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    Chemical Composition and Antifungal Effect of Anise (Pimpinella Anisum L.) Fruit Oil at Ripening Stage
    (Inst Microbiologia, 2006) Özcan, Mehmet Musa; Chalchat, Jean Claude
    The composition of the essential oil of Pimpinella anisum L fruit is determined by GC and GC-MS. The volatile oil content obtained by hydrodistillation was 1.91%. Ten compounds representing 98.3% of the oil was identified. The main constituents of the oil obtained from dried fruits were trans-anethole (93.9%) and estragole (2.4%). The olfactorially valuable constituents that were found with concentration higher than 0.06% were (E)-methyeugenol, alpha-cuparene, alpha-himachalene, beta-bisabolene, p-anisaldehyde and cis-anethole. Also, the different concentrations of anise oil exerted varying levels of inhibitory effects on the mycelial growth of Alternaria alternata, Aspergillus niger and Aspergillus parasiticus used in experimental. The results showed that the most effected fungus from anise oil was A. parasiticus, which is followed by A. niger and A. alternata. Individual of this plant oil may provide a useful to achive adequate shelf-life of foods.
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    CHEMICAL COMPOSITION AND ANTIMICROBIAL PROPERTIES OF THE ESSENTIAL OIL OF ORIGANUM SACCATUM L.
    (WILEY, 2009) Oezcan, Mehmet Musa; Chalchat, Jean Claude
    The chemical constituents of essential oil isolated by hydrodistillation of aerial parts of Origanum saccatum L. growing wild of 39 constituents were identified accounting for 99.11% of the oil of O. saccatum. The oil of O. saccatum contained, as main components, p-cymene (82.8%), gamma-terpinene (6.2%), p-cymene-8-ol (1.5%) and carvacrol (1.2%). The essential oil of O. saccatum was characterized by its high content of p-cymene. Preliminary experiment was carried out in vitro using the diffusion method to investigate antimicrobial activity of the O. saccatum oil. The oil exerted varying levels of antimicrobial effects on the growth of all microorganisms (except for 100 ppm which belongs to Bacillus subtilis, Bacillus aureus). The antimicrobial activity of the O. saccatum oil was established by using agar diffusion method. The results showed that antimicrobial activity increased depending on the concentration degree used. The highest sensitive bacteria had Staphylococcus aureus and Escherichia coli. As a result, inhibitory effect of oil was weak on tested bacteria compared with fungi. The extent of inhibition of tested microorganism growth was dependent on the concentrations of essential oil used. PRACTICAL APPLICATIONS Some investigations showed that the use of spices in place of chemicals and synthetics has become indispensable because of their antimicrobial effects and also because of the increasing risk of the side effects of chemical and synthetic preservatives on health. Also, spices and derivatives have been used since ancient times to preserve foods, make foods tastier, cure diseases and produce aromatic substances. Many species of aromatic plants belonging to the Labiatae family grow wild in the east Mediterranean basin. Dried oregano leaves are well known not only in the herb industry mainly but also for other appetizing applications, and as a source of essential oils.
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    Chemical composition of carrot seeds (Daucus carota L.) cultivated in Turkey: characterization of the seed oil and essential oil
    (INST GRASA SUS DERIVADOS, 2007) Özcan, Mehmet Musa; Chalchat, Jean Claude
    Chemical composition and physical properties were established in carrot (Daucus carota L.) seeds from Konya, Turkey to investigate their potential uses. Mature seeds were evaluated for moisture, crude protein, crude oil, crude fiber, ash, HCl-insoluble ash, total carbohydrate, essential oil yield and weight of 1000 seeds. Also, relative density, refractive index, free fatty acids, peroxide value, iodine value, saponification number and unsaponifiable matter were determined in the seed oil. The main fatty acids identified by gas chromatography were petroselinic (59.35%), linoleic (11,82%), palmitic (10.01%) and stearic (2.41%) acids. Mineral contents (Al, Ca, Cu, Fe, K, Li, Mg, Mn, Na, Ni, P, Se, Sr, V and Zn) of seeds were also determined by Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES). The seeds were found to be rich in protein, fiber and ash. The essential oil and edible oil compositions of carrot seeds from Konya were investigated by GC and GC-MS. The oil yields of essential and edible oil from carrot seeds were established as 0.83% and 7.84%, respectively. The major constituents of seed essential oil were carotol (66.78%), daucene (8.74)%, (Z,Z)-alpha-farnesene (5.86%), germacrene D (2.34%), trans-alpha-bergamotene (2.41%) and beta-selinene (2.20%). Whereas, carotol (30.55%), daucol (12.60%) and copaenol (0.62%) were the important components of edible carrot seed oil. However, the dominant component of both oils was carotol.
