Evaluation of antibacterial, antifungal, antiviral, and antioxidant potentials of some edible oils and their fatty acid profiles

Authors : İlkay ORHAN, - *, Berrin ÖZÇELİK, Bilge ŞENER

Pages : 251-258

View : 14 | Download : 4

Publication Date : 2011-12-01

Article Type : Research Paper

Abstract :In the current study, the oils obtained from the nuts of Corylus avellana L. insert ignore into journalissuearticles values(hazelnut);, Arachis hypogea L. insert ignore into journalissuearticles values(peanut, groundnut);, Pinus pinea L. insert ignore into journalissuearticles values(umbrella nut);, and Juglans regia L. insert ignore into journalissuearticles values(walnut); were tested for their antioxidant activity against 2,2-diphenyl-1-picrylhydrazyl insert ignore into journalissuearticles values(DPPH); radical and antimicrobial activity against the standard and isolated strains of Escherichia coli, Pseudomonas aeruginosa, Proteus mirabilis, Klebsiella pneumoniae, Acinetobacter baumannii, Staphylococcus aureus, and Enterococcus faecalis as well as the fungi Candida albicans and C. parapsilosis by microdilution method, in which inhibition was expressed as minimum inhibition concentrations insert ignore into journalissuearticles values(MICs);. Moreover, antiviral activity of the oils was determined using Herpes simplex insert ignore into journalissuearticles values(HSV); and Parainfluenza insert ignore into journalissuearticles values(PI-3);. Their fatty acid analyses were performed by GC-MS technique. While the hazelnut and walnut oils showed the best antioxidant activity at 100 mg mL-1 insert ignore into journalissuearticles values(73.58% and 65.10%, respectively);, the walnut oil had the most potent anti-PI-3 effect insert ignore into journalissuearticles values(16- < 0.25 mg mL-1);. The oils displayed inhibitory potentials towards the isolated strains of E. coli, S. aureus, and E. faecalis at 4, 8, and 8 mg mL-1 concentrations, respectively.
Keywords : Key words Oil, antibacterial, antifungal, antiviral, antioxidant, fatty acid