Research Article
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Production Of Hand Sterilizatıon Fluid Of Herbal Origin

Year 2019, Volume: 3 Issue: 2, 175 - 184, 16.12.2019

Abstract

When the body is exposed to
microorganisms of daily life, their negative effects on human health will be
observed. Industrial disinfection gels especially used for effective and rapid
hand disinfection, contain ethyl or isopropyl alcohol. Due to the presence of
alcohol, they cause some allergic reactions on the skin. The aim of this study
was to investigate the usability of flavonoids obtained from horse chestnut shells
as hand disinfection gel material. Single and multi-parameter optimizations were
applied to obtain the maximum amount of flavonoids from the material by
ultrasonic extraction. In single optimization, it was determined that
application of 50oC, 2g-plant/100ml-water, 10 min-continuous sound
waves increased the extraction efficiency. To determine the optimum values ​​of
parameters in multiple optimization, Response-Surface Method including
Box-Benken design was used via Design-Expert program. As a result of the
numerical solution, application of ultrasonic extraction to 2.44g of horse
chestnut and 100ml of water at 40.1oC for 14.89 minutes produced the
highest flavonoid content. The amount of antioxidant in extracts was analyzed
spectrophotometrically by DPPH method. Addition of 9.6ml of the extract to mixed
microorganism culture media resulted successful inhibition. Thus, it was
concluded that the disinfection liquid containg the same concentration produced
by thickening it with sodium arginate was found as an alternative to the
existing product containing synthetic chemicals.

Supporting Institution

Suleyman Demırel University

References

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  • [4]. Çoban, Ö. E., Patır, B., 2010. Antioksidan etkili bazı bitki ve baharatların gıdalarda kullanımı, Gıda Teknolojileri Elektronik Dergisi, 5(2), 7-19.
  • [5]. Burt, S., 2004. Essential oils: their antibacterial properties and potential applications in foods—a review. International journal of food microbiology, 94(3), 223-253.
  • [6]. Farkas, O., Jakus, J., Héberger, K., 2004. Quantitative structure–antioxidant activity relationships of flavonoid compounds. Molecules, 9(12), 1079-1088.
  • [7]. Büyüktuncel, E., 2012. Gelişmiş ekstraksiyon teknikleri I. Hacettepe Üniversitesi Eczacılık Fakültesi Dergisi, 32(2), 209-242.
  • [8]. Skrede, G., Wrolstad, R. E., 2002. Flavonoids from berries and grapes. Functional foods: Biochemical and processing aspects, 2, 71-133
  • [9]. Naczk, M., Shahidi, F. 2004. Extraction and analysis of phenolics in food. Journal of chromatography A, 1054(1-2), 95-111.
  • [10]. Erkaç, G., Yiğitarslan, S., 2018. Application of Gallic Acid Produced from Horse Chestnut (Aesculus hippocastanum) Shell in Table Olive Maturation. Eurasian Journal of Food Science and Technology, 44-52.
  • [11]. Dudek, M.M., Matławska, I., 2011. Flavonoids from the flowers of Aesculus hippocastanum. Acta Pol Pharm, 68(3), 403-8.
  • [12]. Stanisavljević, I., Stojičević, S., Veličković, D., Veljković, V., Lazić, M. 2009. Antioxidant and antimicrobial activities of Echinacea (Echinacea purpurea L.) extracts obtained by classical and ultrasound extraction. Chinese Journal of Chemical Engineering, 17(3), 478-483.
  • [13]. Balcı, S., Yigitarslan, S.,2017. Optimization of Ultrasonic Extraction of Total Flavonoids from Cinnamonum zeylaniccum. International Journal of Secondary Metabolite, 4.(3, Special Issue 1), 108-116.
  • [14].Ardağ, A., 2008. Antioksidan kapasite tayin yöntemlerinin analitik açıdan karşılaştırılması (Master's thesis, Adnan Menderes Üniversitesi, Fen Bilimleri Enstitüsü).
  • [15]. Wicks, M.D., Wood, L. K., Garg, L. G., 2006. Methodology for the determination of biological antioxidant capacity in vitro: a review. Journal of the Science of Food and Agriculture, 86(13), 2046-2056.
  • [16]. Shirazi, O. U., Khattak, M. A. K., Shukri, N. A. M., Nasyriq, M. N., 2014. Determination of total phenolic, flavonoid content and free radical scavenging activities of common herbs and spices. Journal of Pharmacognosy and Phytochemistry, 3(3), 104-108.
  • [17]. Wang, J., Zhao, Y. M., Tian, Y. T., Yan, C. L., Guo, C. Y., 2013. Ultrasound-assisted extraction of total phenolic compounds from Inula helenium. The Scientific World Journal, 2013.
Year 2019, Volume: 3 Issue: 2, 175 - 184, 16.12.2019

Abstract

References

  • [1]. Erdogan, A. E., Everest, A., 2013. Antimikrobiyal ajan olarak bitki bileşenleri, Türk Bilimsel Derlemeler Dergisi, (2), 27-32.
  • [2]. Ozyurt, M., 2005. Aldehid, Peroksijen ve Perasetik Asit ile Klor Verici Ajan İçermeyen ve Alet Dezenfektanı Olarak Önerilen Diğer Dezenfektanlar, Genel Kullanım Alanları ve Antimikrobiyal Etkinlikleri.
  • [3]. Gyawali, R., Ibrahim, S. A. 2014. Natural products as antimicrobial agents. Food control, 46, 412-429.
  • [4]. Çoban, Ö. E., Patır, B., 2010. Antioksidan etkili bazı bitki ve baharatların gıdalarda kullanımı, Gıda Teknolojileri Elektronik Dergisi, 5(2), 7-19.
  • [5]. Burt, S., 2004. Essential oils: their antibacterial properties and potential applications in foods—a review. International journal of food microbiology, 94(3), 223-253.
  • [6]. Farkas, O., Jakus, J., Héberger, K., 2004. Quantitative structure–antioxidant activity relationships of flavonoid compounds. Molecules, 9(12), 1079-1088.
  • [7]. Büyüktuncel, E., 2012. Gelişmiş ekstraksiyon teknikleri I. Hacettepe Üniversitesi Eczacılık Fakültesi Dergisi, 32(2), 209-242.
  • [8]. Skrede, G., Wrolstad, R. E., 2002. Flavonoids from berries and grapes. Functional foods: Biochemical and processing aspects, 2, 71-133
  • [9]. Naczk, M., Shahidi, F. 2004. Extraction and analysis of phenolics in food. Journal of chromatography A, 1054(1-2), 95-111.
  • [10]. Erkaç, G., Yiğitarslan, S., 2018. Application of Gallic Acid Produced from Horse Chestnut (Aesculus hippocastanum) Shell in Table Olive Maturation. Eurasian Journal of Food Science and Technology, 44-52.
  • [11]. Dudek, M.M., Matławska, I., 2011. Flavonoids from the flowers of Aesculus hippocastanum. Acta Pol Pharm, 68(3), 403-8.
  • [12]. Stanisavljević, I., Stojičević, S., Veličković, D., Veljković, V., Lazić, M. 2009. Antioxidant and antimicrobial activities of Echinacea (Echinacea purpurea L.) extracts obtained by classical and ultrasound extraction. Chinese Journal of Chemical Engineering, 17(3), 478-483.
  • [13]. Balcı, S., Yigitarslan, S.,2017. Optimization of Ultrasonic Extraction of Total Flavonoids from Cinnamonum zeylaniccum. International Journal of Secondary Metabolite, 4.(3, Special Issue 1), 108-116.
  • [14].Ardağ, A., 2008. Antioksidan kapasite tayin yöntemlerinin analitik açıdan karşılaştırılması (Master's thesis, Adnan Menderes Üniversitesi, Fen Bilimleri Enstitüsü).
  • [15]. Wicks, M.D., Wood, L. K., Garg, L. G., 2006. Methodology for the determination of biological antioxidant capacity in vitro: a review. Journal of the Science of Food and Agriculture, 86(13), 2046-2056.
  • [16]. Shirazi, O. U., Khattak, M. A. K., Shukri, N. A. M., Nasyriq, M. N., 2014. Determination of total phenolic, flavonoid content and free radical scavenging activities of common herbs and spices. Journal of Pharmacognosy and Phytochemistry, 3(3), 104-108.
  • [17]. Wang, J., Zhao, Y. M., Tian, Y. T., Yan, C. L., Guo, C. Y., 2013. Ultrasound-assisted extraction of total phenolic compounds from Inula helenium. The Scientific World Journal, 2013.
There are 17 citations in total.

Details

Primary Language English
Subjects Chemical Engineering
Journal Section Articles
Authors

Sergen Cetebozan 0000-0001-9548-1326

Hatice Kubra Ozgul This is me 0000-0002-4624-5260

Sibel Yigitarslan 0000-0002-9282-8731

Publication Date December 16, 2019
Published in Issue Year 2019 Volume: 3 Issue: 2

Cite

APA Cetebozan, S., Ozgul, H. K., & Yigitarslan, S. (2019). Production Of Hand Sterilizatıon Fluid Of Herbal Origin. International Journal of Environmental Trends (IJENT), 3(2), 175-184.
AMA Cetebozan S, Ozgul HK, Yigitarslan S. Production Of Hand Sterilizatıon Fluid Of Herbal Origin. IJENT. December 2019;3(2):175-184.
Chicago Cetebozan, Sergen, Hatice Kubra Ozgul, and Sibel Yigitarslan. “Production Of Hand Sterilizatıon Fluid Of Herbal Origin”. International Journal of Environmental Trends (IJENT) 3, no. 2 (December 2019): 175-84.
EndNote Cetebozan S, Ozgul HK, Yigitarslan S (December 1, 2019) Production Of Hand Sterilizatıon Fluid Of Herbal Origin. International Journal of Environmental Trends (IJENT) 3 2 175–184.
IEEE S. Cetebozan, H. K. Ozgul, and S. Yigitarslan, “Production Of Hand Sterilizatıon Fluid Of Herbal Origin”, IJENT, vol. 3, no. 2, pp. 175–184, 2019.
ISNAD Cetebozan, Sergen et al. “Production Of Hand Sterilizatıon Fluid Of Herbal Origin”. International Journal of Environmental Trends (IJENT) 3/2 (December 2019), 175-184.
JAMA Cetebozan S, Ozgul HK, Yigitarslan S. Production Of Hand Sterilizatıon Fluid Of Herbal Origin. IJENT. 2019;3:175–184.
MLA Cetebozan, Sergen et al. “Production Of Hand Sterilizatıon Fluid Of Herbal Origin”. International Journal of Environmental Trends (IJENT), vol. 3, no. 2, 2019, pp. 175-84.
Vancouver Cetebozan S, Ozgul HK, Yigitarslan S. Production Of Hand Sterilizatıon Fluid Of Herbal Origin. IJENT. 2019;3(2):175-84.

Environmental Engineering, Environmental Sustainability and Development, Industrial Waste Issues and Management, Global warming and Climate Change, Environmental Law, Environmental Developments and Legislation, Environmental Protection, Biotechnology and Environment, Fossil Fuels and Renewable Energy, Chemical Engineering, Civil Engineering, Geological Engineering, Mining Engineering, Agriculture Engineering, Biology, Chemistry, Physics,