Yıl: 2020 Cilt: 8 Sayı: 3 Sayfa Aralığı: 587 - 593 Metin Dili: Türkçe DOI: DOI: https://doi.org/10.24925/turjaf.v8i3.587-593.3022 İndeks Tarihi: 07-10-2020

Kazdağları Bölgesi Salgı Ballarının Antioksidan ve Antimikrobiyal Özellikleri

Öz:
Zengin biyoçeşitliliğe sahip Kazdağları bölgesi salgı ballarının antioksidan kapasite veantimikrobiyal etki değerlerinin belirlenmesi için yapılan bu çalışmada; Ayvacık, Bayramiç, Çan veYenice bölgelerinden temin edilen 25 adet salgı balı örneği kullanılmıştır. %DDPH antioksidankapasite analizi sonucunda; salgı ballarının antioksidan kapasite değerlerinin %41,50 ile %78,98arasında değişkenlik gösterdiği ve bazı bal örneklerinin %74,83- %78,27- %78,69- %78,98değerleriyle yüksek oranda antioksidan özellik gösterdiği belirlenmiştir. Salgı ballarınınStaphylococcus aureus ATCC 25923 ve Escherichia coli ATCC 1301 mikroorganizmaları üzerineantimikrobiyal etki gösterdiği, buna karşın Bacillus cereus ATCC 6633, Candida albicans ATCC10231 ve Saccharomyces cerevisiae ATCC 9763 mikroorganizmaları üzerine etki göstermediğitespit edilmiştir.
Anahtar Kelime:

Antioxidant and Antimicrobial Properties of Honeydew Honey of Ida Mountains

Öz:
In this study, antioxidant capacity and antimicrobial effect values of honeydew honey obtained from Ida Mountains region being rich in biodiversity were determined. According to the results of electrical conductivity and pollen analyses; 25 honeydew honey samples collected from the Ida Mountains region of the towns of Çanakkale province; Ayvacık, Bayramiç, Çan and Yenice. DPPH% antioxidant capacity values of honeydew honeys were found out to vary between 41.50% - 78.98%. It was also determined that some honeydew honey samples have high antioxidant capacity values such as 74.83%- 78.27%, 78.69% and 78.98%. It was determined that honeydew honey samples have antimicrobial effect on Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 1301 microorganisms. It was found out that the samples have no antimicrobial effect on Bacillus cereus ATCC 6633, Candida albicans ATCC 10231 and Saccharomyces cerevisiae ATCC 9763 microorganisms.
Anahtar Kelime:

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA Yalazi E, ZORBA M (2020). Kazdağları Bölgesi Salgı Ballarının Antioksidan ve Antimikrobiyal Özellikleri. , 587 - 593. DOI: https://doi.org/10.24925/turjaf.v8i3.587-593.3022
Chicago Yalazi Emrah,ZORBA MURAT Kazdağları Bölgesi Salgı Ballarının Antioksidan ve Antimikrobiyal Özellikleri. (2020): 587 - 593. DOI: https://doi.org/10.24925/turjaf.v8i3.587-593.3022
MLA Yalazi Emrah,ZORBA MURAT Kazdağları Bölgesi Salgı Ballarının Antioksidan ve Antimikrobiyal Özellikleri. , 2020, ss.587 - 593. DOI: https://doi.org/10.24925/turjaf.v8i3.587-593.3022
AMA Yalazi E,ZORBA M Kazdağları Bölgesi Salgı Ballarının Antioksidan ve Antimikrobiyal Özellikleri. . 2020; 587 - 593. DOI: https://doi.org/10.24925/turjaf.v8i3.587-593.3022
Vancouver Yalazi E,ZORBA M Kazdağları Bölgesi Salgı Ballarının Antioksidan ve Antimikrobiyal Özellikleri. . 2020; 587 - 593. DOI: https://doi.org/10.24925/turjaf.v8i3.587-593.3022
IEEE Yalazi E,ZORBA M "Kazdağları Bölgesi Salgı Ballarının Antioksidan ve Antimikrobiyal Özellikleri." , ss.587 - 593, 2020. DOI: https://doi.org/10.24925/turjaf.v8i3.587-593.3022
ISNAD Yalazi, Emrah - ZORBA, MURAT. "Kazdağları Bölgesi Salgı Ballarının Antioksidan ve Antimikrobiyal Özellikleri". (2020), 587-593. https://doi.org/DOI: https://doi.org/10.24925/turjaf.v8i3.587-593.3022
APA Yalazi E, ZORBA M (2020). Kazdağları Bölgesi Salgı Ballarının Antioksidan ve Antimikrobiyal Özellikleri. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, 8(3), 587 - 593. DOI: https://doi.org/10.24925/turjaf.v8i3.587-593.3022
Chicago Yalazi Emrah,ZORBA MURAT Kazdağları Bölgesi Salgı Ballarının Antioksidan ve Antimikrobiyal Özellikleri. Türk Tarım - Gıda Bilim ve Teknoloji dergisi 8, no.3 (2020): 587 - 593. DOI: https://doi.org/10.24925/turjaf.v8i3.587-593.3022
MLA Yalazi Emrah,ZORBA MURAT Kazdağları Bölgesi Salgı Ballarının Antioksidan ve Antimikrobiyal Özellikleri. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, vol.8, no.3, 2020, ss.587 - 593. DOI: https://doi.org/10.24925/turjaf.v8i3.587-593.3022
AMA Yalazi E,ZORBA M Kazdağları Bölgesi Salgı Ballarının Antioksidan ve Antimikrobiyal Özellikleri. Türk Tarım - Gıda Bilim ve Teknoloji dergisi. 2020; 8(3): 587 - 593. DOI: https://doi.org/10.24925/turjaf.v8i3.587-593.3022
Vancouver Yalazi E,ZORBA M Kazdağları Bölgesi Salgı Ballarının Antioksidan ve Antimikrobiyal Özellikleri. Türk Tarım - Gıda Bilim ve Teknoloji dergisi. 2020; 8(3): 587 - 593. DOI: https://doi.org/10.24925/turjaf.v8i3.587-593.3022
IEEE Yalazi E,ZORBA M "Kazdağları Bölgesi Salgı Ballarının Antioksidan ve Antimikrobiyal Özellikleri." Türk Tarım - Gıda Bilim ve Teknoloji dergisi, 8, ss.587 - 593, 2020. DOI: https://doi.org/10.24925/turjaf.v8i3.587-593.3022
ISNAD Yalazi, Emrah - ZORBA, MURAT. "Kazdağları Bölgesi Salgı Ballarının Antioksidan ve Antimikrobiyal Özellikleri". Türk Tarım - Gıda Bilim ve Teknoloji dergisi 8/3 (2020), 587-593. https://doi.org/DOI: https://doi.org/10.24925/turjaf.v8i3.587-593.3022