Akademik Veri Yönetim Sistemi
3rd Food Chemistry Congress, Antalya, Türkiye, 29 Şubat - 03 Mart 2024, ss.1
The methods of obtaining
essential oils from various plants and their antioxidant activities of
essential oils with antioxidant effects were presented in this study. Essential
oils can be obtained from various parts of plants (leaves, fruits, barks and
roots) through distillation, extraction and pressing methods [1-3]. It has been
found that they have antibacterial, antifungal, antiviral, antioxidative and
antimutagenic effects. In this study, the antioxidant activities of the
essential oils including thyme (Thymus
vulgaris), rosemary (Rosmarinus
officinalis L.), myrtle (Myrtus
communis L.), black cumin (Nigella
Sativa L.) and garlic (Allium sativum),
which are natural antioxidants, are synthetic compared to that of synthetic
antioxidants such as BHA, BHT and TBHQ. The antibacterial activities of natural
essential oils have also been investigated. In terms of food safety, the lack
of carcinogenic and mutagenic effects of the essential oils and the increase in
demand for natural additives resulted in the evaluation of their potential to
be used instead of many synthetic food additives in oils and oil containing
foods