Evaluation of Antioxidant and Antibacterial Activities of Different Solvent Extracts of Quince Furit and Leaf
Keywords:Quince antioxidant, DPPH, ferrous ion chelating, reducing power, antibacterial
This study aims to determine the antioxidant and antibacterial effects of quince (Cydonia oblonga) and quince leaf extracts grown in Sakarya and used in the treatment of various diseases with various solvents. Dried quince and leaves were extracted with ethanol, acetone, and ethyl acetate solvents, and their antioxidant activity was determined with three different methods. These methods are; DPPH free radical removal activity, iron ion chelating, and reduction capacity methods. As a result of the experiments; among the tested substances, the highest DPPH activity in ethanol was determined as 95.282% (±0.01) with quince fruit substance. The highest activity of quince fruit substance in acetone with a value of 68.250% (±0.01) in its capacity to chelate iron (II) Ions. The highest reducing capacity ratio among ethyl acetate extracts was determined as 3.91 mg/mL of quince leaf extract. In addition, the antibacterial properties of the quince and leaves were determined by the agar well diffusion method against E.coli, B. Cereus and S. aureus bacteria. According to the results obtained, the material of the quince fruit showed effective antibacterial properties against all bacteria, the diameters of which ranged from 10 to 20 mm, and the material of the quince leaf, the diameters of which ranged from 18 dec19 mm. The highest quince fruit ratio in acetone solution is 16 mm zone diameter found against B. Cereus, while its highest ratio is 20 mm zoned against E.coli.
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