Antimicrobial and Antioxidant Properties of Coriander (Coriandrum sativum L.), Dill (Anethum graveolens L.) and Purslane (Portulaca oleracea L.) Extracts Prepared with Different Types of Solvent

In the study, the antimicrobial effect of ethanol: water (1:1 v/v), methanol: water (1:1 v/v) and water extracts of coriander (Coriandrum sativum L.), dill (Anethum graveolens L.) and purslane (Portulaca oleracea L.) plants were determined by well diffusion method and antioxidant activity by DPPH• radical removal method. As test microorganisms, Aspergillus niger mold and Salmonella enterica subsp. enterica serovar Typhimurium ATCC 14028, Escherichia coli O157:H7, Staphylococcus aureus ATCC 25923 bacteria were used and the inhibition zone was measured only in S. aureus ATCC 25923. In DPPH• radical scavenging analysis, the antioxidant capacity of the samples was lower than the controls, and the IC50 values of Trolox, BHA, dill, coriander and purslane were 41.63 µg/mL, 154.15 µg/mL, 683.45 µg/mL, 903.33 µg/mL, 525.99 µg/mL respectively. Among the plants studied, purslane had the highest antioxidant activity, while coriander had the lowest antioxidant activity. As a result, it was determined that the highest antioxidant and antimicrobial activity values belonged to the purslane plant.