Determination of Antibacterial Activity of Helichrysum arenarium L. Extracts Against Crop Spoiling Pathogens
Keywords:Helichrysum, Crop spoiling pathogen, Antibacterial activity, Minimum inhibitory concentration
It is very important that the foods consumed by people are reliable for their healthy growth and development. New foods are being developed every day depending on consumer demand. Many of these foods are produced from the basic food sources we know, and various additives are used to improve their physical, chemical, and microbiological properties and to extend their storage period. However, some of these additives are unhealthy, carcinogenic, or toxic, leading researchers to discover natural and reliable additives. Many Helichrysum species are used in traditional medicine. Helichrysum has been used in the treatment of various ailments such as skin infections, gallbladder, respiratory and digestive system disorders, and kidney stones. In addition, antioxidant, hepatoprotective, antibacterial, antiviral, and antifungal studies have also been reported. This study, it was aimed to determine the antibacterial activities of different extracts from Helichrysum against Erwinia caratovora subsp. caratavora ECC100, Rathayibacter tritici DSMZ7486, Agrobacterium vitis, Rathayibacter iranicus DSMZ7484, Pseudomonas putida, Pseudomonas tomato Pt52-a. The antibacterial activity of Helichrysum has been tested against crop spoiling pathogens, and the disk diffusion method has been used for this study. The minimum inhibitory concentration (MIC) was determined by the broth dilution method. According to the results of the study, the highest inhibition zone was determined from the methanol extract of the plant, this bacterium is Pseudomonas tomato, and the zone is 19 mm. At the end of the minimum inhibitor studies, all MIC values were determined to be higher than 10000 µg/mL. As a result, it is suggested that Helichrysum extracts have antibacterial activities against crop spoiling pathogens, and can be used in the fight against these pathogens.