2026-10-19T04:51:50Zhttps://ebyu-rdlopen.rawdatalibrary.net/oai/requestoai:ebyu-rdlopen.rawdatalibrary.net:ebyu/161612026-10-18T20:41:27Zopenairedrivercom_ebyu_10000col_ebyu_10001Chemical composition of hydrodistilled essential oil of Artemisia incana (L.) Druce and antimicrobial activity against foodborne microorganismsÇetin, BülentÖzer, HakanÇakir, AhmetMete, EbruTosun, MuratÖztürk, ErdoǧanPolat, TaşkinKandemir, AliAnti-Infective AgentsArtemisiaChromatography, GasGas Chromatography-Mass SpectrometryMicrobial Sensitivity TestsOils, VolatileBacteria (microorganisms)DryobalanopsFungiabsintholamoxicillin plus clavulanic acidamphotericin Bantiinfective agentazithromycinbeta pinenebeta thuyoneborneolbornyl acetatecamphenecamphorcarveolcefalotinchrysanthenyl acetatecineoleclindamycincuminaldehydeessential oilisobornyl formatenovobiocinofloxacinThe oil obtained by hydrodistillation from the aerial parts of Artemisia incana (L.) DRUCE from Turkey was analyzed by GC and GC/MS. Sixty-three compounds were characterized, representing 97.2% of the total components detected, and camphor (19.0%), borneol (18.9%), 1,8-cineole (14.5%), bornyl acetate (7.8%), camphene (4.9%), and α-thujone (4.8%) were identified as predominant components. The essential oil was also tested for its antimicrobial activity against 44 different foodborne microorganisms, including 26 bacteria, 15 fungi, and 3 yeast species. The essential oil of A. incana exhibited considerable inhibitory effects against all bacteria, fungi, and yeast species tested. However, the oil showed lower inhibitory activity against the tested bacteria than the reference antibiotics. © 2009 Verlag Helvetica Chimica Acta AG.WILEY-V C H VERLAG GMBH2009Articlehttps://rdlopen.rawdatalibrary.net/r/ebyu/16161https://doi.org/10.1002/cbdv.2008003171612-1880enChemistry and Biodiversityinfo:eu-repo/semantics/openAccessinfo:eu-repo/semantics/articlehttps://ebyu-rdlopen.rawdatalibrary.net/tr/items/ebyu/16161