Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2025Sensory and physicochemical characteristics of mulberry leathers enriched with sesame, almond, sunflower seeds, coconut, and peanut
Küçük, Murat; Baltaci, Cemalettin; İlyasoğlu, Huri; Karpuz, Omer; Yilmaz, Firat; Kılınç, Kagan; Güler, Burak; Topkaya, Gamze
This study aimed to investigate the utilization of sesame, sunflower seed, almond, peanut, and coconut as condiments for the enrichment of mulberry leather, known locally as mulberry pestil. The investigation involved a comprehensive analysis encompassing proximate composition, mineral content, color, physicochemical, and sensory properties. The studied parameters of enriched samples were compared with those of the plain sample. Employing multivariate statistical techniques enabled the differentiation of the enriched leather samples. Consequently, the leather samples were categorized into three groups by the principal component analysis according to their physicochemical and chemical attributes. Strong positive correlations were observed among the studied parameters, as indicated by Spearman's rank correlation coefficients. The physicochemical and chemical properties of enriched samples exhibited substantial variability. The enriched products had abundant calcium, potassium, magnesium, iron, and zinc levels. These findings revealed that incorporating these condiments enhanced the nutritional values of leather samples, especially in terms of minerals. 100 g of the enriched mulberry leathers had 68.0-70.7 g of carbohydrate, 4.6-5.7 g of protein, 3.6-5.9 g of fat, and 336-359 kcal of energy value. The enriched products might be proposed to provide nutrients and energy in emergencies, especially for adolescents and people affected by disasters.
- MakaleAçık Erişim2025Phytogenic Silver and Copper Nanoparticles from Morus nigra L. Leaf as Multifunctional Agents: Antioxidant, Antidiabetic, Antimicrobial, and Anticancer Potency
Çam Derin, Dilek; Baltaci, Cemalettin; Akmeşe, Osman; Taskin, Irmak Icen; Karpuz, Omer; Gültekin, Enes; Sever, Meryem Rüveyda
The growing need for eco-friendly nanomaterials has directed attention toward plant-based green synthesis as a sustainable approach for biomedical applications. This study reports the biosynthesis of silver (YAgNPs) and copper nanoparticles (YCuNPs) using Morus nigra L. leaf extract and evaluates their multifunctional properties. The nanoparticles were produced under alkaline aqueous conditions, and their crystalline nature and nanoscale morphology were confirmed by standard structural and elemental analyses. Both YAgNPs and YCuNPs exhibited enhanced antioxidant capacities compared to the crude extract. YAgNPs showed the highest ferric reducing antioxidant power (250.33 mg FeSO₄/g), while YCuNPs demonstrated superior DPPH radical scavenging activity (114.12 mg AAE/g). In antidiabetic assays, YAgNPs strongly inhibited α-amylase (IC₅₀ = 112.02 μg/mL) and α-glucosidase (IC₅₀ = 38.27 μg/mL), approaching the potency of acarbose. Antimicrobial analysis revealed distinct activity profiles: YAgNPs were highly effective in broth cultures with low MIC and MBC values (0.09–0.18 mg/mL against B. subtilis and E. coli), whereas YCuNPs achieved larger inhibition zones in diffusion assays. Checkerboard testing confirmed synergistic interactions between nanoparticles and antibiotics, with FICI values ≤0.5 against E. faecium, E. coli, and P. aeruginosa, highlighting their ability to enhance antibiotic efficacy. YAgNPs exhibited notable cytotoxic effects against HeLa and HCT116 cancer cell lines, with IC₅₀ values of 9.84 and 6.83 μg/mL, respectively. In contrast, YCuNPs displayed weaker anticancer activity. Overall, these findings demonstrate that M. nigra derived nanoparticles combine antioxidant, antidiabetic, antimicrobial, and anticancer activities with synergistic antibiotic-enhancing effects, underscoring their potential as sustainable, multifunctional therapeutic agents.
- MakaleAçık Erişim2025DYE REMOVAL PERFORMANCE AND BIOLOGICAL ACTIVITIES OF IRON OXIDE NANOPARTICLES SYNTHESIZED FROM Cotoneaster sp. FRUIT EXTRACT
Akar, Bülent; Baltacı, Cemalettin; Düzgün, Azer Özad; Karpuz, Omer; Karakullukçu, Volkan; Erdoğdu, Esma Gülbahar
This work aimed to study the antioxidant, antibacterial, and dye adsorption capabilities of the aqueous extract of Cotoneaster sp. fruits (CFE) and iron oxide nanoparticles (CF-FeONP) green-synthesized from the CFE. CF-FeONPs were characterized using Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and X-ray diffraction (XRD) analyses. The antioxidant activity of CFE and CF-FeONPs was assessed through various tests, including ABTS radical scavenging activity, DPPH radical scavenging activity, iron-reducing antioxidant power (FRAP), total phenolic content (TPC), total flavonoid content (TFC), and total antioxidant content (TAC). The CF-FeONPs had superior antibacterial and antioxidant activity compared to the CFEs. Furthermore, CF-FeONPs suppressed the growth of Gram-negative bacteria such as Yersinia pseudotuberculosis ATCC 911, Escherichia coli ATCC 25922, Proteus vulgaris ATCC 13315, and Pseudomonas aeruginosa ATCC 43288, as well as by Gram-positive bacteria like Streptococcus pyogenes ATCC 19615, Staphylococcus aureus ATCC 25923. and Bacillus subtilis ATCC 6633. The microdilution medium technique was used to determine the minimum inhibitory concentration (MIC) of CFE and CF-FeONPs against these bacteria strains. The adsorption rates of CF-FeONPs exhibited variability based on the quantity of adsorbent used and the specific dye type, whereas the lowest adsorption rate was 250 mg/L. CF-FeONPs demonstrated higher adsorption capacities for malachite green (MG) dye compared to methylene blue (MB) and phenol red (PR).
- MakaleAçık Erişim2024Biogenic Iron Oxide Nanoparticles Based on Algal Biofilm Formed in the Wastewater Treatment Plant and Their Dye Removal Performance
Baltaci, Cemalettin; Akar, Bülent; Karpuz, Omer; Demirel, İlyas Taner; Gülbahar, Esma
In the field of environmental pollution removal, bioremediation plays a crucial role in removing or converting toxic substances from the environment. Bacteria, yeasts, molds, algae, and plants are widely used in bioremediation events. Recently, green-synthesized nanoparticles have also been employed in bioremediation applications. In this study, iron oxide nanoparticles (FeONPs) were synthesized from algal biofilms that are naturally formed in the settling ponds of the Gümüşhane Municipality Wastewater Treatment Plant. These biological nanoparticles were utilized to investigate their adsorption efficiency for water-polluting dyes such as methylene blue (MB), malachite green (MG), and phenol red (PR). The synthesized FeONPs were characterized using Fourier transform infrared spectroscopy (FTIR) scanning electron microscopy (SEM), energy-dispersive X-ray spectrometry (EDX), and X-ray diffraction (XRD). To test their efficacy, MB, MG, and PR dye solutions were treated with 5.0, 10.0, and 20 g/L FeONP concentrations. The remaining dye concentrations were quantified with a UV-VIS spectrophotometer after filtration. The results showed that FeONPs obtained from algal biofilms effectively removed MB, MG, and PR, with the highest efficiency observed for PR.
- MakaleYalnız künye2024Vinegar production from different cherry laurel fruits and investigation of some of their physicochemical properties; [Essigherstellung aus verschiedenen Kirschlorbeerfrüchten und Untersuchung einiger ihrer physikochemischen Eigenschaften]
Baltaci, Cemalettin; Yilmaz, Kubra; Ozturk, Seyda; Karpuz, Omer
In this study, seven types of traditional cherry laurel fruit vinegars (CLFV) belonging to three different species were produced. Vinegars, including those produced during the study and supplied from the market, were analyzed for total acidity, volatile acidity and non-volatile acidity, pH, ash, oxidation number, iodine number, ester, mineral substan-ce, alcohol, total solids, and total sugar-free solids. Analyses and the ranges of the results that were found in vinegar samples were as: Acidity percentage (as acetic acid) 1.68–4.13 %, volatile acidity (as acetic acid) 5.70–18.27 g/L, non-volatile acidity (as tartaric acid) 3.31–36.10 g/L, alcohol percentage 0.01–0.48, pH 2.24–3.57, total sugar 6.54–283.56 g/L, total solids 22.01–486.56 g/L, total sugar-free solids 14.11–217.73 g/L, ash 0.22–3.84 g/L, ester 16.80–61.14, oxidation number 389.60–394.05 and iodine number 35.20–386.88. For the color analysis, the values were found to be between 10.91 and 25.79 for L*, 5.15 and 15.08 for a*, between –4.83 and 8.72 for b*, between 3.54 and 16.83 for E*. Based on their physicochemical properties, the vinegars numbered N4, N5, N6, N8, and N9 are considered suitable for vinegar production compared to the samples numbered N7 and N10. The raw material contents of N7 and N10 vinegars differ from the others and inhibit the development of acidity. Additionally, it has been determined that the physicochemical properties of N4, N5, N6, N8, and N9 vinegar samples are superior to those of apple and grape vinegars. According to the study re-sult, cherry laurel fruits (CLF) are suitable for natural vinegar production under optimum conditions, and further field studies should be carried out to apply these findings at the industrial level.
- Derleme MakaleAçık Erişim2024Aflatoxin Detoxification by Biosynthesized Iron Oxide Nanoparticles Using Green and Black Tea Extracts
Gedikli, Hasan; Akdogan, Arda; Karpuz, Omer; Akmese, Osman; Kobya, Havva N.; Baltaci, Cemalettin
Researchers have recently been interested in employing nanoparticles (NPs) obtained from herbal extracts through green synthesis for various applications. This study investigated the detoxification of aflatoxins, which are toxic substances produced by molds Aspergillus flavus and Aspergillus parasiticus. The present work examined the levels of aflatoxins in hazelnut and peanut puree. Turkish black tea extract (BTE), Turkish green tea extract (GTE), green synthesized black tea-based iron oxide nanoparticles (BTFeONPs), and green tea-based iron oxide nanoparticles (GTFeONPs) were produced for aflatoxin removal. Characterizations and various antioxidant and antimicrobial activities of the tea extracts and iron oxide nanoparticles (FeONPs) were investigated. The aflatoxin levels of hazelnut puree used for this study were 6.57 ± 0.06 µg/kg for aflatoxin B1 and 13.03 ± 0.16 µg/kg for total aflatoxin, whereas the aflatoxin levels of (AFLB1) peanut puree were 7.79 ± 0.15 µg/kg for AFLB1 and 15.21 ± 0.12 µg/kg for total aflatoxin. Using soluble BTE resulted in a 40 to 50% decrease in aflatoxin levels in hazelnut and peanut purees, while soluble GTE led to a 30 to 45% decrease. Meanwhile, using BTFeONPs and GTFeONPs resulted in a 33 to 48% and 40 to 50% decrease, respectively, in aflatoxin levels in hazelnut and peanut purees.
- MakaleAçık Erişim2023Characterization, Antioxidant and Antimicrobial Activities of Iron Nanoparticles Synthesized Using Firethorn Fruit (Pyracantha coccinea Roemer) Extracts
Düzgün, Azer Özad; Baltaci, Cemalettin; Akar, Bülent; Karakullukçu, Volkan; Karpuz, Omer
The main focus of this study was to explore the biological activity of metal nanoparticles that were green-synthesized from firethorn fruits. Specifically, iron nanoparticles (Fe-NP) were synthesized from extracts obtained from fruits and seeds of the firethorn plant (Pyracantha coccinea) grown on Gumushane University’s campus for landscaping purposes. The antioxidant and antimicrobial properties of both extracts and synthesized iron nanoparticles were evaluated. To characterize the Fe-NPs, FT-IR spectroscopy, scanning electron microscopy (SEM), and X-Ray Diffraction (XRD) analyses were performed. The antioxidant activity of the fruit extracts and Fe-NPs was assessed using various antioxidant activity tests, including ABTS radical scavenging activity, DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP), total phenolic content (TPC), total flavonoid content (TFC), and total antioxidant content (TAC). The results of all antioxidant activity tests indicated that the iron nanoparticles exhibited higher antioxidant activity than the fruit extracts. Moreover, the minimum inhibitory concentrations (MIC) of the fruit extracts and nanoparticles against Gram-negative bacteria (Yersinia pseudotuberculosis ATCC 911, Escherichia coli ATCC 25922, Proteus vulgaris ATCC 13315, and Pseudomonas aeruginosa ATCC 43288) and Gram-positive bacteria (Streptococcus pyogenes ATCC 19615, Staphylococcus aureus ATCC 25923, and Bacillus subtilis ATCC 6633) were determined the using the medium microdilution procedure. Similar to the antioxidant activity findings, the Fe-NPs demonstrated stronger antimicrobial activity compared to the fruit extracts.
- MakaleYalnız künye2023Bioactive properties of vinegars produced from prunus laurocerasus L. varieties
Yilmaz, Kubra; Baltaci, Cemalettin; Ozturk, Seyda; Karpuz, Omer
BACKGROUND: Cherry laurel fruit (CLF) has distinctive bioactive properties, which may yield new food products based on CLF. OBJECTIVE: This research aimed to realize the production of vinegar from the CLF, thus, valorizing the CLF, which is rich in antioxidants and phenolic substances, and bringing a new nutrient-rich vinegar to the market. METHODS: Seven types of traditional CLF vinegar (CLFV) from three different species were produced, and their bioactive properties were examined. The bioactivity analyses of total phenolic substance (TPC), total flavonoid (TFC), total antioxidant activity (AA), DPPH (Free radical scavenging activity), FRAP (Ferric reducing antioxidant power), ABTS + (Radical cation scavenging effect) were conducted. In addition, the composition of phenolic substances was studied. RESULTS: This study showed that CLFV performed better than controls regarding antioxidant activity, phenolic compounds, and substances. The presence of intense phenolic elements in CLFV significantly impacts its antioxidant activity. The antioxidant activities of CLFV were detected to be greater than the previous reports on bioactivities of vinegar from various fruits. CONCLUSIONS: High antioxidant and phenolic content were observed in CLFV, similar to the composition of the CLF. The usability of CLFV as a healthy and nutritious food product seems achievable on an industrial scale.