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Inhibitory Effects of Spice Essential Oils on the Growth of Bacillus Species
Mehmet Musa Ozcan,Osman Sadıc,Glucan Ozkan 한국식품영양과학회 2006 Journal of medicinal food Vol.9 No.3
A series of essential oils of 11 Turkish plant spices [black thyme, cumin, fennel (sweet), laurel, marjoram,mint, oregano, pickling herb, sage, savory, and thyme], used in foods mainly for their flavor, aromas, and preservation, inherbal tea, in alternative medicines, and in natural therapies, were screened for antibacterial effects at 1:50, 1:100, 1:250, and1:500 dilutions by the paper disc diffusion method against six Bacillusspecies (Bacillus amyloliquefaciensATCC 3842, Bacil-lus brevisFMC 3, Bacillus cereusFMC 19, Bacillus megateriumDSM 32, Bacillus subtilisIMG 22, and B. subtilisvar. nigerATCC 10). All of the tested essential oils (except for cumin) showed antibacterial activity against one or more of the Bacil-lus species used in this study. Generally, the essential oils at 1:50 and 1:100 levels were more effective. Only one essentialoil (laurel) was not found effective against the tested bacteria. The bacterium most sensitive to all of the spice essential oilswas B. amyloliquefaciensATCC 3842. Based on the results of this study, it is likely that essential oils of some spices maybe used as antimicrobial agents to prevent the spoilage of food products.
Mehmet Musa Ozcan,Sait Gezgin,Emine Atalay 한국식품영양과학회 2006 Journal of medicinal food Vol.9 No.1
Mineral contents of some tea and their infusions drunk in Turkey were established by inductively coupledplasma atomic emission spectrometry. The Al, Ca, K, Mg, Mn, P, and S contents were very high in both infusions and tea(i.e., pieces of the tea plant). The As, Cd, Cr, Li, Pb, and Se contents of infusion and tea were found to be very low. The levelof K of all samples is higher than those of other minerals. Generally, mineral contents of tea were found to be higher thanthose of tea infusions. In addition, the health benefits of teas and knowledge of their mineral contents are of great interest andmay be useful for further study of enzyme systems and vital biochemical functions.
Mehmet Musa Ozcan,Jean-Claude Chalchat,Derya Arslan,Ayse Ates,Ahmet Unver 한국식품영양과학회 2006 Journal of medicinal food Vol.9 No.4
The chemical composition of the flower and unripe and ripe fruits from fennel (bitter) (Foeniculum vulgaressp. piperitum) has been examined by gas chromatography and gas chromatography-mass spectrometry. The main identifiedcomponents of the flower and unripe and ripe fruit oils were estragole (53.08%, 56.11%, and 61.08%), fenchone (13.53%,19.18%, and 23.46%), and .-phellandrene (5.77%, 3.30%, and 0.72%), respectively. Minor qualitative and major quantita-tive variations for some compounds of essential oils were determined with respect to the different parts of F. vulgare. Theoils exerted varying levels of antifungal effects on the experimental mycelial growth of Alternaria alternata, Fusarium oxy-sporum, and Rhizoctonia solani. The 40 ppm concentrations of fennel oils showed inhibitory effect against mycelial growthof A. alternaria, whereas 10 ppm levels were ineffective. The analyses show that fennel oils exhibited different degrees offungistatic activity depending on the doses.
Ozcan, Mehmet Musa,Erel, Ozcan,Herken, Emine Etoz The Korean Society of Food Science and Nutrition 2009 Journal of medicinal food Vol.12 No.1
The antioxidant activity, total peroxide values, and total phenol contents of several medicinal and aromatic plant essential oil and extracts from Turkey were examined. Total phenolic contents were determined using a spectrophotometric technique and calculated as gallic acid equivalents. Total antioxidant activity of essential oil and extracts varied from 0.6853 to 1.3113 and 0.3189 to $0.6119\;{\mu}mol$ of Trolox equivalents/g, respectively. The total phenolic content of essential oil ranged from 0.0871 to 0.5919 mg of gallic acid/g dry weight. However, the total phenolic contents of extracts were found to be higher compared with those of essential oils. The amount of total peroxide values of oils varied from 7.31 (pickling herb) to 58.23 (bitter fennel flower) ${\mu}mol$ of $H_2O_2/g$. As a result, it is shown that medicinal plant derivatives such as extract and essential oils can be useful as a potential source of total phenol, peroxide, and antioxidant capacity for protection of processed foods.