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Öğe Chemical Composition and Antifungal Activity of Lavender (Lavandula stoechas) Oil(NATURAL PRODUCTS INC, 2018) Özcan, Mehmet Musa; Starovic, Mira; Aleksic, Goran; Figueredo, Gilles; Al Juhaimi, Fahad; Chalchat, Jean-ClaudeThe essential oil of Lavandula stoechas was examined by GC and GC-MS. Discs (5 mmi.d.) of the tested fungi (Alternaria alternata, Fusarium oxysporum and Botritys cinerea) were inoculated separately onto each assay plate and incubated at 25 degrees C for 7 days. The oil yield of dried parts (v/dw) obtained by hydro distillation was 2.9%. Thirty-two compounds representing 98.3% of the essential oil were determined. Linalool (49.9%), linalyl acetate (14.4%), lavandulyl acetate (5.7%), alpha-terpineol (5.6%), terpinene-4-ol (5.1%), lavandulol (3.7%), (E)-beta-ocimene (2.6%) and (Z)-beta-ocimene (2.4%) were identified as the main constituents of the oil. In addition, both doses of the lavender oil showed varying levels of inhibitory effects on the mycelial growth of tested fungi used in the experiment. The results demonstrated the strongest effect on B.cinerea, followed by A.alternata and F.oxysporum. The inhibitory effect is probably dependent on the concentration of essential oils.Öğe 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.Öğe Comparison of Chemical Constituents of Essential Oils of Black Cumin (Nigella sativa L.)(ASIAN JOURNAL OF CHEMISTRY, 2013) Al Juhaimi, Fahad Y.; Figueredo, Gilles; Özcan, Mehmet Musa; Chalard, PierreEssential oils from dried aerial parts of Nigella sativa were analyzed using gas chromatography-mass spectrometry (GC-MS). The air dried plant materials were subjected to hydrodistillation for 4 h using a Clevenger type apparatus to give yellow oils. The major compounds in the essential oil of Turkey sample were alpha-thujene (15.78 %), p-cymene (48.25 %), trans-4-methoxythujane (6.56 %), beta-pinene (4.60 %), alpha-pinene (3.52 %) and limonene (2.88 %) while p-cymene (51.42 %), alpha-thujene (16.36 %), trans-4-methoxythujene (6.11 %), beta-pinene (3.98 %), alpha-pinene (3.60 %) and limonene (2.84 %) were major components of Syria essential oil. The main compound of Ethiopia essential oil was p-cymene (55.03 %) followed by alpha-thujene (18.19 %), trans-4-methoxythujene (6.33 %), beta-pinene (4.50 %), alpha-pinene (3.96 %) and limonene (2.85. %).Öğe The effect of fermentation process on bioactive properties, essential oil composition and phenolic constituents of raw fresh and fermented sea fennel (Crithmum maritimum L.) leaves(NATL INST SCIENCE COMMUNICATION-NISCAIR, 2019) Özcan, Mehmet Musa; Uslu, Nurhan; Figueredo, Gilles; Al Juhaimi, Fahad; Ghafoor, Kashif; Babiker, Elfadtl E.; Alsawmahi, Omer N.; Özcan, Mustafa Mete; Isam , A.; Ahmed, MohamedThe influence of fermentation on antioxidant activity, total phenol, total flavonoid and phenolic compounds of sea fennel and also volatile compounds of sea fennel essential oil was investigated and compared with fresh samples. Antioxidant activity, total fenolic and flavonoid contents decresed from 89.79 to 63.13%; from 259.58 to 77.92 mg/100 g; from 2114.67 to 390.50 mg/100 g, respectively. Twenty-six and thirty-three components of sea fennel oils were identified in raw and fermented sea fennel, accounting to about 99.99% and 99.44% of the total oil, respectively. The raw and fermented sea fennel leaves contained 22.31 and 1.32% sabinene, 12.08% and 7.45% limonene, 10.30% and 11.61% beta-phellandrene, 8.59% and 9.17% (Z)-beta-ocimene, 7.08% and 3.55% alpha-pinene, 28.36% and 42.05% gamma-terpinene, 2.57% and 8.64% terpinene-4-ol, respectively. Dominant phenolic compounds were (+)-catechin, gallic acid, 3,4-dihydroxybenzoic acid and p-coumaric acid. Generally, all of the phenolic compounds reduced the effect of microorganisms during,. However, essential oil contents of sea fennel were not effected from fermentation process.Öğe 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 ClaudeChemical 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).
