Bazı bitki türlerinden elde edilen uçucu yağların kimyasal kompozisyonu ve antibakteriyel aktivitesi

Year 2011, Volume: 48 Issue: 1, 11 - 18, 01.03.2011

Hatice Basmacıoğlu-malayoğlu Pınar Özdemir E. Esin Hameş-kocabaş

Abstract

Keywords

-

Chemical Compositions and Antibacterial Activity of the Essential Oils from Some Plant Species

Abstract

1 Ege Üniversitesi, Ziraat Fakültesi, Zootekni Bölümü, İzmir-Türkiye * e-posta: [e-mail] 2 Ege Üniversitesi, Mühendislik Fakültesi, Biyomühendislik Bölümü, İzmir-Türkiye

Keywords

-

References

• Ağaoğlu, S., N. Dostbil, and S. Alemdar 2007. Antimicrobial activity of some spices used in the meat industry. Bull. Vet. Inst. Pulawy, 51: 53-57.
• Alma, M.H., M. Ertaş, S. Nitz, and H. Kollmannsberger 2007. Chemical composition and content of essential oil from the bud of cultivated Turkish Clove (Syzygium aromaticum L.). BioResources, 2(2):265-269.
• Arslan, N., B. Gürbüz, E.O. Sarıhan, A. Bayrak, and A. Gümüşcü 2004. Variation in essential oil content and composition in Turkish Anise (Pimpinella anisum L.) populations. Turk. J. Agric. For., 28: 173-177.
• Başer, K.H.C., T. Özek, G. Tümen, and E. Sezik 1993. Composition of the essential oils of Turkish Origanum species with commercial importance. Journal of Essential Oil Research, 5 (6):619-623.
• Beis, S.H., N. Azcan, T. Özek, M. Kara, and K.H.C. Başer 2000. Production of essential oil from cumin seeds. Chemistry of Natural Compounds, 36 (3):265-268.
• Baydar, H., O. Sağdıç, G. Özkan, and T. Karadoğan. 2004. Antibacterial activity and composition of essential oils from Origanum, Thymra and Satureja species with commercial importance in Turkey. Food Control, 15: 169-172.
• Bayram, E 1992. Türkiye kültür anasonları (Pimpinella anisum L.) üzerinde agronomik ve teknolojik araştırmalar. Doktora tezi, Ege Üniversitesi, Fen Bilimleri Enstitüsü, p.136.
• Bozin, B., N. Mimica-Dukic, I. Samojlik, and E. Jovin 2007. Antimicrobial and antioxidant properties of rosemary and sage (Rosmarinus officinalis L. and Salvia officinalis L., Lamiaceae) essential oils. Journal of Agricultural and Food Chemistry, 55: 7879-7885.
• Ceylan, A., E. Bayram, N. Sahbaz, H. Otan, and S. Karaman 2003. Yield performance and essential oil composition of individual plants and improved clones of Origanum onites L. grown in the Aegean region of Turkey. Israel Journal of Plant Sciences, 51 (4):285-290.
• Çelikel, N. and G. Kavas. 2008. Antimicrobials properties of some essential oils against some pathogenic microorganisms. Czech J. Food Sci., 26:174-181.
• Dadalıoglu, I. and G. Akdemir Evrendilek 2004. Chemical compositions and antibacterial effects of essential oils of Turkish Oregano (Origanum minutiflorum), Bay Laurel (Laurus nobilis), Spanish Lavender (Lavandula stoechas L.), and Fennel (Foeniculum vulgare) on common foodborne pathogens, J Agric Food Chem, 52: 8255- 8260.
• Deans, S.G. and K.P. Svoboda 1990. The antimicrobial properties of marjoram (Origanum majorana L.) volatile oils. Flavour and Fragrance Journal, 5:187:190.
• Demirci, F., D.H. Paper, G. Franz, and K.H.C. Başer 2004. Investigation of the Origanum onites L. essential oil using the chorioallantoic membrane (CAM) assay. J. Agric. Food Chem., 52 (2):251-254.
• Dorman, H. J. D. and S.G. Deans 2000. Antimicrobial agents from plants: antibacterial activity of plant volatile oils. J.Appl. Microbiol., 88: 308–316.
• Ertürk, Ö. 2006. Antibacterial and antifungal activity of ethanolic extracts from eleven spice plants. Biologia, Bratislava, 61 (3):275- 278.
• Fu, YJ.,YG. Zu, LY. Chen, XG. Shi, Z. Wang, S. Sun, and T. Efferth, 2007. Antimicrobial activity of clove and rosemary essential oils alone and in combination. Phytotherapy Research, 21: 989-994.
• Gachkar, L., D. Yadegari, B.M. Rezaei, M. Taghizadeh, S.A. Astaneh, and I. Rasooli 2007. Chemical and biological characteristics of Cuminum cyminum and Rosmarinus officinalis essential oils. Food Chemistry, 102:898-904.
• Gürel Çakıroğlu, D 2010. Herbs & Spices. İGEME Export Promotion Center of Turkey, www.igeme.org.tr.
