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
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Dosyalar
Tarih
2019
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
NATL INST SCIENCE COMMUNICATION-NISCAIR
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The 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.
Açıklama
Anahtar Kelimeler
Antioxidant activity, Brine oil constituents, Fermentation, Flavonoid, GC/MS, HPLC, Phenolic compounds, Sea fennel
Kaynak
INDIAN JOURNAL OF TRADITIONAL KNOWLEDGE
WoS Q Değeri
Q4
Scopus Q Değeri
Q2
Cilt
18
Sayı
4
Künye
Özcan, M. M., Uslu, N., Figueredo, G., Juhaimi, F. A., Ghafoor, K., Babiker, E. E., Alsawmahi, O. N., Özcan, M. M., Isam, A., Ahmed, M. (2019). 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. Indian Journal of Traditional Knowledge (IJTK), 18(4), 800-804.