Sürdürülebilir Kalkınma Amaçları

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• MakaleYalnız künye2020/r/gumushane/13024
  Antimicrobial activity of coriandrum sativum L. And its effect on microbiological properties of yoghurt

  Gundogdu, E.; Tanriverdi, E.; Yildiz, H.

  In this study, the antimicrobial effect of Coriandrum sativum L. leaves against 30 different foodborne microorganisms, including 20 bacteria, 7 fungi, and 3 yeast species was tested, and some microbiological properties of yoghurt produced with lyophilized C. sativum L. were investigated. Yoghurts were prepared at three different concentrations of C. sativum L. powder (0.1, 0.2, and 0.3% w/w) and stored at 4°C for 21 days. Ethanol extract of the fresh plant showed antimicrobial activity against only 9 bacteria and 1 yeast with different inhibition zone diameter changing from 8 to 12 mm, but had no effect on moulds used in this study. The addition of C. sativum L. had no statistical significance on the growth of yoghurt bacteria compared with the control sample and they remained over 8 log CFU g-1 in all yoghurts throught the storage period. On the other hand, an increase was observed in the number of Lactobacillus bulgaricus and a decrease in the number of Streptococcus thermophilus depending on the concentration of C. sativum L., but this was not statistically significant (P> 0.05). However, significant differences in yeast and mould counts were observed (P< 0.05). Yeasts and moulds were not detected in any of the samples containing C. sativum L. powder, whereas the counts of yeast and mould increased in control throught the storage period. These results show that the powder of C. sativum L. leaves can be used an agent for preventing the growth of yeast and mould, which are shelf-life and quality spoilage microorganisms of yoghurt.

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• MakaleAçık Erişim2013/r/gumushane/15408
  Effect of some spice essential oils on the stability of frying oils

  Tanriverdi, Ebru Sandal; Özcan, Mehmet Musa; Juhaimi, Fahad Al

  In this study, peppers and potatoes were fried in olive and peanut oils. In order to evaluate the oxidative stability of frying oils, essential oils of sage, rosemary, thyme at the concentration of 0.3, 0.6, 0.9 and 1.2 %, separately and 0.01 % butylated hydroxytoluene were added into olive and peanut oils. Chemical properties of frying oils (free fatty acid %, peroxide value, DPPH, total phenolic and fatty acid composition) were determined after frying. Butylated hydroxytoluene showed the best effect on free fatty acid % and peroxide value of olive oils after frying of peppers and potatoes. Free fatty acid % values of frying oils of peppers and potatoes showed variation. The nearest values of oleic, linoleic and linolenic acid contents of frying olive oils of peppers and potatoes were determined with sample addition of butylated hydroxytoluene. Oleic, linoleic and linolenic acid contents of peanut oil with butylated hydroxytoluene and potato frying oil that addition of 0.3 % rosemary essential oil were determined to nearly the initial value of oil. These essential oils were also determined to show high radical scavenging effect. Rosemary essential oil was determined higher the radical scavenging effect and lower total phenolic compounds than thyme essential oils. There were not exact a relationship between radical scavenging effect and the amount of total phenolic compounds. The aim of current study is to establish to the effect of some spice essential oils on the stability of frying oils.

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