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Dergiler / Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi / 2026 / Cilt: 21 Sayı: 1

Salvia officinalis L. Esansiyel Yağının Antimikrobiyal ve Antioksidan Aktivite Potansiyelinin Değerlendirilmesi

Evaluation of The Antimicrobial and Antioxidant Activity Potential of Salvia Officinalis L. Essential Oil

Afranur Özçoban(KONYA FOOD AND AGRICULTURE UNIVERSITY)0000-0001-6971-451X
Ayça Gedikoğlu(Konya Food and Agriculture University)0000-0002-5105-141X
Sayfa
89–94
Yayın Tarihi
2024-06-30
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Agar disk difüzyon testinin bulguları, en yüksek inhibisyon bölgelerinin Bacillus cereus NRRL B3711 ve Bacillus subtilis PY79 bakterilerine karşı olduğu görülürken, en düşük antibakteriyel etkinin Listeria monocytogenes ATCC 19115 ve Escherichia coli ATCC 25922 bakterilerine karşı olduğu tespit edilmiştir.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Bu çalışma, Salvia officinalis L., yaygın adıyla adaçayı bitkisinden elde edilen uçucu yağın kimyasal bileşimini, serbest radikal temizleme aktivitesini (IC50), ferrik indirgeyici antioksidan güç (FRAP) değerini ve antimikrobiyal özellikler üzerindeki etkisini belirlemeyi amaçlamıştır.
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Temel Bulgular & Veri:GC-MS analizi sonuçlarına göre, sırasıyla 3-thujen-2-bir (%26,21), (+)-2-bornanone (%16,47) ve 1,8-sineol’ün (%15,09) ada çayı uçucu yağında en yüksek yüzdeye sahip bileşikler olduğu görülmüştür.
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Sonuç & Katkı:Agar disk difüzyon testinin bulguları, en yüksek inhibisyon bölgelerinin Bacillus cereus NRRL B3711 ve Bacillus subtilis PY79 bakterilerine karşı olduğu görülürken, en düşük antibakteriyel etkinin Listeria monocytogenes ATCC 19115 ve Escherichia coli ATCC 25922 bakterilerine karşı olduğu tespit edilmiştir.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Aromatik bitkiler · ada çayı · uçucu bileşenler

Özet

Bu çalışma, Salvia officinalis L., yaygın adıyla adaçayı bitkisinden elde edilen uçucu yağın kimyasal bileşimini, serbest radikal temizleme aktivitesini (IC50), ferrik indirgeyici antioksidan güç (FRAP) değerini ve antimikrobiyal özellikler üzerindeki etkisini belirlemeyi amaçlamıştır. GC-MS analizi sonuçlarına göre, sırasıyla 3-thujen-2-bir (%26,21), (+)-2-bornanone (%16,47) ve 1,8-sineol’ün (%15,09) ada çayı uçucu yağında en yüksek yüzdeye sahip bileşikler olduğu görülmüştür. Ayrıca, uçucu yağ yüksek antioksidan aktivitesi göstermiş olup, IC50 değeri 5,507 ± 0,723 mg/ml ve FRAP değeri 2,129 ± 0,136 mM/g olarak bulunmuştur. Agar disk difüzyon testinin bulguları, en yüksek inhibisyon bölgelerinin Bacillus cereus NRRL B3711 ve Bacillus subtilis PY79 bakterilerine karşı olduğu görülürken, en düşük antibakteriyel etkinin Listeria monocytogenes ATCC 19115 ve Escherichia coli ATCC 25922 bakterilerine karşı olduğu tespit edilmiştir. Benzer şekilde, ada çayı uçucu yağı mikro tüp dilüsyon testinde en yüksek antibakteriyel etkiyi Bacillus cereus NRRL B3711 bakterisine karşı 2,94 mg/ml MİK (minimum inhibisyon konsantrasyonu) değeri ile göstermiş olup, Staphyloccoccus spp., Enterococcus faecalis ATCC 29212, ve Salmonella typhimurium ATCC 14028 bakterilerine karşı 23,5 mg/ml MİK değeri ile etkinliği en düşük çıkmıştır.

Abstract

This study set out to determine the effects of Salvia officinalis L., commonly known as sage, on the chemical composition of the essential oil, its free radical scavenging activity (IC50), ferric-reducing antioxidant power (FRAP) value, and antimicrobial properties. According to the results of the GC-MS analysis, 3-thujen-2-one, (26,21%), (+)-2-bornanone (16.47%), and 1,8-cineole (15.09%) were the compounds with the highest percentage in the sage essential oil. In addition, the essential oil showed high antioxidant activity, providing an IC50 value of 5.507 ± 0.723 mg/ml and a FRAP value of 2.129 ± 0.136 mM/g. The findings of the agar disc diffusion test demonstrated that the highest inhibition zones were against Bacillus cereus NRRL B3711 and Bacillus subtilis PY79 bacteria, whereas the lowest antimicrobial effect was shown against Listeria monocytogenes ATCC 19115 and Escherichia coli ATCC 25922. Similarly, sage essential oil showed the highest antimicrobial effect in the broth dilution test with a minimum inhibitory concentration (MIC) value of 2.94 mg/ml against Bacillus cereus NRRL B3711, while its effectiveness against Staphylococcus spp., Enterococcus faecalis ATCC 29212, and Salmonella typhimurium ATCC 14028 bacteria was the lowest with a MIC value of 23.5 mg/ml.

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Bu Makaleye Atıf Yap

Özçoban, A., Gedikoğlu, A. (2024). Salvia officinalis L. Esansiyel Yağının Antimikrobiyal ve Antioksidan Aktivite Potansiyelinin Değerlendirilmesi. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi, Cilt: 21 Sayı: 1, 89–94. https://doi.org/10.25308/aduziraat.1451479

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