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1
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Effects of ZnO nanoparticules produced with green synthesis on germination and seedling of Salvia officinalis L. seeds

100%
Gunes Z., Toncer O., Eren A.
Journal of Elementology
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2021
|
tom 26
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nr 3
2
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Effect of different sowing rates on the fatty oil composition of coriander grown in winter and spring in semi-arid conditions

100%
Tekin G. K., Hajyzadeh M., Altun S., Toncer O.
Journal of Elementology
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2023
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tom 28
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nr 2
3
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Determination of some agronomical characteristics and essential oil variation in different local Ocimum basilicum L. ecotypes under semi-arid climatic conditions

88%
Kizil S., Toncer O., Sogut T., Diraz E., Karaman S.
Acta Scientiarum Polonorum. Hortorum Cultus
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2019
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tom 18
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nr 3
The study aimed to determine agronomic characteristics and essential oil components of different basil ecotypes in semi-arid climatic conditions of South Eastern Anatolia, Diyarbakir, Turkey. Two-year harvest data about fresh and dry herb yield, dry leaf yield, essential oil content and its components from the plants of year 2015 and 2016 was analyzed in this study. Essential oil components were detected by gas chromatography/ mass spectrometry (GC/MS). The resulting outcomes demonstrated that both ecotypes and harvests had important effects on fresh and dry herb, dry leaf yield and essential oil contents of sweet basil. The highest dry leaf yield was noted from green leafy ecotypes and from second harvest stage. Twenty-three constituents were detected in the essential oil of O. basilicum ecotypes. The main components of basil essential oil were linalool, methyl chavicol, neral, geranial and methyl cinnamate that differed according to ecotypes and harvests during experimental years 2015 and 2016. Purple leafy basil ecotypes were determined as linalool rich, while greenish leaf ecotypes were abundant in methyl chavicol. Silbe – green ecotype contains higher neral and geranial levels than the other ecotypes. It was concluded that basil plant could be grown successfully and harvested two or more times to prefer for maximum dry leaf yield and essential oil contents under semi-arid climatic conditions.
4
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Effects of different harvest periods on essential oil components of Lippia citriodora Kunth under semi-arid climatic conditions and biological activities of its essential oil

76%
Kizil S., Dinc H., Diraz E., Toncer O., Kizil M., Karaman S.
Acta Scientiarum Polonorum. Hortorum Cultus
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2018
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tom 17
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nr 2
Lemon verbena is cultivated mainly due to the lemon-like aroma emitted from its leaves that are utilized for most purposes. The chemical composition of the essential oil of lemon verbena was analyzed by GC/MS in July at pre flowering, in September at full flowering and in end of October at post flowering period. The in vitro antimicrobial activity of the essential oil, extracted from Lippia citriodora was tested against laboratory control strains belonging to the American Type Culture Collection (Maryland, USA) four Gram (+) and Gram (-) bacteria using the disc diffusion test. Antioxidant activity of the sample was determined by 1,1-diphenil-2- -picrly-hydrazil (DPPH) assay. Well-known antioxidant compounds such as ascorbic acid and α-tocopherol were used as standard. Results showed, among different harvest periods high fresh and dry herbage and dry leaf yields per plant were obtained from full flowering stage. Harvest periods were found to have a significant effect on the content of essential oil and the highest amounts of limonene, neral and geranial and measured as 31.15, 11.92 and 15.53%, respectively at full flowering stage. In all samples, the main constituents were limonene, neral and geranial constituting 46.03%–58.59% of the total essential oil yield depend on development stages. Lemon verbena essential oil was found to have antibacterial activity especially against Gram (+) microorganisms. In DPPH system, the moderate radical scavenging activity was exhibited. Therefore, L. citriodora has potential to be used as a natural antioxidant and antimicrobial agent in food processing.
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