| Yazarlar |
Prof. Dr. Nesrin ŞENER
Kastamonu Üniversitesi, Türkiye |
Sevil Özkınalı
Hitit Üniversitesi, 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 Khalifa Milad
|
| 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 |
| 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 | 230 / 233 |
| Doi Numarası | 10.5530/ijper.51.3s.19 |
| Makale Linki | http://www.ijper.org/article/654 |
| Atıf Sayıları | |
| SCOPUS | 16 |
| Google Scholar | 34 |
