Antifungal Properties of Some Herb Decoctions

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dc.contributor.authorÖzcan, Musa
dc.contributor.authorBoyraz, Nuh
dc.date.accessioned2020-03-26T16:36:12Z
dc.date.available2020-03-26T16:36:12Z
dc.date.issued2000
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe antifungal activities of four spice decoctions (sage. wild thyme, oregano and savory) which grow wild in Turkey against six moulds (Fusarium oxysporum f. sp. phaseoli, Macrophomina phaseoli, Botrytis cinerea, Rhizoctonia solani, Alternaria solani and As pergillus parasiticus) were tested for fungistatic and fungicidal activity in vitro. Decoctions were added at 5% and 10% levels to 250 mi culture medium. The results showed that the decoctions investigated varied in their antifungal activity. Sage had weak activity, whilst wild thyme, oregano and savory were active against all moulds tested. All test fungi were completely inhibited by both of the concentrations of wild thyme and the 10% level of oregano decoctions in all the incubation periods. It was concluded that some decoctions may be useful as mould inhibitors at food additive levels.en_US
dc.identifier.citationÖzcan, M., Boyraz, N., (2000). Antifungal Properties of Some Herb Decoctions. European Food Research and Technology, 212(1), 86-88. Doi: 10.1007/s002170000249
dc.identifier.doi10.1007/s002170000249en_US
dc.identifier.endpage88en_US
dc.identifier.issn1438-2377en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage86en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s002170000249
dc.identifier.urihttps://hdl.handle.net/20.500.12395/17183
dc.identifier.volume212en_US
dc.identifier.wosWOS:000165891400015en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÖzcan, Musa
dc.institutionauthorBoyraz, Nuh
dc.language.isoenen_US
dc.publisherSpringer-Verlagen_US
dc.relation.ispartofEuropean Food Research 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.subjectantifungal effecten_US
dc.subjectspiceen_US
dc.subjectdecoctionen_US
dc.subjectmoulden_US
dc.subjectinhibitionen_US
dc.titleAntifungal Properties of Some Herb Decoctionsen_US
dc.typeArticleen_US

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