VOLATILE COMPOSITION, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF HERBAL PLANTS USED IN THE MANUFACTURE OF VAN HERBY (OTLU) CHEESE
Küçük Resim Yok
Tarih
2014
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The aim of this study was to investigate the antioxidative, antimicrobial and aroma characteristics of the most popular herbs, with local, namely Sirmo (Allium schoenoprasum [Liliaceae]), Mendi (Chaerophyllum macropodum [Apiaceae]), Siyabo (Silene vulgaris [Caryophyllaceae]), Yarpuz (Mentha spicata [Lamiaceae]) and Heliz (Prangos ferulacea [Apiaceae]). Among the various solvent extracts, methanolic extract of the Heliz, which had the highest phenolic content showed the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulfonate) (ABTS) radical-scavenging activities. The antimicrobial activity of the plant extracts was also assessed. It was observed that growth of gram-positive bacteria was inhibited effectively by the extracts. Aroma compounds of the herbs were analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry technique. The terpenes were the most representative chemical classes of the volatiles in herbs.
Açıklama
Anahtar Kelimeler
Essential Oils, Antibacterial Activity, Chemical-Composition, Phenolic-Compounds, Extracts, Flavonoids
Kaynak
Journal of Food Processing and Preservation
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
38
Sayı
4
