Determination of some chemical parameters and antimicrobial activity of traditional food: Mesir paste

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dc.contributor.authorOskay M.
dc.contributor.authorKaraildirim T.
dc.contributor.authorAy E.
dc.contributor.authorAy K.
dc.date.accessioned2024-07-22T08:20:51Z
dc.date.available2024-07-22T08:20:51Z
dc.date.issued2010
dc.description.abstractThe antimicrobial activities and some chemical properties of the traditional Turkish food called mesir paste were studied. Results of chemical analysis for moisture and volatiles, water-insoluble components, refractive index, soluble solids content, raw fiber, invert sugar, total ash, 5-hydroxymethylfurfural, acidity, and pH were calculated as 17.06%, 2.55%, 1.491, 80.2%, 0.70%, 40.54%, 0.13%, 44 mg/kg, 0.9% anhydrous citric acid, and 3.6, respectively. Mesir paste was extracted individually by six solvents with different polarity, and antimicrobial activities of each extracts were determined against 12 microbial strains, mostly food-borne, including pathogens, by the agar well diffusion method. All extracts obtained showed antimicrobial activity ranging from 8 mm to 40 mm, and the butanolic extract displayed stronger antimicrobial activity against all tested microorganisms; Gram-positive strains were found to be more sensitive than Gram-negative strains. Antimicrobial potency of n-butanol extracts of mesir paste was determined in term of minimal inhibitory concentration and minimal bactericidal concentration for the sensitive microorganisms. In addition, some commercial antibiotics such as ampicillin, gentamicin, and nystatin were used as positive controls to determine the sensitivity of the strains. © 2010, Mary Ann Liebert, Inc. and Korean Society of Food Science and Nutrition.
dc.identifier.DOI-ID10.1089/jmf.2009.0209
dc.identifier.issn1096620X
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/18356
dc.language.isoEnglish
dc.subject1-Butanol
dc.subjectAnti-Infective Agents
dc.subjectFood Analysis
dc.subjectGram-Negative Bacteria
dc.subjectGram-Positive Bacteria
dc.subjectMicrobial Sensitivity Tests
dc.subjectPhytotherapy
dc.subjectPlants, Medicinal
dc.subjectSpices
dc.subjectTurkey
dc.subjectNegibacteria
dc.subjectPosibacteria
dc.subject5 hydroxymethylfurfural
dc.subjectacetic acid ethyl ester
dc.subjectalcohol
dc.subjectampicillin
dc.subjectbutanol
dc.subjectcitric acid
dc.subjectdichloromethane
dc.subjectgentamicin
dc.subjectherbaceous agent
dc.subjecthexane
dc.subjectmesir paste
dc.subjectmethanol
dc.subjectnalidixic acid
dc.subjectnovobiocin
dc.subjectnystatin
dc.subjectpenicillin G
dc.subjectplant extract
dc.subjectsolvent
dc.subjectsugar
dc.subjectunclassified drug
dc.subjectvolatile agent
dc.subjectacidity
dc.subjectagar diffusion
dc.subjectantibiotic sensitivity
dc.subjectantimicrobial activity
dc.subjectarticle
dc.subjectash
dc.subjectBacillus cereus
dc.subjectBacillus subtilis
dc.subjectbactericidal activity
dc.subjectCandida albicans
dc.subjectchemical analysis
dc.subjectconcentration response
dc.subjectcontrolled study
dc.subjectdrug determination
dc.subjectEnterobacter cloacae
dc.subjectEnterococcus faecalis
dc.subjectEscherichia coli
dc.subjectfood analysis
dc.subjectGram negative bacterium
dc.subjectGram positive bacterium
dc.subjectmicrobial sensitivity test
dc.subjectMicrococcus luteus
dc.subjectminimum inhibitory concentration
dc.subjectmoisture
dc.subjectnonhuman
dc.subjectpH
dc.subjectpriority journal
dc.subjectProteus vulgaris
dc.subjectPseudomonas fluorescens
dc.subjectrefraction index
dc.subjectSalmonella typhimurium
dc.subjectSerratia marcescens
dc.subjectStaphylococcus aureus
dc.subjectTurkey (republic)
dc.titleDetermination of some chemical parameters and antimicrobial activity of traditional food: Mesir paste
dc.typeArticle

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