DETERMINATION OF ANTIMICROBIAL ACTIVITY OF CARDAMOM (Eletteria cardamomum) AND INVESTIGATION OF SOME QUALITY CHARACTERISTICS OF CAKES PRODUCED BY ADDING CARDAMOM
Project no. 21633 · Status: Kapanmış (Yayın bekleniyor) · 2020
Summary
In this research, mould isolation was carried out in 10 store-bought cake samples, and numerically dominant mould types which shows the same morphological properties are defined throughout this study. In the second stage, it was aimed to determine the antimicrobial activity of the ethanol-water (60:40) and water extracts of Elettaria cardamomum against Escherichia coli DSM 1103, Staphylococcus aureus ATCC 25923, Candida albicans (food isolate), Saccharomyces cerevisiae (food isolate), Aspergillus niger (food isolate) and Penicillium nigricans (food isolate) and Penicillium citrinum (which are isolated by the cakes within the scope of this research) by using Minimum Inhibition Concentration (MIC) tests. When analysed; the MIC values of the extract are observed to be between 75-300 mg/ml, the Minimum Bactericidal Concentration (MBC) and the Minimum Fungicidal Concentration (MFC) values varied from 150-300 mg/ml. In the next phase, mould inoculation was carried out on the cakes that are respectively specific amount of cardamom seed ethanol-water extract, lemon essential oil and cardamom seed extract - lemon essential oil. Samples were stored at 25°C for 8 days. As a result of the microbiological analysis, a statistically significant decrease was observed in the mould count in all experimental groups compared to the control groups (p<0.05). While lemon essential oil was determined as the most effective method in reducing the number of moulds, this method was followed respectively by the combination method and application of cardamom extract. Additionally, the antioxidant activity of the ethanol-water extract is determined through the usage of 1,1-Diphenyl-2- picrylhydrazyl (DPPH) radicals. The IC50 value which shows the antioxidant activity of the extract is determined as 691,29 µg / ml.