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Volatile Composition, Antioxidant and Antimicrobial Activities of Herbal Plants Used in the Manufacture of V an Herby ( OTLU ) Cheese
Author(s) -
Dagdelen S.,
Bilenler T.,
Durmaz G.,
Gokbulut I.,
Hayaloglu A.A.,
Karabulut I.
Publication year - 2014
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12134
Subject(s) - dpph , apiaceae , chemistry , sabinene , essential oil , abts , antimicrobial , food science , aroma , melissa officinalis , terpene , lamiaceae , traditional medicine , botany , antioxidant , limonene , biology , organic chemistry , medicine
The aim of this study was to investigate the antioxidative, antimicrobial and aroma characteristics of the most popular herbs, with local, namely Sirmo ( A llium schoenoprasum [ L iliaceae ]), M endi ( C haerophyllum macropodum [ A piaceae ]), S iyabo ( S ilene vulgaris [ Caryophyllaceae ]), Y arpuz ( M entha spicata [ L amiaceae ]) and H eliz ( P rangos ferulacea [ A piaceae ]). Among the various solvent extracts, methanolic extract of the H eliz, which had the highest phenolic content showed the highest 1,1‐diphenyl‐2‐picrylhydrazyl ( DPPH ) and 2,2′‐azinobis‐(3‐ethylbenzthiazoline‐6‐sulfonate) ( ABTS ) radical‐scavenging activities. The antimicrobial activity of the plant extracts was also assessed. It was observed that growth of gram‐positive bacteria was inhibited effectively by the extracts. Aroma compounds of the herbs were analyzed by headspace solid‐phase microextraction‐gas chromatography‐mass spectrometry technique. The terpenes were the most representative chemical classes of the volatiles in herbs. Practical Application Traditionally, some herbs are used to enhance aromatic properties of cheeses in eastern region of T urkey. In the present study, some important properties of the most popular herbs used in cheese making were investigated. Methanol proved to be the most efficient solvent for extraction of antioxidants from herbs. The herbs could enhance the total antioxidant potential of cheese. The main outcome would be to exploit these findings at industrial scale to encourage the manufacture of herbal cheese.