Kurumun Atıf Alan Makalesi
Atıf Alan Yayın
Mineral contents of some plants used as condiments in Turkey
Scopus
Toplam 223 atıf DOI
Mineral contents of thirty-two plants used as condiments in Turkey were determined by Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES). All materials contained high amounts of Al, Ba, Ca, Fe, K, Mg, P and S. The highest levels of Ca, Fe, K, Mg and S were found in Thymus vulgaris, Lavandula officinalis L., Anethum graveolens L., Ocimum basilicum L. and Sinapis alba L., respectively. Bi, Cd, Li, Pb and Se contents of condiments were found to be very low. This work attempts to contribute to knowledge of the nutritional properties of these plants. These results may be useful for the evaluation of dietary information. © 2003 Elsevier Ltd. All rights reserved.
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Atıf Yapan Yayın
Essential oil composition of a new chemotype of basil (ocimum basilicum l.) cultivating in Turkey
Scopus
Havuzumuzda 4 atıf almış
The essential oil of leaves of Ocimum basilicum L. collected from Mersin (Büyükeceli-Gülnar) was analysed by GC-MS. The oil yield of dried plant (v/dw) obtained by hydrodistillation was 1.32%. Thirty-six compounds representing, 98.81% of the oil from location were identified. The oil from O.basilicum contained linalyl acetate (55.2%), linalool (17.2%), 1,8–cineole (3.2%), neo-allo-ocimene (3.0%), (E)-β-ocimene (2.1%), elemol (2.9%) and (Z)-β-ocimene (2.0%) as the most abundant constituents. The oil consisted of monoterpenic hydrocarbons, oxygenated monoter-penes and sesquiterpenes. Minor qualitative and major quantitative variations for some compounds of essential oil were determined with respect to O.basilicum oil. © 2004 Taylor & Francis Group, LLC.
Atıf Yapan Makale Bilgileri
Kurumlar (2)
Selçuk Üniversitesi
Selçuklu, Turkey
Université Clermont Auvergne
Clermont-Ferrand, France