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    Chemical composition of essential oil from aerial parts and fruits of Hyssopus officinalis L., Origanum acutidens, Prangos uechritzii, H-hircinum L. and Hypericum polyphyllum subsp polyphyllum
    (AGRIMEDIA GMBH, 2015) Figueredo, Guilles; Özcan, Mehmet Musa; Chalchat, Jean Claude; Bağcı, Yavuz; Chalard, Pierre; Al-Juhaimi, Fahad Y.; Doğu, Süleyman
    The chemical constituents of essential oil by hydrodistillation from the aerial parts of Hyssopus officinalis L., Origanum acutidens and Prangos uechtrizii wild growing in Turkey were extracted by hydrodistillation, and analysed by GC and GC-MS. The major constituents of H. officinalis oil were pinocarvone (29.17%), trans-pine camphone (27.19 %), beta-pinene (17.63%), cis-pinocamphone (4.68%) and myrcene (2.92%). The major constituents of the essential oil of O. acutidens were carvacrol (76.2%), p-cymene (7.4%) and borneol (3.2%). The major components of H. hircinum were alpha-pinene (6.96%), beta-pinene (28.79%), limonene (3.60%), cc-terpineol (7.20%), spathulenol (5.60%), caryophyllene oxyde (2.99%), humulene-1,2-epoxyde (4.20%), alpha-eudesmol (3.96%) and methyle linolenate (7.27%), while ishwarana (64.36%), aristolochene (1.50%), beta-selinene (2.61%), valencene (2.08%), alpha-selinene (1.32%), spathulenol (2.42%), caryophyllene oxyde (2.89%) and beta-eudesmol (4.30%) were recorded as the main constituents of H. polyphyllum.
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    Chemical Composition of Essential Oil of Hyssopus officinalis L. and Origanum acutidens
    (TAYLOR & FRANCIS LTD, 2012) Figueredo, Guilles; Özcan, Mehmet Musa; Chalchat, Jean Claude; Bağcı, Yavuz; Chalard, Pierre
    The chemical constituents of essential oil by hydrodistillation from the aerial parts of Hyssopus officinalis L. and Origanum acutidens (hand.-mazz.) ietswaart from Turkey were identified by gas chromatograph-mass spectrometer (GC-MS) demonstrated the presence of at least 24 compounds. The major constituents of H. officinalis oil were pinocarvone (29.2 %), trans-pine camphone (27.2 %), beta-pinene (17.6 %), cis-pinocamphone (4.7 %) and myrcene (2.92 %). The major constituents of the essential oil of O. acutidens were carvacrol (76.2 %), p-cymene (7.4 %) and borneol (3.2 %).
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    Chemical Composition of the Essential Oil of Pimpinella isaurica Matthews subsp. isaurica
    (TAYLOR & FRANCIS LTD, 2015) Figueredo, Guilles; Chalchat, Jean Claude; Doğu, Süleyman; Chalard, Pierre; Özcan, Mehmet Musa; Bağcı, Yavuz; Al Juhaimi, Fahad Y.
    The essential oil of aerial parts of P. isaurica wild growing in South Anatolia was extracted by using a Clevenger type apparatus, and analysed by GC and GC-MS. The percentage yield of the essential oil from of aerial parts of Pimpinella was 0.2 %. The oil was colourless to pale-yellow in colour. Fifty-three compounds representing 98.0 % of the P. isaurica oil were identified. The major constituents in the oil from the aerial parts of P. isaurica were: sabinene (12.79 %), myrcene (4.43 %), geijerene (24.30 %), terpinene-4-ol (4.71 %), dictamnol (5.82 %), caryophyllene oxide (3.84 %). Caryophyllene oxide was common to all samples. Other compounds were found in the oils but with some quantitative variation. Fifty-three compounds were identified in the aerial parts oil.
