Characterization of leaf, fruit and peel extracts of Feijoa sellowiana plant and investigation of their antibacterial properties

In the master's thesis study, it was aimed to investigate the microbiological and analytical properties of the extracts obtained from the leaves, fruit and bark of Feijoa sellowiana plant, which is widely grown in Azerbaijan region. In the study, the leaves, fruit and bark of Feijoa sellowiana plant were separated into small particles and extracts were obtained using hexane and ethanol. The extraction was carried out at 55 °C, at different solid liquid ratios, for 15 hours. The extracts obtained from leaves, fruits and bark of the plant were analysed for fatty acid composition by gas chromatography (GC) and composition by Scan analysis by gas chromatography mass spectrometry (GC-MS). In the evaluation of microbial activity, the microbiobial activities of the extracts were determined by using diffusion agar method. S. Aerous, B. Cereus, E. Coli and Salmonella bacteria were used in diffusion agar method. The major fatty acids are palmitoleic acid, oleic acid, linoleic acid and α-linolenic acid in feijoa leaves, eicosadienoic acid, docosadienoic acid and lignoceric acid in feijoa fruits and butyric acid in feijoa peels. Ethanol extracts obtained from feijoa leaves, fruits and peels were injected 20 μL, 40 μL and 60 μL on plate counting agar and incubated with 4 different microorganisms. The zone sizes obtained as a result of incubation were measured and microbiological counts were made. As the amount of extract added increased, an increase was observed in the microbial zone size and colony numbers formed in bacteria other than Salmonella. In the data obtained, it was determined that the fruit, leaf and bark extracts of Feijoa plant showed antimicrobial properties against S. Aerous, B. Cereus, E. Coli bacteria.