Bazı origanum türleri ve biyoaktif bileşenlerinin fonksiyonel özelliklerinin incelenmesi.


























































































Özcan, M. and Akgül, A. 2002. Composition of the essential oils of Origanum majorana and Origanum vulgare subsp. hirtum growing wild in Turkey. Journal of Spices and Aromatic Crops, 11 (1), 45-49.
Özhatay, N. and Atay, S. 1997. Kekik in trade in Turkey. Proceedings of the XI.World Forestry Congress, (Antalya, 13-22 October1997)., 3: 234237.
Panizzi, L., Flamini, G., Cioni, P.L. and Morelli, I. 1993. Composition and antimicrobial properties of essential oils of four Mediterreanean Lamiaceaa. Journal of Etnopharmacology, 39(3):167-170.
Puertas-Mejia, M., Hillebrand, S., Stashenko, E. and Winterhalter, P. 2002. In vitro radical scavenging activity of essential oils from Columbian plants and fractions from Oregano (Origanum vulgare L.) essential oil. Flavour and Fragrance Journal,17; 380384.
Rasooli, I., Rezaei, M.B. and Allameh, A. 2006. Ultrastructural Studies on Antimicrobial Efficacy of Thyme Essential Oils on Listeria monocytogenes. International Journal of Infectious Diseases:10, 236-241.
Rasooli, I. and Mırmostafa, N. 2003. Bacterial Susceptibility to and Chemical Composition of Essential Oils from Thymus kotschyanus and Thymus persicus. Journal of Agricultural and Food Chemistry, 51, 200-205.
Rice-Avans, C.A., Miller, N.J., Bolwell, P.G., Bramley, P.M. and Pridham, J.B. 1995. The relative antioxidant activities of plant-derived polyphenol flavonoids. Free Radical Research, 22 (4): 375-383.
Ruberto, G., Barata, M.T., Dorman, H.J., Deans, S.G., Figueiredo, A.C. and Barroso, J.G. 1998. Antimicrobial and antioxidant properties of some commercial essential oils. Flavour and Fragrance Journal, 13:235-244.
Sağdıç, O. 2003. Sensitivity of four pathogenic bacteria to Turkish Thyme and Oregano hydrosols. Lebensmittel Wissenschaft und Tecnologie – Food Science and Tecnology, 36.467-473.
Sangwan, N.S., Farooqi, A.H.A., Shabih, F. and Sagwan, R.S. 2001. Regulation of essential oil production in plants. Plant Growth Regulation: 34, 3-21.
Schwarz, K., Ernst, H. and Ternes, W. 1996. Evaluation of Antioxidative Constituents from Thyme. Journal of the Science of Food and Agriculture:70, pp. 217-223.
Seçmen, Ö., Gemici, Y., Görk, G., Bekat, L. ve Leblebici, E. 2000. Tohumlu Bitkiler Sistematigi, 116 Ege Üniversitesi Fen Fakültesi Yayınları, Ege Üniversitesi Ofset Basımevi, Bornova-İzmir, 276 s.
Shahidi, F. and Naczk, M. 1995. Food Phenolics, Chemistry, Effects, Applications. Technomic, USA.
Singh, G., Marimuthu, P., Muralı, H.S and Bawa, A.S. 2005, Antioxidative and antibacterial potentials of essential oils and extracts isolated from various spice materials. Journal of Food Safety, 25, 130145.
66



76. SAYFAYA BENZER SAYFALAR

Türkiye de yayılış gösteren dört Thymus türünün uçucu yağ bileşimleri, antibakteriyel ve antifungal aktivite özelliklerinin belirlenmesi - Sayfa 77
[55] Juliano, C., Mattana, A., Usai, M., “Composition and in vitro antimicrobial activity of the essential oil of Thymus herba-barona Loisel growing wild in Sardinia”, Journal of Essential Oil Research, 12, (2000), 516. [56] Jerkovic, I., Mastelic, J.,Milos, M., “The impact of both the season of collection and drying on the volatile constituents of Origanum vulgare L. ssp. hirtum grown wild in Cr...
Farklı işlemlerle elde edilen mercanköşk (Origanum onites L.) ekstraktlarının ve uçucu yağının antioksidan aktivitesinin belirlenmesi - Sayfa 53
Kıvanç, M. and Akgül, A. 1986. Antbacterial activities of essential oils from Turkish species and citrus, Flavour Fragrance J., 1:175-179. Kulisic, T., Radonic, A., Katalinic, V. and Milos, M. 2004. Use of different methods for testing antioxidative activity of oregano essential oil. Food Chemistry, 85, 633-640. Madhavi, D.L. and Salunkhe, D.K., 1995. Toxicological aspects of food antioxidants. ...
Üç Thymus L. türüne ait özüt ve uçucu yağların biyolojik aktivitelerinin araştırılması - Sayfa 87
74 Tepe, B., Daferera, D., Sokmen, M., Polissio, M. ve Sokmen, A., 2004a. In Vitro Antimicrobial and Antioxidant Activities of the Essential Oils and Various Extracts of Thymus eigii M. Zohary et P.H. Davis. Journal of Agricultural and Food Chemistry, 52, 1132-1137. Tepe, B., Sökmen, M., Akpulat, H.A., Daferera, D., Polissiou, M ve Sökmen,A., 2004b Antioxidative Activity of the Essential Oils of...

76. SAYFADAKI ANAHTAR KELIMELER

food
composition
essential
oils
chemistry
from


76. SAYFA ICERIGI

Özcan, M. and Akgül, A. 2002. Composition of the essential oils of Origanum majorana and Origanum vulgare subsp. hirtum growing wild in Turkey. Journal of Spices and Aromatic Crops, 11 (1), 45-49.
Özhatay, N. and Atay, S. 1997. Kekik in trade in Turkey. Proceedings of the XI.World Forestry Congress, (Antalya, 13-22 October1997)., 3: 234237.
Panizzi, L., Flamini, G., Cioni, P.L. and Morelli, I. 1993. Composition and antimicrobial properties of essential oils of four Mediterreanean Lamiaceaa. Journal of Etnopharmacology, 39(3):167-170.
Puertas-Mejia, M., Hillebrand, S., Stashenko, E. and Winterhalter, P. 2002. In vitro radical scavenging activity of essential oils from Columbian plants and fractions from Oregano (Origanum vulgare L.) essential oil. Flavour and Fragrance Journal,17; 380384.
Rasooli, I., Rezaei, M.B. and Allameh, A. 2006. Ultrastructural Studies on Antimicrobial Efficacy of Thyme Essential Oils on Listeria monocytogenes. International Journal of Infectious Diseases:10, 236-241.
Rasooli, I. and Mırmostafa, N. 2003. Bacterial Susceptibility to and Chemical Composition of Essential Oils from Thymus kotschyanus and Thymus persicus. Journal of Agricultural and Food Chemistry, 51, 200-205.
Rice-Avans, C.A., Miller, N.J., Bolwell, P.G., Bramley, P.M. and Pridham, J.B. 1995. The relative antioxidant activities of plant-derived polyphenol flavonoids. Free Radical Research, 22 (4): 375-383.
Ruberto, G., Barata, M.T., Dorman, H.J., Deans, S.G., Figueiredo, A.C. and Barroso, J.G. 1998. Antimicrobial and antioxidant properties of some commercial essential oils. Flavour and Fragrance Journal, 13:235-244.
Sağdıç, O. 2003. Sensitivity of four pathogenic bacteria to Turkish Thyme and Oregano hydrosols. Lebensmittel Wissenschaft und Tecnologie – Food Science and Tecnology, 36.467-473.
Sangwan, N.S., Farooqi, A.H.A., Shabih, F. and Sagwan, R.S. 2001. Regulation of essential oil production in plants. Plant Growth Regulation: 34, 3-21.
Schwarz, K., Ernst, H. and Ternes, W. 1996. Evaluation of Antioxidative Constituents from Thyme. Journal of the Science of Food and Agriculture:70, pp. 217-223.
Seçmen, Ö., Gemici, Y., Görk, G., Bekat, L. ve Leblebici, E. 2000. Tohumlu Bitkiler Sistematigi, 116 Ege Üniversitesi Fen Fakültesi Yayınları, Ege Üniversitesi Ofset Basımevi, Bornova-İzmir, 276 s.
Shahidi, F. and Naczk, M. 1995. Food Phenolics, Chemistry, Effects, Applications. Technomic, USA.
Singh, G., Marimuthu, P., Muralı, H.S and Bawa, A.S. 2005, Antioxidative and antibacterial potentials of essential oils and extracts isolated from various spice materials. Journal of Food Safety, 25, 130145.
66

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