Emrah YALAZİ
(Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, 17100 Çanakkale, Turkey)
Murat ZORBA
(Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, 17100 Çanakkale, Turkey)
Yıl: 2020Cilt: 8Sayı: 3ISSN: 2148-127X / 2148-127XSayfa Aralığı: 587 - 593Türkçe

35 0
Kazdağları Bölgesi Salgı Ballarının Antioksidan ve Antimikrobiyal Özellikleri
Zengin biyoçeşitliliğe sahip Kazdağları bölgesi salgı ballarının antioksidan kapasite ve antimikrobiyal etki değerlerinin belirlenmesi için yapılan bu çalışmada; Ayvacık, Bayramiç, Çan ve Yenice bölgelerinden temin edilen 25 adet salgı balı örneği kullanılmıştır. %DDPH antioksidan kapasite analizi sonucunda; salgı ballarının antioksidan kapasite değerlerinin %41,50 ile %78,98 arasında değişkenlik gösterdiği ve bazı bal örneklerinin %74,83- %78,27- %78,69- %78,98 değerleriyle yüksek oranda antioksidan özellik gösterdiği belirlenmiştir. Salgı ballarının Staphylococcus aureus ATCC 25923 ve Escherichia coli ATCC 1301 mikroorganizmaları üzerine antimikrobiyal etki gösterdiği, buna karşın Bacillus cereus ATCC 6633, Candida albicans ATCC 10231 ve Saccharomyces cerevisiae ATCC 9763 mikroorganizmaları üzerine etki göstermediği tespit edilmiştir.
DergiAraştırma MakalesiErişime Açık
  • Akagawa M, Shigemitsu T, Suyama K. 2003. Production of Hydrogen Peroxide by Polyphenols and Polyphenol-Rich Beverages under Quasi-Physiological Conditions. Biosci. Biotechnol. Biochem., 67: 2632–2640. doi.org/10.1271 /Bbb.67.2632
  • Alvarez-Suarez JM, Giampieri F, Battino M. 2013. Honey as a Source of Dietary Antioxidants: Structures, Bioavailability and Evidence of Protective Effects Against Human Chronic Diseases. Curr. Med. Chem., 20: 621–638. doi.org/10.2174 /092986713804999358
  • Anonim, 2012. Türk Gıda Kodeksi Yönetmeliği. Bal Tebliği. Tebliğ No: 2012/58. Resmi Gazete 27.07.2012/28366. Ankara.
  • Badolato M, Carullo G, Cione E, Aiello F, Caroleo, MC. 2017. From The Hive: Honey, a Novel Weapon against Cancer. Eur. J. Med Chem., 142: 290-299. doi.org/10.1016/j.ejmech. 2017.07.064
  • Bentabol-Manzanaresa A, Hernández García Z, Rodríguez Galdón B, Rodríguez Rodríguez E, Díaz-Romero C. 2011. Differentiation of Blossom and Honeydew Honeys Using Multivariate Analysis on the Physicochemical Parameters and Sugar Composition. Food Chem., 126: 664-672. doi.org/10.1016/J.Foodchem.2010.11.003
  • Bogdanov S, Jurendic T, Sieber R, Gallmann P. 2008. Honey for Nutrition and Health: a Review. J. Am. Coll. Nutr., 27: 677- 689. doi.org/10.1080/07315724.2008.10719745
  • Brand-Williams W, Cuvelier M E, Berset CLWT. 1995. Use of a Free Radical Method to Evaluate Antioxidant Activity. LWTFood Science and Technology, 28(1): 25-30. doi.org/10.1016/S0023-6438(95)80008-5
  • Brudzynski K, Abubaker A, St-Martin L, Castle A. 2011. ReExamining The Role of Hydrogen Peroxide in Bacteriostatic and Bactericidal Activities of Honey. Front. Microbiol., 2: 1– 9. doi.org/10.3389/Fmicb.2011.00213
  • Bucekova M, Valachova I, Kohutova L, Prochazka E, Klaudiny J, Majtan J. 2014. Honeybee Glucose Oxidase-Its Expression in Honeybee Workers and Comparative Analyses of Its Content and H2O2-Mediated Antibacterial Activity in Natural Honeys. Naturwissenschafen., 101: 661–670. doi.org/10.1007 /S00114- 014-1205-Z
  • Çakıcı N, Yassıhüyük N. 2013. Balın Antioksidan Aktivitesi ve Antibakteriyel Özelliği. Arıcılık Araştıma Dergisi, 9: 12-13.
