Antimikrobna aktivnost ekstrakta kadulje i majčine dušice na rast patogenih mikroorganizama

master's thesis

• Title (english): Antimicrobial activity of sage and thyme extracts on the growth of pathogenic microorganisms
• Author: Ivana Čebušnik
• Mentor: Jadranka Frece (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for General Microbiology and Food Microbiology); Zagreb
• Defense date and country: 2011-12-05, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Patogeni mikroorganizmi mogu se naći u različitim vrstama hrane pa korištenje prirodnih antimikrobnih supstanci, poput eteričnih ulja aromatičnih biljaka, može biti važno u očuvanju kvalitete različitih namirnica. Cilj rada bio je ispitati količinu ukupnih fenola, flavonoida i antimikrobnu aktivnost ekstrakata kadulje (Salvia officinalis L.) i majčine dušice (Thymus serpyllum L.), ubranih na različitim geografskim područjima Republike Hrvatske (Pag, Brač, Pirovac) prema odabranim test mikroorganizmima: Escherichia coli, Staphylococcus aureus, Salmonella spp. i Listeria monocytogenes. Određivanje ukupnih fenola temelji se na kolornoj reakciji koja je posljedica reakcije fenola s Folin–Ciocalteu-ovim reagensom, a intenzitet nastalog obojenja mjeren je spektrofotometrijski. Određivanje flavonoida temelji se na njihovom svojstvu da s aluminijevim kloridom tvore kompleks, a intenzitet obojenja proporcionalan je količini prisutnih flavonoida. Antimikrobni učinak i stupanj inhibicije određivani su turbidimetrijskom metodom. Dobiveni rezultati pokazuju da ekstrakti kadulje sadrže veću koncentraciju flavonoida i ukupnih fenola od ekstrakata majčine dušice. Ujedno, postoji značajna razlika između koncentracija fenola u ekstraktima iste biljke ovisno o mjestu sabiranja. Ekstrakti pokazuju antimikrobno djelovanje na rast ispitivanih bakterija.

Abstract (english)

Pathogenic microorganisms can be find in different types of food so usage of antimicrobial supstances as essential oils of aromatic drugs can be very important in preserving the quality of different foods.The aim of this study was to examine the amount of total phenols, flavonoids and the antimicrobial activity of sage (Salvia officinalis L.) and thyme (Thymus serpyllum L.) extracts collected from different geographic regions of Croatia (Pag, Brač, Pirovac) against selected bacteria: Escherichia coli, Staphylococcus aureus, Salmonella spp. and Listeria monocytogenes. Determination of total phenols is based on color vision feedback, which is the result of reaction of phenol with Folin-Ciocalteu's reagent, and the staining intensity was measured using the spectrophotometric method. Determination of flavonoids is based on their property to form a complex with aluminum chloride and the resulting color is proportional to the amount of flavonoids present. Antimicrobial effect and the degree of inhibition were determinated by turbidimetric method. The results showed that the sage extracts contain larger amount of flavonoids and total phenols than the thyme extracts. Also, there is a significant difference between phenol concentration in extracts of the same drug depending on a geographic place of collecting. Extracts show antimicrobial activity to growth of selected bacteria.

• Keywords: Salvia officinalis L.; Thymus serpyllum L.; ukupni fenoli; flavonoidi; antimikrobno djelovanje; patogeni mikroorganizmi
• Keywords (english): Salvia officinalis L.; Thymus serpyllum L.; total phenols; flavonoids; antimicrobial activity; pathogenic microorganisms
• Language: croatian
• URN:NBN: urn:nbn:hr:159:442034
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-31 08:26:27