Chemical characterization of the fatty acid compositions and antimicrobial activity of sumac (Rhus coriaria L.) fruits, growing naturally in Turkey and sold in herbalist markets TÜRKİYE'DE DOĞAL OLARAK YETİŞEN VE AKTARLARDA SATILAN SUMAK (RHUS CORIARIA L.) MEYVELERİNİN YAĞ ASİDİ KOMPOZİSYONLARININ KİMYASAL KARAKTERİZASYONU VE ANTİMİKROBİYAL AKTİVİTESİ

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Yilmaz G., Ekşi G., DEMİRCİ B., DEMİRCİ F.

Ankara Universitesi Eczacilik Fakultesi Dergisi, vol.44, no.1, pp.61-69, 2020 (Scopus) identifier


© 2020 University of Ankara. All rights reserved.Objective: The aim of this study was to compare the fatty acid components and antimicrobial properties of R. coriaria L. samples which were sold as powder and grains that show natural distribution in Tunceli and Siirt. Material and Method: After the seeds were weighed and powdered, fixed oils were obtained by using soxhalet apparatus. Obtained fixed oils were analyzed by GC and GC / MS methods after methylation process. In vitro antimicrobial activity studies of the samples were performed using six different Gram negative and Gram positive bacteria and Candida albicans using EUCAST disc diffusion and CLSI microdilution methods. Result and Discussion: The main fatty acid components of all samples were determined as oleic acid (42.2 - 43.3%), linoleic acid (25.2 - 28.5%) and palmitic acid (18.4-221.5%), respectively. In vitro antimicrobial activity of fixed oils, such as Escherichia coli NRRL B-3008, Staphylococcus aureus ATCC 6538, S. epidermidis ATCC 14990, Pseudomonas aeruginosa ATCC 27853, Bacillus subtilis NRRL B-A78 A78. Results were compared with standard antimicrobial agents and MIC values> 2.5 - 0.22 mg/ml. The results were found to be significant in terms of antimicrobial efficacy.