Yazar "Başer K.H.C." seçeneğine göre listele

Listeleniyor 1 - 3 / 3
  • Küçük Resim Yok
    Öğe
    Composition and antimicrobial activity of the essential oil of tanacetum cadmeum (Boiss.) heywood subsp. Orientale grierson
    (2007) Özek G.; Özek T.; Işcan G.; Başer K.H.C.; Hamzaoglu E.; Duran A.
    Water distilled essential oil of aerial parts of Tanacetum cadmeum (Boiss.) Heywood subsp. orientale Grierson (Asteraceae) was analyzed by GC and GC/MS methods. Ninety three compounds have been characterized representing 97.8% of the oil. 1,8-Cineole (18.9%), p-cymene (15.7%), terpinen-4-ol (14.8%), borneol (9.8%) and ?-terpinene (3.5%) were found to be the major constituents of the oil. Antimicrobial activity of the oil was tested via micro-dilution broth method. Escherichia coli, Staphylococcus aureus, Enterobacter aerogenes, Salmonella typhimurium, Bacillus cereus, Staphylococcus epidermidis, Candida albicans were used as the test microorganisms. © 2007, Taylor & Francis Group, LLC. All rights reserved.
  • Küçük Resim Yok
    Öğe
    Composition of essential oil of Cuminum cyminum L. according to harvesting times
    (2007) Kan Y.; Kartal M.; Özek T.; Aslan S.; Başer K.H.C.
    The cumin (Cuminum cyminum L.) is an annual plant of Apiaceae. It is generally used as a food additive for increasing the flavour of different food preparations. The fruits (often called seed )are rich in essential oil with the main constituents at different harvesting time being cumin aldehyde (19.9-23.6%), p-mentha-1,3-dien-7-al (11.4-17.5 %) and p-mentha-1,4-dien-7-al (13.9-16.9). The results of GC and GC/MS analysis showed that the fruits should be harvested at the ripe stage for ideal volatile oil yield and composition. The effect of different harvesting times on the yield and ratio of main components of the essential oil are evaluated.
  • Küçük Resim Yok
    Öğe
    Composition of the essential oil of hippomarathrum cristatum (dc.) boiss
    (2007) Özek G.; Özek T.; Başer K.H.C.; Duran A.
    Water distilled essential oil of Hippomarathrum cristatum (DC.) Boiss. (Umbelliferae) fruits used as a condiment in food products traditionally was analyzed by GC and GC/MS methods. Eighty compounds were characterized representing 91.6% of the oil. Hexadecanoic acid (11.6%), nonacosane (8.0%), germacrene D (6.1%) and myristicin (4.4%) were found to be the major constituents of the oil. © 2007, Taylor & Francis Group, LLC. All rights reserved.