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Öğe Antimicrobial Activity of the Essential Oils of Turkish Plant Spices(SPRINGER-VERLAG, 2001) Özcan, M.; Erkmen, OsmanThe antimicrobial activity of the essential oils of nine plant spices (savory, laurel, oregano, basil, cumin, seafennel, myrtle, pickling herb, and mint) were tested at three concentrations (1, 10, and 15%) and tested on various microorganisms (Salmonella typhimurium, Bacillus cereus, Staphylococcus aureus, Enterococcus faecalis, Escherichia coli. Yersinia enterocalitica, Saccharomyces cerevisiae, Candida rugosa, Rhizopus oryzae and Aspergillus niger). The results showed that the essential oils tested varied in their antimicrobial activity. Individual or combinations of plant essential oils may provide an efficacious mixture for the inactivation of pathogenic and spoilage microorganisms, and to achieve adequate shelf-life of foods.Öğe Antioxidant Activity of Extracts and Essential Oils From Turkish Spices on Sunflower Oil(AKADEMIAI KIADO, 1995) Özcan, M.; Akgül, A.Antioxidant effects of 35 methanol extracts and 20 essential oils from Turkish spices were tested in sunflower oil stored at 70 degrees C, by measuring peroxide values after regular intervals. Rosemary, Turkish sage and sumac extracts were found to be most effective in stabilizing sunflower oil, followed by wild thyme, black thyme. Cretan savory and marjoram in a decreasing order. Also rosemary and Turkish sage essential oils showed strong inhibitory effects, then majoram and Greek oregano. The extracts exhibited high antioxidant activity compared with the essential oils. It appears that there was a relationship between the effect and the chemical composition of both extracts and essential oils, suggesting mainly their phenolic compounds. Sumac, due to its great activity competitive with rosemary and sage, had certainly potential as a new source of antioxidant substance.Öğe Antioxidative Activity of Rosemary (Rosmarinus Officinalis l.) and Sage (Salvia Fruticosa l.) Essential Oils in Chicken Fat(2004) Sarıçoban, C.; Özcan, M.The antioxidant activites of sage and rosemary essentail oils were determined in chicken fat stored at 55°C in clear glass jars for 20 days, in respect of peroxide and free fatty acid values. Sage and rosemary oils at 0.5% levels exhibited antioxidant activity. However, 0.2 and 0.5% concentrations of sage oil was effective compared to rosemary oil (except for 0.5% level on 8 days of storage). All treatments were effective in respect of hidrolytic rancidity. both the oils were equally effective as that of butylated hydroxytoluen (BHT) in respect of hdrolytic rancidity. Findings illustrate that the antioxidant efficiency of the sage oil was superior to that of rosemary oil.Öğe Biological Suppression of Aflatoxicosis in Japanese Quail (Coturnix Coturnix Japonica) by Dietary Addition of Yeast (Saccharomyces Cerevisiae)(W B SAUNDERS CO LTD, 2001) Parlat, S. S.; Özcan, M.; Oğuz, H.The amelioration of aflatoxicosis in Japanese quails was examined by the dietary addition of live yeast (Saccharomyces cerevisiae; SCE). Yeast incorporated into the diet at 1 g kg(-1) was evaluated for its ability to reduce the deleterious effects of 2.5 mg total aflatoxin (AF; 82,30 per cent AFB(1), 2.06 per cent AFB(2), 7.68 per cent AFG(1) and 7.96 per cent AFG(2)) kg(-1) diet on growing Japanese quail chicks from 10 days to 45 days of age. Forty 10-day-old Japanese quail chicks were assigned to 2 x 2 factorial arrangement of treatment's (control, AF, SCE, AF plus SCE) each consisting of 10 quails. The performances of birds were evaluated. The AF treatment significantly and dramatically decreased food consumption and body-weight gain from the first week onwards. The significant adverse effect of AF on the food conversion ratio was also determined from week 1 to the end of the experiments. The addition of SCE to the AF-containing diet significantly reduced these deleterious effects of AF on food consumption, body-weight gain and food conversion ratio. Compared to controls, the cumulative body weight gain was reduced by 37 per cent among the quails consuming AF without SCE, but increased 15 per cent for the: birds fed AF plus SCE. Interestingly, the single inclusion of SCE to the AF-free diet provided significant improvements in all the investigated growth performances of birds (approximately 40 per cent) compared to controls.