DİLER, Abdullah Süleyman Demirel Üniversitesi - Eğirdir Su Ürünleri Fakültesi - Avlama ve İşleme Teknolojisi Anabilim Dalı, Turkey , GENÇ, İsmail Yüksel Süleyman Demirel Üniversitesi - Eğirdir Su Ürünleri Fakültesi - Avlama ve İşleme Teknolojisi Anabilim Dalı, Turkey

The Usage of Isparta Rose As Food Additive in Seafoods: General Evaluation in Terms Of Antimicrobiological and Antioxidant Properties

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Rose species have significant place among ornemantal flowers. Nowadays, the members of the family of Rosaceae are used in foods and for medical purposes. The members of this family have significant physiological functions due to their phenolic compounds richness (citronellol, graniol and nerol). Phenolic compounds acts as antioxidant, free radical scvenger, anti-cancer, anti-inflammatory, anti-mutegenic, anti-depresant and antibacterial. Fresh sea foods have relatively short shelf-life. In this context economical loses could be raised and increased losses could be in long distences. Nowadays, essential oils are used in processing technologies. Frequently used essential oils in sea foods are thyme, laurel, apple, clove and generally used as antioxidant and antimicrobial additives. The favorable results were presented in the literature in terms of usage of the essential oils as antibacterial agent against food pathogens. Additionally, decelerated lipid oxidation in the case of usage of essentials oils compared to synthetical antioxidants. Isparta has significant place in terms of the production of fresh water fish (carp, rainbow trout, and pike perch) and crayfish. Fresh water fish are generally marketed fresh for the consumption. Even though there is no available information about the usage of rose extract in sea foods, by taking into account the rose and fisheries production of Isparta these two source should be used in proper way moreover, city and country economy would be advanced.

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Rose extract , Seafoods , Antioxidant , Antibacterial

Journal Of Natural an‎d Applied Sciences

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