Effect of Gamma Irradiation on Total Phenolic Contents and Antioxidant Activities of<i>Satureja Hortensis, Thymus Vulgaris</i>, and<i>Thymbra Spicata</i>from Turkey

Gümüş, Tuncay; Albayrak, Sevil; Sağdıç, Osman; Arıcı, Muhammet

doi:10.1080/10942910903453397

Cited by 27 publications

(19 citation statements)

References 32 publications

(40 reference statements)

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“…Brandstetter, Berthold, Isnardy, Solar, and Elmadfa (2009) reported similarly to our findings that the TPC of thyme extracts was not affected by irradiation at 10 kGy. Gumus, Albayrak, Sagdic, and Arici (2011) reported a decrease in the TPC of methanol extract of thyme after irradiation at 5.1 kGy, which does not agree with our results on thyme.…”

Section: Total Antioxidant Activity and Phenolic Contentcontrasting

confidence: 99%

Ultraviolet (UV‐C) radiation as a practical alternative to decontaminate thyme ( Thymus vulgaris L.)

Doğu-Baykut

Güneş

2018

J Food Process Preserv

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Alternative and cost‐effective decontamination methods for dehydrated herbs and spices are subject of interest in industry. In this work, a fluidized bed ultraviolet (UV‐C) system was tested for decontamination of dehydrated thyme. The samples were exposed to UV‐C radiation at 254 nm at 25.7, 51.4, 102.8, and 205.6 J/cm2 delivered at an intensity of 26.7 mW/cm2. UV‐C at 205.6 J/cm2 resulted in 1.8, 1.3, and 0.3 log cfu/g reductions in total aerobic mesophilic bacteria, total yeast/mold, and Bacillus cereus, respectively. Total phenolic content, total antioxidant activity, moisture content, and the sensory attributes were not affected by the UV‐C treatments. UV‐C caused a small increase in L* and a* values but these changes were not detected in sensory evaluation. In conclusion, UV‐C treatment up to 205.6 J/cm2 applied in a fluidized bed setting can potentially be used in decontamination of thyme without adverse effects on quality. Practical applications UV‐C radiation is a widely used effective technology to reduce the microbial load on various surfaces, liquids, and air environments. In this study, the potential of a fluidized bed UV system was explored to reduce natural microbial load of thyme. The results indicated that UV‐C application may be an effective technology for decreasing the microbial load of thyme without inducing significant changes to the physical, chemical, and sensorial quality, therefore it has a potential as an alternative method for decontamination of thyme and similar herbs and spices industrially.

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Section: Total Antioxidant Activity and Phenolic Contentcontrasting

confidence: 99%

Ultraviolet (UV‐C) radiation as a practical alternative to decontaminate thyme ( Thymus vulgaris L.)

Doğu-Baykut

Güneş

2018

J Food Process Preserv

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“…reported that the water-soluble extract from savory (S. hortensis) plant possesses exploitable antioxidant properties, and that the extracts were capable of inhibiting the formation of TBARS. On the other hand, Gumus et al (2011) also determined that irradiated or nonirradiated S. hortensis possessed excellent antioxidant activity and 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity. This activity observed in this study and previous studies may be related to the antioxidant properties of its secondary metabolites (Kosar et al 2003;.…”

Section: Resultsmentioning

confidence: 99%

EFFECTS OF LYOPHILIZED WATER EXTRACT OFSATUREJA HORTENSISON THE SHELF LIFE AND QUALITY PROPERTIES OF GROUND BEEF

Aksu¹,

Özer

2012

Journal of Food Processing and Preservation

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Summer savory (Satureja hortensis L.) can be used for the preservation and/or extension of the shelf life of raw and processed foods owing to its antioxidant and antimicrobial activities. In this study, the effects of different concentrations of lyophilized water extract of S. hortensis (LSHWE) on the shelf life of ground beef were investigated. Ground beef was treated with various concentrations of LSHWE (i.e., 0, 100, 250 and 500 ppm) and stored at 4 ± 0.5C for 72 h. LSHWE concentrations had statistically significant effects on the microbial counts. In ground beef samples treated with LSHWE, mesophilic, psychrotrophic, Pseudomonas and Enterobacteriaceae decreased. Different LSHWE concentrations had also significant effects on pH. Lipid oxidation decreased, depending on LSHWE concentrations, and 500 ppm of LSHWE gave the lowest thiobarbituric acid reactive substance values, with 11.57 ± 4.07 µmol malonaldehyde/kg at the end of storage. LSHWE levels had also significant effects on color values (L*, a* and b*) of the ground beef. PRACTICAL APPLICATIONS The consumption of ground beef is popular worldwide, but ground beef is more susceptible to lipolytic reactions and to microbial spoilage because of its larger surface area compared with other fresh meat products. These can lead to a shorter shelf life with potential risks for human health during storage at low temperature. The counts of spoilage bacteria such as Pseudomonas and psychrotrophic in the ground beef can be suppressed, and lipid oxidation can be decreased using natural antimicrobial and antioxidant agents. Our study has clearly shown that preservation of ground beef using lyophilized Satureja hortensis L. water extract leads to shelf life longer than that of normal ground beef during storage at 4 ± 0.5C for 72 h.

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“…They are used as culinary herbs and in folk medicine to treat various ailments based on the different plant activities. [4,7] Three species inhabit the territory of Serbia: Satureja montana L. (western Serbia), Satureja subspicata Bartl. ex Vis.…”

Section: Introductionmentioning

confidence: 99%

Chemical Profile ofSatureja KitaibeliiWierzb. ex Heuff. Essential Oils: Composition ofSatureja KitaibeliiEssential Oils

Đorđević

Palić

Stojanović

et al. 2014

International Journal of Food Properties

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The essential oils from dried aerial parts of Satureja kitaibelii Wierzb. ex Heuff., collected at three various sites in Serbia, were analyzed by gas chromatography and gas chromatography/mass spectrometry. One hundred sixty-three components were identified in all investigated samples, 132 components in the oil from the site Devojački grob, 124 components in the oil coming from Sićevačka klisura site, and 146 components in the oil from the site Visočka Ržana, accounting 97.3, 93.9, and 95.6% of the total oils, respectively. The most abundant component in the essential oils was geraniol amounting from 24.0 to 30.3%, making up about one-quarter of the total oils. Other representative compounds were identified as linalool (5.0-14.8%), limonene (4.3-7.9%), and caryophyllene oxide (4.4-5.2%) in all tested samples. The results suggested that essential oils of S. kitaibelii belong to the aliphatic monoterpene chemotype.

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Effect of Gamma Irradiation on Total Phenolic Contents and Antioxidant Activities ofSatureja Hortensis, Thymus Vulgaris, andThymbra Spicatafrom Turkey

Cited by 27 publications

References 32 publications

Ultraviolet (UV‐C) radiation as a practical alternative to decontaminate thyme ( Thymus vulgaris L.)

Ultraviolet (UV‐C) radiation as a practical alternative to decontaminate thyme ( Thymus vulgaris L.)

EFFECTS OF LYOPHILIZED WATER EXTRACT OFSATUREJA HORTENSISON THE SHELF LIFE AND QUALITY PROPERTIES OF GROUND BEEF

Chemical Profile ofSatureja KitaibeliiWierzb. ex Heuff. Essential Oils: Composition ofSatureja KitaibeliiEssential Oils

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