• Helander, I.M., H.L. Alakomi, K. Latva-Kala, T. Mattila-Sandholm, I. Pol, E.J Smid, L.G.M. Gorris, and A. von Wright 1998. Characterization of the action of selected essential oil components on gram-negative bacteria. J. Agric. Food Chem., 46:3590-3595.
• Hsieh, P.C., J.L. Mau, and S.H. Huang 2001. Antimicrobial effect of various combinations of plant extracts. Food Microbiol., 18:35-43.
• Jirovetz, L., G. Buchbauer, A.S. Stoyanova, E.V. Georgiev, and S.T. Damianova 2005. Composition, quality control and antimicrobial activity of the essential oil of cumin (Cuminum cyminum L.) seeds from Bulgaria that had been stored for up to 36 years, Int. J. Food Sci. and Tech., 40: 305–310.
• Keweloh, H., G. Weyrauch, and H.-J. Rehm 1990. Phenol-induced membrane changes in free and immobilized Escherichia coli. Appl Microbiol Biotechnol, 33: 66-71.
• Lee, K.W., H. Everts, and A.C. Beynen 2004. Essential oils in broiler nutrition. International Journal of Poultry Science, 3(12):738-752.
• Li, R., and J. Zi-Tao 2004. Chemical composition of the essential oil of Cuminum cyminum L. from China, Flavour and Fragrance Journal, 19 (4): 311-313.
• Lopez, P., C. Sanchez, C. Batle, and C. Nerin 2005. Solid and vapo- phase antimicrobial activities of six essential oils: susceptibility of selected foodborne bacterial and fungal strains. Journal of Agricultural anf Food Chemistry, 53(17):6939-6946.
• Moghtader, M., and D. Afzali 2009. Study of the antimicrobial properties of the essential oil of rosemary. American-Eurasian J. Agric.& Environ. Sci., 5(3):393-397.
• Moreira, M.R., A.G. Ponce, C.E. del Valle, and S.I. Roura 2005. Inhibitory parameters of essential oils to reduce a foodborne pathogen. LWT 38: 565–570.
• Nanasombat, S., and P. Lohasupthawee 2005. Antibacterial activity of ethanolic extracts and essential oils of spices against Salmonella and other Enterobacteria. KMITL, Sci. Tech. J., 5(3): 527-538.
• NCCLS (National Committee for Clinical Laboratory Standards) 2000a. Performance standards for antimicrobial disc susceptibility tests; Approved Standard, M2-A7.
• NCCLS (National Committee for Clinical Laboratory Standards) 2000b. Methods for dilution antimicrobial 243 susceptibility test for bacteria that grow aerobically: Approved standard M7-A5.
• Oroojalian, F., R. Kasra-Kermanshahi, M. Azizi, and M.R. Bassami 2010. Phytochemical composition of the essential oils from three Apiaceae species and their antibacterial effects on food-borne pathogens. Food Chemistry, 120:765-770.
• Özgüven, M., S. Sekin, B. Gürbüz, N. Şekeroğlu, F. Ayanoğlu, S. Ekren 2005. Tütün, tıbbi ve aromatik bitkiler üretimi ve ticareti. Türkiye Ziraat Mühendisliği VI. Teknik Kongresi. 3-7 Ocak 2005. Ankara.
• Sangun, M.K., E. Aydın, M. Timur, H. Karadeniz, M. Çalışkan, and A. Özkan 2007. Comparison of chemical composition of the essential oil of Laurus nobilis L. leaves and fruits from different regions of Hatay, Turkey. Journal of Enviromental Biology, 28(4):731-733.
• Singh, N., R.K. Singh, A.K. Bhunia, and R.L. Stroshine 2002. Efficacy of chloride dioxide, ozone, and thyme essential oil or a sequential washing in killing Escherichia coli O157:H7 on lettuce and baby carrots. Lebensm.-Wiss. u.-Technol., 35:720-729.
• Toncer, Ö., S. Karaman, S. Kızıl, and E. Diraz 2009. Changes in essential oil composition of oregano (Origanum onites L.) due to diurnal variations at different development stages. Not. Bot. Hort. Agrobot. Cluj, 37 (2):177-181.
• Yaldız, G., M. Şekeroğlu, M. Özgüven, and M. Kırpık 2005. Seasonal and diurnal variability of essential oil and its components in Origanum onites L. grown in the ecological conditions of Çukurova. Grasas y Aceites, 56 (4):254-258.
• Yeşil-Çeliktaş, O., E.E. Hameş-Kocabaş, E. Bedir, F. Vardar-Sukan, T. Özek, and K.H.C. Başer 2007. Antimicrobial activities of methanol extracts and essential oils of Rosmarinus officinalis, depending on location and seasonal variations. Food Chemistry, 100:553-559.
• Zaika, L. L 1988. Spices and herbs: Their antimicrobial activity and its
• determination. Journal Food Safety, 9: 97-11.