| Yazarlar (2) |
Dr. Öğr. Üyesi Yusuf BAYAR
Kırşehir Ahi Evran Üniversitesi, Türkiye |
Hüseyin Akşit
Erzincan Binali Yıldırım Üniversitesi, Türkiye |
| Özet |
| This study was conducted to determine the antifungal activity of essential oil components of rosemary (Rosmarinus officinalis). The essential oils (EOs) obtained from rosemary by hydrodistillation were analyzed GC/MS. The major components of were found to be 21.25% camphor, 13.85% Eucalyptol (1, 8-cineole), 11.64% Borneol and 9.33% α-Phellandrene, respectively. The antifungal activity of EOs against plant pathogens, including yağının Penicillium italicum and Penicillium digitatum, was evaluated using the agar dilution method. Rosemary EOs inhibited the growth of Penicillium italicum and Penicillium digitatum mycelial 20.80% and 44.40% at 8 μL/Petri dose, respectively. Because of the study, the LC50 values of rosemary EOs on Penicillium italicum and Penicillium digitatum wer calculated as 7.615 μL/Petri and 11,767 μL/Petri, respectively. Our findings suggest that the use of these EOs can prevent fungal infections in plants as alternatives to synthetic ones. |
| Anahtar Kelimeler |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale |
| Dergi Adı | Advances in Food Sciences |
| Dergi ISSN | 1431-7737 |
| Dergi Tarandığı Indeksler | Cabi - ResearchBib - DRJI (Directory of Research Journals Indexing) - Academic Resource Index (Researchbib) - Journal Index - SIS (Scientific Indexing Services) - IIIFactor - Real Time Impact - CiteFactor.Org - Cosmos Impact Factor - EBSCO |
| Makale Dili | İngilizce |
| Basım Tarihi | 12-2022 |
| Cilt No | 44 |
| Sayı | 4 |
| Sayfalar | 119 / 123 |
| Makale Linki | https://www.prt-parlar.de/download_afs_2022/ |
