Türkiye’nin Farklı İllerinden Toplanan Balların Antimikrobiyal, Antioksidan Aktiviteleri ve Biyoaktif Bileşenlerinin Tayini

Abstract

Bu çalışmada Türkiye’nin farklı illerinden toplanan dokuz farklı bal örneğinin bazı kimyasal özellikleri incelenmiş ve karşılaştırılmıştır. Farklı illerden toplanan dokuz baldan hazırlanan etanol ekstraktlarının antioksidan ve antimikrobiyal özellikleri çalışılmıştır. Toplam fenolik (TPC), süperoksit radikal ve peroksinitrit-süpürücü aktiviteleri (DPPH), demir iyonu indirgeyici antioksidan güç (FRAP) antioksidan kapasite belirleyicileri olarak kullanılmıştır. Referans olarak kateşin, bütillendirilmiş hidroksitolüen, askorbik asit ve troloks kullanılmıştır. Folin Ciocalteu yöntemi ile ölçülen toplam fenolik madde 25–125 mgGAE/100g bal aralığında dağılım göstermektedir. Ballar arasında, kestane ballarının, yüksek toplam fenolik içerik, FRAP değerleri ve düşük DPPH radikal süpürücü aktivite gösterdiği saptanmıştır. Balların fenolik içeriği önemli ölçüde antioksidan aktivite (r2 = 0.97, p<0.05) ile ilişkili bulunmuştur. Bal örneklerinin nem, kül, sükroz, invert şeker, diastaz aktivitesi, hidroksimetilfurfural içeriği ve toplam asitlik gibi kimyasal özellikleri belirlenmiştir. Mineral içeriği, Atomik Absorbsiyon Spektrofotometresi (AAS) ile tespit edilmiştir. Kestane balının mineral içeriği diğerlerine göre çok daha yüksek bulunmuştur. Ayrıca her ekstraktın antibakteriyal ve antifungal aktivitesi, on bakteri ve iki mantar kullanılarak agar disk difüzyon ve agar dilüsyon yöntemi ile incelenmiştir. İstatistiksel analize göre, test edilen bakteriler arasında, balların etanol ekstraktlarına en duyarlı bakteri Yersinia enterocolitica ve en dirençli bakteri Clostridium perfringens olmuştur. Bakteri duyarlılığı sırası: Yersinia enterocolitica > Listeria monocytogenes > Pseudomos aeruginosa > Shigella sonnei > Escherichia coli > III Staphylococcus aureus > Bacillus cereus > Salmonella typhimurium > Klebsiella pneumoniae > Clostridium perfringens şeklinde olmuştur. Bu çalışmada, Aspergillus niger, Candida albicans’dan daha duyarlı olmuştur. İncelenen balların biyoaktif bileşenleri, gaz komotografisi-kütle spektrometresi (GCMS) ile belirlenmiştir. En etkili bal olan Sivas yayla balında (SBS) başlıca biyoaktif madde % 40.83 oranında nonanal olmuştur. Nonanal % 20.48 oranında Ordu akasya balı (ABO) örneğinde de tespit edilmiştir. Ayrıca majör bileşikler olarak 2,3- dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 2-propanone,1,3-dihydroxy-, propanal,2,3-dihydroxy-, hydrazine,1,1-dimethyl-, 2-furancarboxaldehyde,5- (hydroxymethyl)-, linalool oxide cis, 1-hexanol ve decanal belirlenmiştir.,In this study, some chemical properties of of the honey collected from the different provinces of Turkey were investigated and compared. Antioxidant and antimicrobial properties of honey-ethanol extracts prepared from nine honey collected from different provinces were studied. Total phenolic (TPC), superoxide radical and peroxynitrite- scavenging activity (DPPH), ferric reducing / antioxidant power assay (FRAP) were used as predictors of antioxidant capacity. Catechin, butylated hydroxytoluene, ascorbic acid and trolox were used as reference. Total phenolic substance measured by the method of Folin Ciocalteu is distributed in the range of 25-125 mgGAE/100g honey. Among the honeys, chestnut honeys were showed the highest total phenolic contents and FRAP values and the lowest DPPH radical scavenging activity. Phenolic content of honeys was associated significantly with antioxidant activity (r2 = 0.97, p <0.05). Chemical properties of honey samples such as moisture, ash, sucrose, invert sugar, diastase activity, hydroxymethylfurfural content and total acidity were determined. Mineral content of honeys has been determined with atomic absorption spectrophotometry (AAS) . Chestnut honey has a higher mineral content than others. Additionally, antibacterial and antifungal activity of each extract was studied by using ten bacteria and two yeasts with the methods of the agar disc diffusion and agar dilution. According to statistical analysis, between the testing bacterias, Yersinia enterocolitica has been the most sensitive bacteria to nine honey-ethanol extracts and V Clostridium perfringens are the most resistant. Order of sensitivity of bacteria: Yersinia enterocolitica > Listeria monocytogenes > Pseudomos aeruginosa > Shigella sonnei > Escherichia coli > Staphylococcus aureus > Bacillus cereus > Salmonella typhimurium > Klebsiella pneumoniae > Clostridium perfringens. In this study, Aspergillus niger has been more sensitive than Candida albicans. Bioactive components of studied honeys have been identified by GC-MS. The nonanal rate of 40.83% has been the main bioactive substance in Sainfoin Honey of Sivas (SBS) which is the most effective honey. Nonanal has been found as 20.48% ratio in the case of Acacia Honey of Ordu (ABO). In addition, the major compounds are determined as 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 2- propanone,1,3-dihydroxy-, propanal,2,3-dihydroxy-, hydrazine,1,1-dimethyl-, 2- furancarboxaldehyde,5-(hydroxymethyl)-, cis-linalool oxide, 1-hexanol and decanal.

In this study, some chemical properties of of the honey collected from the different provinces of Turkey were investigated and compared. Antioxidant and antimicrobial properties of honey-ethanol extracts prepared from nine honey collected from different provinces were studied. Total phenolic (TPC), superoxide radical and peroxynitrite- scavenging activity (DPPH), ferric reducing / antioxidant power assay (FRAP) were used as predictors of antioxidant capacity. Catechin, butylated hydroxytoluene, ascorbic acid and trolox were used as reference. Total phenolic substance measured by the method of Folin Ciocalteu is distributed in the range of 25-125 mgGAE/100g honey. Among the honeys, chestnut honeys were showed the highest total phenolic contents and FRAP values and the lowest DPPH radical scavenging activity. Phenolic content of honeys was associated significantly with antioxidant activity (r2 = 0.97, p <0.05). Chemical properties of honey samples such as moisture, ash, sucrose, invert sugar, diastase activity, hydroxymethylfurfural content and total acidity were determined. Mineral content of honeys has been determined with atomic absorption spectrophotometry (AAS) . Chestnut honey has a higher mineral content than others. Additionally, antibacterial and antifungal activity of each extract was studied by using ten bacteria and two yeasts with the methods of the agar disc diffusion and agar dilution. According to statistical analysis, between the testing bacterias, Yersinia enterocolitica has been the most sensitive bacteria to nine honey-ethanol extracts and V Clostridium perfringens are the most resistant. Order of sensitivity of bacteria: Yersinia enterocolitica > Listeria monocytogenes > Pseudomos aeruginosa > Shigella sonnei > Escherichia coli > Staphylococcus aureus > Bacillus cereus > Salmonella typhimurium > Klebsiella pneumoniae > Clostridium perfringens. In this study, Aspergillus niger has been more sensitive than Candida albicans. Bioactive components of studied honeys have been identified by GC-MS. The nonanal rate of 40.83% has been the main bioactive substance in Sainfoin Honey of Sivas (SBS) which is the most effective honey. Nonanal has been found as 20.48% ratio in the case of Acacia Honey of Ordu (ABO). In addition, the major compounds are determined as 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 2- propanone,1,3-dihydroxy-, propanal,2,3-dihydroxy-, hydrazine,1,1-dimethyl-, 2- furancarboxaldehyde,5-(hydroxymethyl)-, cis-linalool oxide, 1-hexanol and decanal.