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Antibacterial Activities of Turkish Pollen and Propolis Extracts Against Plant Bacterial Pathogens
(Elsevier Scı Ltd, 2006) Basim, Esin; Basim, Hüseyin; Özcan, Musa
The "in vitro" antibacterial activities of Turkish pollen and propolis extracts were investigated against 13 different species of agricultural bacterial pathogens including Agrobacterium tumefaciens, A. vitis, Clavibacter michiganensis subsp. michiganensis, Erwinia amylo-vora, E carotovora pv. carotovora, Pseudomonas corrugata, P. savastanoi pv. savastanoi, P. syringae pv. phaseolicola, P. syringae pv. syringae, P. syringae pv. tomato, Ralstonia solanacearum, X. anthomonas campestris pv. campestris and X. axonopodis pv. vesicatoria. Among the tested bacteria, A. tumejaciens was the most sensitive one to 115 concentration of pollen extract, and the sensitivity of the bacteria followed the sequence A. tumefaciens > P. syringae pv. tomato, X axonopodis pv. vesicatoria > E. amylovora, P. corrugata, R. solanacearum, X campestris pv. campestris > A. vitis, C michiganensis subsp. michiganensis > E carotovora pv. carotovora, P. savastanoi pv. savastanoi, P. syringae pv.phaseolicola > P. syringae pv. syringae. P. syringae pv.phaseolicola was the most sensitive one to 1/10 concentration of propolis extract, and the sensitivity of the bacteria followed the sequence P. syringae pv. phaseolicola > P. savastanoi pv. savastanoi, P. corrugata, R. solanacearum > E. carotovora pv. carotovora, P. syringae pv. syringae, E amylovora, A. tumejaciens, A. vitis, C michiganensis subsp. michiganensis, P. syringae pv. tomato, X campestris pv. campestris, X. axonopodis pv. vesicatoria. The least active concentrations towards the tested bacteria were 1/100 of the pollen extract and 1/1000 of the propolis extract. This study is the first report on the antibacterial activities of pollen and propolis against the plant pathogenic bacteria.
Antibacterial Activity of Turkish Spice Hydrosols
(Elsevier Sci Ltd, 2003) Sağdıç, Osman; Özcan, Musa
The in vitro antibacterial activity of the hydrosols of (distilled spice water) sixteen spices (anise, basil, cumin, dalamagia sage, dill, fennel, laurel, mint, oregano, pickling herb, rosemary, sage, summer savory, seafennel, sumac and black thyme) were tested on fifteen bacteria (Bacillus amyloliquefaciens ATCC 23842, B. brevis FMC 3, B. cereus FMC 19, B. subtilis var. niger ATCC 10, Enterobacter aerogenes CCM 2531, Escherichia coli ATCC 25922, E. coli O157:H7 ATCC 33150, Klebsiella pneumoniae FMC 5, Proteus vulgaris FMC 1, Salmonella enteritidis, S. gallinarum, S. typhimurium, Staphlococcus aureus ATCC 2392, S. aureus ATCC 28213, Yersinia enterocolitica ATCC 1501). The hydrosols of five spices (anise, cumin, oregano, summer savory and black thyme) had antibacterial activity against some of the test bacteria. Oregano and summer savory were effective against all bacteria during incubation. Anise, curnin and black thyme hydrosols were active against some bacteria, but not all. Consequently, it is likely that some edible plant hydrosols may be used as antimicrobial agents to prevent the deterioration of food products. The other hydrosols did not show activity against any of the all bacteria tested. (C) 2002 Elsevier Science Ltd. All rights reserved.