  • Dżugan M, Tomczyk M, Sowa P, Grabek-Lejko D. 2018. Antioxidant Activity as Biomarker of Honey Variety. Molecules., 23(8). doi.org/10.3390/Molecules23082069
  • Elbanna K, Attalla K, Elbadry M, Abdeltawab A, Gamal-Eldin H, Ramadan MF. 2014. Impact of Floral Sources and Processing on the Antimicrobial Activities of Different Unifloral Honeys. Asian Pac. J. of Trop. Dis., 4(3): 194-200. doi.org/10.1016/S2222-1808(14)60504-1
  • Escuredo O, Fernández-González M, Seijo-Coello MC. 2012. Differentiation of Blossom Honey and Honeydew Honey from Northwest Spain. Agriculture, 2(1): 25-37. doi.org/10.3390/Agriculture2010025
  • Estevinho L, Pereira AP, Moreira L, Dias LG, Pereira E. 2008. Antioxidant and Antimicrobial Effects Of Phenolic Compounds Extracts Of Northeast Portugal Honey. Food Chem. Toxicol., 46(12): 3774-3799. doi.org/10.1016 /j.fct.2008.09.062
  • Frankel S, Robinson GE, Berenbaum MR. 1998. Antioxidant Capacity and Correlated Characteristics Of 14 Unifloral Honeys. Journal Of Apicultural Research, 37 (1): 27–31. doi.org/10.1080/00218839.1998.11100951
  • Grego E, Robino P, Tramuta C, Giusto G, Boi M, Colombo R, Serra G, Chiadò-Cutin S, Gandini M, Nebbia P. 2016. Evaluation Of Antimicrobial Activity of Italian Honey For Wound Healing Application İn Veterinary Medicine. Schweiz. Arch. Tierheilkd., 158: 521–527. doi.org/10.17236 /Sat00075
  • Gül A, Pehlivan T. 2018. Antioxidant Activities of Some Monofloral Honey Types Produced Across Turkey. Saudi J. Biol. Sci., 25(6): 1056-1065. doi.org/10.1016/j.sjbs.2018.02.011
  • Halliwel B. 2000. The Antioxidant Paradox. Lancet., 355(9210): 1179-80. doi.org/10.1016/S0140-6736(00)02075-4
  • Halliwel B. 2003. Oxidative Stress in Cell Culture: An UnderAppreciated Problem. FEBS Letters., 540(3): 3-6. doi.org/10.1016/S0014-5793(03)00235-7
  • Haroun MI. 2006. Türkiye’de Üretilen Bazı Çiçek ve Salgı Ballarının Fenolik Asit ve Flavonoid Profilinin Belirlenmesi. Doktora Tezi. Ankara Üniversitesi Fen Bilimleri Enstitüsü, 110s.
  • Hatjına F, Bouga M. 2009. Portrait of Marchalina Hellenica Gennadius (Hemiptera: Margarodidae), The Main Producing Insect of Pine Honeydewbiology, Genetic Variability and
  • Honey Production. Uludağ Bee Journal., 9 (4): 162-167. Hazır S, Keskin N. 2003. Investigation of Antimicrobial Effect of Honey and The Role of Osmolority. Anadolu University Journal of Science And Technology, 4: 85–88.
