https://hdl.handle.net/20.500.12809/130 Fri, 03 Apr 2026 18:06:14 GMT 2026-04-03T18:06:14Z https://hdl.handle.net/20.500.12809/5210 Yield, essential oil content and composition of Coriandrum sativum varieties (var. vulgare Alef and var. microcarpum DC.) grown in two different locations Telci, İsa; Toncer, Özlem Gül; Şahbaz, Nermin Coriander (Coriandrum sativum L.) has two varieties (var. vulgare Alef. and var. microcarpum DC.) in the populations of Turkey. Field experiments were conducted during 2000 and 2001 in two different locations (Tokat and Diyarbakir) in order to investigate yield, oil content and composition of the varieties. The oil composition of the varieties was analyzed by GC and GC/MS. Ecological variation had a significant effect on biomass and seed Yields. Variation in the oil content between varieties was significant, i.e. microcarpum had a higher oil content. The compositions of two varieties were qualitatively similar, although the linalool content was higher in microcarpum (63.5-71.0%) than vulgare (42.1-52.7%). WOS: 000236815800026 Sun, 01 Jan 2006 00:00:00 GMT https://hdl.handle.net/20.500.12809/5210 2006-01-01T00:00:00Z https://hdl.handle.net/20.500.12809/4748 Anti-biofilm properties of Satureja hortensis L. essential oil against periodontal pathogens Gürsoy, Ulvi Kahraman; Gürsoy, Mervi; Gürsoy, Orhan Vedat; Çakmakçı, Lütfü; Kononen, Eija; Uitto, Veli-Jukka Essential oils of several plants are widely used in ethnomedicine for their antimicrobial and anti-inflammatory properties. However, very limited data exist on their use in connection to periodontal diseases. The aim of the present study was to investigate the bacterial growth inhibiting and anti-biofilm effects of Satureja hortensis L. (summer savory), Salvia fruticosa M. (sage), Lavandula stoechas L. (lavender), Myrtus communis L., and Juniperus communis L. (juniper) essential oils. Chemical compositions of the essential oils were analyzed by gas chromatography-mass spectrometry, minimum inhibitor concentrations (MICs) with the agar dilution method, and anti-biofilm effects by the microplate biofilm assay. The toxicity of each essential oil was tested on cultured keratinocytes. Of the 5 essential oils, S. hortensis L essential oil had the strongest growth inhibition effect. Subinhibitory dose of S. hortensis L essential oil had anti-biofilm effects only against Prevotella nigrescens. Essential oils did not inhibit keratinocyte viability at the concentrations of 1 and 5 mu l/ml, however at the concentration of 5 mu l/ml epithelial cells detached from the culture well bottom. The present findings suggest that S. hortensis L. essential oil inhibits the growth of periodontal bacteria in the concentration that is safe on keratinocytes, however, in the subinhibitory concentration its anti-biofilm effect is limited. (C) 2009 Elsevier Ltd. All rights reserved. WOS: 000268972700011; PubMed ID: 19285147 Thu, 01 Jan 2009 00:00:00 GMT https://hdl.handle.net/20.500.12809/4748 2009-01-01T00:00:00Z https://hdl.handle.net/20.500.12809/3364 Detection of Salmonella spp., Salmonella Enteritidis, Salmonella Typhi and Salmonella Typhimurium in cream cakes by polymerase chain reaction (PCR) Can, Hayriye Yeşim; Elmalı, Mehmet; Karagöz, Alper; Öner, Süleyman The aims of this study were: (i) to determine the incidence of Salmonella spp. by conventional culture methods in cream cakes, (ii) to detect invA gene by PCR for the confirmation of the isolates, (iii) to analyze isolates for S. Enteritidis, S. Typhi, and S. Typhimurium by PCR based on Sdf I, ViaB, Spy gene sequences, respectively, and (iv) to identify isolates in comparison to the reference strain by DNA sequence analysis. A total of 81 unpackaged cream cake samples were obtained from different patisseries in Hatay, Turkey. Salmonella spp. was detected in 13 (16%) out of 81 cream cake samples by the conventional culture method. A total of 45 isolates from the 13 positive samples were confirmed as Salmonella spp. by PCR. Homology among the reference strain and isolates and homology within the isolates was found to be 98.97-100%. Cream cake samples analyzed in this study were found to be contaminated with Salmonella, thus posing a potential health hazard for the consumer. To protect public health, food safety management systems such as HACCP, GMP and GHP could be carried out in cream cake production. WOS: 000344134800008 Wed, 01 Jan 2014 00:00:00 GMT https://hdl.handle.net/20.500.12809/3364 2014-01-01T00:00:00Z