VOLATILE COMPOSITION, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF HERBAL PLANTS USED IN THE MANUFACTURE OF VAN HERBY (OTLU) CHEESE
JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.38, sa.4, ss.1716-1725, 2014 (SCI-Expanded, Scopus)
- 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.