ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF SIRMO (Allium vineale L.), MENDI (Chaerophyllum macropodum Boiss.) AND SIYABO (Ferula rigidula DC.)

In the current study, antioxidative and antibacterial characteristics of the three various extracts such as methanol, ethanol and acetone of brine and fresh herbs containing Sirmo (Allium vineale L.), Mendi (Chaerophyllum macropodum Boiss.) and Siyabo (Ferula rigidula DC.) were investigated. When antioxidant activity was measured using the 2,2-difenil-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) methods, the antimicrobial activity was measured by the agar well diffusion method. The DPPH values of all extracts ranged from 17.10±1.30 to 119.53±0.06 mg TEAC/kg lyophilized herb, while ABTS values ranged from 53.55±3.49 to 780.36±39.46 mg TEAC/kg lyophilized herb. It was determined that the exracts of Siyabo exhibited higher antibacterial activity in comparison to other plants. These results suggest that extracts of Sirmo, Mendi and Siyabo can be used as natural antimicrobials and antioxidants in food processing.