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    Chemical Composition of The Essential Oil of The Flowers and Leaves of Calba Tea (Dorystoechas hastata Boiss & Helder. ex Bentham)
    (TAYLOR & FRANCIS LTD, 2016) Özcan, Mehmet Musa; Chalchat, Jean Claude; Figueredo, Gilles; Bağcı, Yavuz; Dural, Huseyin; Savran, Ahmet; Al-Juhaimi, Fahad Y.
    The essential oils of flower and leaves of Dorystoechas hastata Boiss & Helder. ex Bentham, grown in Turkey, was obtained by hydrodistillation and analysed by GC and GS-MS. Fourty components were identified in the flowers oil, which represented about 93.97 % of the total composition of the oil. The major constituents of the flower essential oil were myrcene (19.37 %), 1,8-cineole (14.30 %), beta-pinene (9.19 %), alpha-pinene (8.49 %) and beta-caryophyllene (6.18 %). Thirty-seven components were established in the leaves oil, making up 97.16 % of the total composition. The main constituents of the essential oil of the leaves were myrcene (20.71 %), 1,8-cineole (18.76 %), beta-pinene (12.51 %), alpha-pinene (8.54 %), bornyl acetate (7.28 %) and terpinene-4-ol (6.19 %). As seen, myrcere, 1,8-cineole and beta-pinene for both oils were the main components.
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    Chemical constituents in essential oils of Salvia officinalis L. and Salvia fruticosa Mill.
    (AGRIMEDIA GMBH, 2015) Özcan, Mehmet Musa; Figueredo, Gullies; Chalchat, Jean Claude; Chalard, Pierre; Al Juhaimi, Fahad Y.; Ghafoor, Kashif; El Babiker, El Fadil
    Essential oils from dried aerial parts of Salvia officinalis L. and Salvia fryticosa Mill. Provided from Bosnia-Herzogoviena (Sarajova) and Turkey (Mugla) were analysed using gas chromatography-mass spectrometry (GC-MS). The air dried plant materials were subjected to hydrodisfiliation for 4 h using a Clevenger type apparatus to give yellow oils in 1.76% (S. officinalis) and 1.39% (S. fruticosa), respectively. Thirty-one and fourty constituents were identified in the oils of both plants, representing 96.33 and 98.23% of the total oil. While alpha-pinene (9.65%), camphene (9.46%), eucalyptol (9.18%), thujone-cis (24.59%) and camphre (23.06%) were established as major constituents of S. officinalis L., alpha-pinene (3.62%), camphene (5.26%), camphre (26.76%), borneol (8.91%) and eucalyptol (40.11%) were found as major constituents of S. fruticosa
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    Comparative Essential Oil Composition and Antifungal Effect of Bitter Fennel (Foeniculum Vulgare Ssp Piperitum) Fruit Oils Obtained During Different Vegetation
    (Mary Ann Liebert Inc, 2006) Özcan, Mehmet Musa; Chalchat, Jean Claude; Arslan, Derya; Ateş, Ayşe; Ünver, Ahmet
    The chemical composition of the flower and unripe and ripe fruits from fennel (bitter) (Foeniculum vulgare ssp. piperitum) has been examined by gas chromatography and gas chromatography-mass spectrometry. The main identified components of the flower and unripe and ripe fruit oils were estragole (53.08%, 56.11%, and 61.08%), fenchone (13.53%, 19.18%, and 23.46%), and a-phellandrene (5.77%, 3.30%, and 0.72%), respectively. Minor qualitative and major quantitative variations for some compounds of essential oils were determined with respect to the different parts of F. vulgare. The oils exerted varying levels of antifungal effects on the experimental mycelial growth of Alternaria alternata, Fusarium oxysporum, and Rhizoctonia solani. The 40 ppm concentrations of fennel oils showed inhibitory effect against mycelial growth of A. alternaria, whereas 10 ppm levels were ineffective. The analyses show that fennel oils exhibited different degrees of fungistatic activity depending on the doses.
