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https://hdl.handle.net/11499/56555
Title: | Effects of thermal and nonthermal treatments on microorganisms, pyrrolizidine alkaloids and volatile compounds in oregano (Origanum vulgare L.) | Authors: | KUCUKOGLU, A.S. HIZ, G. KARACA, H. |
Keywords: | Food processing Heat treatment Irradiation Oregano Ozone Steam sterilization Aerobic bacteria Food processing Gamma rays Irradiation Ozonization Steam Sterilization (cleaning) Volatile organic compounds Gamma irradiation N-Oxides Nonthermal treatments Oregano Ozone treatment Pyrrolizidine alkaloid Steam sterilization Thermal UV irradiation Volatile compounds Ozone europine europine oxide lasiocarpine lasiocarpine n oxide ozone pyrrolizidine alkaloid unclassified drug volatile agent aerobic bacterium Article bacterial count controlled study degradation Enterobacteriaceae gamma irradiation mesophilic bacterium microorganism nonhuman oregano ozonation steam sterilization ultraviolet irradiation |
Publisher: | Elsevier Ltd | Abstract: | Effects of steam sterilization, gamma-irradiation, UV-irradiation and ozonation on microbial inactivation, pyrrolizidine alkaloid degradation and volatile compound profile in oregano were investigated. Steam sterilization and gamma-irradiation were the most effective treatments in inactivating microorganisms. These treatments resulted in 0.87–2.15 log reductions in total aerobic mesophilic bacteria counts and reduced yeast-mold and Enterobacteriaceae counts below the detectable level. Steam sterilization caused increased levels of pyrrolizidine alkaloids (PAs) and decreased levels of their N-oxide forms (PANOs) demonstrating a simultaneous conversion of PANOs into the corresponding PAs. Ozone treatment caused significant decreases in the levels of individual and total PAs/PANOs. After ozone treatment, decreases of 54.4, 53.9, 61.6 and 61.4% were observed in the levels of europine-N-oxide, europine, lasiocarpine-N-oxide and lasiocarpine, respectively. Steam sterilization, UV-irradiation and ozone treatments significantly altered the composition of the volatile compounds of oregano as evidenced by decreased levels of major components and the formation of some new compounds. © 2023 Elsevier Ltd | URI: | https://doi.org/10.1016/j.foodchem.2023.138235 https://hdl.handle.net/11499/56555 |
ISSN: | 0308-8146 |
Appears in Collections: | Mühendislik Fakültesi Koleksiyonu PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection |
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