Hasan Baydar

Antibacterial activity and composition of essential oils from Origanum, Thymbra and Satureja species with commercial importance in Turkey

The antibacterial activity of essential oils and their derivatives has been recognized for a long time. In the present study, the chemical composition and the antibacterial properties of the essential oils obtained from the aerial parts of the four Lamiaceae species, wild oregano (Origanum minutiflorum) (endemic in Turkey), oregano (Origanum onites), black thyme (Thymbra spicata) and wild savory (Satureja cuneifolia), with commercial importance in Turkey, were evaluated. The major constituent of the oils determined by GC was cavracrol (86.9% in O. onites, 84.6% in O. minutiflorum, 75.5% in T. spicata and 53.3% in S. cuneifolia). Four essential oils were investigated for activity against Aeromonas hydrophila, Bacillus amyloliquefaciens, B. brevis, B. cereus, B. subtilis, Corynebacterium xerosis, Enterococcus faecalis, Escherichia coli, Klebsiella pneumoniae, Listeria monocytogenes, Micrococcus luteus, Mycobacterium smegmatis, Proteus vulgaris, Staphylococcus aureus and Yersinia enterocolitica, using a paper disc diffusion method. All essential oils inhibited all bacteria at concentrations of <1/100 (v/v). The essential oil of T. spicata was the most active. B. amyloliquefaciens was the most sensitive. The results of this study confirmed the possibility of using these four essential oils in food systems to prevent the growth of foodborne bacteria and extend the shelf life of processed foods. 2003 Elsevier Ltd. All rights reserved.

ANTIMICROBIAL ACTIVITY AND CHEMICAL COMPOSITION OF SOME ESSENTIAL OILS

In this study the composition and antimicrobial properties of essential oils obtained fromOriganum onites, Mentha piperita, Juniperus exalsa, Chrysanthemum indicum, Lavandula hybrida, Rosa damascena, Echinophora tenuifolia, Foeniculum vulgare were examined. To evaluate thein vitro antibacterial activities of these eight aromatic extracts; theirin vitro antimicrobial activities were determined by disk diffusion testing, according to the NCCLS criteria.Escherichia coli (ATTC 25922J,Staphylococcus aureus (ATCC 25923) andPseudomonas aeruginosa (ATTC 27853 were used as standard test bacterial strains.Origanum onites recorded antimicrobial activity against all test bacteria, and was strongest againstStaphylococcus aureus. ForRosa damascena, Mentha piperita andLavandula hybrida antimicrobial activity was recorded only toStaphylococcus aureus. Juniperus exalsa, and Chrysanthemum indicum exhibited antibacterial activities against bothStaphylococcus aureus andEscherichia coli. We also examined thein vitro antimicrobial activities of some components of the essential oils and found some components with antimicrobial activity.

The influence of harvest time on essential oil composition, phenolic constituents and antioxidant properties of Turkish oregano (Origanum onites L.)

BACKGROUND The aim of this research was to determine essential oil composition, phenolic constituents and antioxidant properties of Turkish oregano (Origanum onites L.) leaves harvested during the months of June to September. RESULT The maximum essential oil yield in the leaves appeared in the middle of July. The main components of oregano oil were carvacrol, thymol, gamma-terpinene, p-cymene, alpha-terpinene and alpha-pinene. Carvacrol was highest in the July harvest. The maximum extract yield was found in September. Oil distilled from early-season (June) harvested leaves had the highest antioxidant ability, expressed as low concentration providing 50% inhibition of free radical scavenging activity and high levels of reducing/antioxidant capacity. Twelve phenolic compounds of oregano extract were identified and the main components were found to be rosmarinic acid and acecetin. The maximum rosmarinic acid and acecetin were found in harvests of July and June, respectively. Total phenolic contents, free radical scavenging activities and reducing/antioxidant capacities were found to be highest in the July harvest. DISCUSSION All yields, chemical compositions, free radical scavenging activities and reducing/antioxidant capacities of extracts and essential oils of Turkish oregano changed importantly depending on vegetative periods of growing season.

Influences of Fermentation Time, Hydro-distillation Time and Fractions on Essential Oil Composition of Damask Rose (Rosa damascena Mill.)