Antifungal Properties of Some Herb Decoctions
(Springer-Verlag, 2000) Özcan, Musa; Boyraz, Nuh
The antifungal activities of four spice decoctions (sage. wild thyme, oregano and savory) which grow wild in Turkey against six moulds (Fusarium oxysporum f. sp. phaseoli, Macrophomina phaseoli, Botrytis cinerea, Rhizoctonia solani, Alternaria solani and As pergillus parasiticus) were tested for fungistatic and fungicidal activity in vitro. Decoctions were added at 5% and 10% levels to 250 mi culture medium. The results showed that the decoctions investigated varied in their antifungal activity. Sage had weak activity, whilst wild thyme, oregano and savory were active against all moulds tested. All test fungi were completely inhibited by both of the concentrations of wild thyme and the 10% level of oregano decoctions in all the incubation periods. It was concluded that some decoctions may be useful as mould inhibitors at food additive levels.
Antioxidant Activity of Seafennel (Crithmum Maritimum L.) Essential Oil and Rose (Rosa Canina) Extract on Natural Olive Oil
(Akademiai Kiado, 2000) Özcan, Musa
The antioxidant effects of seafennel (Crithmum maritimum L.) essential oil and rose (Rosa canina) methanol extract at different concentrations were tested in natural olive oil stored at 60 degreesC, by measuring peroxide values and free oil acidity after regular intervals. All concentrations of both plant extracts showed antioxidant effect compared with control in experiments. The most effective extracts were 0.4% level of rose. The 0.2% concentrations of rose extract and seafennel oil and 0.4% level of seafennel oil followed in a decreasing order, respectively. The 0.2% level of seafennel oil in olive oil had more effect than those of only 0.02% concentrations of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). Acidity values of seafennel oil at the 0.4% concentration were high compared with its 0.2% level. Acidity values of both rose concentrations were found partly similar.
Antioxidant Tocopherol Constıtuents From Some Medicinal and Aromatic Plants
(Kluwer Academic/plenum Publishers, 2006) Özkan, Gülcan; Özcan, Musa
The antioxidant activities of spices and herbs are attributed not only to the polar phenolic and essential oil contents but also to tocopherol, and the presence of tocopherols in plant leaves was also demonstrated by hexane extraction in a recent report [1-7]. However, no further information is available concerning the tocopherol constituents of the Turkish endemic herbs as a source of natural antioxidants in this study. So, our aim was to detect the tocopherol constituents of the Turkish endemic herbs as a source of natural antioxidants in this study.
Bitki patojeni funguslara bazı yerli baharat ekstrakt ve uçucu yağlarının antifungal etkileri
(1997) Boyraz, Nuh; Özcan, Musa
Altı baharat (adaçayı, çörekotu, kapari, mercanköşk, sater, turşuotu) ekstraktı ve dört baharat (adaçayı, mercanköşk, sater, turşuotu) uçucu yağının antifungal etkileri, in vitrotia belirlenmiştir. Test fungusları olarak, Altemarla soteni, Colletotrichum coccodes, Fusarium oxysporum f. sp melonis ve Rhizoctonia soteni seçilmiştir. Ekstraktlar 1 ml/100 ml ve 2 ml/100 mi besiyeri dozunda, uçucu yağlar ise 0.1 ml/petri ve 0.2 ml/petri dozunda uygulanmıştır. Uçucu yağlarla yüksek oranda engelleme görülürken ekstrakttarda mercanköşk ve sater hariç etki düşük çıkmıştır. Kapari ve turşuotunun ekstraktları Alternaria soteni ve Colletotrichum coccodegin misel gelişimlerini teşvik etmişlerdir.
Butter Stability as Affected by Extracts of Sage, Rosemary and Oregano
(FOOD NUTRITION PRESS INC, 2001) Ayar, Ahmet; Özcan, Musa; Akgül, Attila; Akın, Nihat
Effect of methanolic extracts of sage (Salvia fruticosa L.), rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) on butter stability were investigated. All extracts were individually added to butter at 0.02 or 0.05%. For comparison, 0.02% butylated hydroxyanisole (BHA) and control group were also prepared and tested. The samples were stored at 25 or 5C. The peroxide value, free fatty acids and thiobarbituric acid value were determined at regular intervals for all samples. Spice extracts and their combinations exhibited a better effect than that of BHA in stabilizing butter against oxidation. The most effective extract was that of sage. The extracts significantly stabilized butter (P<0.05). Butter samples stored at SC were more stable (P<0.05) than those kept at 25C.
