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https://hdl.handle.net/11499/7917
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DC Field | Value | Language |
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dc.contributor.author | Çelik, Ali | - |
dc.contributor.author | Arslan, İdris | - |
dc.contributor.author | Herken, Emine Nur | - |
dc.contributor.author | Ermiş, Ahmet | - |
dc.date.accessioned | 2019-08-16T12:33:27Z | |
dc.date.available | 2019-08-16T12:33:27Z | |
dc.date.issued | 2013 | - |
dc.identifier.issn | 1094-2912 | - |
dc.identifier.uri | https://hdl.handle.net/11499/7917 | - |
dc.identifier.uri | https://doi.org/10.1080/10942912.2011.618898 | - |
dc.description.abstract | Chemical constituents, total phenolic content, total oxidant status, total antioxidant status, lipid hydroperoxides, total free -SH levels, and antimicrobial activity of essential oil obtained from the Ferulago sandrasica (Umbelliferae) were investigated. The essential oil was obtained by hydrodistillation using a Clevenger-type apparatus. The chemical constituents were analyzed by gas chromatography-mass spectrometry. The main components of the essential oil were ocimene (30.5%), carene-?-3 (27.4%), and pinene (17.8). The antimicrobial activity was tested by a disc diffusion method against E. coli MC 400, E. coli ATCC 25922, E. coli 0157 H7, E. colaecea ATCC 23355, E. feacalis ATCC 19433, P. aeruginosa NRRL B-2679, S. aureus ATCC 25923, B. nischenoformis NRRL B-1001, S. aureus ATCC 33862, B. cereus NRRL B-3711, B. subtilis NRRL B-209, M. luteus NRRL B-1013, L. monocytogenes ATCC 7644, B. subtulis ATCC 6633. © 2013 Copyright Taylor and Francis Group, LLC. | en_US |
dc.language.iso | en | en_US |
dc.relation.ispartof | International Journal of Food Properties | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Antimicrobial activity | en_US |
dc.subject | Ferulago sandrasica | en_US |
dc.subject | GC-MS | en_US |
dc.subject | Total antioxidant capacity (TAC) | en_US |
dc.subject | Total oxidant status (TOS) | en_US |
dc.subject | Total phenolic content (TPC) | en_US |
dc.subject | Anti-microbial activity | en_US |
dc.subject | Total antioxidant capacities (TAC) | en_US |
dc.subject | Total phenolic content | en_US |
dc.subject | Antioxidants | en_US |
dc.subject | Chemical analysis | en_US |
dc.subject | Escherichia coli | en_US |
dc.subject | Gas chromatography | en_US |
dc.subject | Monoterpenes | en_US |
dc.subject | Oxidants | en_US |
dc.subject | Essential oils | en_US |
dc.title | Constituents, oxidant-antioxidant profile, and antimicrobial capacity of the essential oil obtained from ferulago sandrasica Peşmen and Quézel | en_US |
dc.type | Article | en_US |
dc.identifier.volume | 16 | en_US |
dc.identifier.issue | 8 | en_US |
dc.identifier.startpage | 1655 | |
dc.identifier.startpage | 1655 | en_US |
dc.identifier.endpage | 1662 | en_US |
dc.authorid | 0000-0001-7396-2671 | - |
dc.authorid | 0000-0001-7634-7148 | - |
dc.identifier.doi | 10.1080/10942912.2011.618898 | - |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.identifier.scopus | 2-s2.0-84879609319 | en_US |
dc.identifier.wos | WOS:000320358000001 | en_US |
dc.identifier.scopusquality | Q1 | - |
dc.owner | Pamukkale University | - |
item.languageiso639-1 | en | - |
item.openairetype | Article | - |
item.grantfulltext | open | - |
item.cerifentitytype | Publications | - |
item.fulltext | With Fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
crisitem.author.dept | 14.02. Internal Medicine | - |
crisitem.author.dept | 20.03. Biomedical Engineering | - |
crisitem.author.dept | 10.05. Food Engineering | - |
crisitem.author.dept | 38. Tavas Vocational School of Higher Education | - |
Appears in Collections: | Fen-Edebiyat Fakültesi Koleksiyonu Mühendislik Fakültesi Koleksiyonu Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection |
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File | Size | Format | |
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10.1080 10942912.2011.618898.pdf | 515.78 kB | Adobe PDF | View/Open |
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