Abstract Damask rose (Rosa damascena Mill.) is known for its high quality oil, used in the perfumery industry. The aim of this study was to determine the influences of fermentation time, hydro-distillation time and fractions with sequential intervals on essential oil composition, particularly on methyl eugenol content of Damask rose. Essential oil of the rose flowers was produced by hydro-distillation using a Clevenger-type apparatus. Six fermentation times (6, 12, 18, 24, 30 and 36 h at 25°C in sack), 6 distillation times (30, 60, 90, 120, 150 and 180 min.) and 7 fractions (0–15, 16–30, 31–60, 61–90, 91–120, 121–180, and 181–240 min.) during a hydro-distillation were used. The components in the essential oils were analyzed by GC-FID and GC-MS. Rose oil was characterized by high percentage of acyclic monoterpene alcohols, represented particularly by citronellol, geraniol and nerol, and long-chain hydrocarbons represented particularly such as nonadecane, nonadecene and heneicosane. The oil yield started to decrease through the fermentation (from 0.055 to 0.025 %). Fermentation increased the citronellol and methyl eugenol contents in opposition to the content of geraniol and nerol. Each one of hydrocarbons increased their percentages nearly two times and more during the fermentation. Extending of distillation time up to 150 min increased the essential oil yield. The longer distillation time gave a higher methyl eugenol concentration, whose content increased steadily up to last distillation time (from 0.69 to 1.65 %). Contents of monoterpene alcohols decreased, whereas the hydrocarbons steadily increased up to late fractions.

Comparison of Aroma Compounds in Distilled and Extracted Products of Sage (salvia officinalis L.)

Salvia (Salvia officinalis), a member of Lamiaceae family, is valuable medicinal and aromatic plant. Although extraction products like concrete, absolute, and hydrosol from the oil of sage have an economical interest and there are very limited studies on these products. Sage oil and sage water (hydrosol) were released from the fresh herb of sage plants by using steam distillation. Sage concrete was extracted from the fresh herb by using n-hexane as a solvent. Also sage absolute was produced from the concrete with ethyl alcohol extraction. Essential oils from these products were analysed by a gas chromatography (GC) and gas chromatography- mass spectrometry (GC-MS). Fresh herb essential oil yield was 0.55 % while hydrosol (aromatic water) oil yield was 0.17 %. The yield of sage concrete was 1.05 % and the concrete had 68.77 % sage absolute. Camphor, cis-thujone, 1,8-cineole, and trans-thujone were the major components of sage oil, hydrosol oil, sage concrete and sage absolute. Higher amount of viridiflorol was found in the concrete and absolute oils (8.72 % and 10.95 %, respectively) compared with steam distillation oil (2.21 %).

The Effects of Pasteurization, Ultraviolet Radiation and Chemiclal Preservatives on Microbial Spoilage and Scent Composition of Rose Water

Damask Rose (Rosa damescena Mill.) is the major rose species used for rose oil production. Rose water is the major subsidiary product obtained during the distillation process. Rose water has also commercial importance because of its usage as an ingredient in some processed foods and aromatherapy. Microorganisms cause souring and therapeutic effect losses of rose water during its storage. Various preservation techniques were applied in rose water for the prevention of microbial spoilage. The physical methods used for the preservation of rose water were pasteurization, and ultra violet treatment. Phenoxyethanol and sodium benzoate were used as chemical preservatives. After methods were applied, rose water samples were stored at room temperature and spoilage microorganisms such as bacteria, yeasts and molds were enumerated. The changes in the composition of essential oils of rose water samples were also determined. Any of the applications caused a significant change in aroma composition, while inhibiting the microbial spoilage.

Ecofriendly natural dyeing of woollen yarn using mordants with enzymatic pretreatments

In this study, woollen yarn was dyed with industrial rose pulp from Isparta, a process that may pose environmental risks. The woollen yarn was processed with Savinase 16L, a protease enzyme, then dyed with biomordants such as citric acid, tannic acid and acetic acid, as well as with metal mordants such as aluminium sulphate, aluminium potassium sulphate, ferrous sulphate and potassium dichromate. The results showed that the yarn pretreated with the protease enzyme exhibited increased dyeability and pilling values without excessive loss of weight or strength. Although different shades were obtained with biomordants, different colours were obtained with metal mordants. The analysis of the waste water and metal content of the final product showed compliance with the OEKO-TEX® Standard 100.

Effects of Different Explant Sources on Micropropagation in Lavender (Lavandula sp.)

