| Yazarlar |
Doç. Dr. Osman Emre ÖZKAN
Kastamonu Üniversitesi, Türkiye |
Dr. Öğr. Üyesi Kerim GÜNEY
Kastamonu Üniversitesi, Türkiye |
Doç. Dr. Mahmut GÜR
Kastamonu Üniversitesi, Türkiye |
|
Esma Sena Pattanoğlu
|
|
Erkan Babat
|
|
Moustafa Milad Khalifa
|
| Özet |
| The essential oils of oregano (Origanum vulgare ssp. hirtum) and savory (Satureja thymbra) plants were obtained through steam distillation method. The chemical compositions of their essential oils were analyzed via GC-MS technique. Furthermore, their antimicrobial activities were studied by using minimum inhibitory concentration (MIC) method. Their chemical composition was found as carvacrol (63.97%), p-cymene (12.63%) and linalool (3.67%) in oregano essential oil as major compounds and also, as carvacrol (42.7%), o-cymene (17.98%), linalool (9.65%), caryophyllene oxide (5.25%) and γ-terpinene (4.22%) in savory essential oil as major compounds. As a result, it can be said that that oregano and savory essential oil may be useful in the medicinal application and food industry as a preservative against harmful microorganisms. |
| Anahtar Kelimeler |
| Antimicrobial activity | Essential oil | GC-MS | Oregano | Savory |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayımlanan tam makale |
| Dergi Adı | Indian Journal of Pharmaceutical Education and Research |
| Dergi ISSN | 0019-5464 |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Makale Dili | İngilizce |
| Basım Tarihi | 07-2017 |
| Cilt No | 51 |
| Sayı | 3 |
| Sayfalar | 205 / 208 |
| Doi Numarası | 10.5530/ijper.51.3s.13 |
| Makale Linki | http://www.ijper.org/article/648 |
| Atıf Sayıları | |
| SCOPUS | 18 |
| Google Scholar | 26 |
