Antibacterial effect of petasites hybridus plant on some foodborne pathogens

Petasites hybridus is a perennial herbaceous plant native to Europe and northern Asia. This plant is used in traditional dishes in the Black Sea region of our country. In this study, it was aimed to determine the natural microflora of the root, stem and leaf parts of the Petasites hybridus plant, to optimize the ultrasound-assisted extraction conditions by using the response surface method (RSM) for the extraction of phenolic components in these parts, and to determine the antibacterial properties of theseextracts on some foodborne pathogens. In parallel with this purpose, it was concluded that the time (min), temperature (℃) and ethanol concentration (%) determined as independent variables in the extraction of phenolic compounds from the root, stem and leaf part of the Petasites hybridus plant have significant effects. Optimum extraction conditions were determined as 60min./70℃/70% respectively for root, stem and leaf part as time/temperature/ethanol concentration. The total phenolic content of the extracts obtained from the roots, stems and leaves obtained as a result of the productions at the optimum points were determined as 4.73, 0.64 and 3.78 μg GAE/mg extract, respectively. The minimum inhibition concentration (MIC) values of the extracts obtained from the root and stem were determined in the range of 0.8-175 mg/mL extract, and the MIC values of the extracts obtained from the leaf were determined in the range of 1.6-175 mg/mLextract for Escherichia coli O157:H7 ATCC 25922, Salmonella Typhimurium ATCC 14028, Bacillus cereus ATCC 10876, Staphylococcus aureus ATCC 25923, Lactobacillus plantarum 211 (pickle isolate) ve Lactobacillus brevis 92 (pickle isolate). It was determined that root, stem and leaf extracts have inhibition zone diameters in the range of 6.85-14.35mm, 6.05-14.10mm, 6.60-20.30mm on the tested cultures, respectively. As a result, it is thought that it is possible to use the extracts obtained from the root, stem and leaf parts of the Petasites hybridus plant as a natural food preservative additive in the food industry due to their antibacterial activity. Keywords: Petasites hybridus, Ultrasound Assisted Extraction, Optimization, MIC, Disk Diffusion