Antioxidant and antimicrobial activities of fennel, ginger, oregano and thyme essential oils

Basit Öğe Kaydı
dc.authoridKarbancıoğlu Güler, Funda/0000-0001-6576-0084
dc.authoridÇatalkaya, Gizem/0000-0003-4749-8734
dc.authorwosidKarbancıoğlu Güler, Funda/M-8603-2014
dc.authorwosidÇatalkaya, Gizem/O-9719-2019
dc.contributor.authorMutlu İngök, Ayşegül
dc.contributor.authorÇatalkaya, Gizem
dc.contributor.authorÇapanoğlu, Esra
dc.contributor.authorKarbancıoğlu Güler, Funda
dc.date.accessioned2023-07-26T11:54:27Z
dc.date.available2023-07-26T11:54:27Z
dc.date.issued2021
dc.departmentDÜ, Akçakoca Meslek Yüksekokulu, Gıda İşleme Bölümüen_US
dc.description.abstractIn this study, the aim was to evaluate the antimicrobial and antioxidant activities of thyme (Thymus vulgaris), oregano (Origanum vulgare), ginger (Zingiber officinale) and fennel (Foeniculum vulgare) essential oils in addition to their chemical compositions. Based on the results of gas chromatography-mass spectrometry (GC-MS) analysis, major components were thymol and p-cymene in thyme, carvacrol, and p-cymene in oregano, alpha-zingiberene and ar-curcumene in ginger and (E)-anethole in fennel essential oils. Essential oils were investigated for their antimicrobial activities by agar well diffusion and broth microdilution methods against Campylobacter jejuni and Campylobacter coli. The inhibition zone diameters varied from 9.2 +/- 0.7 to 28.7 +/- 2.1 mm for C. jejuni and 14.7 +/- 2.0 to 27.8 +/- 2.8 mm for C. coli. While the minimum inhibitory concentrations (MICs) were lower for thyme and oregano EOs (5.65-43.20 mu g/ml), the highest MIC value was obtained in fennel EO against C. jejuni (28530 mu g/ml). Total phenolic contents and antioxidant activities of these essential oils were evaluated by using Folin Ciocalteu, 1,1-diphenyl-2-picrylhydrazyl (DPPH), Cupric Reducing Antioxidant Capacity (CUPRAC) and 2, 2-azinobis(3-ethylbenzo-thiazoline)-6-sulphonic acid (ABTS) methods. The total phenolic content of the essential oils ranged between 7.72 (ginger) to 193 (thyme) mg GAE/L. Antioxidant activities of thyme and oregano were found to be the highest according to the ABTS method, whereas thyme was found to be the highest by the CUPRAC method and ginger by the DPPH method.en_US
dc.description.sponsorshipIstanbul Teknik Universitesi [38819]en_US
dc.description.sponsorshipIstanbul Teknik Universitesi, Grant/Award Number: Project no 38819en_US
dc.identifier.doi10.1002/fft2.77
dc.identifier.endpage518en_US
dc.identifier.issn2643-8429
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85124969701en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage508en_US
dc.identifier.urihttps://doi.org/10.1002/fft2.77
dc.identifier.urihttps://hdl.handle.net/20.500.12684/12836
dc.identifier.volume2en_US
dc.identifier.wosWOS:000896018700009en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorMutlu İngök, Ayşegül
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofFood Frontiersen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz$2023V1Guncelleme$en_US
dc.subjectAntibacterial Activity; Antioxidant Activity; Campylobacter Spp; Chemical Composition; Foeniculum Vulgare; Origanum Vulgare; Thymus Vulgaris; Zingiber Officinaleen_US
dc.subjectPlant Essential Oils; Chemical-Composition; Antibacterial Properties; Foeniculum-Vulgare; Inhibitory Concentration; Phenolic-Compounds; Dilution Methods; L.; Campylobacter; Salmonellaen_US
dc.titleAntioxidant and antimicrobial activities of fennel, ginger, oregano and thyme essential oilsen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim Yok
İsim:
12836.pdf
Boyut:
419.47 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin / Full Text
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu