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    Chemical Composition and Antimicrobial Activity of Pummelo (Citrus maxima) Essential Oil Derived from Fruit Peel
    (Taylor & Francis Ltd, 2022) Karakaya, Huseyin; Ozturk, Fatma Sezer; Koc, Tugca Bilenler; Yasar, Kubra
    Citrus genus is notable for peel essential oils which are valuable by-products during Citrus processing. In this study, it was aimed to determine chemical composition and antimicrobial activity of the essential oil of pummelo peel (PEO). The essential oil was obtained by hydrodistillation from flavedo layer of the peel. It was subjected to Gas Chromatography/Mass Spectrometry (GC/MS) for identification of its volatiles and a total of sixty-two compounds were identified. Monoterpenes constituted 89.36% of PEO, mostly by D-limonene (76.97%) and beta-myrcene (6.37%). The essential oil became prominent especially with its nootkatone content (1.13%). In antimicrobial activity assays, broth macrodilution method was used against to Staphylococcus aureus, Bacillus cereus, Escherichia coli, Salmonella Enteritidis, Saccharomyces cerevisiae and Candida albicans. According to the test results, minimum inhibitory concentrations of the essential oil ranged between 2000 and 16000 mu g/mL for S. aureus, B. cereus, S. cerevisiae and C. albicans. No inhibitory effect was observed on E. coli and S. Enteritidis although 32000 mu g/mL PEO was applied. On the basis of the results obtained, it was thought that PEO could be used as a natural and inexpensive flavouring and antimicrobial agent by the food and pharmaceutical industries via valorization of pummelo peel.
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    Evaluation of physicochemical characteristics, antioxidant activity and phenolic profile of Crataegus species in Malatya, Turkey
    (United Arab Emirates Univ, 2023) Ozturk, Fatma Sezer; Gokbulut, Incilay; Hayaloglu, Ali Adnan
    This study aims to evaluate the pomological and physicochemical characteristics, antioxidant activity and phenolic profile of the three cultivars of hawthorn. A total of nine phenolic compounds were identified in C. orientalis subsp. orientalis fruits by using RP-HPLC-DAD system. These comprised of phenolic acids (i.e., gallic, chlorogenic, caffeic, syringic and p-coumaric acids) and flavonoids (i.e., catechin, epicatechin, rutin and procyanidin-B2). The major phenolic compounds in the hawthorn samples were procyanidin-B2, rutin and chlorogenic acid. The total phenolic contents of samples ranged from 2.86 to 13.81 mg gallic acid equivalent/g dry weight (DW). beta-Carotene contents and antioxidant activities (DPPH and ABTS assays) of fruits were found to be high levels. In conclusion, the hawthorn cultivars used in the study differ in composition as they are subspecies of each other. It was concluded that the phenolic compounds of hawthorn are the primary substances responsible for antioxidant activity, and the fruit has shown that it has an important place with these properties. It is thought that this study will lead to the use of hawthorn in the food industry in the future, thus adding value to this fruit and enabling it to be used in new products.