Kahve çekirdeği ekstraktı ile selenyum nanopartikül üretimi
Küçük Resim Yok
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Bayburt Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Nanopartiküller, üstün özelliklerinden ve sunduğu birçok avantajdan dolayı günümüzde en çok çalışma yapılan alanlardan biri haline gelmiştir. Düşük maliyetli, toksik olmayan, çevre dostu ve üretilmesinde hiçbir kimyasal madde gerektirmeyen bir yeşil sentez yöntemi kullanılmaktadır. Yapılan bu çalışmada, yeşil kahve çekirdeğinden bazı biyoaktif bileşiklerinin ekstraksiyonunda Box-Behnken deney tasarımı kullanılarak yanıt yüzey yöntemiyle optimize edilmiş ve optimize edilen koşullarda elde edilen ekstrakt kullanılarak mikrodalga destekli selenyum nanopartikül üretimi gerçekleştirilmiştir. Üretilen selenyum nanopartiküllerin 350-400 nm arasında absorbans gösterdiği tespit edilmiştir. Nanopartiküllerin yüzey morfolojisi ve boyutu transmisyon elektron mikroskobu (TEM) ile belirlenmiştir ve küresel yapılı yaklaşık 100 nm olan nanopartiküller üretilmiştir. FTIR analizi ile indirgemeye etki eden fonksiyonel gruplar belirlenmiştir. Ayrıca üretilen selenyum nanopartiküllerin amorf (düzgün olmayan) yapıda olduğu ve yüksek sıcaklıklarda stabilitesini koruyabildiği belirlenmiştir.
Nanoparticles have become one of the most studied areas today due to their superior properties and many advantages. A green synthesis method is used, which is low cost, non-toxic, environmentally friendly and does not require any chemicals in its production. In this study, the extraction of some bioactive compounds from green coffee beans was optimized by response surface method using Box-Behnken experimental design and microwave-assisted selenium nanoparticle production was carried out using the extract obtained under optimized conditions. It was determined that the produced selenium nanoparticles showed absorbance between 350-400 nm. The surface morphology and size of the nanoparticles were determined by transmission electron microscopy (TEM) and spherical nanoparticles of about 100 nm were produced. Functional groups affecting the reduction were determined by FTIR analysis. In addition, it was determined that the produced selenium nanoparticles were in amorphous (non-uniform) structure and could maintain their stability at high temperatures.
Nanoparticles have become one of the most studied areas today due to their superior properties and many advantages. A green synthesis method is used, which is low cost, non-toxic, environmentally friendly and does not require any chemicals in its production. In this study, the extraction of some bioactive compounds from green coffee beans was optimized by response surface method using Box-Behnken experimental design and microwave-assisted selenium nanoparticle production was carried out using the extract obtained under optimized conditions. It was determined that the produced selenium nanoparticles showed absorbance between 350-400 nm. The surface morphology and size of the nanoparticles were determined by transmission electron microscopy (TEM) and spherical nanoparticles of about 100 nm were produced. Functional groups affecting the reduction were determined by FTIR analysis. In addition, it was determined that the produced selenium nanoparticles were in amorphous (non-uniform) structure and could maintain their stability at high temperatures.
Açıklama
Lisansüstü Eğitim Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering