Abstract:

In the presented study, it was aimed to determine antioxidant capacities and antibacterial features of extracts obtained from Glycyrrhiza glabra L., which were grown around the province of Hatay. Antibacterial effects of the ethanol and water extracts were assessed on strains such as Bacillus cereus, Bacillus subtilis, Staphylococcus aureus Cowan I, Escherichia coli, Klebsiella pneumoniae, Proteus mirabilis, Salmonella Enteritidis and Salmonella Typhimurium obtained from the Public Health Institution of Turkey by using disc diffusion method. The antioxidant capacity of the extracts of the plant was determined by an automated colorimetric method. The ethanol extracts of the plant showed high inhibition zones against B. cereus.  Total antioxidant capacity (TAC) values were found to be low. The total oxidant capacity (TOS) of the water extracts appeared higher than the value of the ethanol of Glycyrrhiza glabra L. Due to the high TOS level of water extract of the plant we suggest that the consumption of the plant juice may contribute to increase of the TOS in cases of the failure of the antioxidant defense system during the disorders. Ethanol extracts of the plant can be used as natural antibacterial additives against B. cereus for various food products.

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