ARI EKMEĞİ İLE DEMİR NANOPARTİKÜLLERİNİN BİYOSENTEZİ, KARAKTERİZASYONU VE GÜNEŞ KORUMA FAKTÖRÜNÜN (SPF) BELİRLENMESİ

Abstract

Arı ekmeği, arı poleninin bal ile fermente edilmesi ve petek gözlerine depolanmasıyla elde edilen bir gıda maddesidir. Bu fermantasyonda fenolik bileşikler etkilenmeden ve değişmeden kalmaktadır. Arı ekmeği içeriğinde yaklaşık olarak; %35 şeker, %24-35 karbonhidrat, %20-22 protein, %3,5 laktik asit, %2,43 mineral, %1,6 lipid ve %1,6 yağ bulunmaktadır. Çalışma kapsamında, arı ekmeğinin içermiş olduğu bu bileşenlerin potansiyel indirgeme güçlerinden yararlanılarak biyouyumlu demir nanopartiküller sentezlenmiştir (BB@FeNPs). Elde edilen arı ekmeği temelli nanopartiküllerin karakterizasyonu; ultraviyole-görünür ışık spektrofotometresi, fourier dönüşümlü kızılötesi spektrofotometresi ve x-ışını kırınım spektrometresi gibi spektroskopik teknikler kullanılarak gerçekleştirilmiştir. Nanopartiküllerin karakterizasyonunda mikroskobik yöntem olarak ise taramalı elektron mikroskobu kullanılmıştır. Ayrıca sentezlenen nanopartiküllerin güneş koruma faktörü (SPF) ultraviyole spektrofotometri ile belirlenmiştir. Son yıllardaki çalışmaların doğal kaynaklı biyoaktif molekülleri araştırma eğiliminde olmasıyla birlikte, literatürde arı ekmeği ile nanopartikül sentezine rastlanılmamıştır. Bu çalışma arı ekmeği ile metal nanopartikül sentezinde bir ilk olması açısından önemlidir.

Keywords

• Yeşil sentez
• metal nanopartiküller
• arı ekmeği
• güneş koruma faktörü (SPF)

BIOSYNTHESIS, CHARACTERIZATION AND DETERMINATION OF SUN PROTECTION FACTOR (SPF) OF IRON NANOPARTICLES WITH BEE BREAD

Abstract

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.

Keywords

• Green synthesis
• metal nanoparticles
• bee bread
• sun protection factor (SPF)

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