VOLATILE COMPOSITION, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF HERBAL PLANTS USED IN THE MANUFACTURE OF VAN HERBY (OTLU) CHEESE

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dc.authoridgökbulut, incilay/0000-0003-4994-5788
dc.authoridBilenler, Tugca/0000-0001-7831-6337
dc.authoridgökbulut, incilay/0000-0003-4994-5788
dc.authoridDurmaz, Gökhan/0000-0003-3423-8108
dc.authoridkarabulut, ihsan/0000-0002-9014-8863
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authorwosidgökbulut, incilay/ABG-8452-2020
dc.authorwosidBilenler, Tugca/ABG-8427-2020
dc.authorwosidgökbulut, incilay/AAA-7177-2021
dc.authorwosidDurmaz, Gökhan/E-7121-2016
dc.authorwosidkarabulut, ihsan/ABG-7556-2020
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorDagdelen, S.
dc.contributor.authorBilenler, T.
dc.contributor.authorDurmaz, G.
dc.contributor.authorGokbulut, I.
dc.contributor.authorHayaloglu, A. A.
dc.contributor.authorKarabulut, I.
dc.date.accessioned2024-08-04T20:39:49Z
dc.date.available2024-08-04T20:39:49Z
dc.date.issued2014
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipInonu University, Directorate for Scientific Research [2007/26]en_US
dc.description.sponsorshipThis study was supported by Inonu University, Directorate for Scientific Research (Project Number 2007/26).en_US
dc.identifier.doi10.1111/jfpp.12134
dc.identifier.endpage1725en_US
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-84904818724en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1716en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.12134
dc.identifier.urihttps://hdl.handle.net/11616/96516
dc.identifier.volume38en_US
dc.identifier.wosWOS:000340168200034en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectEssential Oilsen_US
dc.subjectAntibacterial Activityen_US
dc.subjectChemical-Compositionen_US
dc.subjectPhenolic-Compoundsen_US
dc.subjectExtractsen_US
dc.subjectFlavonoidsen_US
dc.titleVOLATILE COMPOSITION, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF HERBAL PLANTS USED IN THE MANUFACTURE OF VAN HERBY (OTLU) CHEESEen_US
dc.typeArticleen_US

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