Mercanköşk (Origanum majorana) ve Halep Yedi Baharatı (Aleppo Seven Spices) ekstraktlarının biyoaktif profilleri ve antibakteriyel aktiviteleri

Year 2025, Volume: 30 Issue: 1, 83 - 98, 26.04.2025

Filiz Uçan Türkmen , Fatma Esen Sarıgüllü Önalan , Ümit Haydar Erol

https://doi.org/10.37908/mkutbd.1524897

Abstract

Bu çalışmada, mercanköşk ve halep yedi baharatı ekstraktlarının fitokimyasal taraması yapılarak antioksidan aktiviteleri değerlendirilmiş, ayrıca ekstraktların fenolik bileşen içerikleri ile organik asit içerikleri tespit edilerek, antibakteriyel değerlendirilmeleri de yapılmıştır. Fenolik bileşenler toplamı, mercanköşk ekstraktlarında 41.386,34 mg kg-1 iken; halep yedi baharatı ekstraktlarında ise 52.036,49 mg kg-1 olarak tespit edilmiştir. Mercanköşk ekstraktlarında en yüksek miktarda tespit edilen fenolik bileşen şikimik asit iken; halep yedi baharatı ekstraktlarında ise vanilik asit olarak belirlenmiştir. Mercanköşk ekstraktlarında organik asitler toplamı halep yedi baharatı ekstraktlarına göre daha yüksek tespit edilmiş olup miktarı 54.022,89 mg kg-1 iken; halep yedi baharatı ekstraktlarında ise organik asit miktarı 22.987,28 mg kg-1 olarak tespit edilmiştir. Mercanköşk ve Halep yedi baharatı ekstraktlarının her ikisinde de en yüksek miktarda bulunan organik asit malik asit iken; en düşük bulunan organik asit fumarik asit olmuştur. Mercanköşk ekstraktlarının hem gram pozitif (Staphylococcus aureus ATCC 25923) hem de gram negatif bakteri türlerine (Pseudomonas aeruginosa ATCC 27853, Escherichia coli ATCC 25922) inhibitör etki göstermesi geniş spekturumlu bir etkiye sahip olduğunu göstermektedir. Elde edilen sonuçlar, bu bitkilerin gıda, ilaç veya kozmetik alanlarında ya da yerel geleneksel tıp kullanımına yönelik faydalı veriler sağlayabilir.

Keywords

Origanum majorana , Halep yedi baharatı , fitokimyasal , antioksidan , antibakteriyal aktivite , fenolik bileşen

Thanks

Bu çalışmada laboratuvar analizlerinden antioksidan analizlerinin yapılmasında yardımcı olan Moleküler Biyoloji ve Genetik bölümü öğrecilerimiz Tuka Jaffal ve Rua Haftar’a teşekkür ederiz.

Bioactive profiles and antibacterial activities of extracts Marjoram (Origanum majorana) and Aleppo Seven Spices

Abstract

In this study, antioxidant activities were evaluated by performing phytochemical screening of Marjoram and Aleppo seven spice extracts, and antibacterial evaluations were also made by determining the phenolic component contents and organic acid contents of the extracts. The total of phenolic compounds is 41,386.34 mg kg-1 in marjoram extracts; it was detected as 52,036.49 mg kg-1 in Aleppo seven spice extracts. The highest amount of phenolic compound detected in marjoram extracts was shikimic acid; it was determined as vanillic acid in Aleppo seven spice extracts. The total amount of organic acids in marjoram extracts was determined to be higher than in Aleppo seven spice extracts, and its amount was 54,022.89 mg kg-1; the amount of organic acid in Aleppo seven spice extracts was determined as 22,987.28 mg kg-1. The organic acid found in the highest amount in both marjoram and Aleppo seven spice extracts is malic acid; the lowest found organic acid was fumaric acid. The inhibitory effect of marjoram extracts on both Gram-positive bacteria (Staphylococcus aureus ATCC 25923) and Gram-negative bacterial species (Pseudomonas aeruginosa ATCC 27853, Escherichia coli ATCC 25922) indicates a broad-spectrum activity. The results obtained may provide useful data for the use of these plants in food, medicine, cosmetics or local traditional medicine.

