Investigation of Phenolic Compound Amount and Antifungal and Antioxidant Properties of Garlic, Rosemary and Turmeric Extracts

Feride Daşnik Şeker; Mutlu Buket Akın

Makale detayları

Investigation of Phenolic Compound Amount and Antifungal and Antioxidant Properties of Garlic, Rosemary and Turmeric Extracts

Yazarlar:

Feride Daşnik Şeker | Mutlu Buket Akın

Yayıncı:

Aydin Adnan Menderes University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi Vol.20 Issue 2, pp.303-309

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001308583

pISSN:

1304-7787

Anahtar kelimeler:

Özet:

 In this study, three different herbal extracts garlic, rosemary, turmeric were used to investigate the phenolic substance amounts and antioxidant and antifungal properties of these extracts. The findings showed that all three extracts had antifungal effects, turmeric extract had the highest amount of phenolic substances, and garlic extract had the highest antifungal and antioxidant effects. It was determined that the antifungal effects and therefore the protection of all three extracts increased depending on the ratio of the extract added to the medium.

 In this study, three different herbal extracts garlic, rosemary, turmeric were used to investigate the phenolic substance amounts and antioxidant and antifungal properties of these extracts. The findings showed that all three extracts had antifungal effects, turmeric extract had the highest amount of phenolic substances, and garlic extract had the highest antifungal and antioxidant effects. It was determined that the antifungal effects and therefore the protection of all three extracts increased depending on the ratio of the extract added to the medium.

 In this study, three different herbal extracts garlic, rosemary, turmeric were used to investigate the phenolic substance amounts and antioxidant and antifungal properties of these extracts. The findings showed that all three extracts had antifungal effects, turmeric extract had the highest amount of phenolic substances, and garlic extract had the highest antifungal and antioxidant effects. It was determined that the antifungal effects and therefore the protection of all three extracts increased depending on the ratio of the extract added to the medium.

 Bu çalışmada üç farklı bitkisel ekstrakt sarımsak, biberiye, zerdeçal kullanarak, bu ekstraktların fenolik madde miktarları ile antioksidan ve antifungal özellikleri araştırılmıştır. Bulgular, her üç ekstraktın da antifungal etkiye sahip olduğunu, en yüksek fenolik madde miktarına zerdeçal ekstraktının, en yüksek antifungal ve antioksidan etkiye de sarımsak ekstraktının sahip olduğunu göstermiştir. Besiyerine eklenen ekstraktın oranına bağlı olarak her üç ekstraktın antifungal etkilerinin ve dolayısıyla koruyuculuğunun arttığı belirlenmiştir.

Makale detayları

Investigation of Phenolic Compound Amount and Antifungal and Antioxidant Properties of Garlic, Rosemary and Turmeric Extracts

Yazarlar:

Feride Daşnik Şeker | Mutlu Buket Akın

Yayıncı:

Aydin Adnan Menderes University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi Vol.20 Issue 2, pp.303-309

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001308583

pISSN:

1304-7787

Garlic

rosemary

turmeric

extract

antifungalsarımsak

biberiye

zerdeçal

ekstrakt

antifungal

Sayı

Makale detayları

Yazarlar: Feride Daşnik Şeker | Mutlu Buket Akın

Yayıncı: Aydin Adnan Menderes University

Ana Başlıklar: Gıda Mühendisliği

Dergi: Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi Vol.20 Issue 2, pp.303-309

Belge Tipi: Makale

Yayın Tarihi: 12/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001308583

pISSN: 1304-7787

Sayı

Yazarlar:

Feride Daşnik Şeker | Mutlu Buket Akın

Yayıncı:

Aydin Adnan Menderes University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi Vol.20 Issue 2, pp.303-309

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001308583

pISSN:

1304-7787