The effect of fermentation process on bioactive properties, essential oil composition and phenolic constituents of raw fresh and fermented sea fennel (Crithmum maritimum L.) leaves

Basit Öğe Kaydı
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorUslu, Nurhan
dc.contributor.authorFigueredo, Gilles
dc.contributor.authorAl Juhaimi, Fahad
dc.contributor.authorGhafoor, Kashif
dc.contributor.authorBabiker, Elfadtl E.
dc.contributor.authorAlsawmahi, Omer N.
dc.contributor.authorÖzcan, Mustafa Mete
dc.contributor.authorIsam , A.
dc.contributor.authorAhmed, Mohamed
dc.date.accessioned2020-03-26T20:19:24Z
dc.date.available2020-03-26T20:19:24Z
dc.date.issued2019
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe influence of fermentation on antioxidant activity, total phenol, total flavonoid and phenolic compounds of sea fennel and also volatile compounds of sea fennel essential oil was investigated and compared with fresh samples. Antioxidant activity, total fenolic and flavonoid contents decresed from 89.79 to 63.13%; from 259.58 to 77.92 mg/100 g; from 2114.67 to 390.50 mg/100 g, respectively. Twenty-six and thirty-three components of sea fennel oils were identified in raw and fermented sea fennel, accounting to about 99.99% and 99.44% of the total oil, respectively. The raw and fermented sea fennel leaves contained 22.31 and 1.32% sabinene, 12.08% and 7.45% limonene, 10.30% and 11.61% beta-phellandrene, 8.59% and 9.17% (Z)-beta-ocimene, 7.08% and 3.55% alpha-pinene, 28.36% and 42.05% gamma-terpinene, 2.57% and 8.64% terpinene-4-ol, respectively. Dominant phenolic compounds were (+)-catechin, gallic acid, 3,4-dihydroxybenzoic acid and p-coumaric acid. Generally, all of the phenolic compounds reduced the effect of microorganisms during,. However, essential oil contents of sea fennel were not effected from fermentation process.en_US
dc.description.sponsorshipKing Saud UniversityDeanship of Scientific Research at King Saud University [RG-1439-016]en_US
dc.description.sponsorshipThe authors would like to thank the Dean of Scientific Research at King Saud University for funding this study through King Saud University (RG-1439-016). Also, authors thank to Mr Nazmi Buyuk to help about sea fennel collection.en_US
dc.identifier.citationÖzcan, M. M., Uslu, N., Figueredo, G., Juhaimi, F. A., Ghafoor, K., Babiker, E. E., Alsawmahi, O. N., Özcan, M. M., Isam, A., Ahmed, M. (2019). The Effect of Fermentation Process on Bioactive Properties, Essential Oil Composition and Phenolic Constituents of Raw Fresh and Fermented Sea Fennel (Crithmum maritimum L.) Leaves. Indian Journal of Traditional Knowledge (IJTK), 18(4), 800-804.
dc.identifier.endpage804en_US
dc.identifier.issn0972-5938en_US
dc.identifier.issn0975-1068en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage800en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/38252
dc.identifier.volume18en_US
dc.identifier.wosWOS:000500708800020en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÖzcan, Mehmet Musa
dc.institutionauthorUslu, Nurhan
dc.language.isoenen_US
dc.publisherNATL INST SCIENCE COMMUNICATION-NISCAIRen_US
dc.relation.ispartofINDIAN JOURNAL OF TRADITIONAL KNOWLEDGEen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectAntioxidant activityen_US
dc.subjectBrine oil constituentsen_US
dc.subjectFermentationen_US
dc.subjectFlavonoiden_US
dc.subjectGC/MSen_US
dc.subjectHPLCen_US
dc.subjectPhenolic compoundsen_US
dc.subjectSea fennelen_US
dc.titleThe effect of fermentation process on bioactive properties, essential oil composition and phenolic constituents of raw fresh and fermented sea fennel (Crithmum maritimum L.) leavesen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
Mehmet Musa ÖZCAN.pdf
Boyut:
184 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Full Text Access
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Gıda Mühendisliği/Makale Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu