Green synthesis of iron oxide nanoparticles from extracts of Daucus carota subsp. sativus whole vegetable, peel, pomace, and juice and their application as antibacterial agents and Fenton-like catalysts

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dc.contributor.authorKirtiş, Evrim Burcu Uncu
dc.contributor.authorKoçak, Deniz Yiğit
dc.contributor.authorEldervis, Ukba
dc.contributor.authorTuna, Süheyla
dc.contributor.authorBayraç, Ceren
dc.date.accessioned2025-03-06T06:32:30Z
dc.date.available2025-03-06T06:32:30Z
dc.date.issued2025
dc.departmentKMÜ, Mühendislik Fakültesi, Biyomühendislik Bölümü
dc.departmentKMÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe green synthesis of iron oxide nanoparticles (Fe-NPs) with catalytic and antimicrobial activities from the extracts of different parts of Daucus carota subsp. sativus var. atrorubens Alef. was demonstrated in this study. The extracts of whole vegetable, peel, pomace, and juice acted as a reducing agent for the bio-reduction of Fe3+ into Fe-NPs. The synthesis of Fe-NPs was indicated by surface plasmon peaks within the range of 200-300 nm, as well as characteristic iron oxide bond formation in the region of 400-850 cm-1 using an ultraviolet-visible spectrophotometer and FT-IR spectrophotometer, respectively. The green synthesised Fe-NPs from the whole vegetable and its byproduct extracts had uniform quasi-spherical structures, with average particle sizes of 87.13, 80.95, 103.14, and 86.26 nm from whole vegetable extract, peel extract, pomace extract, and juice, respectively. All synthesised particles exhibited excellent Fenton-like catalytic activities on the discoloration of methylene blue best fitting the pseudo-first order kinetic model for Fe-NPs from whole vegetable extract, pomace extract, and juice and the pseudo-second order kinetic model for Fe-NPs from peel extract. In addition to catalytic activity, Fe-NPs showed antibacterial activity against Escherichia coli, Staphylococcus aureus, and Bacillus subtilis. The antibacterial effects of Fe-NPs alone and their synergistic effects with antibiotics have been observed in both Gram-positive and Gram-negative bacteria.
dc.identifier.citationUncu Kirtiş, E. B., Yiğit Koçak, D., Elderviş, U., Tuna, S., & Bayraç, C. (2025). Green synthesis of iron oxide nanoparticles from extracts of Daucus carota subsp. sativus whole vegetable, peel, pomace, and juice and their application as antibacterial agents and Fenton-like catalysts International Journal of Food Science and Technology, 60(1). https://doi.org/10.1093/ijfood/vvae035
dc.identifier.doi10.1093/ijfood/vvae035
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue1
dc.identifier.urihttps://doi.org/10.1093/ijfood/vvae035
dc.identifier.urihttps://hdl.handle.net/11492/10588
dc.identifier.volume60
dc.identifier.wosWOS:001407065000001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorKirtiş, Evrim Burcu Uncu
dc.institutionauthorKoçak, Deniz Yiğit
dc.institutionauthorBayraç, Ceren
dc.institutionauthoridKoçak, Deniz Yiğit/0009-0009-0967-6641
dc.institutionauthoridBayraç, Ceren/0000-0003-0959-6413
dc.institutionauthorid
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal Of Food Science And Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAntibacterial
dc.subjectFenton-Like Catalyst
dc.subjectBlack Carrot
dc.subjectGreen Nanotechnology
dc.subjectIron Oxide Nanoparticles
dc.titleGreen synthesis of iron oxide nanoparticles from extracts of Daucus carota subsp. sativus whole vegetable, peel, pomace, and juice and their application as antibacterial agents and Fenton-like catalysts
dc.typeArticle

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