African Journal of Biotechnology Vol. 5 (19), pp. 1795-1798, 2 October 2006   

ISSN 1684–5315 © 2006 Academic Journals        

Full Length Research Paper

Antibacterial activities of Allium vineale, Chaerophyllum macropodum and Prangos ferulacea

Hisamettin Durmaz¹*, Emrullah Sagun², Zekai Tarakci² and Fevzi Ozgokce³

¹Harran University, Veterinary Faculty, Food Hygiene and Technology Department, Sanliurfa, Turkiye.

²Yuzuncu Yil University, Veterinary Faculty, Food Hygiene and Technology Department, Van, Turkiye.

³Yuzuncu Yil University, Science and Arts Faculty, Biology Department, Van, Turkiye.

*Corresponding Authors E-mail: hisamettindurmaz@yahoo.com. Tel.: +90 414 312 8456. Fax: +90 414 314 4158.

Accepted 15 September, 2006

Allium vineale L., Chaerophyllum macropodum Boiss. and Prangos ferulacea (L.) Lindl. have been used for cheese production in Turkiye for many centuries. In addition, it is traditionally believed by local people that these plants have antibacterial activity. The purpose of this study was to evaluate the antibacterial activity of these plants. Four solvent extracts (in methanol, ethanol, n-hexane and water) of the plants were investigated against Bacillus cereus, Bacillus subtilis, Micrococcus luteus, Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae, Proteus mirabilis, Salmonella enteritidis and Salmonella typhimurium by using disc diffusion method. The methanol, ethanol and n-hexane extracts of all the plants showed antibacterial activity against B. cereus, B. subtilis, M. luteus and S. aureus, while the methanol extract of Allium vineale was also active against P. mirabilis. However, the water extracts of these plants had no antibacterial activity against any of the bacteria tested. The methanol extracts had the higher activity followed by the extracts of ethanol and n-hexane. A. vineale showed the higher antibacterial activity as compared with C. macropodum and P. ferulacea. As a result, organic solvent extracts (especially methanol and ethanol extracts) of these plants can be used as natural antibacterial additives for incorporation in cheese and various food products.

Key words: Allium vineale, Chaerophyllum macropodum, Prangos ferulacea, antibacterial activity.