  • Isidorov W, Witkowski S, Iwaniuk P, Zambrzycka M, Swiecicka I. 2018. Royal Jelly Alıphatıc Acıds Contrıbute to Antımıcrobıal Actıvıty of Honey. J. Apic. Sci., 62(1): 111- 123. doi.org/10.2478/jas-2018-0012
  • Kačániová M, Vukovic N, Bobková A, Fikselová M, Rovná K, Haščík P, Čuboň J, Hleba L, Bobko M. 2011. Antimicrobial and Antiradical Activity of Slovakian Honeydew Honey Samples. Journal of Microbiology Biotechnology and Food Sciences, 1(3): 354-368.
  • Koç T, Arslan E. 2011. Kazdağı ve Yakın Çevresinde Orman Örtüsünün Dağılış (Yatay / Dikey) Özellikleri. Uluslararası Kazdağları Ve Edremit Sempozyumu.
  • Kolaylı S, Aliyazıcıoğlu R, Ulusoy E, Karaoğlu Ş. 2008. Antioxidant and Antimicrobial Activities of Selected Turkish Honeys. Hacettepe J. Biol. & Chem., 36 (2): 163-172.
  • Kolayli S, Can Z, Çakir HE, Okan OT, Yildiz O. 2018. An Investigation on Trakya Region Oak (Quercus spp.) Honeys of Turkey: Their Physico-Chemical, Antioxidant and Phenolic Compounds Properties. Turk J. Biochem., 43 (4): 362-374. doi.org/10.1515/tjb-2017-0174
  • Kowalski S. 2013. Changes of Antioxidant Activity and Formation of 5- Hydroxymethylfurfural in Honey During Thermal and Microwave Processing. Food Chem., 141(2): 1378–1382. doi.org/10.1016/J.Foodchem.2013.04.025
  • Kus P M, Jerkovic I, Marijanovic Z, Tuberoso CIG. 2017.Screening of Polish Fr Honeydew Honey Using GC/MS, HPLC-DAD, And Physical-Chemical Parameters Benzene Derivatives and Terpenes as Chemical Markers. Chem. Biodivers., 14(9): E1700179. doi.org/10.1002/ Cbdv.201700179
  • Long LH, Hoi A, Halliwell B. 2010. Instability of, and Generation of Hydrogen Peroxide by, Phenolic Compounds in Cell Culture Media. Arch. Biochem. Biophys., 501(1): 162–169. doi.org/10.1016/J.Abb.2010.06.012
  • Majtan J, Majtanova L, Bohova J, Majtan, V. 2011. Honeydew Honey as a Potent Antibacterial Agent in Eradication of Multi-Drug Resistant Stenotrophomonas Maltophilia İsolates From Cancer Patients. Phyto Ther. Res., 25(4): 584–587., doi.org/10.1002/Ptr.3304
  • Martín RAP, Hortigüela LV, Lozano PL, Cortina MDR, Carretero CL. 2008. In Vitro Antioxidant and Antimicrobial Activities of Spanish Honeys. International Journal of Food Properties., 11(4): 727-737. doi.org/10.1080/10942910701586257
  • Martinotti S, Calabrese G, Ranzato E. 2017. Honeydew Honey: Biological Effects on Skin Cells. Mol. Cell. Biochem., 435(1- 2): 185–192. doi.org/10.1007/S11010-017-3067-0
  • Miliauskas G, Venskutonis PR, Van Beek TA. 2004. Screening of Radical Scavenging Activity of Some Medicinal and Aromatic Plant Extracts. Food Chemistry, 85(2): 231-237. doi.org/10.1016/j.foodchem.2003.05.007
  • Mundo MA, Padılla-Zakour OI, Worobo RW 2004. Growth Inhibition of Foodborne Pathogens and Food Spoilage Organisms by Select Raw Honeys. International Journal of Food Microbiology., 97(1): 1–8. doi.org/10.1016 /j.ijfoodmicro.2004.03.025
  • Nicholls J, Miraglio AM. 2003. Honey and Healthy Diets. Cereal Foods World., 48(3): 116-119.
