Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2026A concise approach for interpreting the removal kinetic of 2,4-D by carbonized peanut shell
Gülen, Jale; Karpuz, Ömer
The present study displays the adsorption characteristics of dichloro phenoxy acetic acid (2.4-D) on biomass-based peanut shell (BPC) carbon. Experiments were conducted by varying some parameters like concentration, pH, and temperature. 2,4-D adsorption uptake was increased from 0.504 to 3.826 mg/g with rising concentration from 1 µg/mL to 5 µg/mL and giving the highest adsorption at acidic pH. 1.605 mg/g uptake was obtained at pH 2.7. The data were in good harmony with Langmuir, Freundlic, Dubinin-Radushkevich (DR), and Generalized isotherms. The monolayer adsorption capacity was found as 42.62 ± 0.3257 mg/g. The kinetic was governed by the first-order kinetic. Various kinetic models were employed and particle diffusion was predominated for 2,4-D adsorption. Thermodynamics were explained in detail. The mean adsorption energy (E) was shown by the physical sorption, and Gibbs energy was the indicator of the spontaneous nature of the adsorption. Standard enthalpy, entropy, and Gibbs values were recorded as 5.064 ± 139.84, 18.849 ± 0.148, and 0,7414 ± 0.0943 J/mol. The results showed that BPC was an eco-friendly and cost-effective material.
- MakaleAçık Erişim2026Investigation of the Antioxidant, Antibacterial, and Food Safety Potential of Silver and Copper Nanoparticles Green Synthesized Using Pointed Cherry Laurel (Prunus laurocerasus L.) Extract
Kobya, Havva Nur; Gül, Abdulkadir; Karpuz, Ömer; Baltacı, Cemalettin
This study reports the green synthesis of silver (PFAgNPs) and copper (PFCuNPs) nanoparticles using an aqueous extract of pointed cherry laurel (Prunus laurocerasus L.) fruit (PF-E) and explores their applicability in food safety. The NPs were characterized via UV–Vis spectroscopy, FT-IR, XRD, SEM, EDX, and TEM confirming their successful formation and morphology. Total phenolic content (TPC), flavonoid content (TFC), and antioxidant capacity (TAC) were measured for both PF-E and the synthesized NPs. While PFCuNPs exhibited higher TPC, PFAgNPs showed superior TFC and TAC. Notably, antioxidant assays (DPPH, ABTS, FRAP) indicated stronger radical scavenging activity for PFCuNPs. Antibacterial tests against Escherichia coli, Enterococcus faecalis, Staphylococcus aureus, and Pseudomonas aeruginosa revealed broad-spectrum activity of PFAgNPs, with the highest inhibition against E. coli (19.4 ± 0.3 mm), whereas PFCuNPs showed dose-dependent efficacy, strongest against E. faecalis (9.6 ± 0.2 mm). LC–MS/MS analysis of the PF-E extract revealed quinic acid (63.42 mg/g), chlorogenic acid (2.38 mg/g), protocatechuic acid (0.07 mg/g), protocatechuic aldehyde (0.04 mg/g), hesperidin (0.03 mg/g), and naringenin (0.02 mg/g) as major components. The adsorption efficiencies of the synthesized PFAgNPs and PFCuNPs were evaluated against the toxic food contaminants patulin and HMF using both standard aqueous solutions and real food systems (apple juice). In standard aqueous solutions, PFAgNPs achieved removal efficiencies of 70.96% for patulin and 52.22% for HMF, while PFCuNPs showed 61.08% and 36.38%, respectively, at 5 g/L after 240 min. In real food systems, the adsorption efficiencies decreased, with PFAgNPs and PFCuNPs removing 34.24% and 32.90% of patulin, and 39.09% and 31.87% of HMF, respectively. The adsorption kinetics of HMF and patulin onto PFCuNP and PFAgNP were found to conform to both the pseudo-first-order and pseudo-second-order kinetic models for aqueous solutions as well as real samples. These findings confirm that the biosynthesized NPs offer dual functionality as antibacterial agents and toxin adsorbents, presenting a green, sustainable approach to food safety enhancement.
- MakaleYalnız künye2026Identification of patulin-producing Penicillium isolates from decayed apples, their patulin production profiles, and the feasibility of high-purity patulin preparation
Dağ, Murat; Bozbeyoğlu, Pınar; Gül, Abdulkadir; Karpuz, Ömer; Baltacı, Cemalettin
This study presents a combined evaluation of patulin contamination by integrating fungal identification, assessment of toxin production, and the feasibility of obtaining high-purity patulin from biological sources. Fungal isolates recovered from naturally decayed apples collected from different agricultural environments in Türkiye were identified using MALDI-TOF MS and morphological characteristics, and were assigned to Penicillium expansum at a probable species level. The patulin production potential of the isolates was evaluated by inoculating them onto red, yellow, and green apple matrices under controlled laboratory conditions over an extended incubation period. Quantitative analysis using HPLC–UV, supported by LC–MS/MS confirmation, revealed substantial variability in patulin levels (7.58–49.80 mg/kg) depending on both isolate and apple matrix. Higher patulin levels were generally observed in yellow apple tissues, whereas lower levels were detected in red apples, suggesting a possible influence of matrix-related compositional factors. In addition, patulin was isolated and enriched using column chromatography with TLC-guided fractionation, yielding a high-purity compound (98.8%) with low moisture content (0.21%). Structural identity was confirmed by LC–MS/MS analysis. Overall, the findings indicate that patulin production is influenced by strain-level variability and matrix-related factors. Furthermore, the study demonstrates the feasibility of producing high-purity patulin suitable for in-house analytical applications. However, the produced material should not be considered a certified reference material, and further validation would be required for broader analytical use.
