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Türkiye’de yetişen ticari değere sahip kekik türlerine ait uçucu yağ bileşenlerinin GC-MS yöntemiyle karakterizasyonu

Year 2024, Volume: 13 Issue: 1, 385 - 392, 15.01.2024
https://doi.org/10.28948/ngumuh.1332531

Abstract

Kekik dünyanın ılıman iklim bölgelerinde yetişen çok yıllık bir bitkidir. Antik çağlardan günümüze tıbbi amaçlarla kullanılmış olan bitkinin uçucu yağları onun hem antimikrobiyal hem de antioksidan özelliklerinden sorumludur. Uçucu bileşenlerin kompozisyonu türden türe farklılık göstermekte ve bu farklılıklar her tür için de spesifik tat ve koku oluşturmaktadır. Uçucu yağların karakterizasyonunda GC-MS yöntemi sıklıkla kullanılmakta olup kullanılan kolon tipine ve uzunluğuna, fırın sıcaklık programına, taşıyıcı gazın özelliklerine göre metodun modifikasyonu gerekmektedir. Uçucu yağ bileşenlerinin farklı buharlaşma noktalarına sahip olması beraberinde farklı fırın sıcaklık programları kullanımını gerekli hale getirmiştir. Yapılan bazı çalışmalarda polariteleri farklı kolonlarda aynı numunenin uçucu yağ bileşenleri incelenmiş ve tespit edilen bileşenlerin sayılarında değişiklik olduğu tespit edilmiştir. Uçucu yağ bileşenlerinin konsantrasyonu kekiğin hasat mevsimine, yetiştiği yörenin coğrafi ve iklimsel özelliklerine göre değişim göstermesine rağmen türler arasındaki dominant uçucu yağ bileşenlerinin benzer olduğu birçok çalışmada ortaya konmuştur.

References

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Characterization of essential oil components of commercially valuable thyme species grown in Turkey by GC-MS method

Year 2024, Volume: 13 Issue: 1, 385 - 392, 15.01.2024
https://doi.org/10.28948/ngumuh.1332531

Abstract

Thyme is a perennial herb that grows in temperate climatic regions of the world. The essential oils of the plant, which has been used for medicinal purposes since ancient times, are responsible for both its antimicrobial and antioxidant properties. The composition of volatile components differs from species to species, and these differences create specific taste and odor for each species. The GC-MS method is frequently used in the characterization of essential oils, and the method needs to be modified according to the column type and length used, the furnace temperature program, and the characteristics of the carrier gas. The fact that the essential oil components have different evaporation points has necessitated the use of different furnace temperature programs. In some studies, the essential oil components of the same sample were examined in columns with different polarities and it was determined that there was a change in the number of the detected components. Although the concentration of essential oil components varies according to the harvest season of thyme, the geographical and climatic characteristics of the region where it grows, it has been revealed in many studies that the dominant essential oil components among the species are similar.

References

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  • G. Nieto, A review on applications and uses of thymus in the food industry. Plants, 9(8), 1–29, 2020. https://doi.org/10.3390/plants9080961
  • M. F. Nagoor Meeran and P. Stanely Mainzen Prince, Protective effects of thymol on altered plasma lipid peroxidation and nonenzymic antioxidants in isoproterenol-induced myocardial infarcted rats. Journal of Biochemical and Molecular Toxicology, 26(9), 368–373, 2012. https://doi.org/10.1002/jbt.21 431
  • B. Kodal Coşkun, E. Çalikoğlu, Z. Karagöz Emiroğlu, and K. Candoğan, Antioxidant active packaging with soy edible films and oregano or thyme essential oils for oxidative stability of ground beef patties. Journal of Food Quality, 37(3), 203–212, 2014. https://doi.org /10.1111/jfq.12089
  • E. Ferahoğlu, U. Çürük, D. Çoğalan, S. Kırıcı, and H. Çakan, Çukurova koşullarında yetiştirilen Origanum türlerinin uçucu yağ oranları ve bileşenlerinin belirlenmesi. Turkish Journal of Biodiversity, 5(2), 75-85, 2022. https://doi.org/10.38059/biodiversity.11162 33
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  • F. C. Fachini-Queiroz, R. Kummer, C.F. Estevao-Silva, M.D. Carvalho, J.M. Cunha and R. Grespan, Effects of thymol and carvacrol, constituents of thymus vulgaris L. essential oil, on the inflammatory response. Evidence-Based Complementary and Alternative Medicine, vol. 2012, 2012. https://doi.org/10.1155 /2012/657026
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  • Y. Tavakolpour, M. Moosavi-Nasab, M. Niakousari, S. Haghighi-Manesh, S. M. B. Hashemi, and A. Mousavi Khaneghah, Comparison of four extraction methods for essential oil from Thymus daenensis Subsp. Lancifolius and chemical analysis of extracted essential oil. Journal of Food Processing and Preservation, 41(4), 1–7, 2017. https://doi.org/10.1111/jfpp.13046
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  • M. Yousefi, M. Rahimi-Nasrabadi, S.M. Pourmortazavi, M. Wysokowski, T. Jesionowski, H. Ehrlich and S. Mirsadeghi, Supercritical fluid extraction of essential oils. TrAC Trends in Analytical Chemistry, 118, 182–193, 2019. https://doi.org/10.10 16/j.trac.2019.05.038
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  • K. Hosni, I. Hassen, H. Chaâbane, M. Jemli, S. Dallali, H. Sebei and H. Casabianca, Enzyme-assisted extraction of essential oils from thyme (Thymus capitatus L.) and rosemary (Rosmarinus officinalis L.): Impact on yield, chemical composition and antimicrobial activity. Industrial Crops and Products, 47(2013), 291–299, 2013. https://doi.org/10.1016/j. indcrop.2013.03.023
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There are 50 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Review Articles
Authors

