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Öğe Antimicrobial effects of Turkish propolis, pollen, and laurel on spoilage and pathogenic food-related microorganisms(MARY ANN LIEBERT, INC, 2008) Erkmen, Osman; Oezcan, Mehmet MusaThe antimicrobial activities of propolis extract, pollen extract, and essential oil of laurel (Laurus nobilis L.) at concentrations from 0.02% to 2.5% (vol/vol) were investigated on bacteria (Bacillus cereus, Bacillus subtilis, Escherichia coli, Salmonlla typhimurium, Staphylococcus aureus, Yersinia enterocolitica, Enterococcus faecalis, and Listeria monocytogenes), yeasts (Saccharomyces cerevisiae and Candida rugosa), and molds (Aspergillus niger and Rhizopus oryzae). Pollen has no antimicrobial effects on the bacteria and fungi tested in the concentrations used. Propolis showed a bactericidal effect at 0.02% on B. cereus and B. subtilis, at 1.0% on S. aureus and E. faecalis, and at 0.2% on L. monocytogenes. The minimum inhibitory concentration of propolis for fungi was 2.5%. Propolis and laurel were ineffective against E. coli and S. typhimurium at the concentrations tested. The results showed that the antimicrobial activity were concentration dependent. Propolis and essential oil of laurel may be used as biopreservative agents in food processing and preservation.Öğe Antioxidant Activity, Phenolic Content, and Peroxide Value of Essential Oil and Extracts of Some Medicinal and Aromatic Plants Used as Condiments and Herbal Teas in Turkey(MARY ANN LIEBERT, INC, 2009) Oezcan, Mehmet Musa; Erel, Oezcan; Herken, Emine EtoezThe antioxidant activity, total peroxide values, and total phenol contents of several medicinal and aromatic plant essential oil and extracts from Turkey were examined. Total phenolic contents were determined using a spectrophotometric technique and calculated as gallic acid equivalents. Total antioxidant activity of essential oil and extracts varied from 0.6853 to 1.3113 and 0.3189 to 0.6119 mu mol of Trolox equivalents/g, respectively. The total phenolic content of essential oil ranged from 0.0871 to 0.5919 mg of gallic acid/g dry weight. However, the total phenolic contents of extracts were found to be higher compared with those of essential oils. The amount of total peroxide values of oils varied from 7.31 ( pickling herb) to 58.23 (bitter fennel flower) mu mol of H2O2/g. As a result, it is shown that medicinal plant derivatives such as extract and essential oils can be useful as a potential source of total phenol, peroxide, and antioxidant capacity for protection of processed foods.Öğe CHEMICAL COMPOSITION AND ANTIMICROBIAL PROPERTIES OF THE ESSENTIAL OIL OF ORIGANUM SACCATUM L.(WILEY, 2009) Oezcan, Mehmet Musa; Chalchat, Jean ClaudeThe 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.Öğe Comparative essential oil composition of flowers, leaves and stems of basil (Ocimum basilicum L.) used as herb(ELSEVIER SCI LTD, 2008) Chalchat, Jean-Claude; Oezcan, Mehmet MusaThe chemical composition of flower, leaves and stems from basil (Ocimum basilicum L.) have been examined by GC and GC-MS. The identified components constituting 99.03%, 95.04% and 97.66% of the flower, leaves and stem oils, respectively. The main constituents of the essential oil of flower, leaves and stem oils, respectively, were estragole (58.26%, 52.60% and 15.91%) and limonene (19.41%, 13.64% and 2.40%) and p-cymene (0.38%, 2.32% and 2.40%). Dill apiole (50.07%) was identified as the highest main constituent for stem. Estragole (15.91%), apiole (9.48) and exo-fenchyle acetate (6.14%) followed in order to decreasing them. Minor qualitative and major quantitative variations for some compounds of essential oils were determined with respect to different parts of O. basilicum. It was reported that the chemical composition of different parts oils of basil are very variable. It is known that specific estragole chemotypes are also known. (c) 2008 Elsevier Ltd. All rights reserved.Öğe Effect of Essential Oils of Some Plants Used as Herb on the Growth of Agaricus bisporus (Lange) Sing.(TAYLOR & FRANCIS LTD, 2008) Oezcan, Mehmet Musa; Kasik, Giyaseddin; Oeztuerk, CeialeddinEssential oils at the concentration of 5 mu l, 15 mu l and 25 mu l of Myrtus communis L., Laurus nobilis L., Echinophora tenuifolia L., Thymbra spicata L. and Satureja hortensis L., which grow wild in Turkey were prepared and investigated for growth of Agaricus bisporus in culture media. The results showed that 25 mu l concentration of essential oils showed an inhibitory effect on mycelial growth. Other concentrations of oils partly inhibited the growth of A. bisporus. The mycelial growth of all samples treated had slow and different according to control group. It was observed a slow growth in sample with thyme (black), while myrtle and thyme (savory) oils exhibited fungisit effect-against A. bisporus, others had fungistatic effect.Öğe FATTY ACIDS AND TOCOPHEROL CONTENTS OF SOME PRUNUS SPP. KERNEL OILS(WILEY, 2009) Matthaeus, Bertrand; Oezcan, Mehmet MusaThe oil content as well as the fatty acid and tocopherol composition of kernels from 15 Prunus spp. varieties from Turkey were determined. The oil yields from these kernels varied from 46.3 to 55.5%. The main fatty acids of Prunus spp. kernel oils were oleic acid (43.9-78.5%), linoleic acid (9.7-37%) and palmitic acid (4.9-7.3%). The total amount of vitamin-E-active compounds in the oils varied between 62.9 and 439.9 mg/kg. The predominant tocopherol in most kernel oils was gamma-tocopherol. Only two varieties of P. amygdalus and one variety of P. persica showed alpha-tocopherol as the main vitamin-E-active compound. The composition of the oils was 9-164.5 mg/kg alpha-tocopherol, 21.5-41.6 mg/kg alpha-tocotrienol, 1.6-330.2 mg/kg gamma-tocopherol and 0-39.1 mg/kg delta-tocopherol. From the results of the present study, it can be concluded that the kernels of the investigated species of Prunus fruits from Turkey may serve potential sources of valuable oil that might be used for edible and other industrial applications.Öğe Some compositional properties and mineral contents of carob (Ceratonia siliqua) fruit, flour and syrup(TAYLOR & FRANCIS LTD, 2007) Oezcan, Mehmet Musa; Arslan, Derya; Goekcalik, HarunThe approximate composition and mineral contents of carob fruit (Ceratonia siliqua), and the traditional foods produced from this fruit, carob flour and carob syrup, were studied. Protein, crude fiber and ash content and energy values of carob syrup were lower than the values of both carob fruit and carob flour. According to the results, the total sugar content, the most important constituents of carob products, were 48.35%, 41.55% and 63.88% for fruit, flour and syrup, respectively. These products contained high amounts of calcium, potassium, magnesium, sodium and phosphorus, which were the most abundant elements in carob fruits ( P < 0.05). Among the samples, potassium, phosphorus and calcium had the highest values in carob syrup, respectively. Carob flour also contained these elements in high amounts, with the addition of sodium. We extended the notion that carob fruit, flour and syrup were rich sources of carbohydrates, proteins and minerals.