The use of the oregano (Origanum vulgare L.) essential oil and hydrosol in green olive fermentation

Özcan, Mehmet Musa; Arslan, Derya; Aydar, Ali Osman

doi:10.1590/s1516-89132008000300022

Cited by 6 publications

(3 citation statements)

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“…Only very few works have focused on the chemical composition of hydrosols, as well as their biological properties (antifungal, antibacterial and antioxidant) (Paolini et al, 2008, Lis-Balchin et al, 2003Sağdiç and Özcan, 2003;Boyraz and Özcan, 2005;Özcan et al, 2008;Ulusoy et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity of some Morrocan hydrosols

Aazza¹,

Badiacirc²,

Lyoussi

et al. 2011

J. Med. Plants Res.

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Essential oils are used in Cosmetic, Perfumery, Food and Pharmaceutical Industries as flavours and/or medicines. However, part of the essential oil components that remains in the distillation water (hydrosol or distillate water) has been less studied both in chemical and biological terms. This research concerns the antioxidant activity, measured through several methods, of Lavandula officinalis L., Origanum majorana L., Rosmarinus officinalis L., Salvia officinalis L. and Thymus vulgaris L., Cinnamomum verum J. Presl. and Syzygium aromaticum (L.) Merrill and Perry hydrosols. The ability of hydrosols to prevent oxidation was checked by two main methods: prevention of lipid peroxidation through the measurement of malonaldehyde produced after degradation of hydroperoxides; and ability for scavenging free radicals including hydroxyl and superoxide anion radicals. The S. aromaticum and T. vulgaris hydrosols, predominantly constituted by eugenol and carvacrol, respectively, were the most effective as antioxidants, except for scavenging superoxide anion radical. In this case, L. officinalis hydrosol in which linalool prevailed was a stronger antioxidant. The worst hydrosol as antioxidant was that of S. officinalis, independent on the method checked.

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Section: Introductionmentioning

confidence: 99%

Antioxidant activity of some Morrocan hydrosols

Aazza¹,

Badiacirc²,

Lyoussi

et al. 2011

J. Med. Plants Res.

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“…Hydrosols with dissolved essential oil components are named by filling hydrolate, hydrofluorate, distillation water and flower water (Özcan et al ., 2008; Rajeswara Rao, 2013). In addition to the use of hydrolates in cosmetics, they are also used in the agri‐food industry to prevent and also remove the growth of pathogenic and spoilage microorganisms in food products (D'Amato et al ., 2018).…”

Section: Introductionmentioning

confidence: 99%

The effect of hydrosol types on phytochemical properties, phenolic compounds, fatty acid profiles and sensory properties of ‘Ayvalık’ olive fruits fermented in few spice hydrosols

Ahmed,

Al‐Juhaimi,

Özcan

et al. 2024

Int J of Food Sci Tech

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SummaryIn this study, the changes in oil content, bioactive components, radical scavenging activity, phenolic profiles, fatty acid components and sensory characteristics of ‘Ayvalık’ olive fruits fermented in brine thyme, sage and rosemary hydrosols were investigated. Total carotenoid and total phenolic results of olives were recorded between 0.02 (thyme hydrosol) and 0.24 μg g−1 (control (only brine 10%)) to 213.92 (rosemary hydrosol) and 432.54 mg GAE per 100 g (fresh ‘Ayvalık’ olive), respectively. Total flavonoids of olive fruits fermented in different hydrosols were reported between 755.87 mg per 100 g (rosemary hydrosol) and 1404.76 mg per 100 g (fresh ‘Ayvalık’ olive). Radical scavenging capacity of fermented ‘Ayvalık’ olive fruits was reported between 10.20 (control) and 10.55 mmol kg−1 (rosemary hydrosol). Verbascoside results of fresh and fermented ‘Ayvalık’ olive fruits in brine and hydrosols were identified between 107.00 mg per 100 g (sage hydrosol) and 167.20 mg per 100 g (fresh ‘Ayvalık’ olive). Oleic and linoleic acid values of olive oils changed to be between 67.07% (rosemary hydrosol) and 68.71% (control) to 10.89% (control) and 11.86% (rosemary hydrosol), respectively. Overall, ‘Ayvalık’ olive fruit fermented in brine was most appreciated by the panellists, followed in descending order by olives fermented in thyme, sage, and rosemary hydrosols.

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“…However, the major components are generally the same of those present in oxygenated fraction of corresponding essential oils [3]. Biological and organoleptic properties of the hydrosols make them useful for food and cosmetic industries [2,[4][5][6][7][8][9]. In addition, hydrosols also find application in biological agriculture against mushrooms, mildew, insects, and for fertilization of soils [10].…”

Section: Introductionmentioning

confidence: 99%