Emine Nakilcioğlu 0000-0003-4334-2900

Harun Reşit Özdal 0009-0005-5844-7221

Early Pub Date November 15, 2023
Publication Date January 15, 2024
Submission Date July 25, 2023
Acceptance Date October 9, 2023
Published in Issue Year 2024 Volume: 13 Issue: 1

Cite

APA Nakilcioğlu, E., & Özdal, H. R. (2024). Türkiye’de yetişen ticari değere sahip kekik türlerine ait uçucu yağ bileşenlerinin GC-MS yöntemiyle karakterizasyonu. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, 13(1), 385-392. https://doi.org/10.28948/ngumuh.1332531
AMA Nakilcioğlu E, Özdal HR. Türkiye’de yetişen ticari değere sahip kekik türlerine ait uçucu yağ bileşenlerinin GC-MS yöntemiyle karakterizasyonu. NOHU J. Eng. Sci. January 2024;13(1):385-392. doi:10.28948/ngumuh.1332531
Chicago Nakilcioğlu, Emine, and Harun Reşit Özdal. “Türkiye’de yetişen Ticari değere Sahip Kekik türlerine Ait uçucu Yağ bileşenlerinin GC-MS yöntemiyle Karakterizasyonu”. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 13, no. 1 (January 2024): 385-92. https://doi.org/10.28948/ngumuh.1332531.
EndNote Nakilcioğlu E, Özdal HR (January 1, 2024) Türkiye’de yetişen ticari değere sahip kekik türlerine ait uçucu yağ bileşenlerinin GC-MS yöntemiyle karakterizasyonu. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 13 1 385–392.
IEEE E. Nakilcioğlu and H. R. Özdal, “Türkiye’de yetişen ticari değere sahip kekik türlerine ait uçucu yağ bileşenlerinin GC-MS yöntemiyle karakterizasyonu”, NOHU J. Eng. Sci., vol. 13, no. 1, pp. 385–392, 2024, doi: 10.28948/ngumuh.1332531.
ISNAD Nakilcioğlu, Emine - Özdal, Harun Reşit. “Türkiye’de yetişen Ticari değere Sahip Kekik türlerine Ait uçucu Yağ bileşenlerinin GC-MS yöntemiyle Karakterizasyonu”. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 13/1 (January 2024), 385-392. https://doi.org/10.28948/ngumuh.1332531.
JAMA Nakilcioğlu E, Özdal HR. Türkiye’de yetişen ticari değere sahip kekik türlerine ait uçucu yağ bileşenlerinin GC-MS yöntemiyle karakterizasyonu. NOHU J. Eng. Sci. 2024;13:385–392.
MLA Nakilcioğlu, Emine and Harun Reşit Özdal. “Türkiye’de yetişen Ticari değere Sahip Kekik türlerine Ait uçucu Yağ bileşenlerinin GC-MS yöntemiyle Karakterizasyonu”. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, vol. 13, no. 1, 2024, pp. 385-92, doi:10.28948/ngumuh.1332531.
Vancouver Nakilcioğlu E, Özdal HR. Türkiye’de yetişen ticari değere sahip kekik türlerine ait uçucu yağ bileşenlerinin GC-MS yöntemiyle karakterizasyonu. NOHU J. Eng. Sci. 2024;13(1):385-92.

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