- MakaleAçık Erişim2026Green-synthesis of iron nanoparticles using wild cherry laurel (Prunus laurocerasus L.) fruit extract and their patulin and HMF adsorption capacities along with biological activities
Kobya, Havva Nur; Gül, Esra; Karpuz, Ömer; Baltacı, Cemalettin
In this study, iron nanoparticles (YBFeNPs) were green-synthesized using the aqueous extract (YB-E) of wild cherry laurel (Prunus laurocerasus L.) fruit to evaluate their potential applications in food safety. The synthesized YBFeNPs were investigated through Fourier-transform infrared spectroscopy, X-ray diffraction, scanning electron microscopy, transmission electron microscopy, and energy-dispersive X-ray spectroscopy analyses. YBFeNPs showed higher total phenolic content, total flavonoid content, and total antioxidant capacity compared to the original extract, suggesting that plant metabolites enhance NP bioactivity. Antioxidant capacity was further validated by DPPH, ABTS, and FRAP assays, which demonstrated strong radical scavenging and reducing power. The antibacterial activity of YBFeNPs was assessed against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Enterococcus faecalis, revealing concentration-dependent effects with the highest inhibition zone of 14.5 ± 0.4 mm for E. coli. The chemical composition of the YB-E extract was analyzed using liquid chromatography-tandem mass spectrometry, identifying quinic acid, a polyol, and phenolic compounds such as chlorogenic acid (1.45 mg/g) and naringenin (0.02 mg/g). Additionally, the adsorption capacities of YBFeNPs were investigated against patulin and hydroxymethylfurfural (HMF), toxic compounds posing significant threats to food safety. The NPs demonstrated effective adsorption of both patulin and HMF, achieving maximum adsorption rates of 61.05% and 46.12%, respectively, at a concentration of 5.0 g/L after 240 min.
- MakaleYalnız künye2026Green Synthesis of Multifunctional Ag/ZnO Nanoparticles Using Vitis labrusca L. Extract: Bioactivity, Malachite Green Adsorption, and HMF Removal
Hammoudeh, Rama; Bozbeyoğlu, Pınar; Karpuz, Ömer; Gül, Abdulkadir; Ejder, Nebahat; Baltacı, Cemalettin
In this study, Ag/ZnO nanoparticles (Ag/ZnO NPs) were synthesized via a green route using Vitis labrusca L. extract and evaluated for their bioactive, environmental performance. BM-1 and BM-2 were prepared under different precursor/extract ratios and pH conditions to assess the influence of synthesis parameters. UV–Vis, FT-IR, XRD, HRTEM, DSC, and EDX analyses indicated the successful formation of Ag/ZnO nanostructures with distinct physicochemical features. HRTEM analysis determined that BM-1 exhibited an average particle diameter of 23.18 ± 11.84 nm, while BM-2 demonstrated a mean size of 6.14 ± 1.30 nm. The corresponding relative size-dispersion values were 0.261 for BM-1 and 0.045 for BM-2, indicating a more uniform particle size distribution for BM-2. Antioxidant assays showed that BM-2 exhibited the strongest overall antioxidant performance in DPPH, ABTS•⁺, Fe3+, and Cu2+ assays. Both NPs exhibited antibacterial activity against Gram-positive and Gram-negative bacteria and showed stronger effects than the grape extract alone. Cytotoxicity assays revealed dose-dependent inhibition in A549 and HeLa cancer cells, while lower toxicity was observed in normal ARPE-19 cells, suggesting cell-type-dependent biological response. In adsorption experiments, the NPs effectively removed malachite green, with isotherm analysis providing stronger support for the Langmuir model for BM-1 and comparable Langmuir and Freundlich fits for BM-2, while the pseudo-second-order model provided the best description of the adsorption kinetics. The maximum dye adsorption capacities were 85.5 mg/g for BM-1 and 101.3 mg/g for BM-2. Under optimum conditions (5.0 g/L NPs, 240 min), the highest HMF removal efficiencies reached 44.49% for BM-2 in standard aqueous solutions, whereas competitive matrix interactions in apple juice limited the maximum efficiency to 29.27%. Overall, this study highlights the value of integrating green synthesis, bioactivity, dye adsorption, and food-related contaminant removal within a single Ag/ZnO nanoplatform.
