Browsing by Author "Ekici, K."

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Chemical Composition and Antibacterial Activities of Juniperus Horizontalis Essential Oil
(Canadian Science Publishing, Nrc Research Press, 2014) Eryigit, T.; Okut, N.; Ekici, K.; Yildirim, B.
In recent years, the screening of antibacterial activity has been the subject of much research, and the antibacterial activity of essential oils could be a promising subject for future investigation. In this study, the antibacterial activities of Juniperus horizontalis essential oils and their components were investigated. Essential oils were isolated using the hydro-distillation method and their components were analyzed by gas chromatography-mass spectrometry (GC-MS). The main compounds found in the oil of leaves were linalool (33.76%), P-cymene (23.20%), gamma-terpinene (8.67%), trans-sabinene hydrate (8.59%), thyme camphor (8.49%), carvol (5.08%) and borneol (4.22%). Juniperus horizontalis essential oils were evaluated for antibacterial activity against six bacterial strains using the disc diffusion method. The results indicate that the essential oil of J. horizontalis shows variable and significant antibacterial activities against the six tested bacteria species. The diameters of the inhibition zones formed for bacteria were measured. The lowest inhibition zone was 12 mm (sensitive) against Pseudomonas aeruginosa ATCC 10145 and the highest zone was 32 mm (extremely sensitive) against Enterococcus faecalis ATCC 29212.
Chemical Composition and Antibacterial Activities of Juniperus Horizontalis Essential Oil (Vol 94, Pg 323, 2014)
(Canadian Science Publishing, Nrc Research Press, 2018) Eryigit, T.; Okut, N.; Ekici, K.; Yildirim, B.
Chemical Constituents and Antibacterial Activities of Essential Oils of Common Mugwort (Artemisia Vulgaris L.) From Eastern Anatolia Flora
(Vallecchi Editore, 2016) Yildirim, B.; Kumlay, A.M.; Ekici, K.; Rezaeieh, K.A.P.
The essential oil components of common mugwort (Artemisia vulgaris L.) and their antibacterial activity were analyzed in the present study. Aerial parts of A. vulgaris plants were collected from natural habitats from Van region of Turkey. Essential oils were isolated using the hydro-distillation method and their components were analyzed by gas chromatography-mass spectrometry (GC-MS). The major components found in essential oil of common mugwort were thujone (60.28%), caryophyllene oxide (11.46%), α-Thujone (9.46%), 1.8 cineole (5.06%), trans-caryophyllene (3.57) and linalool (3.40%). Antibacterial activity of the essential oil was designated against six microorganisms using the disc diffusion method. Essential oils of A. vulgaris extracts were screened for antibacterial activity against three gram-negative (Pseudomonas aeruginosa, Salmonella typhimurium and Escherichia coli) and three gram-positive bacteria (Staphylococcus aureus, Bacillus subtilis and Enterecoccus faecalis). The results illustrated that the essential oils of common mugwort were sensitive; inhibition zones differed to various bacteria such as Escherichia coli ATCC 11775 (14-14 mm), Salmonella typhimurium ATCC 25241 (13-14 mm), Enterecoccus faecalis ATCC 29212 (12-13 mm), Bacillus subtilis ATCC 6051 (12-12 mm), Pseudomonas aeruginosa ATCC 10145 (11-11 mm) and Staphylococcus aureus ATCC 12600 (10-11 mm). The presented results may open new avenues for the development of new phytotherapeutic products from the common mugwort plant species.
The Effect of Black Cumin on Some Chemical and Mineral Composition of Tulum Cheese
(indian veterinary Journal, 2007) Tarakei, Z.; Ekici, K.; Kucukoner, E.
Tulum cheese is special Turkish cheese of semi-hard variety. It is produced especially in East Anatolia region. Most of the time, it is made from unpasteurized whole or partially skimmed milk. However, sometimes goat milk and cow milk are added to sheep milk. No starter culture is used. Its name, tulum, comes from goat skin used as casing material. Tulum Cheese is characterized with white, cream-like color, lightly acidic, butter-like aroma, and high fat content, easily digestible with semi hard body (Sengul and Cakmakci, 2004). Black cumin seed (Nigella sativa) is added in Tulum cheese for different taste and aroma. The present study is about the effect of black cumin seed on mineral contents of Tulum cheese during 60 days ripening.
Histamine Formation and Microbiological Changes in Endemic Chalcalburnus Tarichi Pallas 1811 (Inci Kefali) Stored at 4 °c
(Univ Austral Chile, Fac Ciencias veterinarias, 2008) Ekici, K.; Alisarli, M.
