Antioxidant, Total Phenolic and Antimicrobial Characteristics of Some Species

Department of Food Engineering, Faculty of Agriculture, University of Kahramanmaras Sutcu Imam, Kahramanmaras, Turkey


TURGAY, O. and Y. ESEN, 2015. Antioxidant, total phenolic and antimicrobial characteristics of some species. Bulg. J. Agric. Sci., 21: 498–503

The total phenolic content, antioxidant and antimicrobial activities of Zingiber officinale L. (Rosc) (Ginger), Menta pulegiumL. (Pennyroyal), Erica manipuliflora Salisb. (Heather), Pimenta dioica L. (Allspice), Thymus serpyllum L. (Breckland Thyme), Syzygium aromaticum L. (Clove) from Turkey were investigated. All of the samples were used as flavoring and marinated agent. The amount of total phenolics ranged from 42 to 560 mg GAE/g of extract. The antioxidant activity based on the DPPH IC50 assay of the samples varied from 136.6 to 300.1 mg/ml. The antimicrobial activities of ethanol, methanol, acetone and ethyl acetate extracts of six plant species were also studied in vitro against Candida albicans ATCC 10231, Enterococcus faecalis ATCC 15753, Salmonella typhimurium ATCC 13311, Bacillus subtilis ATCC 6633, Escherichia coli ATCC 8739 by the agar diffusion method. Erica manipuliflora extracts showed no inhibition zone and the other spice sample extracts showed various antimicrobial activities (7-14 mm/20 μl inhibition zone) against the microorganisms tested.

Key words: Antimicrobial and antioxidant activity, Erica manipuliflora, Menta pulegium, Pimenta dioica, Syzygium aromaticum, Thymus serpyllum, Zingiber officinale

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