Screening of Turkish endemic Teucrium montbretii subsp pamphylicum extracts for antioxidant and antibacterial activities

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Özkan G., Kuleaşan H., Çelik S., Gokturk R. S., Unal O.

FOOD CONTROL, cilt.18, sa.5, ss.509-512, 2007 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 18 Sayı: 5
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1016/j.foodcont.2005.12.009
  • Dergi Adı: FOOD CONTROL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.509-512
  • Anahtar Kelimeler: Teucrium montbretii, phenolics, flavanols, flavonols, antioxidant activity, antibacterial effect, ESSENTIAL OILS, CHEMICAL-COMPOSITION, PHENOLIC-COMPOUNDS, CONDENSED TANNINS, INHIBITION, GROWTH, PLANTS, WINE
  • Akdeniz Üniversitesi Adresli: Evet

Özet

The antioxidant and antimicrobial activities of Teucrium montbretii Bentham subsp. pamphylicum P.H. Davis (Lamiaceae) methanolic extracts were investigated. Total contents of phenolic compounds, flavonols and flavanols were determined by Folin-Ciocalteu colorimetric, Neu's reagent solution and vanillin colorimetric methods, respectively. Total phenolics were 99.4 mg gallic acid equivalents (GAE)/g. Total flavanols. and flavonols were 43.8 mg catechin equivalents (CE)/g and 0.5 mg rutin equivalents (RE)/g, respectively. At 100 ppm, the free radical scavenging activity was 58.6%. Antioxidant activity measured by the phosphomolybdenum method was 191.5 mg/g. Antibacterial activity was assessed (1%, 2.5%, 5%, 7.5% and 10% w/v) by the agar diffusion method against 10 species. Concentrations of 1% and 2.5% were not effective against any of the bacteria. The most resistant bacterium was Salmonella typhi while Listeria monocytogenes showed the highest sensitivity. (c) 2006 Elsevier Ltd. All rights reserved.