) (1995) AOAC International, Washington.
  • [21] Cemeroglu B. Gıda analizleri. 3rd ed. Gıda Teknolojisi Derneği Yayınları, Ankara, Turkey; 2013.
  • [22] Deng Y, Yang G, Yue J, Qian B, Liu Z, Wang D, Zhong Y, Zhao Y. Influences of ripening stages and extracting solvents on the polyphenolic compounds, antimicrobial and antioxidant activities of blueberry leaf extracts. Food Control 2014; 38: 184-191.
  • [23] Tomas-Menor L, Morales-Soto A, Barrajón-Catalán E, Roldán-Segura C, Segura-Carretero A, Micol V. Correlation between the antibacterial activity and the composition of extracts derived from various Spanish Cistus species. Food Chem Toxicol 2013; 55: 313-322.
  • [24] Budak NH. Total antioxidant activity and phenolic contents with advanced analytical techniques in the mulberry vinegar formation process. Fruit Sci 2015; 2: 27-31.
  • [25] Ozturk I, Calıskan O, Tornuk F, Sagdıc O. Antioxidant, antimicrobial, mineral, volatile, physicochemical and microbiological characteristics of traditional home-made Turkish vinegars. Food Sci Technol-LEB 2015; 63: 144-151.
  • [26] Natera R, Castro R, Valme-Garcia-Moreno MD, Hernandez MJ, Garcia-Barroso C. Chemometric studies of vinegars from different raw materials and processes of production. J Agr Food Chem 2003; 51: 3345-3351.
  • [27] Budak NH, Guzel-Seydim Z. Antioxidant activity and phenolic content of wine vinegars produced by two different techniques. J Sci Food Agr 2010; 90(12): 2021-2026.
  • [28] Ubeda C, Hidalgo C, Torija MJ, Mas A, Troncoso AM, Morales ML. Evaluation of antioxidant activity and total phenols index in persimmon vinegars produced by different processes. Food Sci Tech-Brazil 2011; 44: 1591-1596.
  • [29] Bakir S, Toydemir G, Boyacioglu D, Beekwilder J, Capanoglu E. Fruit antioxidants during vinegar processing: Changes in content and in vitro bio-accessibility. Int J Mol Sci 2016; 17(10): 1658.
  • [30] Bakir S, Devecioglu D, Kayacan S, Toydemir G, Karbancioglu-Guler F, Capanoglu E. Investigating the antioxidant and antimicrobial activities of different vinegars. Europ Food Res Tec, 2017; 243(12), 2083-2094.
  • [31] Cowan MM. Plant products as antimicrobial agents. Clin Microbiol Rev, 1999; 12, 564-582.
  • [32] Fernandez-Agullo A, Pereira E, Freire MS, Valentao P, Andrade PB, Gonzalez AJ, Pereira JA. Infuence of solvent on the antioxidant and antimicrobial properties of walnut (Juglans regia L.) green husk extracts. Ind Crop Prod, 2013; 42, 126-132.
  • [33] Sun X, Wang Z, Kadouh H, Zhou K. The antimicrobial, mechanical, physical and structural properties of chitosan-gallic acid films. LWT-Food Sci Technol, 2014; 57(1), 83-89.
  • [34] Baydar NG, Özkan G, Sagdiç O. Total phenolic contents and antibacterial activities of grape (Vitis vinifera L.) extracts. Food Control, 2004; 15(5), 335-339.
  • [35] Plessi M, Bertelli D, Miglietta F. Extraction and identification by GC-MS of phenolic acids in traditional balsamic vinegar from Modena. J Food Comp An, 2006; 19(1), 49-54.
  • [36] Rhodes PL, Mitchell JW, Wilson MW, Melton LD. Antilisterial activity of grape juice and grape extracts derived from Vitis vinifera variety Ribier. Int J Food Microbiol, 2006; 107(3), 281-286.
  • [37] Janchovska E, Janchovska M, Ristovski B, Bocevska, M. Antimicrobial and antioxidative activity of commercial versus traditional apple vinegar. Organized by ICSD, 2015; 28-32.
Toplam 37 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Mikrobiyoloji
Bölüm Makaleler
Yazarlar

