A green nano-biosynthesis of selenium nanoparticles with Tarragon extract: Structural, thermal, and antimicrobial characterization

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dc.authoridTaylan, Osman/0000-0002-5806-3237
dc.contributor.authorYilmaz, Mustafa Tahsin
dc.contributor.authorIspirli, Humeyra
dc.contributor.authorTaylan, Osman
dc.contributor.authorDertli, Enes
dc.date.accessioned2024-10-04T18:48:07Z
dc.date.available2024-10-04T18:48:07Z
dc.date.issued2021
dc.departmentBayburt Üniversitesien_US
dc.description.abstractIn this study, tarragon extract was used as a reducing agent to perform green nano-biosynthesis of selenium nanoparticles (SeNPs). The synthesized SeNPs were characterized using measurements of UV-Vis spectroscopy, scanning electron microscopy (SEM), transmission electron microscopy (TEM), energy disperse analysis of X rays (EDAX), Fourier-transform infrared spectroscopy (FTIR), X-ray diffractometer (XRD) and differential scanning analysis (DSC). Synthesis of nanoparticles was confirmed by observing a peak at 212 nm in UV-VIS, indicating the surface plasmon resonance of SeNPs. Tarragon extract enabled a stable dispersion of SeNPs, giving rise to formation of the nanoparticles in the shape of quasi-spheres without clustering with the sizes between 20 and 50 nm. The SeNPs were shown to be in the form of nanocrystals, having Se embedded in the nanostructure with high thermal stability (a high resistance to thermal process over 200 degrees C). The SeNPs synthesized with tarragon extract could remarkably increase the inhibition zones from approximately 13 to 18 mm against the pathogenic bacteria and from 10 to 14 mm, 17-36 mm, 8-12 mm, 15-24.5 mm and 9-14 mm, against A. alternata, A. niger, A. parasiticus, B. cinerea, F. oxysporum and P. chrysogenum, respectively.en_US
dc.description.sponsorshipDeanship of Scientific Research (DSR) at King Abdulaziz University, Jeddah, Saudi Arabia [FP-56-42]; DSRen_US
dc.description.sponsorshipThe Deanship of Scientific Research (DSR) at King Abdulaziz University, Jeddah, Saudi Arabia has funded this project, under grant no. FP-56-42. The authors, therefore, gratefully acknowledge the DSR technical and financial support.en_US
dc.identifier.doi10.1016/j.lwt.2021.110969
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85100305421en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2021.110969
dc.identifier.urihttp://hdl.handle.net/20.500.12403/2906
dc.identifier.volume141en_US
dc.identifier.wosWOS:000636138600093en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofLwt-Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectGreen nano-biosynthesisen_US
dc.subjectTarragon extracten_US
dc.subjectSelenium nanoparticlesen_US
dc.subjectStructuralen_US
dc.subjectThermalen_US
dc.subjectAnd antimicrobial characterizationen_US
dc.subjectFoodborne pathogenic bacteria and fungien_US
dc.titleA green nano-biosynthesis of selenium nanoparticles with Tarragon extract: Structural, thermal, and antimicrobial characterizationen_US
dc.typeArticleen_US

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