Antioxidant Activity, Phenolic Content, and Peroxide Value of Essential Oil and Extracts of Some Medicinal and Aromatic Plants Used as Condiments and Herbal Teas in Turkey

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.

Nutrient Composition of Rose (Rosa canina L.) Seed and Oils

Musa Ozcan 한국식품영양과학회 2002 Journal of medicinal food Vol.5 No.3

Rose seeds were evaluated for weight of 100 seds, moisture, crude protein, ash, crude oil,energy, and mineral content. Also, fatty acid composition was determined in the seed oils.The weight of 10 seeds, moisture, crude oil, energy, and iron (Fe) content of Ermenek roseseeds were found to be higher than those of other regions. The major fatty acids identifiedby gas chromatography of rose seed oils growing wild in the Hadim, Taskent, and Ermenekregions in Turkey were, respectively, as follows: palmitic (3.17%, 1.71%, and 2.14%), stearic(2.47%, 2.14%, and 1.69%), oleic (16.73%, 18.42%, and 14.71%), linoleic (54.41%, 51.71%, and48,64%), linolenic (17.14%, 16.42%, and 18.41%), and arachidic (2.11%, 1.87%, and 2.61%). Theseeds were rich in oil and minerals. The oil may be valuable for food and other uses becauseof its high unsaturated content.137

Effect of Spice Hydrosols on the Growth of Aspergillus parasiticus NRRL 2999 Strain

Musa Ozcan 한국식품영양과학회 2005 Journal of medicinal food Vol.8 No.2

The inhibitory effects of 16 spice hydrosols [anise, basil, cumin, dill, Aegean sage, fennel (sweet), laurel, mint,oregano, pickling herb, rosemary, sage, savory, sea fennel, sumac, and thyme (black)] on the mycelial growth of Aspergillusparasiticusstrain NRRL 2999 were investigated in vitro. The hydrosols of anise, cumin, fennel, mint, pickling herb, oregano,savory, and thyme showed a stronger inhibitory effect on mycelial growth, while sumac, sea fennel, rosemary, sage, Aegeansage, laurel, basil, and rosemary hydrosols were unable to inhibit totally the growth. Of these, sumac had the least effect onthe mycelial growth of A. parasiticus. The effectiveness of the inhibitors followed the sequence anise. cumin. fennel.mint. pickling herb. oregano. savory. thyme. laurel. dill . sage. rosemary. basil. sea fennel. rosemary.sumac.

Comparative Essential Oil Composition and Antifungal Effect of Bitter Fennel (Foeniculum vulgare ssp. piperitum) Fruit Oils Obtained During Different Vegetation

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.

Investigation on the Mineral Contents of Capers (Capparis spp.) Seed Oils Growing Wild in Turkey

M. Musa Özcan 한국식품영양과학회 2008 Journal of medicinal food Vol.11 No.3

Minor and major mineral contents of seed oils of Capparis ovata Desf. var. canescens (Coss.) Heywood and Capparis spinosa var. spinosa used as pickling products in Turkey were determined by inductively coupled plasma atomic emission spectrometry. The seed oils contained Al, P, Na, Mg, Fe, and Ca, in addition to fatty acids. The highest mineral concentrations measured were 14.91–118.81 mg/kg Al, 1,489.34–11,523.74 mg/kg P, 505.78–4,489.51 mg/kg Na, 102.15–1,655.33 mg/kg Mg, 78.83–298.14 mg/kg Fe, and 1.04–76.39 mg/kg Ca. The heavy metal concentrations were less than the limit of detection in all oil samples. The results may also be useful for the evaluation of nutritional information.

Antioxidant Activity, Phenolic Content, and Peroxide Value of Essential Oil and Extracts of Some Medicinal and Aromatic Plants Used as Condiments and Herbal Teas in Turkey

Mehmet Musa Özcan,Özcan Erel,Emine Etöz Herken 한국식품영양과학회 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 μmol 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) μmol of H2O2/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.

Determination of Minerals Extracted from Several Commercial Teas (Camellia sinensis) to Hot Water (Infusion)

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.

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.

Constituents of the Essential Oil of Sea Fennel (Crithmum maritimum L.) Growing Wild in Turkey

M. Musa Ozcan,Luis G. Pedro,A. Cristina Figueiredo,Jose G. Barroso 한국식품영양과학회 2006 Journal of medicinal food Vol.9 No.1

The essential oils isolated by hydrodistillation from freshly obtained aerial parts of sea fennel (Crithmum mar-itimumL.) were found to be a yellow liquid, obtained in a yield of 0.2% (vol/wt) based on wet weight. The essential oils ob-tained from young leaves and branches of C. maritimum, collected at two different locations in Turkey (Sipahili and Yesilo-vacik), were analyzed by gas chromatography-mass spectrometry. Twenty-three components were identified accounting formore than 99% of the total oils. The oils contained mainly monoterpenes, amounting to 89.0% and 99.6%, respectively, ofthe oils, with .-terpinene (36% and 32%), .-phellandrene (21% and 22%), and sabinene (13% and 9%) as the main compo-nents.

Structural, Mechanical and Magnetic Properties of Fe – 40-at.% Al Powders during Mechanical Alloying

Baris Avar,Musa Gogebakan,Sadan Ozcan,Suleyman Kerli 한국물리학회 2014 THE JOURNAL OF THE KOREAN PHYSICAL SOCIETY Vol.65 No.5

Nanocrystalline Fe – 40at.% Al alloy powders were prepared by using a mechanical alloying (MA)process with a planetary high-energy ball mill. The structural and the morphological propertiesof the powders were investigated by means of X-ray diffraction (XRD), and scanning electronmicroscopy (SEM), respectively. A disordered Fe(Al) solid solution with bcc crystal structure wasformed after 10 h of MA. Longer MA durations introduced ordering in the alloyed powders. Thefinal crystallite size was found to be as small as 5 nm whereas the internal strain was found toreach a final value of 2.1%. Also, the lattice parameter quickly increased to a maximum value of0.2926 nm at 30 h of MA, and then decreased to a value of 0.2873 at 80 h of MA. SEM resultsshowed variations in the shapes and the sizes of the particles in the powders at different stages. Furthermore, the microhardness values were found to increase gradually with increasing MA timedue to work hardening, grain refinement and solid-solution formation. Magnetic properties such asthe saturation magnetization (Ms) and the coercive field (Hc) were calculated from the hysteresisloops, and the results are presented as functions of the MA time.