VARIATION OF AGRONOMICAL CHARACTERISTICS AND ESSENTIAL OIL COMPONENTS OF ZAHTER (Thymbra spicata L. var. spicata) POPULATIONS IN SEMI-ARID CLIMATIC CONDITIONS

Kızıl, Süleyman; Tonçer, Özlem; Dıraz, Emel; Karaman, Şengül

doi:10.17557/tjfc.46517

Cited by 19 publications

(17 citation statements)

References 31 publications

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“…Major components of the essential oil were carvacrol (68.20%, 66.91%), γ‐terpinene (13.25%, 13.94%), p ‐ cymene (5.37%, 4.65%), β‐caryophyllene (2.59%, 4.02%), and thymol (1.19%, 2.16%) when using HD and MAE, respectively. Similar results have been reported in several studies: Kizil et al () identified 23 compounds in zahter essential oil and found the carvacrol content to be 67.08% from the same region, while in another study, lower carvacrol content was reported, with 36.1% when using HD and 44.8% when using MAE for essential oils of zahter from Antalya, Turkey (Kizil et al, ; Uysal et al, ). Much higher carvacrol content (75.74%) was also found in zahter essential oil from Mugla, Turkey (Sarac, Ugur, & Duru, ).…”

Section: Resultssupporting

confidence: 86%

“…Roby et al () reported very high cinnamic acid content, with 28.54% for thyme. Many factors could influence the phenolic composition of the plants, such as the extraction solvent, methodology, location, soil composition, season, altitude (Kizil et al, ; Magwaza et al, ; Roby et al, ). Among the identified and quantified compounds, the second most frequently occurring compound after rosmarinic acid was benzoic acid.…”

Section: Resultsmentioning

confidence: 99%

“…These perennial shrubs are found in many parts of the world, especially in the Mediterranean region (Golmakani & Rezaei, ). Different varieties of Lamiaceae family plants have been found in various parts of Turkey (Kizil, Toncer, Diraz, & Karaman, ; Sokmen et al, ). Both thyme and zahter have a significant culinary use.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of Thymus vulgaris and Thymbra spicata essential oils and plant extracts for chemical composition, antioxidant, and antimicrobial properties

Gedikoğlu

Sökmen

Çivit

2019

Food Science & Nutrition

148

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The objectives of this study were (a) to obtain the essential oils (by hydrodistillation [HD] and microwave‐assisted extraction [MAE] methods) to determine the effect of the oil extraction method on the chemical composition, oil yield (%), free radical scavenging activity (IC 50 ), ferric reducing antioxidant power (FRAP) value, and antimicrobial properties of Thymus vulgaris (thyme) and Thymbra spicata (zahter); and (b) to determine the effect of different solvents (methanol [80%] and ethanol [80%]) on extraction by means of the phenolic acid composition, total phenolic content, total flavonoid content, IC 50 , and FRAP value of thyme and zahter. Gas chromatography–mass spectrometry analysis showed that the amount of thymol (55.35%; 50.53%) and p‐cymene (11.2%; 11.79%) was found to be highest in thyme, when using HD and MAE, respectively. However, the highest amounts of carvacrol (68.20%; 66.91%) and γ‐terpinene (13.25%; 13.94%) were found in zahter, when using HD and MAE, respectively. Thyme essential oil had higher antioxidant capacity for both HD and MAE in comparison with zahter essential oil. Methanol extracts of both thyme and zahter had higher phenolic composition in comparison with their ethanol extracts. Extracts of both plants did not show any antimicrobial properties. However, essential oils of both thyme and zahter showed antimicrobial activity against chosen bacteria. Highest inhibition zone (radius) was shown against Staphylococcus aureus ATCC 9144 by the essential oils.

