Faculty of Engineering, Food Engineering Department, Afyon Kocatepe University, Afyonkarahisar, Türkiye
Chemical composition and biological activity of juniper (Juniperus sabina L.) essential oil growing in the aegean region of Türkiye
Chemische Zusammensetzung und biologische Aktivität des ätherischen Öls von Wacholder (Juniperus sabina L.) aus der ägäischen Region der Türkei
Assoc. Prof. Dr. Gökhan Akarca, Prof. Dr. Ramazan Şevik, Asst. Prof. Dr. Mehmet Kilinç, Ph. D. Ayşe Janseli Denizkara, Dr. Çiğdem Aşçioğlu
Summary
Microorganisms and the problems they cause are the most important problems in the meat and meat products industry, as in all branches of the food industry. Utilizing natural additives in food is the emerging trend for preventing microbial growth. For this reason, studies on the antimicrobial properties of natural herbal products have increased in recent years. In this study, it was aimed to determine the potential antimicrobial activity of the chemical components of Juniperus sabina berry essential oil (EO) on the most isolated bacteria and molds from meat products. Sabinene (31.13 %), a-pinene (27.14 %), limonene (16.14 %), ß-myrcene (9.28 %) were found to be the major components of J. sabina berry EO. The EO showed the highest antifungal activity on R. nigricans with a zone of 22.57 in mm diameter, followed by A. flavus (22.45 mm), P. chrysogenum (20.20 mm) and M. racemosus (17.69 mm), respectively. The minimum inhibitory concentration (MIC) values of J. sabina EO on the mold species used in the study varied between 70.32 and 468.75 mg/L, and the minimum fungicidal concentration values ranged from 78.13 to 312.50 mg/L. The EO showed the highest antibacterial activity on S. aureus with a zone of 20.27 mm in diameter and the lowest antibacterial activity on S. dysenteria (13.98 mm). The MIC values of J. sabina EO on the bacteria species used in the study varied between 54.69 and 281.25 mg/L, and the value of minimum bactericidal concentration values ranged from 39.06 to 187.50 mg/L.
Keywords: Sabinene, A. flavus, S. aureus, antifungal, antimicrobial
Korrespondenzadresse E-Mail
gakarca@aku.edu.tr
Weitere Informationen zum Beitrag
Arch Lebensmittelhyg 74,
165–170 (2023)
DOI 10.53194/0003-925X-74-165
Copyright
© M. & H. Schaper GmbH & Co.
ISSN 0003-925X