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Dergiler / Food and Health / 2020 / Cilt: 6 - Sayı: 4

Antibacterial and antioxidant activity of some seeds used as food

Kenan TUNÇ
Alican Bahadır SEMERCİ
Esin ÇINAR
Sayfa
261–266
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

All seeds used in the current study which are known to be functional food have shown certain level of antioxidant activity.

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Amaç & Hipotez:In this study, antioxidant and antibacterial activities of Brassica nigra, Linum usitatissimum, Salvia hispanica, Nigella sativa, Chenopodium quinoa seeds prepared with ethanol were determined.
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Temel Bulgular & Veri:The extract of N. sativa seed has shown an inhibition zone of 14.5 mm on Staphylococcus aureus, whereas this value has been detected to be 10.5 mm for both on the seeds of Enterococcus faecalis and Staphylococcus epidermidis.
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Sonuç & Katkı:All seeds used in the current study which are known to be functional food have shown certain level of antioxidant activity.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Alan Parametreleri

Özet

In this study, antioxidant and antibacterial activities of Brassica nigra, Linum usitatissimum, Salvia hispanica, Nigella sativa, Chenopodium quinoa seeds prepared with ethanol were determined. Antioxidant capacity has been measure by evaluating DPPH radical scavenging activity level and antibacterial activities were investigated by using the disc diffusion method. Highest antibacterial activity level has been detected for the seed of N. sativa. As a result of this study there exist no any antibacterial effect in the seeds of B. nigra and L. usitatissimum. The extract of N. sativa seed has shown an inhibition zone of 14.5 mm on Staphylococcus aureus, whereas this value has been detected to be 10.5 mm for both on the seeds of Enterococcus faecalis and Staphylococcus epidermidis. IC50 value showing the 50% scavenging value of DPPH radical has been determined to be 51 µg/mL for the seed extrafct of B. nigra as the highest one between the all seed samples searched. All seeds used in the current study which are known to be functional food have shown certain level of antioxidant activity.

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Bu Makaleye Atıf Yap

TUNÇ, K., SEMERCİ, A. B., ÇINAR, E. (2020). Antibacterial and antioxidant activity of some seeds used as food. Food and Health, Cilt: 6 - Sayı: 4, 261–266. https://ajindex.com/articles/158765

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Kaynakça (13)

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