Bioactivity and Therapeutic Properties of Evelik (Rumex crispus), A Naturally Growing and Edible Plant in Sivas Province

Authors

DOI:

https://doi.org/10.24925/turjaf.v7isp2.67-71.3137

Keywords:

Anti-carcinogenic activity, Antimicrobial activity, Rumex crispus, TAS, TOS

Abstract

Although scientific data on the biological effects and mechanisms action of many extracts from plants are still insufficient, interest in this issue is increasing day by day. In this study, Rumex crispus (Evelik) was collected from Sivas region during the season and dried, and then ethanol, methanol and water extractions were made from leafy parts. The aim of the study was to evaluate the antimicrobial activities of each extract on some microorganisms, total antioxidant level (TAS), total oxidant level (TOS), oxidative stress index (OSI) values and anticarcinogenic properties on various cell lines. Rel Assay Diagnostics kits were used to determine TAS, TOS and OSI values. Microdilution broth method was used to determine the minimum inhibition concentration (MIC) of plant extracts against microorganisms. Antimicrobial activity assays in the study were used Staphylococcus aureus (ATCC 29213), Enterococcus faecalis (ATCC 29212), Pseudomonas aeruginosa (ATCC 27853), Escherichia coli (ATCC 25922), Bacillus cereus (ATCC 11778), Klebsiella pneumonia (ATCC 13783) Candida albicans (10231) and Candida tropicalis (DSM11953). Cytotoxic activity of plant extracts was determined by MTT method in normal Mouse fibroblast cell line and 3 different human cancer cell line. As a result, it was found that ethanol, methanol and water extracts of domestic plants do not have antimicrobial activity on microorganisms we tested, they have high antioxidant activity and have cytotoxic activity in some cell cultures.

Published

21.12.2019

How to Cite

Durna Daştan, S., Durukan, H., Demirbaş, A., & Dönmez, E. (2019). Bioactivity and Therapeutic Properties of Evelik (Rumex crispus), A Naturally Growing and Edible Plant in Sivas Province. Turkish Journal of Agriculture - Food Science and Technology, 7(sp2), 67–71. https://doi.org/10.24925/turjaf.v7isp2.67-71.3137

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