Biological Activities of Extracts of Red and Yellow Hawthorn Fruits in Different Solvents

Abstract

In this study, different extracts were obtained from hawthorn fruits growing in the natural environment in Afyonkarahisar Province, using ethanol, methanol, and acetone solvents. The antibacterial and antifungal activities of these extracts on predetermined target microorganisms were examined. According to the data obtained as a result of the study, the highest antibacterial activity was detected on Listeria monocytogenes in the ethanol extract of red hawthorn with a zone diameter of 12.06 mm. The highest antifungal activity was detected in the ethanol extract of yellow hawthorn on Aspergillus flavus with a zone diameter of 17.22 mm. In addition, the lowest minimum inhibitory concentration (bacterial) value was determined on Listeria monocytogenes in the ethanol extract of red hawthorn with 46.87 µg/mL. The lowest minimum inhibitory concentration (fungal) value was observed on Aspergillus flavus in the ethanol extract of yellow hawthorn with 35.15 µg/mL. The lowest minimum bactericidal concentration value was detected on Staphylococcus aureus at 93.75 µg/mL in the ethanol extract of red hawthorn, while the lowest fungicidal concentration value was detected on both Aspergillus flavus and Penicillium notatum at 23.44 µg/mL in the ethanol extract of yellow hawthorn. The study results showed that especially ethanol extracts of yellow and red hawthorn have high antibacterial and antifungal effects.