- MakaleAçık Erişim2026Impact of cooking methods on PAH formation in traditional Akçaabat meatballs
Bostan, Sinan; Gül, Abdulkadir; Karpuz, Ömer; Baltaci, Cemalettin; Yılmaz, Fırat
Akçaabat meatballs, a traditional and commercially important Turkish meat product, are widely consumed and typically prepared using high-temperature cooking methods that may promote the formation of polycyclic aromatic hydrocarbons (PAHs). This study aimed to evaluate the effect of different cooking techniques, including pan cooking without added oil (dry pan cooking), electric grilling, oven baking, charcoal barbecue, and hazelnut shell charcoal barbecue, on PAH formation in Akçaabat meatballs. Samples obtained from eight different producers were analyzed for selected chemical properties and PAH contents using HPLC-FLD. While basic compositional characteristics varied among samples, the most significant differences were observed in PAH levels depending on the cooking method. The sum of four priority PAHs (∑PAH4) ranged between 7.70 and 112.38 µg/kg across all treatment s. Among the cooking methods, barbecue applications (charcoal and hazelnut shell charcoal) resulted in the highest PAH levels, frequently exceeding regulatory limits. In contrast, electric grilling produced the lowest PAH concentrations and showed the highest compliance with food safety standards. These findings demonstrate that cooking method plays a critical role in PAH formation and highlight the importance of selecting appropriate cooking techniques to minimize health risks. In this context, electric grilling can be considered a safer alternative, whereas traditional charcoal-based cooking methods may pose a significant risk in terms of PAH exposure.
- MakaleAçık Erişim2025Green synthesis of iron and silver nanoparticles from aqueous extract of buckwheat husk waste: antibacterial, cytotoxic, and dye decolorization properties
Karpuz, Ömer; Baltacı, Cemalettin; Gül, Abdulkadir; Gülen, Jale; Bozbeyoğlu, Pınar; Aydoğan, Nebahat
Iron oxide (BHFeNP) and silver nanoparticles (BHAgNP) were produced using a green synthesis method through the extract of buckwheat husk (BH) waste to remove dye pollutants from water bodies in this study. The BHFeNP and BHAgNP were characterized by TEM, SEM, XRD, EDX, and FTIR techniques. Then, the methylene blue (MB) removal performance of the synthesized nanoparticles (NPs) was investigated. MB adsorption experiments showed that BHFeNPs were more dependent on temperature, adsorbent amount, and pH, while BHAgNPs notably depended on adsorbent amount, initial MB concentration, and pH. BHAgNPs had higher adsorption rates than BHFeNPs, and the Langmuir isotherm was more suitable for the adsorption process. BHAgNP and BHFeNP were shown to have the maximum adsorption capacities of 96.3 and 53.4 mg/g at pH 8 and 25 °C, respectively, in the presence of 0.25 g/L NP. Kinetic and thermodynamic calculations revealed that MB adsorption was spontaneously endothermic and supported the pseudo-second-order kinetic model. The antibacterial potentials of BHFeNPs and BHAgNPs were investigated against two gram-negative (Escherichia coli and Pseudomonas aeruginosa) and two gram-positive (Enterococcus faecalis and Staphylococcus aureus) bacterial strains. BHAgNPs exhibited a higher antibacterial activity against the strains used. In cytotoxicity studies with ARPE-19, A549, HeLa, and DU-145 cell lines, it was observed that BHAgNP had a greater cell growth inhibition effect than BHFeNP and BH extract. Examining the morphological changes in the cells exhibited that BHAgNP significantly inhibited A549 and ARPE-19. Reusability studies of the generated NPs revealed MB removal capabilities of 92.5% and above after the fifth stage. The present study demonstrates that BHAgNP and BHFeNPs are viable nanoadsorbents for the elimination of environmental pollution due to their excellent removal performances and stable adsorbent characteristics.
- MakaleAçık Erişim2024Production and Enrichment of Erucic Acid Methyl Ester Analytical Standards from Natural Oils for Food Control Analysis
Karabaş, Yağmur; Gül, Abdulkadir; Karpuz, Ömer; Akdoğan, Arda; Baltacı, Cemalettin
Foods high in erucic acid (EA), a fatty acid considered a natural toxin, can pose various health risks. Studies have reported that people exposed to high levels of EA are more likely to experience cardiovascular disease, are susceptible to myocardial adiposity, and have increased rates of diabetes. Therefore, in 2019, the European Commission (EC) declared that the maximum EA content in vegetable oils should be no more than 2%. These regulations require EA analysis in import and export food samples. A methyl ester of EA (EAME) standard is required to analyze EA content. In many countries, this analytical standard is not available and is being imported. This study endeavored to economically produce the EAME standard, which is in high demand due to mandated analysis, using natural oils. Initially, the fatty acid amounts in the food samples were analyzed by the gas chromatography–mass spectrometry/flame ionization detection (GC-MS/FID) method. The analyses revealed that mustard seed oil had the lowest EA content, while yellow mustard seed oil had the maximum EA content. The esterification was conducted on the samples containing both high and low EA, resulting in an efficiency of approximately 80%. The crystallization process was subsequently repeated to increase the EA quantity until the highest EAME content was obtained. By this process, 14 different concentrations of EAME ranging from 2.33 to 55.66% were produced. These results demonstrate the first successful production of EAME standards from natural oils that can be used in validation and internal quality control studies for food control analysis.