Keywords

Origanum majorana , Aleppo seven spices , phytochemical , antioxidant , antibacterial activity , phenolic compound

References

• Abdel-Massih, R.M., Fares, R., Bazzi, S., El-Chami, N., & Baydoun, E. (2010). The apoptotic and antiproliferative activity of Origanum majorana extracts on human leukemic cell line. Leuk. Res., 34, 1052-1056.
• Adam, S.I., & Ahmed, T.G. (2014). Phytochemical screening and biological effect of indigenous medicinal plant Origanum majorana extracts. J. Faculty Sci. Technol., 5, 85-97.
• Afifi, N.A., Shalaby, M.A., El-banna, H.A., & Ramadan, S.E. (2014). Evaluation of the antioxidant activity of Marjoram plant (Origanium majorana L.) in CCl4-intoxicated rats. Spatula DD, 4 (1), 33-40.
• Aggarwal, B.B., & Kunnumakkara, A.B. (2009). Molecular targets and therapeutic uses of spices: Modern uses for ancient medicine, World Scientific Publishing Co, Hackensack, NJ, USA.
• Ahmed, A.S., Ahmed, Q.U., Saxena, A.K., & Jamal, P. (2017). Evaluation of in vitro antidiabetic and antioxidant characterizations of Elettaria cardamomum (L.) Maton (Zingiberaceae), Piper cubeba L. f.(Piperaceae), and Plumeria rubra L.(Apocynaceae). Pak J Pharm Sci., 30 (1).
• Altuntaş, E., & Erdoğan, M. (2017). Yenibahar (Pimenta dioica L.) meyvesinin bazı fiziksel özelliklerinin belirlenmesi. Anadolu Tarım Bilimleri Dergisi, 32 (3), 316-320.
• Anonim (2024a). https://www.tosmagaza.com/halep-yedi-baharati (Erişim tarihi: 27.06.2024).
• Anonymous (2024b). https://www.botanical-online.com/en/botany/pepper-pimienta-dioica (22.02.2024).
• Arabaci, T., Özcan, T., & Dirmenci, T. (2019). Physicochemical soil properties of genus Origanum (Lamiaceae) L. grown in Turkey. Biological Diversity and Conservation, 12 (3), 14-18.
• Aras, A., & Eryılmaz, M. (2022). Kozmetik ürünlerde görülen mikrobiyolojik kontaminasyonlar. Journal of Faculty of Pharmacy of Ankara University, 46 (1), 262-276.
• Aydın, Ö. (2011). Tarçın, kimyon ve sumak adlı baharat türlerinden elde edilen su, etanol-su, metanol ve kloroform ekstraktlarının in vitro antioksidant özelliklerinin belirlenmesi. Atatürk Üniversitesi, Sağlık Bilimleri Enstitüsü, Eczacılık-Biyokimya Anabilim Dalı, Yüksek Lisans Tezi, 87 s.
• Baltaci, N., Aydogdu, N., Sarikurkcu, C., & Tepe, B. (2021). Onosma gracilis (Trautv.) and O. oreodoxa (Boiss. & Heldr.): Phytochemistry, in silico docking, antioxidant and enzyme inhibitory activities. South African Journal of Botany, 143, 410-417.
• Baytop, T. (1994). Türkçe bitki adları sözlüğü. Atatürk Kültür, Dil ve Tarih Yüksek Kurumu, Türk Dil Kurumu Yayınları: 578, s.33, 206, Ankara.
• Bouyahya, A., Chamkhi, I., Benali, T., Guaouguaou, F.E., Balahbib, A., El Omari, N., & El Menyiy, N. (2021). Traditional use, phytochemistry, toxicology, and pharmacology of Origanum majorana L. Journal of Ethnopharmacology, 265, 113318.
• Casella, I.G., & Gatta, M. (2002). Determination of aliphatic organic acids by high-performance liquid chromatography with pulsed electrochemical detection. Journal of Agricultural and Food Chemistry, 50 (1), 23-28. https://doi.org/10.1021/jf010557d
• Chishti, S., Kaloo, Z.A., & Sultan, P. (2013). Medicinal importance of genus Origanum: A review. Journal of Pharmacognosy and Phytotherapy, 5 (10), 170-177.
• Cipak, L., Grausova, L., Miadokova, E., Novotny, L., & Rauko, P. (2006). Dual activity of triterpenoids: Apoptotic versus antidifferentiation effects. Archives of Toxicology, 80, 429-35.
• Cortés-Rojas, D.F., Fernandes de Souza, C.R., & Oliveira, W.P. (2014) Clove (Syzygium aromaticum): A precious spice. Asian Pacific Journal of Tropical Biomedication, 4 (2), 90-96.
