Sürdürülebilir Kalkınma Amaçları
Yayınlar
- Derleme MakaleAçık Erişim2024Production of 5-Hydroxymethylfurfural from Non-edible Lignocellulosic Food Wastes
Muslu, Ayşe; Üçüncü, Osman; Baltacı, Cemalettin
The compound 5-(hydroxymethyl)furfural (HMF) has emerged as a versatile intermediate with the ability to undergo conversion into both fuel and a variety of platform chemicals. Lignocellulosic biomass, such as hazelnut shells and tea processing residues, was employed in this study for HMF production through two distinct methods. In the first method, cellulose from biomass was converted to sugars using a 4% acid solution, followed by catalytic conversion with NaCl/CrCl3.6H2O. After a 1-h reaction at 131 °C in a high-pressure system, HMF was obtained from tea processing waste and hazelnut shells with yields of 8.6% (82.3 mg/g) and 6.7% (66.7 mg/g), respectively. The second method involved LiCl/NaCl-doped N,N-dimethylacetamide (DMA) as an ionic solvent system for HMF production. After a 2-h reaction at 131 °C in the DMA-NaCl/[EMIM]Cl ionic solvent system, HMF was obtained from tea processing waste and hazelnut shell celluloses with yields of 5.7% (57.5 mg/g) and 3.1% (31.3 mg/g), respectively. This study contributes to the economic conversion of various food wastes into valuable chemicals, highlighting the potential of lignocellulosic biomass in sustainable chemical production.
- MakaleYalnız künye2021The Investigation of Macaroni Consumption Habits and the factors affecting of this of University Students
Yuksel, Ferhat; Muslu, Ayşe; Erdoğan, Simge; Dereli, Fatma Büşra
In this study, a survey was applied to the students of Gumushane University (1000 students) by using an interview technique to determine their thoughts about macaroni consumption habits and whether the macaroni products did not gain weight. While 89.1% of the students consumed macaroni, 10.9% did not prefer. According to the survey results, individuals consumed 3 to 5 (600-1000 g) macaroni on average per month. In consumption of its, the effect of advertisements, price and new macaroni varieties put on the market was low, but the shape of its was considered important in consumption. When the consumption levels of the students were examined according to macaroni types, it was determined that 46.4% preferred plain macaroni. When the main purpose of the study was the opinions of the students whether the macaroni did not gain weight, it was found that 67.2% of they gained weight and 32.8% have the opinion that they did not. The general answer of them to the cause of gain weight was shown that the macaroni is a carbohydrate source. In particular, this study on the macaroni consumed by students will be thought to light on both the producer and the consumer.
- MakaleAçık Erişim2019Galanthus ikariae Baker Bitkisinin Toprak Üstü Kısımlarının Uçucu Yağının Kimyasal Bileşimi ve Biyolojik Aktiviteleri
Üçüncü, Osman; Ilter, Seyda Merve; Baltaci, Cemalettin; Muslu, Ayşe; Büyükçekiç, Demet; Ejderha, Hasan; Özdemir, Elif Ezgi
Bu çalışmada Galanthus ikariae Baker bitkisinin toprak üstü kısımlarının uçucu yağının kimyasal içeriği, antioksidanve antimikrobiyal özellikleri araştırılmıştır. Bitkinin uçucu yağı Clevenger tipi hidrodistilasyon ile alınmış ve GCMS/FID ile analiz edilmiştir. Uçucu yağdaki 41 bileşiğin yapısı literatür bilgileri ile karşılaştırılarak aydınlatılmıştır.Hegzadekanoik asit, linoleik asit, 2-tridekanon ve linoleik asit metil ester bileşiklerinin sırasıyla %19.05; %14.6;%11.49 ve %6.97 oranlarında ana bileşenler oldukları tespit edilmiştir. Uçucu yağın toplam fenolik miktarı ve radikalsüpürücü aktivitesi (DPPH) sırasıyla 342.22 mg/mL GAE ve %55.92 bulunmuştur. Uçucu yağın antimikrobiyalaktivitesi agar kuyucuk metodu ile 12 adet bakteri ve 5 adet maya-küfe karşı araştırılmıştır ve özellikle Listeriamonocytogenes bakterisi ve Saccharomyces cerevisiae mayasına karşı etkili olduğu görülmüştür.