  • Otilia B, Marghitas L, Krisztina R, Mihaela N, Dezmirean D. 2008. Honeydew Honey: Correlations Between Chemical Composition, Antioxidant Capacity and Antibacterial Effect. Lucrări Ştiinţifice Zootehnie Şi Biotehnologii., 41: 1-9.
  • Rodriguez-Flores MS, Escuredo O, Seijo MC. 2015.Assessment of Physicochemical and Antioxidant Characteristics of Quercus Pyrenaica Honeydew Honeys. Food Chem., 166: 101–106. doi.org/10.1016/J.Foodchem.2014.06.005
  • Ruiz-Navajas Y, Viuda-Martos M, Fernandez-Lopez J, ZaldivarCruz JM, Kuri V, Perez-Alverez, JA. 2011. Antioxidant Activity of Artisanal Honey from Tabasco, Mexico. International J. of Food Properties., 14(2): 459-470. doi.org/10.1080/10942910903249480
  • Salonen A, Virjamo V, Tammela P, Fauch L, Julkunen-Tiitto R. 2017. Screening Bioactivity and Bioactive Constituents of Nordic Uniforal Honeys. Food Chem., 237: 214–224. doi.org/10.1016/j.foodchem.2017.05.085
  • Sawyer R. 1988. Honey Identification. Cardiff Academic Press U.K., 115s
  • Snow MJ, Manley-Harris M. 2004. On The Nature of Non Peroxide Antibacterial Activity in New Zealand Manuka Honey. Food Chemistry., 84(1): 145–147. doi.org/10.1016/S0308-8146(03)00258-9
  • Sojka M., Valachova I, Bucekova M, Majtan J. 2016. Antibioflm Efcacy of Honey and Bee-Derived Defensin-1 On Multispecies Wound Bioflm. J. Med. Microbiol., 65(4): 337– 344. doi.org/10.1099/jmm.0.000227
  • Taormina PJ, Niemira BA, Beuchat LR. 2001. Inhibitory Activity of Honey Against Foodborne Pathogens as Influenced by The Presence of Hydrogen Peroxide Level of Antioxidant Power. International Journal Of Food Microbiology., 69(3): 217-225. doi.org/10.1016/S0168-1605(01)00505-0
  • Torres A, Garedew A, Schmolz E, Lamprecht I. 2004. Calorimetric Investigation of the Antimicrobial Action and Insight Into the Chemical Properties of ‘Angelita’ Honey-A Product of the Stingless Bee Tetragonisca Angustula from Colombia. Thermochimica Acta., 415(1-2): 107-113. doi.org/10.1016/j.tca.2003.06.005
  • Vlcekova P, Krutakova B, Takac P, Kozanek M, Salus J, Majtan J. 2012. Alternative Treatment of Gluteofemoral Fstulas Using Honey: a Case Report. Int. Wound J., 9(1): 100–103. doi.org/10.1111/j.1742-481X.2011.00844.x
  • Wilczynska A. 2014. Effect of Filtration on Colour, Antioxidant Activity and Total Phenolics of Honey. LWT- Food Science And Technology., 57(2): 767–774., doi.org/10.1016/j.lwt.2014.01.034
  • Yaylacı F, Kolaylı S, Kuçük M, Karaoğlu SA, Ulusoy E. 2007. Biological Activities of Trunk Bark Extracts of Five Tree Species From Anatolia, Turkey. Asian J. Chem., 19(3): 2241- 2256.
  • Zander E, Koch A. 1994. Der Honig, Eugen Ulmer Verlag. Stuttgart, 201s

TÜBİTAK ULAKBİM Ulusal Akademik Ağ ve Bilgi Merkezi Cahit Arf Bilgi Merkezi © 2019 Tüm Hakları Saklıdır.