• Türkçe
    • English
  • English 
    • Türkçe
    • English
  • Login
View Item 
  •   Open Access Home
  • Rektörlüğe Bağlı Bölümler
  • Araştırma Çıktıları
  • Öksüz Yayınlar Koleksiyonu - WoS
  • View Item
  •   Open Access Home
  • Rektörlüğe Bağlı Bölümler
  • Araştırma Çıktıları
  • Öksüz Yayınlar Koleksiyonu - WoS
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

Antimicrobial and antioxidative activity of the essential oil and various extracts of Cyclotrichium origanifolium (Labill.) Manden. & Scheng.

Date

2005

Author

Tepe, B
Sokmen, M
Sokmen, A
Daferera, D
Polissiou, M

Metadata

Show full item record

Abstract

This study was designed to examine the in vitro antimicrobial and antioxidant activity of the essential oil and various extracts prepared by using solvents of varying polarity from Cyclotrichium origanifolium (Labill.) Manden. & Scheng. The essential oil was particularly found to possess stronger antimicrobial activity while other non-polar extracts and subtractions showed moderate activity and polar extracts remained almost inactive. GC and GC/MS analysis of the oil resulted in the identification of 26 compounds, representing 99.6% of the oil; pulegone (49.8%), menthone (32.5%) and limonene (6.0%) were the main components. The samples were also subjected to a screening for their possible antioxidant activity by using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and P-carotene-linoleic acid assays. In the first case, the free radical scavenging activity of polar subfraction of deodorized methanol extract (DeMW) was superior to all other extracts. Especially polar extracts exhibited strongest activity than the non-polar extracts. In the case of linoleic acid system, oxidation of linoleic acid was effectively inhibited by non-polar (chloroformic) subfraction methanol extract (MC), where the oil was less effective. MC extract exhibits 79.2% inhibition that is close to synthetic antioxidant reagent BHT when compared to the other extracts tested. (c) 2004 Elsevier Ltd. All rights reserved.

Source

JOURNAL OF FOOD ENGINEERING

Volume

69

Issue

3

URI

https://dx.doi.org/10.1016/j.jfoodeng.2004.08.024
https://hdl.handle.net/20.500.12418/10977

Collections

  • Makale Koleksiyonu [5200]
  • Makale Koleksiyonu [5745]
  • Öksüz Yayınlar Koleksiyonu - WoS [6175]



DSpace software copyright © 2002-2015  DuraSpace
Contact Us | Send Feedback
Theme by 
@mire NV
 

 




Open Access Policy
About Open Access
User Guide
Contact

DSpace@Cumhuriyet

by OpenAIRE
Advanced Search

Browse

All of DSpaceCommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsTypeDepartmentPublisherCategoryLanguageAccess TypeThis CollectionBy Issue DateAuthorsTitlesSubjectsTypeDepartmentPublisherCategoryLanguageAccess Type

My Account

LoginRegister

DSpace software copyright © 2002-2015  DuraSpace
Contact Us | Send Feedback
Theme by 
@mire NV
 

 


|| Sivas Cumhuriyet University || Library || Open Access Policy || About Open Access || User Guide || OAI-PMH ||

Kütüphane ve Dokümantasyon Daire Başkanlığı, Sivas, Turkey
If you find any errors in content, please contact: acikerisim-yardim@cumhuriyet.edu.tr

Creative Commons License
DSpace@Cumhuriyet by Sivas Cumhuriyet University Institutional Repository is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 Unported License..

Sivas Cumhuriyet University is a member of the following institutions.


DSpace 6.3

tarafından İdeal DSpace hizmetleri çerçevesinde özelleştirilerek kurulmuştur.