Evaluation of effectiveness of propolis extracts, collected from different regions of turkey, against mold agents

ABSTRACT MASTER THESIS TITLE OF THE THESIS EVALUATION OF EFFECTIVENESS OF PROPOLIS ETHANOL EXTRACTS, COLLECTED FROM DIFFERENT REGIONS OF TURKEY, AGAINST MOLD AGENTS TOKAT GAZIOSMANPASA UNIVERSITY GRADUATE SCHOOL OF NATURAL AND APPLIED SCIENCES DEPARTMENT OF PLANT PROTECTION (SUPERVISOR:) PROF. DR. YUSUF YANAR In present study; Antifungal activities of propolis ethanol extracts (PEE), collected from 7 different regions (Adıyaman, Antalya, Eskişehir, Erzincan, Istanbul, Tekirdağ, Tokat) of Turkey, were tested against mold agents (Aspergillus flavus, A. niger, A. oryzae and Penicillium digitatum) which are the major problems in processed foods. Their effects on spore germination and mycellial growth of these molds were evaluated in in-vitro and in-vivo conditions. In in vitro tests, the inhibitory effect of PEE, which was applied in 6 different doses (0.5, 1, 2, 3, 4 and 5%) in Potato Dextrose Agar (PDA) media, on the mycelial growth and spore germination of the mold was determined. In in-vivo tests; As a Functional Food Additive (FGKM), the above doses of PEE have been added to tomato paste, fruit juice and jam. All the experiments were carried out with 3 replications and NaC6H5CO2 was used as a positive control, and PDA medium without PEE were used as a (-) control. According to the results of present study; the effects of PEE on mycelial growth of mold agents in in-vitro conditions; The highest mycelial growth inhibition rate (80%) was determined at 5% concentration with Eskişehir PEE for A. flavus, 89% Tokat PEE and 81% Antalya PEE for A. niger. Mycelial growth inhibition rates of İzmir, Tokat and Antalya PEEs at the highest concentration were 81%, 82% and 86% on A. oryzae respectively. For P. digitatum, it was determined that PEE inhibited mycelial growth over 70% in all provinces even at 0.05% concentratin. In studies conducted in in-vivo conditions; Considering the effect of PEE applied to processed foods; The rate of inhibition on A. niger, A. oryzae and P. digitatum was 100% at 2% concentration and 100% on A. flavus at 3% PEE concentration. The inhibition rates for A. niger, A.oryzae and P. digitatum was determined as 8 100% from the 4% PEE dose in jam, and 100% for the A. flavus at 3% PEE concentration. On the other hand, at 5% PEE concentration growth inhibition rate of A. flavus, A. niger, A.oryzae and P. digitatum was 100% on fruit juise. In other concentrations, inhibition rates vary. When we look at the effect of PEE on spore germination; inhibion rate of PEE on A. flavus at 5% concentration, on A. niger at 3%, 4% and 5% concentrations on A oryzae and P. digitatum at 4% and 5% concentrations were significantly lower than negative control. As a result, it was determined that PEE has the potential to be used as an antimicrobial and biopesticide on pathogens and it can be used as FGKM in foods. 2020, 78 PAGE KEYWORDS: Propolis, Aspergillus flavus, Aspergillus niger, Aspergillus oryzae, Penicillium digitatum, Functional Food Additive, antimicrobial.