Öğe Chemical and Technological Properties of Rose (Rosa Canina L.) Fruits Grown Wild in Turkey(ELSEVIER SCI LTD, 2001) Demir, F.; Özcan, M.Nutrients and technological properties were determined in developing Rosa canina L. fruits (rosehips) from Konya (Hadim) and Kastamonu to investigate potential uses. Completely ripe fruits contained ash, crude oil, crude energy, crude fiber, crude protein, ascorbic acid, dimethyl sulfite (DMS), and minerals including K, P, Mg, Ca and Fe. Also, technological properties such as length and width of fruit, weight of 1000 fruits, projected area, porosity, bulk density, hectoliter weight, skin break resistance were measured. In general, dry matter, crude energy, crude protein, ascorbic acid, water-soluble extract, acidity, DMS, Na, K, P, Mn and Mg contents of Kastamonu rosehip fruits were higher than those of Hadim fruits. Ascorbic acid was also present at high concentrations in the rose fruits. Also, length of fruit, width of fruit, weight of 1000 fruits, projected area and fruit bulk of Kastamonu rose fruits were found to be higher than those of Hadim fruits. Results of the static and dynamic coefficients of friction for both rose fruits were found to be similar.Öğe Chemical Composition of the Essential Oil of Prangos Uechtritzii Boiss. Et Hausskn. Fruits From Turkey(Allured Publ Corp, 2000) Özcan, M.; Bağcı, Y.; Akgül, A.; Dural, H.; Novak, J.The chemical composition of a hydrodistilled essential oil of Prangos uechtritzii Boiss, ct Hausskn. growing wild in Turkey was examined by GC/MS. Thirty-eight constituents were identified, p-Cymene (10.9%), gamma-terpinene (7.0%), beta-phellandrene (7.8%), alpha-phellandrene (6.3%) and (Z)-beta-ocimene (4.6%) were found to be the major constituents of the oil.Öğe Composition of the Essential Oil of Echinophora Tenuifolia L. Ssp Sibthorpiana (Guss.) Tutin From Turkey(Allured Publ Corp, 2002) Özcan, M.; Akgül, A.; Chalchat, J. C.Echinophora tenuifolia L. ssp. sibthorpiana (Guss.) Tutin, a member of the Umbelliferae family, is a typical aromatic plant of central Turkey. The hydrodistilled essential oil of aerial parts of the plant was analyzed by GC and GC/MS. Thirty-seven compounds representing 95.7% of the oil were established. Methyl eugenol (36.6%), delta-3-carene (36.6%), p-cymene (7.6%) and alpha-phellandrene (6.1%) were the main components.Öğe Composition of the Essential Oil of Echinophora Tenuifolia L. Ssp. Sibthorpiana (Guss.) Tutin From Turkey(2002) Özcan, M.; Akgül, Atilla; Chalchat, J.C.Echinophora tenuifolia L. ssp. sibthorpiana (Guss.) Tutin, a member of the Umbelliferae family, is a typical aromatic plant of central Turkey. The hydrodistilled essential oil of aerial parts of the plant was analyzed by GC and GC/MS. Thirty-seven compounds representing 95.7% of the oil were established. Methyl eugenol (36.6%), ?-3-carene (36.6%), p-cymene (7.6%) and ?-phellandrene (6.1%) were the main components. © 2002, Taylor & Francis Group, LLC. All rights reserved.Öğe Essential Oil Composition of Sea Fennel (Crithmum Maritimum) From Turkey(Wiley-V C H Verlag Gmbh, 2001) Özcan, M.; Akgül, A.; Baser, K. H. C.; Özak, T.; Tabanca, N.Constituents of essential oils of sea fennel (Crithmum maritimum L.) collected in different localities of Turkey in 1997 and 1998 have been identified by GC/MS. The effects of collection time and locality on the oil content and composition have been studied. The samples were classified into groups according to the main components: sabinene, gamma -terpiene, methyl thymol and terpinen-4-ol; gamma -terpinene, dill apiol and sabinene; gamma -terpiene, methyl thymol and limonene; p-cymene, methyl thymol and gamma -terpinene. (Z)-beta -ocimene and spathulenol were found with high percentage values in some samples. cis-p-Menth-4-en-1,2-diol was identified in only one oil. Early collected plants yielded oil rich in p-cymene. Effect of freezing plant did not have any important effect in oil composition.Öğe Essential Oil Composition of Turkish Mountain Tea (Sideritis Spp.)(Elsevier Sci Ltd, 2001) Özcan, M.; Chalchat, J. C.; Akgül, A.The essential oil components of aerial parts from Sideritis bilgerana, Sideritis tmolea and Sideritis congesta were investigated by GC and GC-MS. The oil yields of dried plants obtained by hydro-distillation were 0.26, 0.33 and 0.83 (v/w), respectively. Fifty compounds representing 94.6% of the S. bilgerana oil were identified. The main ones were beta -pinene (51.2%) and alpha -pinene (30.2%). Thirty-six components, representing 79.7% of the S. congesta oil were determined with high contents of muurol-5-en-4-a-ol (11.7%) and muurol-5-en-4-b-ol (33.0%). Fourty-four components were identified accounting for 89.6% of the S. tmolea oil. Major constituents were alpha -cadinol (21.9%), beta -caryophylene (10.6%), calamenene (7.05%), muurrol-5-en-4-b-ol (7.05%) and alpha -pinene, (5.1%). All oils consist of monoterpenic hydrocarbons, oxygenated monoterpenes and sesquiterpenes. Muurol-5-en-4a-ol and muurol-5-en4-b-ol, at high percentages, were distinct components of S. congesta.Öğe Essential Oils of Four Turkish Wild-growing Labiatae Herbs: Salvia cryptantha montbr. Et Auch., Satureja cuneifolia ten., Thymbra spicata L. and Thymus cilicicus boiss. Et Bal(1999) Akgül, A.; Özcan, M.; Chialva, F.; Monguzzi, F.The essential oils obtained by hydrodistillation of four Labiatae herbs, namely Salvia crytantha. Montbr. et Auch., Satureja cuneifolia Ten., Thymbra spicata L. and Thymus cilicicus Boiss. et Bal. growing wild in Middle Anatolian provinces of Turkey, were analyzed by GC and GC/MS. Fifty-four compounds were identified in S. cryptantha oil of which camphor (18.1%), 1,8-cineole (17.8%), and bornyl acetate (11.4%) were major. In the oils of S. cuneifolia, 38 compounds were identified, with thymol (43.6-65.5%), carvacrol (4.7-31.2%), y-terpinene (trace-13.7%) and p-cymene (trace-11.5%) being dominant. Of the 33 compounds identified in T. spicata oil, the main components were p-cymene (22.1%), y-terpinene (21.4%), carvacrol (21.1%) and thymol (11.8%). The oil of T. cilicicus, which contained 35 constituents, was found to be rich in a-terpineol (16.4%) and camphor (9.7%). © 1999, Taylor & Francis Group, LLC. All rights reserved.Öğe Influence of Species, Harvest Date and Size on Composition of Capers (Capparis Spp.) Flower Buds(WILEY-V C H VERLAG GMBH, 1998) Özcan, M.; Akgül, A.Physical and chemical properties of raw flower buds at three different sizes (x less than or equal to 8 mm, 8 < x less than or equal to 13 mm, x > 13 mm) of Capparis spinosa var. spinosa and Capparis ovata vat. canescens harvested in June and August were determined. C. Spinosa buds were more firm and spherical than C. ovata. Water, crude fiber, crude oil, total carotenoids and starch values of species in both harvests increased as bud size increased. All materials contained high amounts of Na, K, P, Ca, Mg and Mn, but decreasing Mn in August. Small buds harvested in June were more suitable to processing for physical and chemical properties. Values of analyses were variously affected by species, size and harvest date.Öğe Inhibitory Effects of Spice Extracts on the Growth of Aspergillus Parasiticus NRRL2999 Strain(SPRINGER VERLAG, 1998) Özcan, M.The inhibitory effects of 31 spices extracts on the growth of Aspergillus parasiticus NRRL 2999 strain were investigated in vitro. Of the 31 samples tested, thyme (wild), thyme (black), oregano and savory completely inhibited the growth of A. parasiticus at the 2% level in Czapek-Dox Agar and partially inhibited it at the 1% leves, It was also found that capers, parsley leaf, coriander, sumac, mustard (wild) and dill leaf markedly stimulated the mycelial growth. The effectiveness of the inhibitors followed the sequence: thyme (black)>oregano>savory>thyme (wild)>ajovan>rosemary.Öğe The Use of Yogurt as Starter in Rock Samphire (Crithmum Maritimum L.) Fermentation(Springer Verlag, 2000) Özcan, M.Aerial parts of rock samphire (Crithmum maritimum L., Umbelliferae) growing along the seaside in Antalya and Mersin (southern Turkey) were randomly collected in June 1998. Flesh leaves and stems in 8% salt and 8% salt + 1% yogurt + 1% sugar (saccharose) were fermented for 25 days. Some chemical and microbiological analyses were made in brines during fermentation. The observed final product colour, flavour, odour, high acidity and lactic acid bacteria (LAB) activity, low pH, decreases fermentation time and lack of growth coliform bacteria after 10 days of fermentation indicated that the 8% salt + 1% yogurt + 1% sugar samples were superior to the 8% salt brines samples. The brine variety affected the final product quality more than the harvest region did. For both sample-types, fermentation time was determined as 15 to 25 days with regard to end-product flavour and odour, brine acidity and pH, and LAB activity.
