VOLATILE COMPOSITION, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF HERBAL PLANTS USED IN THE MANUFACTURE OF VAN HERBY (OTLU) CHEESE


DAGDELEN S., BİLENLER T., DURMAZ G., GOKBULUT İ., HAYALOĞLU A. A., KARABULUT İ.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.38, sa.4, ss.1716-1725, 2014 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 38 Sayı: 4
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1111/jfpp.12134
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1716-1725
  • İnönü Üniversitesi Adresli: Evet

Özet

The aim of this study was to investigate the antioxidative, antimicrobial and aroma characteristics of the most popular herbs, with local, namely Sirmo (Allium schoenoprasum [Liliaceae]), Mendi (Chaerophyllum macropodum [Apiaceae]), Siyabo (Silene vulgaris [Caryophyllaceae]), Yarpuz (Mentha spicata [Lamiaceae]) and Heliz (Prangos ferulacea [Apiaceae]). Among the various solvent extracts, methanolic extract of the Heliz, which had the highest phenolic content showed the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulfonate) (ABTS) radical-scavenging activities. The antimicrobial activity of the plant extracts was also assessed. It was observed that growth of gram-positive bacteria was inhibited effectively by the extracts. Aroma compounds of the herbs were analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry technique. The terpenes were the most representative chemical classes of the volatiles in herbs.