Nimet Kara

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.

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.