Determination of Antimicrobial Activity and Chemical Composition of Pimento Ginger Essential Oil
Yazarlar (6)
Prof. Dr. Nesrin ŞENER Kastamonu Üniversitesi, Türkiye
Sevil Özkinali
Hitit University, Türkiye
Hitit University, Türkiye
Prof. Dr. Mahmut GÜR Kastamonu Üniversitesi, Türkiye
Dr. Öğr. Üyesi Kerim GÜNEY Kastamonu Üniversitesi, Türkiye
Doç. Dr. Osman Emre ÖZKAN Kastamonu Üniversitesi, Türkiye
Moustafa Milad Khalifa
Kastamonu Üniversitesi, Türkiye
Kastamonu Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
|
||
| Dergi Adı | Indian Journal of Pharmaceutical Education and Research | ||
| Dergi ISSN | 0019-5464 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 07-2017 |
| Cilt / Sayı / Sayfa | 51 / 3 / 230–233 | DOI | 10.5530/ijper.51.3s.19 |
| Makale Linki | http://www.ijper.org/article/654 | ||
| UAK Araştırma Alanları |
Organik Kimya
|
||
| Özet |
| The essential oil was obtained from pimento (Pimenta racemosa Mill.) and ginger (Zingiber officinale Rosc.) through hydrodistillation method. The chemical composition of pimento and ginger essential oils were analyzed by GC-MS. It was found that the most abundant components were methyleugenol (52.33%) and zingiberene (16.32%) in essential oils of pimento and ginger, respectively. The antimicrobial activities of essential oils were investigated against 18 microorganisms with minimum inhibitory concentration (MIC) method. While pimento essential oil behaved strong antimicrobial against all bacteria apart from S. epidermidis, ginger essential oil exhibited poor activity against all bacteria. As a result of this study; it can be suggested that pimento essential oil is a preservative in the medicinal application and food industry. |
| Anahtar Kelimeler |
| Antimicrobial activity | Chemical composition | Essential oil | Ginger | Hydrodistillation method | Pimento |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 17 |
| Google Scholar | 35 |