Decontamination effects of lemon peel and mint leaf extracts on salad vegetables

Basit Öğe Kaydı
dc.authorid0000-0001-5002-5255en_US
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.issued2021
dc.departmentAÇÜ, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
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.
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.endpage152en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ3
dc.identifier.startpage146en_US
dc.identifier.urihttps://hdl.handle.net/11494/3310
dc.identifier.volume6en_US
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorAkalın, Sümeyra
dc.language.isoenen_US
dc.publisherVup Food Research Insten_US
dc.relation.ispartofJournal of Food and Nutrition Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_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.typeArticle

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
[ X ]
İsim:
reyhan_irkin.pdf
Boyut:
189.41 KB
Biçim:
Adobe Portable Document Format
Açıklama:
İndir
Lisans paketi
Listeleniyor 1 - 1 / 1
[ X ]
İsim:
license.txt
Boyut:
1.44 KB
Biçim:
Item-specific license agreed upon to submission
Açıklama:
İndir

Koleksiyon

Beslenme ve Diyetetik Bölümü Yayın Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu