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Öğe Antibacterial effects of Istanbul thyme (Origanum vulgare L. subsp hirtum (Link) letsw.) and Karabas thyme (Thymbra spicata L. var. spicata) extracts(M H SCHAPER GMBH CO KG, 2015) Özcan, Mehmet Musa; Özkan, Gülcan; Sağdıç, OsmanThe most sensitive bacteria against extract concentrations were Bacillus subtilis, Bacillus cereus and Mycobacterium smegmatis. In addition, E. coli O157:H7 shown resistance against effect of Istanbul thyme extract. While the most sensitive microorganism against Karabas thyme extract had Mycobacterium smegmatis, Yersiniae enterocolitica shown strong resistance. The inhibitory effect of extracts changed depending on concentrations. Most sensitive bacteria against extract concentration had Gram (+) bacteria that Mycobacterium smegmatis, Bacillus subtilis and Bacillus cereus. The most resistant bacteria is Gram (-) bacteria, E. coli O157: H7, Klebsiella pneumoniae, Staphylococcus aureus and Yersiniae enterocolitica were found. Generally, antibacterial effects of Istanbul extracts obtained by different application and extraction systems were found partly high compared with effects of Karabas thyme extracts.Öğe Antioxidant activity of some medicinal plant extracts on oxidation of olive oil(SPRINGER, 2017) Özkan, Gülcan; Özcan, Mehmet MusaTotal phenolic contents, free radical scavenging activities and antioxidant capacities of Origanum onites extracts prepared using different methods were determined. Total phenolics ranged from 79.93 to 141.80 mg GAE/g, radical scavenging activities (IC50) were between 624.83 and 1080.16 mu g/ml and antioxidant capacities ranged from 107.31 to 161.71 mg AAE/g extract. The highest total phenolics and antioxidant activity were found in aceton:water:acetic acid (95:4.5:0.5) extract of O. onites using ultra-sonication bath. Total phenolic contents, free radical scavenging activities and antioxidant capacities of Satureja thymbra extracts were between 84.32 and 104.27 mg GAE/g, IC50 = 370.46 and 697.29 mu g/ml, 104.03 and 123.34 mg AAE/g extract, respectively. In terms of the highest total phenolics and antioxidant properties, extracts of Satureja thymbra prepared using ethanol:water:acetic acid (95:4.5:0.5) Soxhlet extraction showed the highest values. Butylated hydroxytoluene (BHT) and extracts (600 and 1200 ppm O. onites and S. thymbra) exhibited a strong antioxidant activity in olive oil. The highest value of peroxide is found in butylated hydroxy anisole (BHA) containing oils, when monitored from 0 to 28 days and values were in order of 2.98-29.59 and 2.98-29.64 meq O-2/kg oil. Absorbance value at the 0th day of all samples was 1.68 and increased till 28th Day. Acid values of oils including BHA, BHT, 600 and 1200 ppm O. onites extract and 600 ppm S. thymbra extract were found as 1.89 mg KOH/g at 28th day for second control.Öğe Antioxidant Tocopherol Constıtuents From Some Medicinal and Aromatic Plants(Kluwer Academic/plenum Publishers, 2006) Özkan, Gülcan; Özcan, MusaThe antioxidant activities of spices and herbs are attributed not only to the polar phenolic and essential oil contents but also to tocopherol, and the presence of tocopherols in plant leaves was also demonstrated by hexane extraction in a recent report [1-7]. However, no further information is available concerning the tocopherol constituents of the Turkish endemic herbs as a source of natural antioxidants in this study. So, our aim was to detect the tocopherol constituents of the Turkish endemic herbs as a source of natural antioxidants in this study.Öğe Characteristics of Grains and Oils of Four Different Oats (Avena Sativa L.) Cultivars Growing in Turkey(Informa Healthcare, 2006) Özcan, Mehmet Musa; Özkan, Gülcan; Topal, AliSome physical and chemical properties of four oat (Avena sativa L.) varieties (BDMY-6, BDMY-7, Che-Chois and Y-2330) harvested from Konya in Turkey were investigated. The weight of the grain, moisture, crude protein, crude ash, crude fibre, crude energy, crude oil and water-soluble extract contents of all oat variety grains were analysed. Contents of aluminium, calcium, cadmium, phosphorus, magnesium, zinc, lead, potassium and manganese were also determined in the oat grains. The specific gravity, refractive index, free fatty acids, peroxide value, saponification number and unsaponifiable matter were determined in the grain oil. Tocopherol contents of these four oat grain oils were measured. Palmitic acid (15.72%), oleic acid (33.97-51.26%) and linoleic acid (22.80-35.90%) were found to be rich in protein, oil, fibre, unsaturated fatty acids and minerals, suggesting that they may be valuable for food uses. Due to high nutritive values, it is recommended to process for healthy food products.Öğe Determination of antioxidant activity and total phenol contents of two Salvia extracts(NATL INST SCIENCE COMMUNICATION-NISCAIR, 2015) Özcan, Mehmet Musa; Özkan, GülcanThe most Salvia species are used as a traditional herbal tea in some Mediterranean countries. It has been collected from their natural habitat. Total phenolic substance, flavonol amounts, antioxidant capacity and antiradical activity values of sage extracts were determined as 51.19-118.13 mg Gallic Acid Equivalent (GAE)/gm, 820.71-1000.65 mu g RE/gm, 67.26 to 138.44 mg AAE, and 725.19 - 815.56 IC50 = mu g/ml, respectively. In medicinal sage (Salvia fruiticosa), the highest total phenolic total flavonol, antiradical activity and antioxidant capacity were found in U2 (Metanol:water: acetic acid (95:4.5:0.5)), U2, U3 (Aceton:water:acetic acid (95:4.5:0.5)) and Si extracts, respectively. In addition, total phenol and total flavonol of sage extract were found in U5. Antiradical activity values of extracts of S. fruticosa changed between 599.10 mu g/m and 890.14 mu g/ml. The obtained results recommended that sage could be regarded as an important source of natural antioxidant.Öğe Essential Oil Composition of Three Sideritis Species Used as Herbal Teas in Turkey(2005) Özkan, Gülcan; Krüger, Hans; Schulz, Hartwig; Özcan, MusaThe essential oil components present in the aerial parts of S. condensata, S. pisidica and S. perfoliata were investigated by GC and GC-MS. The oil yields of air-dried plants obtained by hydro-distillation were 0.05, 0.08 and 0.08% (v/w), respectively. Eight compounds representing an amount of 83.8% of S. condensata essential oil were identified. The main substances were carvacrol (34.8%), germacrene D (12.5%), ?-pinene (12.1%) and ?-caryophyllene (7.2%). Fourteen constituents represent 77.0% of the S. pisidica essential oil, of which ?-bisabolol (30.2%), sabinene (10.6%), ?-pinene (9.3%) and ?-caryophyllene (7.3%) possess highest concentrations. In the essential oil of S. perfoliata, ten components were identified, comprising 79.7% of the total amount. Here ?-bisabolol (50.7%), ?-caryophyllene (6.9%), myrcene (4.5%) and germacrene D (4.5%) were found to be the major constituents. All volatile substances identified by GC-MS are related to monoterpene or sesquiterpene hydrocarbons.Öğe Inhibitory effects of spice essential oils on the growth of Bacillus species(MARY ANN LIEBERT INC, 2006) Özcan, Mehmet Musa; Sağdıc, Osman; Özkan, GülcanA series of essential oils of I I Turkish plant spices [black thyme, cumin, fennel (sweet), laurel, marjoram, mint, oregano, pickling herb, sage, savory, and thyme], used in foods mainly for their flavor, aromas, and preservation, in herbal tea, in alternative medicines, and in natural therapies, were screened for antibacterial effects at 1:50, 1:100, 1:250, and 1:500 dilutions by the paper disc diffusion method against six Bacillus species (Bacillus amyloliquefaciens ATCC 3842, Bacillus brevis FMC 3, Bacillus cereus FMC 19, Bacillus megaterium DSM 32, Bacillus subtilis IMG 22, and B. subtilis var. niger ATCC 10). All of the tested essential oils (except for cumin) showed antibacterial activity against one or more of the Bacillus species used in this study. Generally, the essential oils at 1:50 and 1: 100 levels were more effective. Only one essential oil (laurel) was not found effective against the tested bacteria. The bacterium most sensitive to all of the spice essential oils was B. amyloliquefaciens ATCC 3842. Based on the results of this study, it is likely that essential oils of some spices may be used as antimicrobial agents to prevent the spoilage of food products.Öğe Note: Effect of Some Spice Extracts on Bacterial Inhibition(Sage Publications Ltd, 2003) Sağdıç, Osman; Karahan, Aynur Gül; Özcan, Musa; Özkan, GülcanEighteen extracts of spices commonly consumed worldwide and grown naturally in Turkey were tested against twenty three bacterial strains to compare their antibacterial effects with eleven antibiotics. Eight pathogens and fifteen lactobacilli isolated from chick intestine were used as the test microorganisms. Pathogens (six different Staphylococcus aureas strains, Escherichia coli ATCC 25922 and Yersinia enterocolitica ATCC 1501) were grown in Nutrient broth and lactobacilli in MRS broth. Hop extracts formed inhibition zones against S. aureus strains of up to 36 rum. Inhibitory effects of hop extracts against S. aureus were generally higher than that of erythromycin as antibiotic. Helichrysum compaction extract produced an inhibition zone of 23 turn to E. coli ATCC 25922 and 26 turn to Y. enterocolitica ATCC 1501. Helichrysum compactum extract inhibited the growth of Y. enterocolitica ATCC 1501 more than other spice extracts. While inhibition zones of these extracts against lactobacilli were found smaller than on S. aureus strains, inhibition zones of the same extracts against lactobacilli were found similar to those of E. coli ATCC 25922 and Y. enterocolitica ATCC 1501.Öğe Note: Inhibition of Pathogenic Bacteria by Essential Oils at Different Concentrations(Sage Publications Ltd, 2003) Özkan, Gülcan; Sağdıç, Osman; Özcan, MusaThe antimicrobial effect of 11 selected Turkish spice essential oils was investigated against seventeen pathogenic bacteria. The antimicrobial activity of the essential oils of six spices (cumin, fennel, laurel, mint, marjoram. oregano, pickling herb, sage, savory, thyme (black) and thyme) was tested at four concentrations (0.2, 0.4, 1 and 2%) on various microorganisms (E. aerogenes, E. coli, E. coli O157:H7, K. pneumoniae, P. vulgaris, S. enteritidis, S. gallinarum, S. typhimurium, S. aureus, Y. enterocolitica, A. hydrophila, C. xerosis, M. luteus, M. smegmatis, E. feacalis, P. aeruginosa and P. fluorescens). All preparations showed antibacterial activity against at least one or more bacteria. The inhibitory effect of the essential oils was evaluated through paper disc diffusion method. In general, the essential oils at 1 and 2% levels were effective. The most active essential oils were marjoram, thyme and oregano. According to the results, the studied essential oils potentially might be used as antibacterial agents to prevent the spoilage of food products, although further research is needed.Öğe Phenolic compounds of Origanum sipyleum L. extract, and its antioxidant and antibacterial activities(BLACKWELL PUBLISHING, 2007) Özkan, Gülcan; Sağdıç, Osman; Ekici, Lütfiye; Öztürk, İsmet; Özcan, Mehmet MusaThe flowers of Origanum sipyleum L., which is an endemic species in Turkey, are traditionally used as a beverage and medicinal tea. The extract was analyzed by reversed-phase high-performance liquid chromatography The main phenolic compounds of O. sipyleurn contained 6.81 +/- 1.95, 3.94 +/- 1.65, 6.78 +/- 1.53, 6.71 +/- 1.01, 4.95 +/- 3.30, 870.22 +/- 82.66, 19.47 +/- 1.77 and 1017.33 +/- 93.06 mg/100 g herb of apigenin, caffeic acid, carvacrol (phenolic monoterpene), hesperidin, naringenin, rosmarinic acid, rutin and vitexin, respectively. However acecetin, apigenin 7-glucoside, carnosic acid, eriodictyol, gallic acid, genistin, luteolin and naringin were not determined. In this study, the antioxidant and antimicrobial activities of O. sipyleurn extract were determined, and their phenolics identified. Total phenolics, scavenging of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and the antioxidant capacity by the formation of phosphomolybdenum complex of the extract were determined. The phenolic content was 226.66 +/- 1.18 mg gallic acid equivalents/g in the dried extract. At 100-ppm concentration, the DPPH radical scavenging activity of extract was 73.98 +/- 2.66%. The antioxidant capacity of the extract was 335.33 +/- 2.87 mg/g. This extract was investigated for its antibacterial activity by using agar diffusion method against 15 species of bacteria. Statistical differences within the bacteria were significant at P < 0.05. The extract was effective against all the bacteria tested, except for Yersinia enterocolitica.Öğe Sage (Salvia aucheri Bentham var. canescens Boiss. and Heldr.): Essential Oil Composition, Phenolics and Antioxidant Activity(ASIAN JOURNAL OF CHEMISTRY, 2012) Özkan, Gülcan; Özcan, Mehmet Musa; Al Juhaimi, Fahad Y.The oil yield of dried plants (v/dw) (0.9 %) was determined by hydrodistillation. The essential oil composition of S. aucheri was analyzed by GC-MS. Thirteen compounds were identified, representing 93.95 % of the oil. The main constituents of the oils were: 1,8-cineole (44.43 %), camphor (19.04 %), alpha-pinene (6.38 %), borneol (5.64 %), (5.82), camphene (5.82 %) and beta-pinene (5.12 %), respectively. 1,8-Cineole and camphor were the major components of S. aucheri. var. canescens. Antiradical activity (IC50) of the essential oil was established as 41.31 = mu g/mL. In addition, phenolic components and antioxidant effect of extracts from S. aucheri were determined. The extract yield (%) of S. aucheri was 13.58. Main phenolic components (mg/100 g dried herb) were found as rosmarinic acid and carvacrol. Total phenolic content and antiradical activity (IC50) of the extract were also determined as 112.14 mg GAE/g extract and IC50 = 75.69 mu g/mL.Öğe Some phenolic compounds of extracts obtained from Origanum species growing in Turkey(SPRINGER, 2014) Özkan, Gülcan; Özcan, Mehmet MusaCaffeic acid, rosmarinic acid, rutin, apigenin 7-O-glucoside, apigenin, and acesetin were the main phenolic compounds of Origanum onites extracts in all applications. While acesetin contents ranged from 133.59 mg/100 g (U1) to 437.25 mg/100 g (S3), rosmarinic acid changed between 215.94 mg/100 g (U4) and 1120.56 mg/100 g (S2) in Origanum vulgare L. subsp. hirtum (Link) Ietsw. Both rosmarinic acid and acesetin were not found in U5 application. Only caffeic acid (19.39 mg/100 g) was found in U5 application. Rosmarinic acid contents of O. onites extract changed between 158.62 mg/100 g (U5) and 799.87 mg/100 g (S2). Generally, dominant phenolic compound of Origanum extracts was rosmarinic acid compared with other extracts. In addition, methanol:water:acetic acid mixture (S2) (95:4.5:0.5) was found as the best application. Phenolic contents of extracts obtained with U series mixtures were found low.Öğe The Total Phenol, Flavonol Amounts and Antiradical Activity of some Oreganum Species(JIHAD DANESHGAHI, 2018) Özkan, Gülcan; Özcan, Mehmet MusaTotal phenol contents of O.vulgare were found between 54.23 mg GAE/g (U4) and 124.55 mg GAE/g (U2), respectively. While total phenol contents of O.minutiflorum change between 49.50 mg GAE/g (U5) and 126.92 mg GAE/g (S3), total flavonol contents were found between 623.87 mg RE/g (U5) and 854.53 mg RE/g (U2). Antioxidant capacity ranged from 42.31 mg AAE/g (U5) to 103.04 mg AAE/g (S3). Total phenol contents of O. majorana changed between 51.86 mg GAE/g (S3) and 125,23 mg GAE/g (S2). Antiradical activity and antioxidant capacity values were found between 695.85 IC50 = mg/mL (U5) and 1217.51 IC50 = mg/mL S3 and 55.43 mg AAE/g (S3) to 110.90 mg AAE/g (U5), respectively.Öğe THE TOTAL PHENOL, FLAVONOL AMOUNTS, ANTIOXIDANT CAPACITY AND ANTIRADICAL ACTIVITY OF SOME THYME SPECIES GROWING IN TURKEY(SOC CHILENA QUIMICA, 2018) Özcan, Mehmet Musa; Özkan, GülcanTotal phenolic substance, flavonol amounts, antioxidant capacity and antiradical activity values of Karabas thyme extract were determined as 74.52-163.10 mg GAE/g, 773.62-1006.69 mu g RE/g, IC50=572.60-1035.6 mu g/ml and 42.31-101.52 mg/g AAE, respectively. Total phenolic contents and amounts of flavonols of S.cuneifolia were found between 121.17 and 198.93 mg GAE/g and 1050.17-1562.21 mu g RE/g found and maximum amounts was obtained with U3 application. The total phenolic substance, flavonoid amounts, antioxidant capacity and antiradical activity of black thyme extracts values were found between 82.97 and 115.09 mg GAE/g,657.68-999.44 mu g RE/g, IC50=388.24-701.23 mu g/m land 91.14-123.34 mg AAE/g, respectively. Total amount of phenolic substance of S. hortensis was found low quantities in all extracts, highest amount obtained with U3 application 71.13 mg GAE/g. The highest total phenolic and total flavonoid amounts of C.capitatus were found between 104.94 mg GAE/g and 568.32 mu g RE/g, respectively.Öğe Türkiye' de Lamiaceae (Labiatae) familyasına ait baharat veya çeşni olarak kullanılan bazı bitkilerin fenolik bileşenleri ile antioksidan ve antimikrobiyal etkilerinin belirlenmesi(Selçuk Üniversitesi Fen Bilimleri Enstitüsü, 2007-06-19) Özkan, Gülcan; Özcan, M. MusaAntalya, Çanakkale, Eskisehir, Isparta ve Mersin lokasyonlarından toplanan bilyalı kekik (Origanum onites L.), ?stanbul kekiği (Origanum vulgare L. subsp. hirtum (Link) Ietswaart), Sütçüler kekiği (Origanum minutiflorum O. Schwarz & P. H. Davis), Alanya kekiği (Origanum majorana L.), Suriye kekiği (Origanum syriacum L. var. bevanii (Holmes) Ietswaart), ?spanyol kekiği (Coridothymus capitatus (L.) Reichb. Fil.), karabas kekiği (Thymbra spicata L.var. spicata L.), dağ kekiği (Satureja cuneifolia Ten.), dağ reyhanı (Satureja hortensis L.), kara kekik (Satureja thymbra L.), tıbbi adaçayı (Salvia tomentosa Mill.) ve Anadolu adaçayı (Salvia fruticosa Mill.) deney materyali olarak kullanılmıstır. Çay ve baharatların metanol, etanol, aseton, su ve asetik asit bes farklı çözücü karısımıyla ultrasonik su banyosu ve Soxhlet düzeneği kullanılarak 9 farklı uygulamayla ekstrakları elde edilmistir. Elde edilen ekstrakların fenolik madde içerikleri ile antioksidan ve antibakteriyal aktiviteleri belirlenmistir. Ekstraksiyon uygulamaları kendi aralarında ii karsılastırılarak, çözücü karısımlarının ve kullanılan düzeneğin etken bilesenleri etkin bir sekilde izole edebilme yeteneği arastırılmıstır. Ayrıca antioksidan ve antibakteriyal özellikleri en yüksek bulunan ekstrakların; zeytinyağı içinde bütillenmis hidroksianisol (BHA) ve bütillenmis hidroksitoluene (BHT) karsı antioksidan özellikleri, tavuk çorbası içinde de E. coli O157:H7 bakterisine karsı antibakteriyal özellikleri değerlendirilmistir. Zeytinyağında, antioksidan özelliklerini değerlendirmek amacıyla 0, 7, 14, 21 ve 28. günlerde örneklerin peroksit sayısı, asit değeri, UV özgün absorbans değerleri ile birlikte GC-headspace kullanılarak uçucu bozulma ürünleri olan hekzanal ve pentanal değerleri saptanmıstır. E. coli O157:H7 bakterisine karsı antibakteriyal etkiyi belirlemek amacıyla ise, 0 ve 18. saatlerde kontrol ve ekstrak içeren çorbalarda