Evaluation Of Fennel (Foeniculum Vulgare). Plant in terms of its use in Turkish Cuisine (Culinary Crossroads: GASTRONOMY, INNOVATION, AND THE TOURIST EXPERIENCE)
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| Bölüm Adı | Evaluation Of Fennel (Foeniculum Vulgare). Plant in terms of its use in Turkish Cuisine | ||
| Kitap Adı | Culinary Crossroads: GASTRONOMY, INNOVATION, AND THE TOURIST EXPERIENCE | ||
| Bölüm Sayfaları | 45-60 | ||
| Kitap Türü | Kitap Bölümü | ||
| Kitap Alt Türü | Alanında uluslararası yayınlanan kitap bölümü | ||
| Kitap Niteliği | Diğer uluslararası bilimsel kitap | ||
| Kitap Dili | İngilizce | Basım Tarihi | 01-2024 |
| DOI Numarası | – | ISBN | 978-625-5971-80-7 |
| Basıldığı Ülke | Türkiye | Basıldığı Şehir | Konya |
| Kitap Linki | https://www.egitimyayinevi.com/culinary-crossroads-gastronomy-innovation-and-the-tourist-experience | ||
| UAK Araştırma Alanları |
Gastronomi ve Mutfak Sanatları
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| Özet |
| Foeniculum vulgare (fennel) has been widely used in Egyptian traditional medicine for treatment of various diseases. This study was designed to evaluate the potential of three aqueous extracts of fennel seeds with different extraction conditions (pH 3, 7 and 12) as natural antimicrobial, antiviral, antioxidant and antitumor agents from the safety point of view. The three aqueous extracts were then used for evaluation of yield, total carbohydrates, protein, flavenoid and total phenolic contents. Antioxidant activity was evaluated using the DPPH• radical scavenging. The results showed that the high anti-scavenging activity was noticed for three different aqueous extracts of fennel at 2.0 mg dose comparable to other doses. In addition, the antimicrobial activity of the aqueous extracts against tested Gram positive and negative bacteria, yeast and fungi strains was determined. The extract (concentration 1.6 mg/ml) was effective against most of the strains tested, yet not against Candid... |
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