Chemical Composition and Antibacterial Activity of the Essential Oil of a 1,8-Cineole Chemotype of Mentha aquatica L. Growing Wild in Turkey
(2005) Senatore, Felice; D’Alessio, Andrea; Formisano, Carmen; Özcan, Musa
The essential oil from aerial parts of Mentha aquatica L. (Lamiaceae) was obtained by hydrodistillation. The oil content was 0.37% (v/w), on a dry weight basis. The oil composition was analyzed by GC and GC/MS. Altogether 31 compounds were identified accounting for 93.2% of the oil. 1,8-cineole (55.3%) was the most abundant component with appreciable amounts of carvacrol (9.3%) and sabinene (6.7%). The oil shows an interesting antibacterial activity, mostly against Gram + bacteria.
Chemical Composition of Sideritis Erythrantha Boiss. Et Heldr. Var. Erythrantha Used As Mountain Tea and Growing Wild in Turkey
(2005) Özcan, Musa
The essenial oil from the aerial parts of Sideritis erythrantha was analysed by a combination of GC and GC-MS. Seventeen compounds were identified that approximately constitute 83.8% of the oil. The oil yield of dried plant obtained by hydrodistillation was 0.3%. The main ones were ?-pinene (19.8%), ?-bisabolol (14.0%), linalool (6.6%), sabinene (6.0%), carvacrol (5.6%), caryophyllene oxide (5.3%), ?-caryophyllene (4.1%), 1,8-cineole (4.1%), germacrene D (3.9%) and ?-pinene (3.7%).
Composition and Antibacterial Activity of the Essential Oil From Crithmum Maritimum L. (Apiaceae) Growing Wild in Turkey
(John Wiley & Sons Ltd, 2000) Senatore, Felice; Napolitano, Franesco; Özcan, Musa
The essential oil from aerial parts of Crithmum maritimum L. (Apiaceae) growing wild in Antalya and Mersin, Turkey, was isolated by hydrodistillation and obtained in a yield of 0.17 and 0.19% (v/f w), respectively. The oil composition was analyzed by GC and GC-MS. Nineteen and twenty one compounds, accounting for 98 and 97% of the oils, were identified. The former oil was characterized by a high content of beta -phellandrene (30%) and thymol methyl ether (25%), the latter by gamma -terpinene (24%) and dill-apiole (21%). Evaluation of the antibacterial activity showed that the oils have a similar, appreciable activity, mostly against Gram + bacteria.
Composition of Some Apricot (Prunus Armeniaca L.) Kernels Grown in Turkey
(Akademiai Kiado, 2000) Özcan, Musa
The 4 apricot kernel samples provided from Malatya province were evaluated for moisture, ash, crude protein, crude oil, crude fibre, crude energy, non-soluble HCl acid ash, mass of 100 pits and mass of 100 kernels. Contents of Na, P, K, Ca, Mg, Fe, Zn, Mn and Cu were also determined in the samples.
Composition of the Essential Oil of Nepeta Betonicifolia C.A. Meyer (Lamiaceae) From Turkey
(Allured Publ Corp, 2003) Senatore, Felice; Özcan, Musa
The essential oil of Nepeta betonicifolia L. (Lamiaceae) grown in Turkey obtained by hydrodistillation of aerial parts was analyzed by GC/MS. Thirty-four compounds were identified constituting 89.6% of the oil, the major Components being linalool (40.5%), 1,8-cineole (20.8%), and caryophyllene oxide (9.2%). No nepetalactones were found as oil constituents.