Histamine accumulates in food via microbial decarboxylation of histidine. Small amounts of histamine naturally occurring in food under normal circumstances do not pose a public health hazard. Certain microbial species such as Enterobacteriaceae and Pseudomonas slip. have considerable capacity for histamine formation and can proliferate during handling or processing of foodstuffs, possibly elevating the histamine content to a harmful level. The objective of this study was to measure the formation of histamine and microbiological changes in fresh Chalcalburnus tarichi from Van lake and stored at 4 degrees C for up to 15 days. Fish muscle samples were taken on day 1, 3, 5. 7, 9 11, 13 and 15 of experiment, during storage. Histamine content was determined using a spectrofluorometric method and the total count and features of Enterobacteriaceae and Pseudomonas spp. present in the samples were established by standard microbiological procedures. The initial concentration of histamine was 27.5 mg/kg, increasing gradually up to 134.38 mg/kg on day 15. Total viable bacterial count varied from 8.0 x 10(2) to 9.0 x 10(9) cfu/g. Enterobacteriaceae was in the 2.0 x 10(2) to 6.5 x 10(9) cfu/g range, while Pseudomonas spp. was in the 3.0 x 10(2) to 7.3 x 10(9) cfu/g range.
Identification of Chemical Composition and Antibacterial Properties Juniperus Oxycedrus L. Subsp. Oxycedrus Leaf Essential Oil
(Centenary University, 2018) Okut, N.; Yildirim, B.; Ekici, K.; Terzioğlu, Ö.; Özgökçe, F.
The constituents of leaf essential oil of Juniperus oxycedrus L. subsp. oxycedrus (JOO) from wild flora of Gevas-Van in Turkey (Mount Artos) were studied using Gas Chromatography-Mass Spectrometry (GC-MS) and their antibacterial activities were assessed. A total of 18 compounds representing 99.98% of leaves oil were identified. The oils of the plant are all dominated by monoterpenes. The main compounds of essential oil in leaves were Limonene (45.77%), α-Pinene (23.94%), β-Phellandrene (10.83%), β-Pinene (5.68%), o-Cymene (3.30%), respectively. The essential oils were tested against Staphylacoccus aureus, Bacillus subtilis, Pseudomanas aeruginosa, Enterecoccus faecalis, Salmonella typhimurium, and Escherichia coli strains using the disc diffusion method. The diameter of the inhibition zones formed for bacteria were measured. The essential oils of JOO found to be active against all of the tested microorganisms and showed the susceptible inhibition zones. However, they were not as much as effective against bacterial strains when compared to ampicillin and ofloxacin. The extracts of JOO showed most significant antibacterial activity against Escherichia coli with inhibition zone diameter of 15 mm. The lowest inhibition zone diameter was Staphylococcus aureus with 11 mm. © 2018, Centenary University. All rights reserved.
Influence of Starter Cultures on the Accumulation of Histamine and Tyramine in Vacuum-Packaged Otlu (Herby) Cheese During Ripening
(Asian Journal of Chemistry, 2010) Ekici, K.; Tarakci, Z.; Alemdar, S.; Alisarli, M.
Effect of cheese starters (Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris; CC). yoghurt starters (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus: YC) and helveticus starter (Lactobacillus helveticus; HC) on histamine. tyramine contents and some microbiologic properties of Otlu (herby) cheese were investigated in this study. The moisture and salt contents of cheese were similar for difference cultures but pH of CC cheese was higher than those of other cultures at the beginning of the ripening. Histamine and tyramine contents of CC cheese, on the other hand, were lower than other cheese samples and increased significantly during ripening. Coliform counts were determined as under < 1 at the end of the storage. period in all cheeses while Enterobactericeae counts were decreased approximately to a value of 1 cfu. Lactic acid bacteria, yeast and mould counts of helveticus culture cheeses at 60 days was lower than that of other (p < 0.05) samples. Results indicated that addition of the different starter cultures on Otlu cheeses had no significant (p > 0.05) effect on compositional (moisture, salt contents and pH value) and microbiological (total aerobic mesophilic bacteria, coliform and Enterobactericeae counts) properties when compared with the other cheese samples.
Listeria Species in Cig Kofte
(indian veterinary Journal, 2006) Isleyici, O.; Sancak, Y. C.; Sagun, E.; Ekici, K.
Presence of Biogenic Amines in Food and Their Public Health Implications: a Review
(International Association for Food Protection, 2021) Omer, A.K.; Mohammed, R.R.; Mohammed Ameen, P.S.; Abas, Z.A.; Ekici, K.