Abstract In this study conducted to investigate the different effects of explant sources on in vitro micropropagation of lavender, shoot tip and stem node in the varieties of lavender (L. angustifolia var Silver) and lavandin (L.x intermedia var. Super A) were used as the sources of explant. While 2.2 μM benzyladenine (BA) + 2.5 μM indole-3-butric acid (IBA) containing Murashige and Skoog (MS) medium was used during the shoot proliferation stage, MS medium containing 2.5 μM naphthalenacetic acid (NAA) was used during the rooting stage. Explants were cultured in the growth room where the temperature is 25°C ± 2°C, lightening is 16 hours and the light intensity is 3000 lux. In both stages, the number of shoots, shoot lenght, root density, rooted plant weight and survival rates were measured in the explants showing growth. It was statistically significant that the effect of variety and explant source interaction on examined characteristics, and it was determined that the longest shoot lenght was (5.80 cm) in the shoot tip explant of ”Super A“ variety, the highest rooted plant weight was (1.06 gplant-1) in the shoot tip explant of “Silver” variety, and the highest shoot number and retentaion rate were (1.58 number explant-1 and 66.9 %respectively) in the stem node explant of “Silver” variety.

Ekmeklik Buğday Genotiplerinin Verim ve Fenolojik Özelliklerinin Tane Doldurma Dönemindeki Kuraklık Stresine Tepkileri

Bu arastirmada, spontan melez tibbi adacayi ( Salvia officinalis L.) bitkilerinden klon seleksiyonu ile gelistirilmis 60 adet A klonunun 2011 ve 2012 yillari yetisme sezonlarinda drog yaprak verimi, ucucu yag orani ve ucucu yag bilesenleri belirlenmistir. Tibbi adacayi klonlarinda drog yaprak verimi 2011 yilinda 45.6– 188.4 kg da-1 ve 2012 yilinda 26.4–638.0 kg/da arasinda, ucucu yag orani 2011 yilinda %0.60–1.90 ve 2012 yilinda %1,11–2,53 arasinda degisim gostermistir. Adacayi klonlarinda en onemli ucucu yag bileseninin α -tuyon, 1.8-sineol, kafur ve β -tuyon oldugu tespit edilmistir. 2011 yilinda α -tuyon %0.8–29.5, β -tuyon %0.7–29.1, 1.8-sineol %1.0–30.5 ve kafur %0.4–19.1 arasinda, 2012 yilinda ise ayni bilesenler sirasiyla %1.0–53.2, %2.2–54.7, %2.8–34.0 ve %6.4–29.2 arasinda degisim gostermistir. Sonuc olarak drog yaprak verimi, ucucu yag orani ve ucucu yag kalitesi yuksek olan 10 adet A klonu (3, 8, 11, 14, 21, 26, 27, 35, 41 ve 51 nolu klonlar) belirlenmis, bu klonlarin B klonlari olarak tekerrurlu verim denemelerine alinmasina karar verilmistir.

Effect of supplementing milk replacer with aromatic oregano (Oreganum onites L.) water on performance, immunity and general health profiles of Holstein calves

The purpose of this study was to examine the effects of supplementing milk replacer (MR) with aromatic oregano (Origanum onite L.) water on weaning age, performance during the pre- and post-weaning periods, immune systems, blood parameters and general health of 40 Holstein Friesian calves. The calves fed with oregano water (OW)-supplemented MR were weaned earlier than those in the Control group. There were no statistical differences in the liveweight and body measurements among the groups at the weaning age and post-weaning period. The feed intake of the calves fed with OW was higher than that of calves in the Control group in the pre-weaning period. The OW supplementation significantly increased the faecal firmness of calves (P < 0.05). It also decreased the number of E. coli, Coliforms and Enterobacteriaceae pathogens, but only the amount of Enterobacteriaceae was significantly decreased (P < 0.05). Non-pathogens, such as Lactic acid bacteria, were not affected by OW supplementation. The OW supplementation had no significant effect on hematologic and biochemical blood values. There was significant interaction between age and groups in gamma-glutamyl transpeptidase (P < 0.05). The immunoglobulins (IgA, IgG and IgM) values of calves were steadily higher than those of the calves in the Control group. The general health profiles of the calves improved. It can be concluded that MR containing 1–2% OW fed to calves in the early weaning period is a promising treatment to improve their wellbeing and shorten the weaning period.