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    Comparison of Chemical Composition of Essential Oil Obtained From Different Parts of Foeniculum Vulgare Ssp. Piperitum Used as Condiment
    (Wiley-Blackwell Publishing, Inc, 2010) Özcan, Mehmet Musa; Chalchat, Jean Claude
    The essential oil contents of leaves, flowers, fruits, stems and root parts of Foeniculum vulgare ssp. piperitum growing wild in Southern Turkey were obtained by hydrodistillation and analyzed by gas chromatography (GC) and GC-mass spectrometry. The essential oil of the leaves, flower, fruit, stem and root parts of F. vulgare were in yields of 3.17, 0.34, 7.0, 0.87 and 0.17% (based on dry weight), respectively. Fenchone (11.86%), estragole (59.02%), fenchyl acetate (3.16%) were found to be main components in the root oil, while the major components of stem oil were fenchone (24.96%) and estragole (60.45%). Also, linalool (35.81%), epi-a-cadinol (14.77%) and phtalate (10.98%) were recorded as the main constituents of leaves oil. It may be concluded that the population of F. vulgare can yield an essential oil useful for the food and pharmaceutical industry for its high content in 1,8-cineole, linalool, fenchone and estragol.
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    Effect of Collection Time on Chemical Composition of the Essential Oil of Foeniculum Vulgare Subsp Piperitum Growing Wild in Turkey
    (Springer, 2006) Özcan, Mehmet Musa; Chalchat, Jean Claude
    The essential oils of Foeniculum vulgare subsp. piperitum were subjected to detailed GC-MS analysis in order to determine possible similarities and differences in their chemical compositions, depending on growth years (2001 and 2002). In both oils, methyl chavicol (40.29 and 21.69%), limonene (17.66 and 22.24%), fenchone (16.90 and 12.98%), alpha-pinene (1.86 and 34%) and alpha-phellandrene (2.30 and 2.74%) were the main components, respectively. A total of 32 components were identified accounting for 85.01 and 67.14% of the oils of F. vulgare, respectively. The main characteristic of the oils is the high content of the limonene, fenchone and estragol. Our findings indicated that the oil of Turkish bitter fennel belonged to methyl chavicol rich type.
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    The effect of harvest periods on chemical composition of essential oil of mint (Mentha spicata L.) leaves
    (AGRIMEDIA GMBH, 2015) Figueredo, Gullies; Chalchat, Jean Claude; Chalard, Pierre; Al Juhaimi, Fahad Y.; Ghafoor, Kashif; El Babiker, El Fachl; Özcan, Mehmet Musa
    The essential oils of mint leaves (Mentha spicata L.) cultivated in Middle Anatolia were extracted by hydrodistillation, and analysed by GC and GC-MS. The percentage yields of the essential oils of mint harvested in different months (from May to December) were 1.2%, 2.5%, 2.75%,3.0%, 2.0%, 3.7%, 2.6% and 2.0%, respectively. The major constituents varied depend on harvest periods. The main constituents of mint oil were carvone (30.8-62.9%), dihydrocarveol (2.7%-22.4, iso dihydrocarvyle acetate (12-14.4%), limonene (5.2-17.2%) and eucalyptol among the months.
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    The effect of harvest periods on the chemical compositions of essential oils of sage (Salvia aucheri L.) leaves
    (TAYLOR & FRANCIS LTD, 2012) Figueredo, Guilles; Chalchat, Jean Claude; Chalard, Pierre; Özcan, Mehmet Musa; Al Juhaimi, Fahad Y.
    The essential oils of sage leaves (Salvia aucheri Bentham var. canescens Boiss. & Heldr.), growing wild in South Anatolia, were extracted by hydrodistillation and analysed by GC and GC-MS. The percentage yields of the essential oils from sage leaves harvested at different years were 1.0%, 1.3%, 1.3%, 1.0%, 1.4%, 1.5% and 1.2%, respectively. In this study, 1,8-cineole, camphre, camphene alpha-pinene and beta-pinene were identified as the major components of sage leaves collected at different periods. The main constituents of sage oil collected over the years were 1,8-cineole (35.01-48.06%), camphre (13.58-23.92%), camphene (6.77-8.82%), alpha-pinene (5.79-8.54%) and beta-pinene (4.32-6.28%).
