Due to their distinct characteristics and possible uses in a variety of disciplines, nanoparticles have attracted a lot of attention recently. One area of interest is the synthesis of nanoparticles using natural sources such as bee pollen. The research aims to evaluate the usability of bee pollen extract‐based magnesium nanoparticles (MgNPs). First, a palynological study was used to determine the plant source of bee pollen. The nanoparticle was characterized using scanning electron microscopy, energy dispersive X‐ray analysis, transmission electron microscopy, X‐ray diffractometry, and Fourier transform infrared spectroscopy. The results revealed cubic‐shaped MgNPs with an average size range of 36–40 nm. Afterward, nanoparticles were evaluated for their antioxidant, antimicrobial, and neurotoxic properties. It was determined that the total antioxidant capacity, phenolic (TPC), flavonoid (TFC) content, DPPH radical scavenging, and antimicrobial activity of the nanoparticles were lower than pollen extract. At the same time, nanoparticles have less toxicity than bee pollen.
Bu araştırmada, ketçap formülasyonuna üç farklı (guar gam, ksantan gam ve modifiye mısır nişastası) hidrokolloid ayrı ayrı ilave edilerek laboratuvar ortamında ketçap üretimi yapılmıştır. Hidrokolloid eklenerek üretilen ketçap numunelerinin reolojik davranışları, Anton Paar MCR 302 marka/model reometre cihazı kullanılarak 1-100 s-1 kayma hızı aralıklarında ve geniş bir sıcaklık aralığında (10-50 °C) incelenmiştir. Elde edilen sonuçlar, reometre cihazının yazılım programı (RheoCompass 1.21) kullanılarak Power Law ve Herschel-Bulkley modellerine uygun olarak modellenmiştir. Ön denemeler sonucunda ketçabın salçadan üretilmesi durumunda ideal kıvam değerinin sağlanmasında (guar gam ve ksantan gam için) kıvam arttırıcının %1 oranında eklenmesinin uygun olduğu görülmüştür. Modifiye mısır nişastasının %1'lik ilavesinin ise yapısal bütünlüğü ve sürekliliği sağlamadığı da görülmüştür. Sıcaklığın ketçabın reolojik özellikleri üzerine en iyi etkinin guar gam tarafından sağlandığı belirlenmiştir. Bu sonuçlar ketçap üretiminde üretim koşullarını belirlemek ve standardizasyonu sağlamak için önem arz etmektedir.
With the determination of the biological activity of different components in the chemistry of propolis, its importance has increased day by day and its use in the field of integrative medicine has become widespread. Propolis is not used in its crude form due to its physical properties, it have to be extracted. The type of solvent used in the extraction process is very important for the efficiency of the biological activity of propolis. Solvents commonly used in propolis extraction; are water, ethanol and methanol. Besides being very easy to extract propolis components using ethanol; extraction of propolis with ethanol creates a usage limit for children, pregnant women and muslim people that don't use alcohol. The limited use of ethanol and the fact that it has some harm to health have led researchers to search for different types of solvents. As a result of these researches, vegetable oils and various vinegars have started to be in the literature as an alternative solvent. In our study, the vinegar of hawthorn fruit, which is rich in flavonoids and has been used in integrative medicine for many years, was used in the extraction of propolis. Solubility of propolis with hawthorn vinegar, physicochemical properties (pH, titratable acidity, ºbrix and color) and bioactive properties (phenolic, flavonoid contents and antioxidant activities) in terms of researched. As a result of the research, it was observed that propolis increased the bioactive properties of hawthorn vinegar. As a result of the research, it was observed that propolis increased the bioactive properties of hawthorn vinegar. It is thought that propolisadded hawthorn vinegar will provide functionality in dishes where vinegar is used today, in salads, and even in foodstuffs such as brine and pickles.
Bee bread is a food product obtained by fermenting bee pollen with honey and storing it in honeycomb cells. In this fermentation, phenolic compounds remain unaffected and unchanged. Bee bread contains approximately; there are 35% sugar, 24-35% carbohydrate, 20-22% protein, 3.5% lactic acid, 2.43% mineral, 1.6% lipid and 1.6% fat. Within the scope of the study, biocompatible iron nanoparticles were synthesized (BB@FeNPs) by utilizing the potential reducing powers of these components contained in bee bread. Characterization of obtained bee bread-based nanoparticles; were performed using spectroscopic techniques such as ultraviolet-visible light spectrophotometer, fourier transform infrared spectrophotometer, and x-ray diffraction spectrometry. Scanning electron microscopy was used as a microscopic method in the characterization of nanoparticles. In addition, the sun protection factor (SPF) of the synthesized nanoparticles was determined by ultraviolet spectrophotometry. Although the studies in recent years tend to search for bioactive molecules of natural origin, no nanoparticle synthesis with bee bread has been encountered in the literature. This study is important as it is a first in the synthesis of metal nanoparticles with bee bread.
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