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dc.contributor.authorİrkin, Reyhan
dc.contributor.authorÇarıkçı, Sema
dc.contributor.authorAkalın, Sümeyra
dc.contributor.authorBatu, Zehra
dc.date.accessioned2021-08-06T11:46:55Z
dc.date.available2021-08-06T11:46:55Z
dc.date.issued2021en_US
dc.identifier.citationIrkin, R., Çarıkçı, S., Akalın, S., & Batu, Z. (2021). Decontamination effects of lemon peel and mint leaf extracts on salad vegetables. Journal of Food & Nutrition Research, 60(2), 146-152.en_US
dc.identifier.urihttps://hdl.handle.net/11494/3310
dc.description.abstractSalad vegetables are rich in vitamins, minerals and fibre. However, some food-borne diseases are associated with the consumption of this type of raw food. Effective disinfection processes are therefore important to obtain it microbiologically safe for consumption. This study aimed to evaluate the antimicrobial properties of the essential oils and extracts of fresh lemon (Citrus lemon L.) peel as well as fresh and dried mint (Mentha spicata L.) leaves on certain bacteria associated with salad vegetables. Lemon peel and mint extracts used for the disinfection process were obtained by the Soxhlet extraction method while their essential oil was obtained by hydrodistillation using a Clevenger-type apparatus. Study results showed that the most effective disinfectant regarding total microbial counts was mint essential oil with a reduction of 7.56 log CFU.g(-1). For Escherichia coli ATCC 25933, lemon peel Clevenger extract was determined to be the most effective with a reduction of 7.37 log CFU.g(-1). The disinfectant applications statistically significantly reduced total microbial counts on salad vegetables (p < 0.05). The results of the study suggested that natural extracts and/or essential oils can be used as effective disinfectants.en_US
dc.language.isoengen_US
dc.publisherVup Food Research Insten_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEscherichia colien_US
dc.subjectdisinfecten_US
dc.subjectantantimicrobialen_US
dc.subjectessential oilen_US
dc.titleDecontamination effects of lemon peel and mint leaf extracts on salad vegetablesen_US
dc.typearticleen_US
dc.relation.journalJournal of Food and Nutrition Researchen_US
dc.departmentAÇÜ, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.authorid0000-0001-5002-5255en_US
dc.identifier.volume6en_US
dc.identifier.issue2en_US
dc.identifier.startpage146en_US
dc.identifier.endpage152en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.contributor.institutionauthorAkalın, Sümeyra


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