Essential foods as part of a daily meal may include numerous kinds of biogenic amines (BAs) at various concentrations. BAs have a variety of toxicological effects on human health and have been linked to multiple outbreaks of foodborne disease. BAs also are known to cause cancer based on their ability to react with nitrite salts, resulting in the production of carcinogenic organic compounds (nitrosamines). Ingestion of large quantities of BAs in food causes toxicological effects and health disorders, including psychoactive, vasoactive, and hypertensive effects and respiratory, gastrointestinal, cardiovascular, and neurological disorders. The toxicity of BAs is linked closely to the BAs histamine and tyramine. Other amines, such as phenylethylamine, putrescine, and cadaverine, are important because they can increase the negative effects of histamine. The key method for reducing BA concentrations and thus foodborne illness is management of the bacterial load in foods. Basic good handling and hygiene practices should be used to control the formation of histamine and other BAs and reduce the toxicity histamine and tyramine. A better understanding of BAs is essential to enhance food safety and quality. This review also includes a discussion of the public health implications of BAs in foods. © 2021 International Association for Food Protection. All rights reserved.
Screening Biological Activity of Essential Oils From Artemisia Dracunculus L
(Scibulcom Ltd, 2015) Kumlay, A. M.; Yildirim, B. A.; Ekici, K.; Ercisli, S.
Recently have been observed a rise in the consumption of herbal medicines, including medicinal and aromatic plants. Tarragon (Artemisia dracunculus L.) became a popular plant by using widely in food industry and pharmacy. The plant was distinguished by the presence of essential oils, polyacetylenes, as well as lignans, sesquiterpenes and flavonoids. The composition of the essential oils of tarragon growing wild in Eastern Anatolia region of Turkey was investigated. Essential oils of the aerial parts of tarragon were isolated using the hydro-distillation method and their chemical constituents were determined by capillary gas chromatography-mass spectrometry (GCMS) in combination with retention indices. GC-MS analysis revealed the presence of 1,8-cineole (35.88%), camphor (32.28%), camphene (9.13%), bomeol (7.07%), thymene (3.31%), terpinen-4-ol (3.26%), gamma-terpinene (1.32%), alpha-terpineol (1.29%), caryophyllene oxide (1.28%), and f3-pinene (1.10%) as major components. Essential oils of tarragon extracts were screened for antibacterial activity against three gram-negative (Pseudomonas aeruginosa, Salmonella typhimurium and Escherichia coli) and three gram-positive (Staphylococcus aureus, Bacillus subtilis and Enterecoccus faecalis) bacteria. All tested bacteria were sensitive to the essential oils of tarragon at a concentration of 20%, with the inhibition zones ranging from 10 to 15 mm. The essential oil of tarragon showed less antibacterial activity compared to the chemical antibiotics ampicillin and ofloxacin.
The Species Identification of Raw Meat With Sds-Page Technique
(indian veterinary Journal, 2008) Ekici, K.
The detection and identification of meat species in meat products is of importance in terms of the protection of consumers and the prevention of adulteration (Hour, 1985). This study aims to evaluate the effectiveness of SDS-PAGE to identify animal species in raw meat and to determine the degree of this effectiveness in detecting species adulteration in binary mixture and to calculate molecular weight specific proteins.
Survey of Slaughter Plants From an Animal Welfare Standpoint in Eastern Turkey
(Univ Federation Animal Welfare, 2008) Sabuncuoglu, N.; Coban, O.; Bayraktar, M.; Elmali, M.; Ekici, K.; Ceylan, Z. G.
Volatile Oil Components and Antibacterial Activity of Achillea Biebersteinii Afan. From Lake Van Basin, Turkey
(Chemical Publishing Co., 2015) Yildirim, B.; Ekici, K.; Rezaeieh, K.A.P.
Antibacterial activity of the essential oil from dried flowering aerial parts of Achillea biebersteinii (Van region of Turkey) was assessed against six microorganism using disc diffusion method. Five microorganisms sensitive to Alcillea biebersteinii Afan. were included Salmonella typhimurium ATCC 25241 (8-10 mm), Bacillus subtilis ATCC 6051 (8-10 mm), Pseudomonas aeruginosa ATCC 10145 (10-10 mm), Staphylococcus aureus ATCC 12600 (9-10 mm) and Escherichia coli ATCC 11775 (8-9 mm). Meanwhile, GC/MS analysis of oil releaved twenty-one compounds with the main compounds as camphor (20.77 %), 1,8-cineol (18.60 %), artemisia ketone (14.69 %), camphene (7.80 %), α-pinene (5.94 %), artemisia alcohol (5.88 %), β-phellandrene (4.87 %) and chrysanthenone (4.33 %), respectively.