bakteri sayımı yapılmıstır. Ekstrak (%) miktarı bakımından Soxhlet cihazı sonuçları, ultrasonik su banyosu cihazı sonuçlarına göre daha yüksek değerlere sahip olmustur. Ortalama ekstrak miktarları Soxhlet ekstraksiyonu ile % 7.59 ile % 54.52 arasında değisim gösterirken, bu değerler ultrasonik su banyosu ekstraksiyonunda % 4.22 ile % 26.36 arasında saptanmıstır. Çözücü karısımlarından ise, metanol:su:asetik asit ilk sırayı alırken bunu sırasıyla aseton:su:asetik asit, metanol:aseton:su:asetik asit ve su:asetik asit çözücü karısımları takip etmistir. Ekstraklarda baslıca bilesen olarak belirlenen rozmarinik asit miktarları 576.96-4581.56 mg/100 g örnek aralığında değismis olup, rozmarinik asiti en iyi ekstrake eden çözücü karısımları ve cihaz uygulamaları türlere göre farklılık göstermistir. Soxhlet ekstraksiyonu, Suriye kekiği dısındaki tüm türlerde rozmarinik asidi en iyi ekstrakte eden uygulama olarak belirlenmistir. Benzer sekilde, ekstrakte edilen diğer fenolik bilesenlerin miktarları ise, örneklerin türlerine ve kullanılan uygulamalara göre farklılık göstermislerdir. Ekstrakların türlere göre içerdiği en yüksek toplam fenolik madde miktarları 71.13-198.93 mg GAE/g arasında bulunmus olup, değerler türler ve uygulamalara göre farklılık göstermistir. Ayrıca ultrasonik su banyosu ile ekstrakte edilen ekstrakların daha yüksek toplam fenolik madde miktarına sahip olduğu belirlenmistir. Ekstrakların içerdiği toplam flavonol miktarları ise türler ve uygulamalara göre farklılık göstermis olup, türlere ait en yüksek değerler 568.32- iii 1600.85 Ig RE/ g olarak saptanmıstır. En yüksek antiradikal aktivite ve antioksidan kapasitesi değerleri sırasıyla kara kekik örneğinin Soxhlet cihazı ve metanol:su:asetik asit kullanılarak yapılan S2 uygulamasında (IC50=388.24 Ig/ml) ve bilyalı kekik örneğinin ultrasonik su banyosu cihazı ve aseton:su:asetik asit kullanılarak yapılan U3 uygulamasında (161.71 mg AAE/ g ekstrak) bulunmustur. Ekstrakların hem antiradikal aktivitesi hem de antioksidan kapasitesi değerleri arasında türlere ve ekstraksiyonda kullanılan uygulamalara göre istatistik olarak önemli farklılıklar belirlenmistir. Peroksit sayısı ve UV özgül absorbans değeri, BHT ve bilyalı kekik ile kara kekik ekstraklarını içeren yağlarda kontrol ve BHA içeren yağlardan daha düsük bulunmustur. Asit değeri ise BHA, BHT ve bilyalı kekik ile kara kekik ekstraklarını içeren yağlarda kontrolden daha düsük miktarlarda belirlenmistir. Uçucu bozulma ürünlerinden hekzanal ekstrak içeren örneklerde ve kontrolde belirlenmemis olup, pentanal sadece kontrolün 21. gün (0.59 ppb) ve 28. gün (0.95 ppb) analiz edilen örneklerde bulunmustur. Antibakteriyal etki sonuçlarına göre doz miktarının artırılmasıyla ekstrakların antibakteriyal etkisinin de arttığı saptanmıstır. En etkili doz miktarları sırasıyla, % 10 > % 5 > % 2.5 > % 1 olarak belirlenmistir. Tüm ekstrak konsantrasyonlarına karsı en hassas bakteriler M. smegmatis, B. subtilis ve B. cereus, en dirençli bakteriler ise E. coli O157:H7, K. pneumoniae, S. aureus ve Y. enterocolitica olarak saptanmıstır. Bakterilerin büyük çoğunluğunda ultrasonik su banyosu cihazı ile aseton:su:asetik asit kullanılarak yapılan U3 ve Soxhlet cihazı ile aseton:su:asetik asit kullanılarak yapılan S3 uygulamaları en fazla antibakteriyal etkiye sahip uygulamalar olarak belirlenmistir. Anadolu adaçayı ekstraklarının hiçbiri K. pneumoniae üzerinde etkili bulunmamıstır. Bunun dısında, analiz edilen bakterilere karsı antibakteriyal etki göstermeyen ekstrak yoktur. E. coli O157:H7 bakterisine karsı antibakteriyal etkiyi belirlemek için, baslangıç ve 18. saatlerde kontrol ve ekstrak içeren çorbalarda bakteri sayımı yapılmıstır. Baslangıç anında, 8.3x106 olarak sayılan bakteri sayısı, 18 saat sonra kontrolde 2.2x1010 olarak bulunurken, ekstrak içeren çorbalarda hiç saptanmamıstır.
