The use of the oregano (Origanum vulgare L.) essential oil and hydrosol in green olive fermentation

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dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorArslan, Derya
dc.contributor.authorAydar, Ali Osman
dc.date.accessioned2020-03-26T17:28:17Z
dc.date.available2020-03-26T17:28:17Z
dc.date.issued2008
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe effect of oregano the (Origanum vulgare L.) oil at the levels of 0.05, 0.1 and 0.3% and oregano hydrosol on the physicochemical, microbiological and sensory characteristics of the green olive (Edremit variety) fermentation was investigated. The initial pH of the oregano oil added samples were higher than the other treatments, which were above 5.8. The highest final acidity was observed in the hydrosol+brine combination (0.53%). The initial LAB population on the first day of the fermentation was high in the diluted hydrosol (8.89 log cfu ml(-1)) and control (8.47 log cfu ml(-1)) samples. But a significant difference was not observed between the LAB counts of the treatments on the 40(th) day of fermentation. The control and brine+oregano hydrosol samples had the highest sensory scores.en_US
dc.identifier.endpage605en_US
dc.identifier.issn1516-8913en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage601en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/22752
dc.identifier.volume51en_US
dc.identifier.wosWOS:000257983200022en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherINST TECNOLOGIA PARANAen_US
dc.relation.ispartofBRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectgreen oliveen_US
dc.subjectfermentationen_US
dc.subjectOriganum vulgare L.en_US
dc.subjectessential oilen_US
dc.subjecthydrosolen_US
dc.titleThe use of the oregano (Origanum vulgare L.) essential oil and hydrosol in green olive fermentationen_US
dc.typeArticleen_US

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