Özet:

In this study, some physicochemical properties of the peel powder obtained from the Zivzik pomegranate native to Siirt and its antibacterial effects against S. aureus, E. coli and B. cereus bacteria, which are known as food pathogens, were investigated. Peel powder diluted with distilled water at different rates (2.5%, 5, 10 and 20%) was used in the experiments. The susceptibilities of these bacteria to standard antibiotics were determined and compared with the antibacterial effect of peel powder. The pH range of the solutions was 3.68-3.91, the O/R range was 187.52-199.30 mV, and the EC range was 0.39-0.48 µScm-1, while it was observed that antibiotics and peel powder concentration were effective on bacteria. While the most effective concentration was determined to be 20% against bacteria, it was determined that the peel was more effective than penicillin on B. cereus and E. coli, and amoxycillin/clavulanic acid on B. cereus. As a result, it has been understood that pomegranate peel can be used as an antibacterial agent against food pathogens and can contribute to public health.

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