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Journals / Recep Tayyip Erdoğan Üniversitesi Fen ve Mühendislik Bilimleri Dergisi / 2022 / Cilt: 3 - Sayı: 2

Phytochemical Research and Evaluation of Tarragon (Artemisia dracunculus L.) as a Food Additive

Tarhun (Artemisia dracunculus L.)'un Fitokimyasal Araştırması ve Gıda Katkı Maddesi Olarak Değerlendirilmesi

Ayşe KARA
Emre ÇAĞLAK
Pages
50–60
Publication Date
2022-12-30
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

No antimicrobial activity was determined on the test microorganisms used in the study.

📌 3 Key Takeaways

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Objective & Hypothesis:In this study, tarragon (Artemisia dracunculus L.) the amount of antioxidants and phenolic substances of water-based extracts in various concentrations (25g/L, 50g/L, 100g/L) with the aroma components of the plant was determined.
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Key Findings & Data:Various food pathogens (Escherichia coli ATCC 25922, Salmonella enterica ATCC 13076, Listeria monocytogenes ATCC 43251) and bacterial strains ((Gram-negative (Vibrio harveyi (KF443058), Vibrio vulnificus (KF443056), Aeromonas veronii (KF443053), Vibrio anguillarum (NR 029254.1) and Vibrio campbellii (MH231447.1), Vibrio rotiferianus (NR 042081.1), Vibrio ponticus (NR 029032.1), Psychrobacter marincola (NR 025458.1), Pseudoalteromonas prydzensis (NR 044803.1), Pseudoalteromonas mariniglutinosa (NR 028992.1) and Gram-positive (Bacillus thuringiensis (NR 043403.1)) obtained from naturally infected Dicentrarchus labrax fish were determined by the disk diffusion method on their antimicrobial properties.
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Conclusion & Impact:No antimicrobial activity was determined on the test microorganisms used in the study.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Artemisia dracunculus L. · aromatik bileşen · antioksidan

Abstract

In this study, tarragon (Artemisia dracunculus L.) the amount of antioxidants and phenolic substances of water-based extracts in various concentrations (25g/L, 50g/L, 100g/L) with the aroma components of the plant was determined. Various food pathogens (Escherichia coli ATCC 25922, Salmonella enterica ATCC 13076, Listeria monocytogenes ATCC 43251) and bacterial strains ((Gram-negative (Vibrio harveyi (KF443058), Vibrio vulnificus (KF443056), Aeromonas veronii (KF443053), Vibrio anguillarum (NR 029254.1) and Vibrio campbellii (MH231447.1), Vibrio rotiferianus (NR 042081.1), Vibrio ponticus (NR 029032.1), Psychrobacter marincola (NR 025458.1), Pseudoalteromonas prydzensis (NR 044803.1), Pseudoalteromonas mariniglutinosa (NR 028992.1) and Gram-positive (Bacillus thuringiensis (NR 043403.1)) obtained from naturally infected Dicentrarchus labrax fish were determined by the disk diffusion method on their antimicrobial properties. As a result of the study, antioxidant values were found to be 88.5% at maximum concentrations of 10%, while the total phenolic substance content was determined between 3.75-5.06 mg GAE/g values. The main component of the tarragon plant was terpinyl acetate (23.16%), followed by α-terpineol (20.08%), anethole-(Z) (8.93%), limonene (5.20%), spathulenol (4.47%), ısoeugenol (3.73%), valeric acid (3.40%), eucalyptol (3.26%). No antimicrobial activity was determined on the test microorganisms used in the study.

Özet

Bu çalışmada, tarhun (Artemisia dracunculus L.) bitkisinin aroma bileşenleri ile çeşitli konsantrasyonlarda (25g/L, 50g/L, 100g/L) su bazlı ekstraktlarının antioksidan ve fenolik madde miktarı tespit edilmiştir. Çeşitli gıda patojenleri (Escherichia coli ATCC 25922, Salmonella enterica ATCC 13076, Listeria monocytogenes ATCC 43251, Staphylococcus aureus ATCC 2592) ve doğal olarak enfekte olmuş Dicentrarchus labrax balıklarından elde edilen Gram-negatif (Vibrio harveyi (KF443058), Vibrio vulnificus (KF443056), Aeromonas veronii (KF443053), Vibrio anguillarum (NR 029254.1) ve Vibrio campbellii (MH231447.1), Vibrio rotiferianus (NR 042081.1), Vibrio ponticus (NR 029032.1), Psychrobacter marincola (NR 025458.1), Pseudoalteromonas prydzensis (NR 044803.1), Pseudoalteromonas mariniglutinosa (NR 028992.1) ve Gram-pozitif (Bacillus thuringiensis (NR 043403.1) suşları üzerinde antimikrobiyal özellikleri disk difüzyon yöntemi ile belirlenmiştir. Çalışma sonucunda antioksidan değerleri maksimum %88,5 bulunurken, toplam fenolik madde içeriği 3,75- 5,06 mg GAE/g değerleri arasında tespit edilmiştir. Tarhun bitkisinin esas bileşeninin Terpinyl acetate (% 23,16) olduğu, bunu α-Terpineol (%20,08), Anethole-(Z) (%8,93), Limonene (%5,20), Spathulenol (%4,47), Isoeugenol (%3,73), Valeric acid (%3,40), Eucalyptol’un (%3,26) takip ettiği gözlenmiştir. Çalışmada kullanılan test mikroorganizmaları üzerinde herhangi bir antimikrobiyal aktivite belirlenmemiştir.

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Cite This Article

KARA, A., ÇAĞLAK, E. (2022). Phytochemical Research and Evaluation of Tarragon (Artemisia dracunculus L.) as a Food Additive. Recep Tayyip Erdoğan Üniversitesi Fen ve Mühendislik Bilimleri Dergisi, Cilt: 3 - Sayı: 2, 50–60. https://ajindex.com/articles/870355

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