• Çakıcı, N., Demirel-Zorba, N.N., & Akçalı, A. (2015). Gıda endüstrisi çalışanları ve stafilokokal gıda zehirlenmeleri. Turkish Bulletin of Hygiene & Experimental Biology/Türk Hijyen ve Deneysel Biyoloji, 72 (4).
• Çiçekli, K. (2023). Cinnamomum Zeylanicum-Tarçın: Derleme Makale. Acta Medica Ruha, 1 (2), 154-157.
• Çoban, Ö.E., & Patır, B. (2010). Antioksidan etkili bazı bitki ve baharatların gıdalarda kullanımı. Gıda Teknolojileri Elektronik Dergisi, 5 (2), 7-19.
• Davis, P.H. (Edt.) (1982). Flora of Turkey and The East Aegean Island. Univ. Press, Edinburgh. 7. 297-313.
• Deans, S.G., & G. Ritche. (1987). Antimicrobial properties of plant essential oils. International Journal of Food Microbiology, 5, 165-180.
• Dhull, S.B., Kaur, P., & Purewal, S.S. (2016). Phytochemical analysis, phenolic compounds, condensed tannin content and antioxidant potential in Marwa (Origanum majorana) seed extracts. Resource-Efficient Technologies, 2 (4), 168-174.
• Doğan, G. (2022). Tarçın ve karanfil özütleri kullanılarak gümüş nanopartiküllerin biyosentezi ve antibakteriyel aktivitelerinin incelenmesi. Gebze Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Moleküler Biyoloji ve Genetik Anabilim Dalı, Yüksek Lisans Tezi, 72 s.
• Doğu, S., & Dinç, M. (2011). Endemik Origanum saccatum P.H. Davis (Lamiaceae) üzerine anatomik bir çalışma. Ot Sistematik Botanik Dergisi, 18 (2), 45-55.
• Duan, W., Huang, Y., Xiao, J., Zhang, Y., & Tang, Y. (2020). Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices. Food Science & Nutrition, 8 (7), 3777-3792.
• Dudonne, S., Vitrac, X., Coutiere, P., Woillez, M., & Mérillon, J.-M. (2009). Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays. Journal of Agricultural and Food Chemistry, 57 (5), 1768-1774.
• Duman, H., Aytaç, Z., Ekici, M., Karavelioğulları, F.A., Dönmez, A., & Duran, A. (1995). Three new species (Labiatae) from Turkey. Flora of Mediterranea, 5, 221-228.
• El-Ashmawy, I.M., El-Nahas, A.F., & Salama, O.M. (2005).Protective effect of volatile oil, alcoholic and aqueous extracts of Origanum majorana on lead acetate toxicity in mice. Basic and Clinical Pharmacology and Toxicology, 97, 238-43.
• El Kamari, F., Chlouchi, A., El Hamzaoui, N., Harmouzi, A., Lhilali, I., ElMouhdi, K., & Abdellaoui, A. (2023). Chemical composition, antioxidant and antimicrobial activities of the essential oil of Origanum majorana growing in Middle Atlas of Morocco. Tropical Journal of Natural Product Research, 7 (10), 4232-4237.
• Erenler, R., Atalar, M.N., Yıldız, İ., Geçer, E.N., Yıldırım, A., Demirtas, İ., & Alma, M.H. (2023). Quantitative analysis of bioactive compounds by LC-MS/MS from Inula graveolens. Bütünleyici ve Anadolu Tıbbi Dergisi, 4 (3), 3-10.
• Erol, Ü.H., Gümüş, P., & Arpacı, B.B. (2024). Comparative analysis of fatty acid profiles, phytochemical and mineral contents of pepper spice types in Türkiye. Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi, 29 (1), 133-147.
• Facciola, S. (1998). Cornucopia II: A Source Book Of Edible Plants. Vista: Kampong Publications(HSA Library). 713 pages.
• Farag, M.A., Mohsen, E., & Abd El Nasser, G. (2018). Sensory metabolites profiling in Myristica fragrans (Nutmeg) organs and in response to roasting as analyzed via chemometric tools. Lwt, 97, 684-692.
• Fogden, E., & Neuberger, J. (2003). Alternative medicines and the liver. Liver Int., 23, 213-220.
• Freire, F.C.O., & Bridge, J. (1985). Biochemical changes induced in roots and xylem sap of black pepper by Meloidogyne incognita. Fitopatologia Brasileira, 10, 483-497.
• Gallardo-Guerrero, L., Pérez-Gálvez, A., Aranda, E., Mínguez-Mosquera, M.I., & Hornero-Méndez, D. (2010). Physicochemical and microbiological characterization of the dehydration processing of red pepper fruits for paprika production. LWT-Food Science and Technology, 43 (9), 1359-1367.
• Govindarajan, V.S. (1977). Pepper – chemistry, technology and quality evaluation. CRC Crit. Rev. Food Sci., 9, 1-115.
• Güceyü, Ç., Goncagül, G., Günaydın, E., & Akpınar, P. (2019). Zencefil’in antibakteriyal etkisi. Etlik Vet. Mikrobiyol. Derg., 30 (1), 44-50.
• Gülçin, İ. (2005). The antioxidant and radical scavenging activities of black pepper (Piper nigrum) seeds. International Journal of Food Sciences and Nutrition, 56 (7), 491-499.
• Heywood, V.H., Brunmmit, R.K., Culhan, A., & Seberg, O. (2007). Flowering plant families of the world. Kew, UK: RBG, Kew. 179-181.
• Hiwandika, N., Sudrajat, S.E., & Rahayu, I. (2021). Antibacterial and antifungal activity of clove extract (Syzygium aromaticum). Eureka Herba Indonesia, 2 (2), 86-94.
• Ietswaart, J.H. (1980). A taxonomic revision of the genus Origanum. Leiden Universty Press, London.
• Jahan, I.A., Akbar, P.N., Khan, N., Khan, T.A., Rahman, M.M., Hira, A., & Hossain, H. (2014). Comparative study of anti-nociceptive activity and phenolic content of the ethanol extracts of Piper nigrum and Piper longum fruits. Int. J. Pharm. Sci. Rev. Res., 27 (1), 47-52.
• Kapil, A., Sharma, S., & Wahidulla, S. (1994). Leishmanicidal activity of 2-benzoxazolinone from Acanthus illicifolius in vitro. Planta Med., 60, 187-188.
• Khan, I.A., & Abourashed, E.A. (2011). Leung’s encyclopedia of common natural ingredients: Used in food, drugs and cosmetics. John Wiley & Sons.
• Kıraç, D. (2021). Levrek Dicentrarchus labrax L. ve çipura Sparus aurata L. balıklarından izole edilen bakterilere karşı üzerlik Peganum harmala L., muskat Myristica fragrans houtt. ve karanfil Syzygium aromaticum L. bitki ekstrelerinin antibakteriyel ve antioksidan aktivitelerinin araştırılması ve balık raf ömrü üzerine etkileri. Muğla Sıtkı Koçman Üniversitesi, Fen Bilimleri Enstitüsü, Biyoloji Anabilim Dalı, Yüksek Lisans Tezi, 72 s.
• Korkmaz, A., Atasoy, A.F., & Hayaloglu, A.A. (2020). Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage. Food Chemistry, 311, 125910.
• Leung, A.Y., & Steven, F. (2003). Encyclopedia of common natural ingredients used in food, drugs and cosmetics. Hoboken, NJ: Wiley-Interscience. (HSA Library), 845 pages.
• Lv, J., Huang, H., Yu, L., Whent, M., Niu, Y., Shi, H., & Yu, L.L. (2012). Phenolic composition and nutraceutical properties of organic and conventional cinnamon and peppermint. Food Chemistry, 132 (3), 1442-1450.
• Milenković, A.N., & Stanojević, L.P. (2021). Black pepper: Chemical composition and biological activities. Advanced Technologies, 10 (2), 40-50.
• Nahak, G., & Sahu, R.K. (2011). Phytochemical evaluation and antioxidant activity of Piper cubeba and Piper nigrum. Journal of Applied Pharmaceutical Science, 1 (8), 153-157.
• Onwasigwe, E.N., Verghese, M., Sunkara, R., Shackelford, L., & Walker, L.T. (2017). In vitro analysis of the antioxidant effect of allspice. Food and Nutrition Sciences, 8 (7), 778-792.
• Ökmen, G., Arslan, A., Vurkun, M., Mammadkhanli, M., & Ceylan, O. (2017). Farklı baharatların antimikrobiyal ve antioksidan aktiviteleri. Elektronik Mikrobiyoloji Dergisi TR, 15 (1), 16-28.
• Özkan, O.E., Olgun, Ç., Güney, B., Gür, M., Güney, K., & Ateş, S. (2018). Chemical composition and antimicrobial activity of Myristica fragrans & Elettaria cardamomum essential oil. Kastamonu University Journal of Forestry Faculty, 18 (2), 225-229.
• Parthasarathy, V.A., Chempakam, B., & Zachariah, T.J. (Eds.). (2008). Chemistry of spices. 978-1-84593-405-7, CABI, Oxfordshire.
• Peter, K.V. (Ed.) (2001). Handbook of herbs and spices. Vol. 1, 978-1-85573-562-0, Woodhead Publishing Limited, Cambridge
• Prakash, N.K.U., Sripriya, N.S., Raj, D.D., Deepa, S., & Bhuvaneswari, S. (2019). Antioxidant potency and GC-MS composition of Origanum majorana Linn. Pakistan Journal of Pharmaceutical Sciences, 32 (5), 2117-2122.
• Prakash, D., Suri, S., Upadhyay, G., & Singh, B.N. (2007). Total phenol, antioxidant and free radical scavenging activities of some medicinal plants. International Journal of Food Sciences and Nutrition, 58 (1), 18-28.
• Proestos, C., & Komaitis, M. (2006). Ultrasonically assisted extraction of phenolic compounds from aromatic plants, comparison with conventional extraction technics. J. Food Quality, 29, 567-582.
• Proestos, C., & Komaitis, M. (2008). Application of microwave-assisted extraction to the fast extraction of plant phenolic compounds. LWT-Food Sci. Technol., 41, 652-659.
• Primananda, A.Z., Anggun, L., & Murhayati, R. (2021). Test of antibacterial activity 70% ethanol extract of seeds black pepper (Piper nigrum L) against bacteria Escherichia coli ATCC 25922. In Journal of Physics: Conference Series (Vol. 1764, No. 1, p. 012024). IOP Publishing.
• Ravindran, P.N., & Kalluparackal, J.A. (2001). Handbook of herbs and spices. Volume 2, (K. V. Peter (ed.)), p: 62-65, Woodhead Publishing Limited. England.
• Raybaudi-Massilia, R.M., Mosqueda-Melgar, J., Soliva-Fortuny, R., & Martin-Belloso, O. (2009). Control of pathogenic and spoilage microorganisms in fresh-cut fruits and fruit juices by traditional and alternative natural antimicrobials. Compr. Rev. Food Sci. Food Saf., 8, 157-180.
• Roby, M.H.H., Sarhan, M.A., Selim, K.A.H., & Khalel, K.I. (2013). Evaluation of antioxidant activity, total phenols and phenolic compounds in thyme (Thymus vulgaris L.), sage (Salvia officinalis L.), and marjoram (Origanum majorana L.) extracts. Industrial Crops and Products, 43, 827-831.
• Sánchez-Zarate, A., Hernández-Gallegos, M.A., Carrera-Lanestosa, A., López-Martínez, S., Chay-Canul, A.J., Esparza-Rivera, J.R., & Velázquez-Martínez, J.R. (2020). Antioxidant and antibacterial activity of aqueous, ethanolic and acetonic extracts of Pimenta dioica L. leaves. International Food Research Journal, 27 (5).
• Sellami, I.H., Maamouri, E., Chahed, T., Wannes, W.A., Kchouk, M.E., & Marzouk, B. (2009). Effect of growth stage on the content and composition of the essential oil and phenolic fraction of sweet marjoram (Origanum majorana L.). Industrial Crops and Products, 30 (3), 395-402.
• Sharafati-Chaleshtori, F., & Sharafati-Chaleshtori, R. (2017). In vitro antibacterial and antioxidant properties of Elettaria cardamomum Maton extract and its effects, incorporated with chitosan, on storage time of lamb meat. Vet. Arhiv., 87, 301-315.
• Souissi, M., Azelmat, J., Chaieb, K., & Grenier, D. (2020). Antibacterial and anti-inflammatory activities of cardamom (Elettaria cardamomum) extracts: Potential therapeutic benefits for periodontal infections. Anaerobe, 61, 102089.
• Şarer, E. (1996). Origanum minutiflorum O. Schwarz et P.H. Davis uçucu yağının bileşimi ve antimikrobiyal aktivitesi: Chemical composition and antimicrobial properties of the essential oil of Origanum minutiflorum O. Ankara Eczacılık Fakültesi Dergisi, 25 (1), 29-38.
• Şengün, İ.Y., & Öztürk, B. (2018). Bitkisel kaynaklı bazı doğal antimikrobiyaller. Anadolu University Journal of Science and Technology C-Life Sciences and Biotechnology, 7 (2), 256-276.
• Takci, D.K., Genc, S., & Takci, H.A.M. (2023). Cinnamon-based rapid biosynthesis of silver nanoparticles; its characterization and antibacterial properties. Journal of Crystal Growth, 623, 127416.
