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The Covid-19 outbreak, which emerged in China in December 2019, was declared a pandemic by the World Health Organization in March 2020. The epidemic has negatively affected all aspects of daily life. In order to cope with the epidemic, measures have been taken that completely affect social life. Treatment and vaccine studies have started all over the world. Individuals have applied to complementary and alternative medicine methods against the disease. This research was planned to examine the herbal products consumed by individuals in order to avoid the disease due to the Covid-19 epidemic, and the relationship between these herbal products used and the state of passing the Covid-19 disease. Relational screening model was used in this research. The data collection phase of the study was done by face-to-face survey method. The research was carried out in Muş 1 and 2 Family Health Centers in April and May 2023. 26 of 430 individuals aged 15 and over who voluntarily participated in the study were not included in the study due to discontinuation from the study or missing information in the questionnaires. For these reasons, 144 women and 260 men with a mean age of 31.90±14.5 were included in our study. The data we obtained in our research, 48.5% of the individuals participating in the research think that herbal products protect from Covid-19, and it has been determined that they consume the most mint plant with 65.3%. A statistically significant difference was found between the status of contracting Covid-19 disease and the protection of herbal products (p<0.05). However, it was determined that 69.1% of those who did not have the disease consumed mint, 63.6% thyme, 58.2% garlic or onion. As a result, it was determined that more than half of the participants in the study were protective of herbal products, and those who did not suffer from the disease used mint, thyme, garlic and onions. The fact that individuals using herbal products are statistically significantly less likely to catch Covid-19 shows that herbal products provide protection against Covid-19 in individuals, but more research is recommended to examine the relationship between herbal product use and infectious diseases such as Covid-19 disease. [ABSTRACT FROM AUTHOR]

Mint is a common name given to the Genus Mentha species, belonging Lamiaceae family, cultivated for their essential oil and spice using. Yield characteristics of total five spearmint varieties, which four of them are commercial foreign cultivar another one is selected clones from Turkish landraces for cultivar, were studied in Isparta ecological conditions during 2016 and 2017 years with three replication of randomized block design. Total yields (fresh and dried herb, dried leaves and essential oil) of the varieties were determined in vegetation periods of each year. According to twoyear studies, mean data of fresh herb, dried herb, and dried leaves were 18.2-21.5 t/ha, 5.1-6.2t/h and 2.9-3.9 t/ha, respectively. The yields of essential oil were between 54.0 and 84.8 L/ha. As a result of the study, although the differences in dry leaf yields of clones and varieties were insignificant, statistically, the highest leaf yield was obtained from Crispa cultivar. But Applemint, Maracco varieties gave higher oil yields than other varieties. Therefore, it has been determined that Applemint, Maracco varieties can be recommended for essential oil production in the region. [ABSTRACT FROM AUTHOR]

This study is about to microencapsulation of mint essential oil prepared using casein added at different ratios to zein and determination of efficiency effect and release properties of obtained microcapsules. The encapsulation efficiency and release levels of microcapsules prepared using zein and casein-zein complex are compared. Due to the hydrophilic / hydrophobic properties of the amino acids in the structure of zein and casein, the encapsulation efficiency of microencapsulation of mint volatile oil in the apolar structure has increased. For the microencapsulation of mint volatile oil, casein was added at ratios of 1%, 3%, 5%, 7%, 9%, 11%, 13% ,15% to zein. The highest encapsulation efficiency value was 54.66 ± 3.76% with 13% casein-zein formulation. The encapsulation efficiency value of microcapsules obtained by using only zein was 46.84 ± 0.22%. In addition, in the release rate test, release of mint volatile oil from microcapsules was determined as 64.27 ± 3.48% at the end of the ninth day in microcapsules obtained by using only zein. The release rate of the microcapsules zein-casein was determined as 37.86 ± 2.73%. [ABSTRACT FROM AUTHOR]

The present study was conducted to determine some chemical and microbiological properties of brined herbs used for traditional herby cheese production in Turkey. Brined herb samples (21 in total) of the herbs Allium spp. (wild garlic), Mentha spp. (wild mint), Chaerophyllum spp., Hippomarathrum spp. and Heracleum spp. (hogweed) in unmixed or mixed form were analyzed. In addition to the microbiological counts of the samples such as Staphyloccus aureus, Clostridium spp. and E. coli, salt content, titratable acidity, and pH of brined herbs were determined. Results indicated that the mean salt content, acidity and pH were 7.46%, 0.75 % and 4.03, respectively. The logarithmic counts of total aerobic mesophilic bacteria, total anaerobic bacteria, lactobacilli, lactococci, and yeast-moulds in the herb samples were 6.20, 4.74, 6.05, 5.68, and 4.83 cfu/g, respectively. Of 21 samples, 10 samples were identified positive for S. aureus (mean value 3.34 log cfu/g) whereas 2 for Clostridium spp. (mean value 2.17 log cfu/g) and one for both coliforms and E. coli. [ABSTRACT FROM AUTHOR]