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Section: Resultssupporting

confidence: 86%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Evaluation of Thymus vulgaris and Thymbra spicata essential oils and plant extracts for chemical composition, antioxidant, and antimicrobial properties

Gedikoğlu

Sökmen

Çivit

2019

Food Science & Nutrition

148

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“…The homologous series of nalkanes C7-C40, Supelco, USA were used as standard. Retention indices were calculated as HP-88 capillary column (Kizil et al, 2015). All samples were repeated three times for GC/MS analysis.…”

Section: Gc/ms Analysismentioning

confidence: 99%

Essential Oil Composition of Thymus × citriodorus (Pers.) Schreb. at Different Harvest Stages

Tonçer

Karaman

Dıraz

et al. 2017

Not Bot Horti Agrobo

Self Cite

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Thymus is represented by 39 species (60 taxa) in Turkey and the rate of its endemism is 45% in Turkey. The herb is widely used for several purposes. Its essential oil compositions and biologically active substances are affected by the phenological stages. Therefore, the aim of this study is to evaluate the variations in the essential oil composition of Thymus × citriodorus (Pers.) Schreb. growing in Southeastern Anatolia Region of Turkey at different phenological stages (pre-flowering, full flowering, post flowering). The oils were obtained by hydrodistillation of air-dried samples. The yields of oils (w/w %) at different phenological stages was respectively 2.0% at pre-flowering state, 1.9% at flowering stage, and 1.3% at post-flowering stage. T. × citriodorus was determined mainly by using GC/MS. A total of 21 compounds, representing 93.9% in the preflowering stage, 98.8% in the flowering stage and 98.91% in post-flowering of the total oil, were identified. Monoterpene hydrocarbons (terpinolene) and oxygenated monoterpenes (α-terpineol) were observed to have the highest percentage in T. × citriodorus oil. The major compounds of the oil were terpinolene, α-terpineol, linalool, bornyl acetate and borneol. The highest percentage of terpinolene was determined to be 71% in flowering stages.

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“…There are about 40 species of Thymus genus in Turkey (Kızıl, Toncer, Dıraz, & Karaman, 2015). Thymbra spicata from the same family is usually called Kara thyme and in the Southeastern Anatolia region this dried plant leaves and flowers are known by the names of sater and they are drinking as tea due to its antiseptic and stimulating effect.…”

Section: A Blend Of Powdered Thyme(zahter)mentioning

confidence: 99%

The examination of spices used in the Ottoman palace cuisine

2017

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The human being has a vital prescription to eat and drink as much as the day-to-day process. This vital point constitutes the foundation stone of gastronomic tourism. In our globalized world, nations that express or offer their own values have become more successful. Therefore, the culture of Turkish food and nutrition refers as the key of national culture. Therefore, it is very important to examine the characteristics of the Ottoman cuisine to introduce food culture. Traditionally Ottoman cuisine, soups, meat dishes, olive oil vegetables, salads and spices used in desserts are important. Nowadays, people want to learn not only the sense of hunger but also the history of gastronomy (all components depending on cultural and environmental influences). It gives us great opportunities when it is told and applied to the history of that cultural gastronomy. These opportunities are making economic difference by strengthening the functions of gastronomic tourism. Due to the literature obtained in the study, it is thought that the inclusion of the spices in the Ottoman cuisine destinations in Turkey, which has a high potential for gastronomy tourism, will support sustainable development. In the study, was given informations about the characteristics of the spices used in Ottoman cuisine.

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VARIATION OF AGRONOMICAL CHARACTERISTICS AND ESSENTIAL OIL COMPONENTS OF ZAHTER (Thymbra spicata L. var. spicata) POPULATIONS IN SEMI-ARID CLIMATIC CONDITIONS

Cited by 19 publications

References 31 publications

Evaluation of Thymus vulgaris and Thymbra spicata essential oils and plant extracts for chemical composition, antioxidant, and antimicrobial properties

Evaluation of Thymus vulgaris and Thymbra spicata essential oils and plant extracts for chemical composition, antioxidant, and antimicrobial properties

Essential Oil Composition of Thymus × citriodorus (Pers.) Schreb. at Different Harvest Stages

The examination of spices used in the Ottoman palace cuisine

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