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    The Effect of Harvest Years on Chemical Composition of Essential Oil of Basil (Ocimum minimum L.) Leaves
    (TAYLOR & FRANCIS LTD, 2017) Figueredo, Guilles; Özcan, Mehmet Musa; Chalchat, Jean Claude; Chalard, Pierre; Çelik, Battal; Özcan, Mustafa Mete
    The essential oils of basil (Ocimum minimum L.) leaves cultivated in Mersin (BuyukeceliGulnar) were extracted by hydrodistillation, and analysed by GC and GC-MS. The major constituents varied depending on harvest years. Linalool, eucalyptol, eugenol and epi-alpha-cadinol were determined as the major components of basil leaves collected between 2003 to 2008 years. The main constituents of oil were linalool (40.22% to 88.34%), eucalyptol (1.46% to 8.87%), eugenol (0.28% to 7.23%) and epi-alpha-cadinol (1.35% to 5.05%) depending on years. The essential oil composition varies qualitatively and/or quantitatively with the time of harvest.
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    Effect of Harvest Years on Chemical Composition of Essential Oil of Bitter Fennel (Foeniculum vulgare subsp piperitum) Leaves
    (ASIAN JOURNAL OF CHEMISTRY, 2012) Figueredo, Guilles; Chalchat, Jean Claude; Al Juhaimi, Fahad Y.; Özcan, Mehmet Musa
    The essential oils of leave of Foeniculum vulgare subsp. piperitum (Apiaceae) growing wild in south Anatolia, Turkey were extracted by hydrodistillation and analyzed by GC and GC-MS. The percentage yields of the essential oils from leaves of bitter fennel harvested in different years (from 2003 to 2008) were 1.3, 3.09, 2.1, 1.95, 1.7 and 1.9 %, respectively. The major constituents varied depending on harvest years. Methyl chavicol, fenchone, limonene and fenchyl acetate (exo) were established as the major components of bitter fennel leaves collected in different years. The main constituents of leave oil were methyl chavicol (24.67-69.93 %), fenchone (7.82-14.50 %), limonene (2.39-9.85 %) and fenchyl acetate (exo) (0.17-14.21 %) among the years.
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    The effect of Heights on Chemical Composition of Essential Oil of Bitter Fennel (Foeniculum vulgare subsp piperitum) fruits
    (TAYLOR & FRANCIS LTD, 2016) Figueredo, Guilles; Özcan, Mehmet Musa; Al-Juhaimi, Fahad Y.; Chalchat, Jean Claude; Özcan, Mustafa Mete; Chalard, Pierre
    The essential oils of fruit of Foeniculum vulgare subsp. piperitum (Apiaceae) growing wild in South Anatolia were extracted by hydrodistillation, and analysed by GC and GC-MS. The percentage yields of the essential oils from fruits of bitter fennel harvested in different heights were 2.66 %, 2.0 % and 1.66 %, respectively. The major constituents varied depending on harvest years. The major constituents of bitter fennel fruit were methyl chavicol (estragol), fenchone and limonene. Methyl chavicol contents of oil changed between 50.2 % (600 m height) to 69.2 % (1600 m height). Fenchone contents of samples varied between 6.5 % and 32.8 %. The highest fenchone content was established at the level of 600 m height. While limonene contents of oil were found as 7.1 % and 8.2 % for 600 m and 1600 m heights, respectively, it was determined as 0.37 % for sea level.
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    Essential oil composition of some Origanum species
    (AGRIMEDIA GMBH, 2017) Danton, Ombeline; Özcan, Mehmet Musa; Figueredo, Gilles; Chalard, Pierre; Dogu, Suleyman; Uslu, Nurhan; Chalchat, Jean Claude
    Chemical compositions of O.majorana, O. onites and O. saccatum oils were determined by GC and GC-MS. The yields of the essential oils were 0.276%, 0.395% and 0.261% v/w, respectively. The most abundant compounds of O.majorana, O. onites and O.saccatum oils were a-terpinene, p-cymene, gamma-terpinene and carvacrol. The highest carvacrol (10.920%) and linalool (10.271%) were found in O. onites oil. in addition, while myrcene is found as 10.471% and 4.817% in O. majorana and O. onites oils, respectively. Myrcene was determined as 0.662% in O.saccatum. The key component of Oregano species tested is p-cymene. The contents of p-cymene in O.majorana, O. onites and O. soccatum oils were determined as 33.416%, 17.417% and 73.143%, respectively. Also, gamma-terpinene contents of oil samples ranged from 17.798% (O. saccatum) to 29.932% (O. majorana).