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    CHEMICAL COMPOSITION AND ANTIBACTERIAL ACTIVITY OF ESSENTIAL OILS OF BITTER FENNEL (FOENICULUM YULGARE MILL. VAR. VULGARE) AND DILL (ANETHUM GRAVEOLENS L.) AGAINST THE GROWTH OF FOOD-BORNE AND SEED-BORNE PATHOGENIC BACTERIA
    (Codon Publications, 2009) Soylu, Soner; Soylu, E. M.; Evrendilek, G. A.
    In the present study, the chemical composition and antibacterial activity of essential oils of bitter fennel (Foeniculum vulgare Mill. var. vulgare) and dill (Anethum graveolens L.) were investigated against food-borne and seed-borne pathogenic bacteria. The chemical composition of bitter fennel and dill essential oils was analyzed by gas chromatography-mass spectroscopy. The major compounds found in the essential oils of bitter fennel and dill were estragole (37.6%) and limonene (33.1%), respectively. These essential oils have antibacterial activity against food-borne as well as seed-borne pathogenic bacteria. Fennel essential oil had the highest antibacterial activity against the food-borne bacterial pathogen Staphylococus aureus, while dill essential oil had the highest antibacterial activity against seed-borne pathogenic Clavibacter michiganensis subsp. michiganensis. Amongst all the bacterial species tested, the plant pathogenic agent Pseudomonas syringae pv. tomato had the greatest resistance to both essential oils. Considering the significant level of bacterial growth inhibition of seed-borne and food-borne pathogens, essential oils or their components could be promising seed disinfectants or food additives in appropriate products.
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    Effect of Pulsed Electric Fields on Physical, Chemical, and Microbiological Properties of Formulated Carrot Juice
    (Sage Publications Ltd, 2009) Akin, E.; Evrendilek, G. A.
    The objective of this study was to process a developed carrot juice-based beverage by pulsed electric fields (PEF) and determination of its physical, chemical, and microbiological properties before and after PEF processing. Results revealed that PEF processing did not cause any significant change in pH, titratable acidity (TA), degrees Brix, conductivity, color (L*, a*, and b*), nonenzymatic browning index (NBI), metal ion, and vitamin C concentration (p>0.05). There was a significant reduction on the total aerobic mesophilic bacteria, total mold and yeast, total enterobactericeae and Escherichia coli O157:H7 counts resulting with 4.30 +/- 0.26, 3.4 2 +/- 0.40, 4.46 +/- 0.36, and 3.57 +/- 0.32 log cfu/mL, respectively (p <= 0.01). PEF processing could be successfully used to process a carrot juice based beverage with significant amount of microbial reduction.