Deniz Rezenesinin (Crithmum Maritimum L.) Bileşimi ve Salamura Ürüne İşlenmesi
(2002) Mucuk, Osman; Akgül, Atilla; Özcan, Musa
Bodrum ve Silifke kıyılarından toplanmış deniz rezenesinin taze yaprak ve salamura ürünlerinde kimyasal, salamurada mikrobiyolojik analizler yapılmıştır. Yöreler arası farklılık, hammadde ve ürün bileşimi açısından önemsiz bulunmuştur, %10'luk salamurada 30 gün süren fermentasyonla sağlıklı, mineralce zengin ve ilginç lezzette yeni bir ürün elde edilmiştir.
Effect of Inverted Saccharose on Some Properties of Honey
(Elsevier Sci Ltd, 2006) Özcan, Musa; Arslan, Derya; Ceylan, Durmuş Ali
In this study, three groups of honey [natural honey; honey produced by the supplementary feeding of bees with saccharose syrup (SSH) and heat and acid (88 degrees C, 2 h; 0.1% HCl) treated saccharose syrup honey (ISSH)] were produced and physicochemical (water content, pH, free acidity, ash, HMF, diastase activity, sucrose, protein and viscosity), microbiological and sensory properties of these honeys were determined. Also, mineral contents of the honeys were measured. Moisture and ash contents of SSH were higher, acidity level was lower than those of other honeys. The mineral content of natural honey was higher than that of the others, except for Pb and Zn. Diastase activity of ISSH was below the standard limit and HMF content of this honey was high, but not exceeding the limit. Supplementary feeding of honey bees with inverted (acid and heat treatment) saccharose yielded a honey which had a higher HMF content and a lower diastase activity, moisture content and free acidity than natural honey or SSH.
Effect of oregano and sage extracts on microbiological quality of molten butter
(KARGER, 2004) Ayar, A.; Özcan, Musa; Akgül, A.
Effects of oregano (Origanum vulgare L.) and sage (Salvia fruticosa L.) extracts on microbiological quality of butter were investigated. The extracts and their combinations were individually added into butter at 0.3% (W/W) concentrations. For comparison, 0.2% (w/w) sorbic acid was used. The close-up samples were stored at 20degreesC for 4 weeks. Microbiological qualities of butters treated with spices extracts were better than that of control. Spices extracts and their combinations exhibited antimicrobial effects in butter; however their antimicrobial activities were lower than that of sorbic acid. Oregano among the spices extracts showed highest inhibition effect on moulds and yeasts, lipolytic, proteolytic microorganisms and coliform group, and sage was effective on total bacteria, lactobacilli.
Effect of Propolis Extracts on Butter Stability
(Food Nutrition Press Inc, 2003) Özcan, Musa; Ayar, Ahmet
The antioxidant effects of extracts of propolis were tested in butter stored at 5 and 25C Propolis samples were collected from bee hives. While oxidation rancidity of butter was evaluated by determining peroxide and thiobarbutiric acid (TBA) values, hydrolytic rancidity was determined by measuting free fatty acids (FFA) values. Both concentrations (0.02% and 0.05%) of propolis extracts tested exhibited antioxidant effect compared with controls during experiment at 5 and 25C Butylated hydroxyanisole (BHA) showed similar effects. Both concentrations of propolis extract at 5C were effective in retarding oxidation when compared with the control. A level of 0.05% of propolis extract allowed the TBA values during experiment to increase (P<0.01). The TBA values of 0.05% propolis added-butters were similar with that of 0.02% BIIA added butter. Propolis extracts at 25C significantly inhibited hydrolytic rancidity. While propolis extracts had effects on peroxide and FFA value of butter, propolis may be considered as a new source of natural antioxidants of moderate efficiency.
Effects of oregano and sage extracts on microbiological quality of molten butter
(ASSN FOOD SCIENT TECHN INDIA, 2004) Ayar, A.; Özcan, Musa; Akgül, Attila
Effects of oregano (Origanum vulgare L.) and sage (Salvia fruticosa L.) extracts on microbiological quality of butter were investigated. The extracts and their combinations were individually added into butter at 0.1 or 0.3% (w/w) concentrations. For comparison, 0.2% (w/w) sorbic acid was used. The close-up samples were stored at 20 degreesC for 4 weeks. The water content, pH and growth of several microorganism groups were determined at regular intervals in all samples. Microbiological quality of butter samples treated with herb extracts was higher than that of control. Herb extracts and their combinations exhibited antimicrobial effects in butter, however, their antimicrobial activities were lower than that of sorbic acid. Oregano at 0.3% among the herb extracts showed highest inhibition effect on molds and yeasts, lipolytic, proteolytic microorganisms and coliform group, and 0.3% sage was effective on total bacteria, lactobacilli and coliform group. Differences among the groups were statistically significant (p < 0.01).
Effects of Turkish Spice Extracts at Various Concentrations on the Growth of Escherichia coli O157:H7
(Academic Press Ltd Elsevier Science Ltd, 2002) Sağdıç, Osman; Kuşçu, Alper; Özcan, Musa; Özçelik, Sami
The antimicrobial activities of the extracts of seven spices (cumin, Helichrysum compactum Boiss (HC), laurel myrtle, oregano, sage and thyme) were examined in their capacity to inhibit the growth of Escherichia coli O157-H7 Spices were fractionated by the extraction method to obtain a methanolic fraction. Of the spices tested thyme showed promising results by inhibiting growth both in paper disc assay and agitated liquid culture assay Antibacterial effects of tested spices extracts vary related to concentrations. Thyme and oregano showed higher activity than the others. It was also found that laurel and HC markedly stimulated the growth of E. coli O157-H7 Statistically, important variations were found among the inhibitory effects of spice extracts. This study has shown that E. coli O157-H7 inhibition by spice extracts may be of use in the field of food preservation.
Effects of Turkish Spice Extracts at Various Concentrations on the Growth of Escherichia Coli O157:H7
(Elsevier, 2002) Sağdıç, Osman; Kuşçu, Alper; Özcan, Musa; Özçelik, Sami
The antimicrobial activities of the extracts of seven spices (cumin, Helichrysum compactum Boiss (HC), laurel, myrtle, oregano, sage and thyme) were examined in their capacity to inhibit the growth of Escherichia coli O157:H7. Spices were fractionated by the extraction method to obtain a methanolic fraction. Of the spices tested, thyme showed promising results by inhibiting growth both in paper disc assay and agitated liquid culture assay. Antibacterial effects of tested spices extracts vary related to concentrations. Thyme and oregano showed higher activity than the others. It was also found that laurel and HC markedly stimulated the growth of E. coli O157:H7. Statistically, important variations were found among the inhibitory effects of spice extracts. This study has shown that E. coli O157:H7 inhibition by spice extracts may be of use in the field of food preservation. © 2002 Elsevier Science Ltd. All rights reserved.
Essential Oil Composition of Three Sideritis Species Used as Herbal Teas in Turkey
(2005) Özkan, Gülcan; Krüger, Hans; Schulz, Hartwig; Özcan, Musa
The essential oil components present in the aerial parts of S. condensata, S. pisidica and S. perfoliata were investigated by GC and GC-MS. The oil yields of air-dried plants obtained by hydro-distillation were 0.05, 0.08 and 0.08% (v/w), respectively. Eight compounds representing an amount of 83.8% of S. condensata essential oil were identified. The main substances were carvacrol (34.8%), germacrene D (12.5%), ?-pinene (12.1%) and ?-caryophyllene (7.2%). Fourteen constituents represent 77.0% of the S. pisidica essential oil, of which ?-bisabolol (30.2%), sabinene (10.6%), ?-pinene (9.3%) and ?-caryophyllene (7.3%) possess highest concentrations. In the essential oil of S. perfoliata, ten components were identified, comprising 79.7% of the total amount. Here ?-bisabolol (50.7%), ?-caryophyllene (6.9%), myrcene (4.5%) and germacrene D (4.5%) were found to be the major constituents. All volatile substances identified by GC-MS are related to monoterpene or sesquiterpene hydrocarbons.

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