• Tapiero, H., Tew, K.D., Nguyen Ba, G., & Mathe, G. (2002). Polyphenols: Do they play a role in the prevention of human pathologies? Biomed. Pharmacother., 56, 200-207.
• Temel, M., & Tokur, S. (2013). Anatomical, morphological and ecological studies on Origanum onites and O. majorana (Lamiaceae). Biological Diversity and Conservation, 6, 123-133.
• Tripathy, B., Satyanarayana, S., Khan, K.A., & Raja, K. (2017). An updated review on traditional uses, taxonomy, phytochemistry, pharmacology and toxicology of Origanum majorana. International Journal of Pharma Research and Health Sciences, 5 (4), 1717-23.
• Tohma, H., Gülçin, İ., Bursal, E., Gören, A.C., Alwasel, S.H., & Köksal, E. (2017). Antioxidant activity and phenolic compounds of ginger (Zingiber officinale Rosc.) determined by HPLC-MS/MS. Journal of Food Measurement and Characterization, 11, 556-566.
• Ucan Türkmen, F., & Mercimek Takci, H.A. (2018). Ultraviolet-C and ultraviolet-B lights effect on black carrot (Daucus carota ssp. sativus) juice. Journal of Food Measurement and Characterization, 12, 1038-1046.
• Uyar, M.F., & Tengilimoğlu, M.M. (2012). Besin zehirlenmelerinde Stafilokokus aureus. Beslenme ve Diyet Dergisi, 40 (1), 96-103.
• Ünver Alçay, A., Sağlam, A., Çağlar, N., & Bostan, K. (2024). Tarçın ekstraktlarının bazı patojenler üzerine antibakteriyel etkilerinin in vitro incelenmesi. Türk Hijyen ve Deneysel Biyoloji Dergisi, 81 (1), 67-78.
• Wei, Q.Y., Xiong, J.J., Jiang, H., Zhang, C., & Ye, W. (2011). The antimicrobial activities of the cinnamaldehyde adducts with amino acids. International Journal of Food Microbiology, 150, 164-170.
• Vági, E., Rapavi, E., Hadolin, M., Vàsàrhelyné, Perédi, K., Balázs, A., Blázovics, A., & Simándi, B. (2005). Phenolic, triterpenoid antioxidants from Origanum majorana L. herb and extracts obtained with different solvents. J. Agric. Food Chem., 12, 17-21.
• Variyar, P.S., Bandyopadhyay, C., & Thomas P. (1998). Effect of τ-irradiation on the volatile oil constituents of some Indian spices. Food Res. Int., 31 (2), 105-109. https://doi.org/10.1016/S0963-9969(98)00069-6
• Yadava, R.N., & Khare, M.K. (1995). A triterpenoid from Majorana hortensis. Fitoterapia, 66 (2), 185.
• Yeh, H.Y., Chuang, C.H., Chen, H.C., Wan, C.J., Chen, T.L., & Lin, L.Y. (2014). Bioactive components analysis of two various gingers (Zingiber officinale Roscoe) and antioxidant effect of ginger extracts. LWT-Food Science and Technology, 55 (1), 329-334.
• Yeşiloğlu, Y., & Aydın, H. (2010). Zencefilin (Zingiber officinale) antioksidan aktivitesinin incelenmesi. Ulusal Kimya Kongresi, Zonguldak Karaelmas Üniversitesi, 29 Haziran-2 Temmuz 2010, Zonguldak.
• Zarai, Z., Boujelbene, E., Ben Salem, N., Gargouri, Y., & Sayari, A. (2013). Antioxidant and antimicrobial activities of various solvent extracts, piperine and piperic acid from Piper nigrum. LWT - Food Science and Technology, 50 (2), 634-641.
• Zengin, G., Sarikurkcu, C., Aktumsek, A., Ceylan, R., & Ceylan, O. (2014). A comprehensive study on phytochemical characterization of Haplophyllum myrtifolium Boiss. endemic to Turkey and its inhibitory potential against key enzymes involved in Alzheimer, skin diseases and type II diabetes. Industrial Crops and Products, 53, 244-251.
• Zhang, L., & Lokeshwar, B.L. (2012). Medicinal properties of the Jamaican pepper plant Pimenta dioica and Allspice. Current Drug Targets, 13, 1900-1906.
• Zgórka, G., & Glowniak, K. (2001). Variation of free phenolic acids in medicinal plants belonging to the Lamiaceae family. J. Pharm. Biomed. Anal., 26, 79-87.