Phytochemical Research and Evaluation of Tarragon (Artemisia dracunculus L.) as a Food Additive

In this study, tarragon (Artemisia dracunculus L.) the amount of antioxidants and phenolic substances water-based extracts in various concentrations (25g/L, 50g/L, 100g/L) with aroma components plant was determined. Various food pathogens (Escherichia coli ATCC 25922, Salmonella enterica 13076, Listeria monocytogenes 43251) bacterial strains ((Gram-negative (Vibrio harveyi (KF443058), Vibrio vulnificus (KF443056), Aeromonas veronii (KF443053), anguillarum (NR 029254.1) campbellii (MH231447.1), rotiferianus 042081.1), ponticus 029032.1), Psychrobacter marincola 025458.1), Pseudoalteromonas prydzensis 044803.1), mariniglutinosa 028992.1) Gram-positive (Bacillus thuringiensis 043403.1)) obtained from naturally infected Dicentrarchus labrax fish were determined by disk diffusion method on their antimicrobial properties. As a result antioxidant values found to be 88.5% at maximum 10%, while total substance content between 3.75-5.06 mg GAE/g values. The main component terpinyl acetate (23.16%), followed α-terpineol (20.08%), anethole-(Z) (8.93%), limonene (5.20%), spathulenol (4.47%), ısoeugenol (3.73%), valeric acid (3.40%), eucalyptol (3.26%). No activity test microorganisms used study.