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

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dc.authoridSoylu, Emine Mine/0000-0001-5961-0848
dc.authoridSOYLU, Soner/0000-0003-1002-8958
dc.contributor.authorSoylu, Soner
dc.contributor.authorSoylu, E. M.
dc.contributor.authorEvrendilek, G. A.
dc.date.accessioned2024-09-18T19:54:20Z
dc.date.available2024-09-18T19:54:20Z
dc.date.issued2009
dc.departmentHatay Mustafa Kemal Ãœniversitesien_US
dc.description.abstractIn 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.en_US
dc.identifier.endpage355en_US
dc.identifier.issn1120-1770
dc.identifier.issn2239-5687
dc.identifier.issue3en_US
dc.identifier.startpage347en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/7675
dc.identifier.volume21en_US
dc.identifier.wosWOS:000272213600008en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherCodon Publicationsen_US
dc.relation.ispartofItalian Journal of Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAnethum graveolens L.en_US
dc.subjectantibacterial activitiesen_US
dc.subjectessential oilsen_US
dc.subjectFoeniculum vulgare Mill.en_US
dc.subjectplant pathogensen_US
dc.titleCHEMICAL 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 BACTERIAen_US
dc.typeArticleen_US

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