İlkin Yücelşengün 0000-0002-9445-5166

Gülden Kılıç 0000-0001-6125-6219

Yayımlanma Tarihi 31 Ocak 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 9 Sayı: 1

Kaynak Göster

APA Yücelşengün, İ., & Kılıç, G. (2020). TOTAL PHENOLIC CONTENT AND ANTIBACTERIAL ACTIVITY OF HOMEMADE FIG AND MULBERRY VINEGAR. Eskişehir Teknik Üniversitesi Bilim Ve Teknoloji Dergisi - C Yaşam Bilimleri Ve Biyoteknoloji, 9(1), 89-97. https://doi.org/10.18036/estubtdc.681028
AMA Yücelşengün İ, Kılıç G. TOTAL PHENOLIC CONTENT AND ANTIBACTERIAL ACTIVITY OF HOMEMADE FIG AND MULBERRY VINEGAR. Eskişehir Teknik Üniversitesi Bilim ve Teknoloji Dergisi - C Yaşam Bilimleri Ve Biyoteknoloji. Ocak 2020;9(1):89-97. doi:10.18036/estubtdc.681028
Chicago Yücelşengün, İlkin, ve Gülden Kılıç. “TOTAL PHENOLIC CONTENT AND ANTIBACTERIAL ACTIVITY OF HOMEMADE FIG AND MULBERRY VINEGAR”. Eskişehir Teknik Üniversitesi Bilim Ve Teknoloji Dergisi - C Yaşam Bilimleri Ve Biyoteknoloji 9, sy. 1 (Ocak 2020): 89-97. https://doi.org/10.18036/estubtdc.681028.
EndNote Yücelşengün İ, Kılıç G (01 Ocak 2020) TOTAL PHENOLIC CONTENT AND ANTIBACTERIAL ACTIVITY OF HOMEMADE FIG AND MULBERRY VINEGAR. Eskişehir Teknik Üniversitesi Bilim ve Teknoloji Dergisi - C Yaşam Bilimleri Ve Biyoteknoloji 9 1 89–97.
IEEE İ. Yücelşengün ve G. Kılıç, “TOTAL PHENOLIC CONTENT AND ANTIBACTERIAL ACTIVITY OF HOMEMADE FIG AND MULBERRY VINEGAR”, Eskişehir Teknik Üniversitesi Bilim ve Teknoloji Dergisi - C Yaşam Bilimleri Ve Biyoteknoloji, c. 9, sy. 1, ss. 89–97, 2020, doi: 10.18036/estubtdc.681028.
ISNAD Yücelşengün, İlkin - Kılıç, Gülden. “TOTAL PHENOLIC CONTENT AND ANTIBACTERIAL ACTIVITY OF HOMEMADE FIG AND MULBERRY VINEGAR”. Eskişehir Teknik Üniversitesi Bilim ve Teknoloji Dergisi - C Yaşam Bilimleri Ve Biyoteknoloji 9/1 (Ocak 2020), 89-97. https://doi.org/10.18036/estubtdc.681028.
JAMA Yücelşengün İ, Kılıç G. TOTAL PHENOLIC CONTENT AND ANTIBACTERIAL ACTIVITY OF HOMEMADE FIG AND MULBERRY VINEGAR. Eskişehir Teknik Üniversitesi Bilim ve Teknoloji Dergisi - C Yaşam Bilimleri Ve Biyoteknoloji. 2020;9:89–97.
MLA Yücelşengün, İlkin ve Gülden Kılıç. “TOTAL PHENOLIC CONTENT AND ANTIBACTERIAL ACTIVITY OF HOMEMADE FIG AND MULBERRY VINEGAR”. Eskişehir Teknik Üniversitesi Bilim Ve Teknoloji Dergisi - C Yaşam Bilimleri Ve Biyoteknoloji, c. 9, sy. 1, 2020, ss. 89-97, doi:10.18036/estubtdc.681028.
Vancouver Yücelşengün İ, Kılıç G. TOTAL PHENOLIC CONTENT AND ANTIBACTERIAL ACTIVITY OF HOMEMADE FIG AND MULBERRY VINEGAR. Eskişehir Teknik Üniversitesi Bilim ve Teknoloji Dergisi - C Yaşam Bilimleri Ve Biyoteknoloji. 2020;9(1):89-97.