Antimicrobial and antioxidant activities of the essential oil of Chaerophyllum libanoticum Boiss. et Kotschy

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dc.contributor.authorDemirci, B.
dc.contributor.authorKosar, M.
dc.contributor.authorDemirci, F.
dc.contributor.authorDinc, M.
dc.contributor.authorBaser, K. H. C.
dc.date.accessioned2020-03-26T17:17:00Z
dc.date.available2020-03-26T17:17:00Z
dc.date.issued2007
dc.departmentSelçuk Üniversitesien_US
dc.description37th International Symposium on Essential Oils -- SEP 10-13, 2006 -- Grasse Opio, FRANCEen_US
dc.description.abstractChaerophyllum libanolicum Boiss. et Kotschy from Apiaceae, is collected and used as a food plant in Turkey. The essential oil obtained by hydrodistillation from the crushed fruits of C lihanoticuin collected from Osmaniye, Southern Turkey, was simultaneously analysed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). As a result, a total of seventy three components were characterized, representing 98.3% of the total oil with monoterpenes as the major group. The principal constituents were identified as beta-phellandrene (17.6%), limonene (15.9%), beta-pinene (8.8%), and sabinene (8.5%), respectively. The essential oil was evaluated for its antimicrobial activity using a microdilution assay resulting in the inhibition of a number of common human pathogenic bacteria including methicillinresistant Staphylococcus aureus (MRSA) and the yeast Candida albicans. The minimum inhibitory concentrations (MIQ varied between 0.25 and 0.5 mg/mI which is within a moderate antimicrobial activity range. Furthermore, the antioxidant capacity of the essential oil was examined using an in vitro radical scavenging activity test. The C libanoticum essential oil scavenged 1,1-diphenyl-2-picrylhydrazyl radical (DPPH,), resulting in IC50 > 30 mg/ml. In addition, the effect on inhibition of lipid peroxidation of the essential oil was assayed using P-carotene bleaching and haemoglobin induced linoleic acid peroxidation methods resulting in 16% antioxidative activity. (c) 2007 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.foodchem.2007.05.036en_US
dc.identifier.endpage1517en_US
dc.identifier.issn0308-8146en_US
dc.identifier.issn1873-7072en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1512en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.foodchem.2007.05.036
dc.identifier.urihttps://hdl.handle.net/20.500.12395/21220
dc.identifier.volume105en_US
dc.identifier.wosWOS:000249078200025en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTDen_US
dc.relation.ispartofFOOD CHEMISTRYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectChaerophyllum libanoticumen_US
dc.subjectApiaceaeen_US
dc.subjectessential oil compositionen_US
dc.subjectmonoterpenesen_US
dc.subjectantimicrobial activityen_US
dc.subjectantioxidant activityen_US
dc.titleAntimicrobial and antioxidant activities of the essential oil of Chaerophyllum libanoticum Boiss. et Kotschyen_US
dc.typeArticleen_US

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