In vitro antimicrobial and antioxidant activities of the essential oils and methanol extracts of Hyssopus officinalis L. ssp angustifolius
dc.contributor.author | Ozer, H | |
dc.contributor.author | Sokmen, M | |
dc.contributor.author | Gulluce, M | |
dc.contributor.author | Adiguzel, A | |
dc.contributor.author | Kilic, H | |
dc.contributor.author | Sahin, F | |
dc.contributor.author | Sokmen, A | |
dc.contributor.author | Baris, O | |
dc.date.accessioned | 2019-07-27T12:10:23Z | |
dc.date.accessioned | 2019-07-28T10:21:55Z | |
dc.date.available | 2019-07-27T12:10:23Z | |
dc.date.available | 2019-07-28T10:21:55Z | |
dc.date.issued | 2006 | |
dc.identifier.issn | 1120-1770 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12418/10901 | |
dc.description | WOS: 000236794500006 | en_US |
dc.description.abstract | The in vitro antimicrobial and antioxidant activities of the essential oil and methanol extract from Hyssopus officinalis L. ssp. angustifolius were investigated. The essential oil, which has pinocarvone, pinocamphone, and beta-pinene as main components, exhibited activity against eight bacteria, and ten fungi and a yeast, C. albicans, with Minimum Inhibitory Concentration values (MIC) ranging from 15.625 to 250 mu L/ mL; the methanol extract was inactive. With regard to antioxidant activity, the essential oil was inactive, while the methanol extract provided 50% inhibition at a concentration of 117.0 mu g/ mL in DPPH assay and 40% inhibition at the concentration of 2 g/L in linoleic acid test system. | en_US |
dc.language.iso | eng | en_US |
dc.publisher | CHIRIOTTI EDITORI | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | antimicrobial activity | en_US |
dc.subject | antioxidant activity | en_US |
dc.subject | essential oil | en_US |
dc.subject | hyssop | en_US |
dc.subject | Hyssopus officinalis | en_US |
dc.title | In vitro antimicrobial and antioxidant activities of the essential oils and methanol extracts of Hyssopus officinalis L. ssp angustifolius | en_US |
dc.type | article | en_US |
dc.relation.journal | ITALIAN JOURNAL OF FOOD SCIENCE | en_US |
dc.contributor.department | Ataturk Univ, Fac Agr, Dept Field Crops, TR-25240 Erzurum, Turkey -- Cumhuriyet Univ, Fac Art & Sci, Dept Chem, Sivas, Turkey -- Ataturk Univ, Fac Art & Sci, Dept Biol, TR-25240 Erzurum, Turkey -- Ataturk Univ, Biotechnol Applicat & Res Ctr, TR-25240 Erzurum, Turkey -- Ataturk Univ, Dept Chem, Fac Art & Sci, TR-25240 Erzurum, Turkey -- Yeditepe Univ, Fac Engn & Architecture, Dept Genet & Bioengn, TR-34755 Istanbul, Turkey -- Cumhuriyet Univ, Fac Art & Sci, Dept Biol, Sivas, Turkey | en_US |
dc.contributor.authorID | OZER, Hakan -- 0000-0002-8788-1597; BARIS, Ozlem -- 0000-0002-2679-5599 | en_US |
dc.identifier.volume | 18 | en_US |
dc.identifier.issue | 1 | en_US |
dc.identifier.endpage | 83 | en_US |
dc.identifier.startpage | 73 | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
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