Sürdürülebilir Kalkınma Amaçları

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Yazarlar

• Benli, Büsra(1)
• Daǧdemir, Elif(1)
• Erdoǧan, Ümmügülsüm(1)
• Gündoǧdu, Engin(1)
• Karatas, Seyda Merve(1)
• Kavuncuoglu, Erhan(1)
• Kavuncuoglu, Hatice(1)
• Sagdic, Osman(1)
• Volkan Karakullukçu(1)
• Yalcin, Hasan(1)
• Çakmakçi, Songül(1)

• Yüksek Lisans TeziAçık Erişim2023/r/gumushane/21347
  Ateş dikeni (Pyracantha coccinea Roemer) meyvelerinden demir nanopartiküllerinin sentezi, antioksidan ve antimikrobiyal etkilerinin incelenmesi

  Volkan Karakullukçu

  Bitkisel ekstraktlardan yeşil sentezle üretilen metal ve metal oksit nanopartiküller biyolojik aktivite gösterme yönünden önemli bir potansiyele sahiptir. Bu çalışmada Gümüşhane Üniversitesi kampüsünde peyzaj amaçlı olarak yetiştirilmiş Ateş dikeni (Pyracantha coccinea) bitkisi meyvelerinin (tohumları ile birlikte) ekstraktlarından demir nanopartikülü sentezlenerek hem ekstraktların hem de sentezlenen demir nanopartiküllerinin antioksidan aktivite ve antimikrobiyal aktiviteleri belirlenmiştir. Sentezlenen Fe-NP'ler, Fourier Dönüşümlü Kızılötesi Spektroskopisi (FT-IR), Taramalı Elektron Mikroskobu (SEM), ve X-Işını Kırınımı (XRD) kullanılarak karakterize edilmiştir. Meyve ekstraktı ve Fe-NP'lerin antioksidan aktivite etkinlikleri ABTS●+ süpürücü etki tayini, DPPH serbest radikal temizleme aktivitesi tayini, demir indirgeyici antioksidan güç (FRAP), toplam fenolik madde içeriği (TPC), toplam flavonoid içerik (TFC) ve toplam antioksidan içerik (TAC), gibi antioksidan aktivite testleri kullanılarak belirlenmiştir. Demir nanopartikülleri antioksidan aktivite değerleri tüm aktivite belirleme yöntemlerinde ekstraktların aktivite değerlerinden daha yüksek ölçülmüştür. Meyve ekstraktı ve nanopartiküllerin antibakteriyel aktiviteleri gram negatif (Yersinia pseudotuberculosis ATCC 911, Escherichia coli ATCC 25922, Proteus vulgaris ATCC 13315 ve Pseudomonas aeruginosa ATCC43288,) ve gram pozitif (Streptococcus pyogenes ATCC 19615, Staphylococcus aureus ATCC 25923 ve Bacillus subtilis ATCC 6633) bakterilere karşı minimum inhibitör konsantrasyonu (MIK), sıvı mikrodilüsyon yöntemi kullanılarak belirlenmiştir. Antioksidan aktivite de olduğu gibi Fe-NP'ler meyve ekstraktlarına göre daha yüksek antimikrobiyal aktivite göstermiştir.

  İncele
• MakaleYalnız künye2018Scopus SJRQ3/r/gumushane/15214
  Prediction of the antimicrobial activity of walnut (Juglans regia L.) kernel aqueous extracts using artificial neural network and multiple linear regression

  Kavuncuoglu, Hatice; Kavuncuoglu, Erhan; Karatas, Seyda Merve; Benli, Büsra; Sagdic, Osman; Yalcin, Hasan

  The mathematical model was established to determine the diameter of inhibition zone of the walnut extract on the twelve bacterial species. Type of extraction, concentration, and pathogens were taken as input variables. Two models were used with the aim of designing this system. One of them was developed with artificial neural networks (ANN), and the other was formed with multiple linear regression (MLR). Four common training algorithms were used. Levenberg–Marquardt (LM), Bayesian regulation (BR), scaled conjugate gradient (SCG) and resilient back propagation (RP) were investigated, and the algorithms were compared. Root mean squared error and correlation coefficient were evaluated as performance criteria. When these criteria were analyzed, ANN showed high prediction performance, while MLR showed low prediction performance. As a result, it is seen that when the different input values are provided to the system developed with ANN, the most accurate inhibition zone (IZ) estimates were obtained. The results of this study could offer new perspectives, particularly in the field of microbiology, because these could be applied to other type of extraction, concentrations, and pathogens, without resorting to experiments.

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  AtıfScopus39·WoS33·OpenAlex46

  İncele
• MakaleYalnız künye2014Scopus SJRQ2/r/gumushane/12054
  Investigation of the possible use of black cumin (Nigella sativa L.) essential oil on butter stability; [Tereyaǧi{dotless} stabilitesi üzerine çörekotu (Nigella sativa L.) uçucu yaǧi{dotless} kullani{dotless}labilirliǧinin araşti{dotless}ri{dotless}lmasi{dotless}]

  Çakmakçi, Songül; Gündoǧdu, Engin; Daǧdemir, Elif; Erdoǧan, Ümmügülsüm

  The aim of this study was to investigate the effect of black cumin (Nigella sativa L.) essential oil on butter stability. For this aim, 0.05, 0.1 and 0.2 wt-% essential oil was added to the butter. Antioxidant activity of the essential oil was compared to that of synthetic antioxidant BHT (100 ppm). All samples were stored at 4±1°C for 90 days. Thiobarbituric acid and peroxide values of all samples containing essential oil were decreased depending on concentrations. The amount of 0.2% of essential oil had showed strong antioxidant activity, which was almost equal to that of BHT. The addition of essential oil reduced total aerobic mesophilic bacteria, lactic acid bacteria and coliform bacteria count during storage period but did not show remarkable antifungal activity. Samples containing essential oil were preferred by the panellists compared to Control sample. Present results indicate that black cumin essential oil may be considered as a new source of natural antioxidant.

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  AtıfScopus20·WoS15·OpenAlex6

  İncele