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The genus Echinophora (Apiaceae) is represented in the flora of Turkey by six species including three endemics. These are: E. tenuifolia subsp. sihthotpiana, E. tournefortii, E. orientalis and three endemic species: E. chrysantha, E. trichophylla and E. lamondiana. The Echinophora species are also used in folk medicine to heal wounds and to treat g...
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... The name Echinophora originates from ancient Greek and is composed of the words echino (spine) and phora (leaf), which describe the spiny leaves of the species within the genus [2]. The genus is distributed in regions of the Mediterranean and the Balkan Peninsula, Anatolia, eastward to Iran and Afghanistan [3]. Three of the species, namely E. chrysantha, E. lamondiana, and E. trichophylla, are endemic to Turkey, while E. platyloba and E. cinerea are endemic to Iran [1,3]. ...
... The genus is distributed in regions of the Mediterranean and the Balkan Peninsula, Anatolia, eastward to Iran and Afghanistan [3]. Three of the species, namely E. chrysantha, E. lamondiana, and E. trichophylla, are endemic to Turkey, while E. platyloba and E. cinerea are endemic to Iran [1,3]. In Europe, the genus is represented by E. spinosa, E. tenuifolia, and E. tenuifolia subsp. ...
... In Europe, the genus is represented by E. spinosa, E. tenuifolia, and E. tenuifolia subsp. sibthorpiana (or E. sibthorpiana) (Figure 1), the latter being the most widely distributed species from the genus that can be found in numerous countries, including countries of the Balkans (Greece, Bulgaria, and North Macedonia), Turkey, and Iran [1,[3][4][5][6]. E. spinosa is a halophytic plant distributed in the sandy coastal regions of the Mediterranean, found in South Europe (including France, Italy, Montenegro, and Greece), as well as the coastal regions of Northern Africa, including Algeria, Since ancient times, Echinophora species have been used by humanity as flavoring agents, preservatives, and medicines [1]. ...
Species belonging to the genus Echinophora (Apiaceae) have been used by humanity since ancient times as flavoring agents, preservatives, and medicines for the treatment of a broad spectrum of conditions, including respiratory, digestive and kidney disorders, fungi infections, wounds, and gastric ulcers. Phytochemical studies on this botanical genus mainly investigate the essential oil composition and reveal the species as a rich source of volatile compounds, including monoterpenes and phenylpropanoids. Among the non-volatile secondary metabolites, flavonoids, coumarins, phenolic acids, phytosterols, and polyacetylenes have been identified. Pharmacological studies revealed Echinophora extracts and essential oils exhibit different biological properties, in- cluding antibacterial, antifungal, anticancer, insecticidal, anti-inflammatory, and hepatoprotective activities. However, compared to other genera, the biological activity and chemical diversity of this genus are not well studied. In future decades, it is highly likely that the small genus Echi- nophora will play an important role in drug discovery and drug development.
... γ-Decalactone, β-cis-ocimene and linalool L are the most important compounds in the EO of this plant [19]. This plant and its oil have antiseptic, antibacterial, antioxidant and antifungal effects and can inhibit human platelet aggregation and are also used in folk medicine to heal wounds and have carminative and digestive properties [22][23][24][25]. In the result of a study, different concentrations of E. orientalis EO significantly affected the growing of S. aureus bacterial in food model [19]. ...
... E. orientalis; this plant is an aromatic perennial herbaceous plant, tough and prickly, singular and bottom-branched stems, branches stitched with thick, sturdy and thick, tangled tentacles to name a few highly branched with a height of 30 to 100 cm, white flowers integrated, since the flowering period is from June to July (3,6 vegetables, fruits, and medicinal plants. The plant and its oil can be used as an antiseptic, antibacterial, antioxidant, antifungal and an ability to inhibit human platelet aggregation and are also used in folk medicine to heal wounds, carminative and digestive properties (2,(7)(8)(9). Aerial parts of the plant are used commonly as flavor compounds in dairy products and also used in the preparation "halva" a Turkish sweet, the sweat of these plants create a flavor in home environment and is used as an anti-freeze compound (10,11). Staphylococcal food poisoning (SFP) is one of the most common food-borne diseases and caused by the ingestion of staphylococcal enterotoxins (SEs) that is produced in food by enterotoxigenic strains of S.aureus. ...
Using of chemical preservatives in food may have harmful effects on human health and reduce food safety; Natural preservatives can be used to improve food safety. Echinophora Orientalis is one of the medicinal herbs that traditionally has been used as natural preservative. The objective of the present investigation was to determine the chemical composition and antimicrobial effect of E. orientalis essential oil (EO) against Staphylococcus aureus in a food model. In order to preparing E. orientalis EO, the aerial parts of the plant were collected from Binalud mountain in Nishapur, East of Iran. The EO was extracted using Clevenger and its chemical composition was determined by Gas chromatography–mass spectrometry. Assessment of antibacterial activity of the EO was performed by inoculating the amount of 10³ cfu/ml S. aureus into a certain amount of soup samples. Different concentrations of the EO (6.25, 12.5, 25 μg ml⁻¹) added into the soup samples. The antimicrobial activity of different concentrations of the EO on S. aureus was examined in the commercial barley soup kept under fridge condition in 1, 2, 3, 4, 5 days after S. aureus inoculation. In total 43 components were identified in E. orientalis EO by GC-MS analysis, comprising 99.05% of the volatile oil, of which γ-decalactone (21.15%), β-cis-Ocimene (15.27%), Linalool L (8.82%), Spathulenol (7.74 %), Eugenol methyl ether (6.61%) were the major components. The EO showed strong antimicrobial activity against tested bacteria, so that no bacterial growth was observed in concentrations of 12.5 μg ml⁻¹ and 25 μg ml⁻¹ five days after bacterial inoculation, but bacterial growth was observed at concentrations of 6.25 μg ml⁻¹. Average growth of bacteria in concentrations of 6.25, within five days counting were respectively 34 and 35 respectively 62.33±4.07, 42.66±3.02, 16±0.81, 1.33±0.65, 0 Cfu/ml (p<0.05). Evaluation of the sensory properties showed that concentration of 6.25 μg ml⁻¹ of the EO was the most acceptable concentration. It was concluded that E. orientalis EO is a strong preservative and a flavoring agent in foods.
