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- MakaleAçık Erişim2024Investigation of Some Tree Bark Extracts and Essential Oils for Antioxidant, Antimicrobial and Anti-Quorum Sensing Activities
Yilmaz, Bilge; Tabbouche, Sana; Deniz, Ilhan; Kiliç, Ali Osman; Can, Zehra
Aim of study: The objective of this research is to uncover the bioactive characteristics of ethanol extracts and essential oils from 15 different tree barks (Thuja plicata, Sequoia sempervirens, Eucalyptus globulus, Pinus nigra, Platanus orientalis, Fagus orientalis, Populus tremula, Castanea sativa, Pinus sylvestris, Pinus pinaster, Picea orientalis, Populus nigra, Cryptomeria japonica, Abies nordmanniana, Quercus robur). Material and method: In this study, the bioactive properties of 15 different tree barks were investigated. Ethanol extracts were analyzed for their polyphenolic content, antioxidant activity, and antimicrobial properties. Additionally, the essential oils were evaluated for their anti-quorum sensing capabilities. Main results: Several barks demonstrated high potential as sources of polyphenolic compounds, tannins, and antioxidant activity, indicating their potential as bioactive resources for the forestry and pharmaceutical industries. Research highlights: The ethanol extracts of Eucalyptus globulus, Castanea sativa, and Quercus robur barks showed remarkable results regarding total polyphenolic content, antioxidant activity, and antimicrobial properties. Essential oils from the barks of Populus nigra, Populus tremula, and Platanus orientalis exhibited positive anti-quorum sensing activity. Moreover, both Quercus robur and Eucalyptus globulus displayed high bioactive potential.
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İncele - MakaleAçık Erişim2019Effects of Some Stabilizers on the Textural Properties of Set-Type Yogurt
Macit, Emine; Karaoglu, M. Murat; Bakirci, Ihsan
This study was conducted to investigate the effect of various stabilizers on textural properties of set yogurt. Yogurt samples were prepared by using seven various stabilizers such as sodium caseinate, gelatin, carrageenan, xanthan gum, guar gum, locust bean gum and native corn starch. Control group samples were produced without using stabilizer. Textural analyzes were made with a TA-XT2i texture analyzer. As a result of the statistical analysis, it was determined that stabilizer and storage time had a significant effect (p<0.01) on all texture parameters of yogurt samples, the relaxation force values were not affected by only storage period (p>0.05). In conclusion, Nacaseinate was the most suitable stabilizer for yogurt texture compared to all stabilizers. These findings may contribute to the selection of stabilizer material or preparation of stabilizer mixtures that can be used in the production of set type yogurt for developing different textural parameters.
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İncele - DergiKASTAMONU UNIVERSITY JOURNAL OF FORESTRY FACULTY
- DergiALINTERI JOURNAL OF AGRICULTURE SCIENCES