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Optimization of Emulsification Parameters for Chasteberry Essential Oil Aqueous Nanoemulsions

Yıl 2025, Cilt: 41 Sayı: 1, 254 - 266, 30.04.2025

Öz

Chasteberry essential oil (CEO) is known as an efficient compound for women’s health. Yet, to make it more efficient, it should be preserved until use. One option for this purpose is to prepare its nanoemulsions. Here, feasibility of CEO nanoemulsion formulation development was reported without the need of co-surfactants and co-solvents employing a simple ultrasonication process, which was complemented by statistical evaluation. To that end, CEO NEs were prepared using an ultrasonic homogenizer using only water as the solvent and Tween80 (T80) as the emulsifier. Variations in the emulsification parameters such as emulsifier concentration (CEO/T80 ratio: 1/0, 1/1, 1/2, and 1/4) and ultrasonication time (0, 1, 5, 10, and 20 min) were tested. Turbidity measurements and morphology analyses were performed in addition to dynamic light scattering measurements. On the basis of statistical evaluation of droplet size and Zeta potential values, the best emulsification process parameters were revealed. The minimum droplet size (estimate: 37 nm) was achieved accompanying by a high Zeta potential value of -36 mV when employed an ultrasonication time of 10.55 min by using T1 (CEO/T80: 1/1). Morphology analyses delivered complementary results.

Destekleyen Kurum

Tübitak 2219

Proje Numarası

1059B191900929

Kaynakça

  • Christaki, E., Bonos, E., Giannenas, I., Florou-Paneri, P. 2012. Aromatic plants as a source of bioactive compounds. Agriculture, 2(3), 228–243.
  • Bakry, A.M., Abbas, S., Ali, B., Majeed, H., Abouelwafa, M.Y. et al. 2016. Microencapsulation of oils: a comprehensive review of benefits, techniques, and applications, Comprehensive Reviews in Food Science and Food Safety, 15 (1), 143-182.
  • Turek, C., Stintzing, F.C. 2013. Stability of essential oils: a review, Comprehensive Reviews in Food Science and Food Safety, 12 (1), 40-53.
  • Acosta, E. 2009. Bioavailability of nanoparticles in nutrient and nutraceutical delivery, Current Opinion in Colloid and Interface Science, 14(1), 3-15.
  • McClements, D.J., Decker, E.A., Weiss, H. 2007. Emulsion‐based delivery systems for lipophilic bioactive components, Journal of Food Science, 72(8), R109-R124.
  • Tadros, T., Izquierdo, P., Esquena, J., Solans, C. 2004. Formation and stability of nano-emulsions, Advances in Colloid and Interface Science, 108, 303-318.
  • Taha, A., Ahmed, E., Ismaiel, A., Ashokkumar, M., Xu, X. et al. 2020. Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions, Trends in Food Science & Technology, 105, 363-377.
  • Chung, C., Sher, A., Rousset, P., Decker, E.A., McClements, D.J. 2017. Formulation of food emulsions using natural emulsifiers: Utilization of quillaja saponin and soy lecithin to fabricate liquid coffee whiteners, Journal of Food Engineering, 209: 1-11.
  • van Nieuwenhuyzen, W. 2015. Production and utilization of natural phospholipids. Polar Lipids: Biology, Chemistry, and Technology. The Netherlands: AOCS Press.
  • Kralova, I., Sjöblom, J. 2009. Surfactants used in food industry: a review, Journal of Dispersion Science and Technology, 30, 1363-1383.
  • Leser, M.E., Sagalowicz, L., Michel, M., Watzke, H.J. 2006. Self-assembly of polar food lipids, Advances in Colloid and Interface Science, 123-126, 125–136.
  • Ziani, K., Chang, Y., McLandsborough, L., McClements, D.J. 2011. Influence of surfactant charge on antimicrobial efficacy of surfactant-stabilized thyme oil nanoemulsions, Journal of Agricultural and Food Chemistry, 59, 6247-6625.
  • Hait, S.K., Moulik, S.P. 2001. Determination of critical micelle concentration (CMC) of nonionic surfactants by donor-acceptor interaction with lodine and correlation of CMC with hydrophile-lipophile balance and other parameters of the surfactants, Journal of Surfactants and Detergents, 4, 303–309.
  • Anton, N., Vandamme, T.F. 2011. Nano-emulsions and micro-emulsions: clarifications of the critical differences, Pharmaceutical Research, 28, 978-985.
  • Gupta, A., Eral, H.B., Hatton, T.A., Doyle, P.S. 2016. Nanoemulsions: formation, properties and applications. Soft Matter, 12(11), 2826-2841.
  • McClements, D.J. 2012. Nanoemulsions versus microemulsions: terminology, differences, and similarities. Soft Matter, 8(6), 1719-1729.
  • Saifullah, M., Ahsan, A., Shishir, M.R.I. 2016. “Production, stability and application of micro- and nanoemulsion in food production and the food processing industry,” in Nanotechnology in the Agri-Food Industry, Emulsions, ed A. M. Grumezescu (Cambridge, MA: Academic Press), 405–442.
  • Patel, R.B., Patel, M.R., Thakore, S.D., Patel, B.G. 2017. Chapter 17 - Nanoemulsion as a Valuable Nanostructure Platform for Pharmaceutical Drug Delivery, Editor(s): Alexandru Mihai Grumezescu. Nano- and Microscale Drug Delivery Systems, Elsevier, 321-341.
  • Tunç, E.N., Kaplan, A.B.U., Kılınboz, Y.F., Çetin, M. 2023. Nanoemulsion formulation containing carbamazepine and levetiracetam: Development and in vitro characterization, İstanbul Journal of Pharmacy, 53(2), 133-139.
  • Bouchemal, K., Briançon, S., Perrier, E., Fessi, H. 2004. Nano-emulsion formulation using spontaneous emulsification: solvent, oil and surfactant optimisation, International Journal of Pharmaceutics, 280, 241-251.
  • Chemat, F., Zill-E-Huma, Khan, M.K. 2011. Applications of ultrasound in food technology: Processing, preservation and extraction, Ultrasonics Sonochemistry, 18 (4), 813-835.
  • Li, W., Leong, T.S.H., Ashokkumar, M., Martin, G.J.O. 2017. A study of the effectiveness and energy efficiency of ultrasonic emulsification, Physical Chemistry Chemical Physics, 20 (1), 86-96.
  • Jafari, S.M., Assadpoor, E., He, Y., Bhandari, B. 2008. Re-coalescence of emulsion droplets during high-energy emulsification, Food Hydrocolloids, 22, 1191-1202.
  • Cucheval, A., Chow, R.C.Y. 2008. A study on the emulsification of oil by power ultrasound, Ultrasonics Sonochemistry, 15(5), 916-920.
  • Puglia, L.T., Lowry, J., Tamagno, G. 2023. Vitex agnus castus effects on hyperprolactinaemia, Frontiers in Endocrinology, 14, 1-9.
  • Keikha, N., Shafaghat, M., Mousavi, S.M., Moudi, M., Keshavarzi, F. 2018. Antifungal effects of ethanolic and aqueous extracts of vitex agnus-castus against vaginal isolates of Candida albicans, Current Medical Mycology, 4(1), 1-5.
  • Asdadi, A., Hassani, L.M.I., Chebli, B., Moutaj, R., Gharby, S. et al. 2014. Chemical composition and antifungal activity of vitex agnus-castus l. seeds oil growing in Morocco. J. Mater. Environ. Sci., 5(3), 823-830.
  • Özen, İ., Demiryürek, O., Ceylan, A., Kaplan, A.B.U, Çetin, M. et al. 2024. Sustainable bio-sourced nanoemulsions: Pectin-based delivery systems for vitex essential oil and its therapeutic potentials. International Journal of Polymeric Materials and Polymeric Biomaterials, 1–13.
  • Piazzini, V., Monteforte, E., Luceri, C., Bigagli, E., Bilia, A.R. et al. 2017. Nanoemulsion for improving solubility and permeability of Vitex agnus-castus extract: formulation and in vitro evaluation using PAMPA and Caco-2 approaches, Drug Delivery, 24(1), 380-390.
  • Chinese Patent, J.W.P.D., CO, 2010. Vitex oil nanoemulsion and preparation method thereof, CN101773578A.
  • Kassem, M.G.A., Ahmed, A.M.M., Abdel-Rahman, H.H., Moustafa, A.H.E. 2019. Use of Span 80 and Tween 80 for blending gasoline and alcohol in spark ignition engines, Energy Reports, 5, 221-230,
  • Ahimsa Oils, 2023. Chaste Tree (Vitex) Oil, (Access Date: 10.04.2023).
  • Nirmala, M.J., Durai, L., Gopakumar, V., Nagarajan, R. 2020. Preparation of celery essential oil-based nanoemulsion by ultrasonication and evaluation of its potential anticancer and antibacterial activity, International Journal of Nanomedicine, 15, 7651-7666.
  • Scholz, P., Keck, C.M. 2015. Nanoemulsions produced by rotor–stator high speed stirring, International Journal of Pharmaceutics, 482 (1-2), 110-117.
  • Salvia-Trujillo, L., Rojas-Graü, M.A., Soliva-Fortuny, R., Martín-Belloso, O. 2013. Effect of processing parameters on physicochemical characteristics of microfluidized lemongrass essential oil-alginate nanoemulsions, Food Hydrocolloids, 30, 401-407.
  • Mason, T.G., Wilking, J.N., Meleson, K., Chang, C.B., Graves, S.M. 2006. Nanoemulsions: formation, structure, and physical properties, Journal of Physics: Condensed Matter, 18(41), R635.
  • Hasani, F., Pezeshki, A., Hamishehkar, H. 2015. Effect of surfactant and oil type on size droplets of betacarotene-bearing nanoemulsions, International Journal of Current Microbiology Applied Sciences, 4(9), 146-155.

Hayıtotu Esansiyel Yağı Sulu Nanoemülsiyonları için Emülsifikasyon Parametrelerinin Optimizasyonu

Yıl 2025, Cilt: 41 Sayı: 1, 254 - 266, 30.04.2025

Öz

Öz: Hayıtotu esansiyel yağı (HEY) kadın sağlığı için etkili bir bileşen olarak bilinmektedir. Ancak HEY’in daha etkin olması için kullanımına kadar korunması gerekmektedir. Bu amaç için bir seçenek, HEY’in nanoemülsiyonlarını (NE) hazırlamaktır. Burada HEY NE formülasyonlarının basit bir ultrasonikasyonla yüzeyaktif madde ve yardımcı çözgen gereksinimi olmadan yapılabilirliği ve istatistiksel değerlendirmesi raporlanmıştır Bu amaçla HEY NE’ler çözgen olarak sadece su ve emülgatör olarak Tween80 (T80) kullanılarak ultrasonik homojenleştirici ile hazırlanmıştır. Emülgatör konsantrasyonu (HEY/T80 oranı: 1/0, 1/1, 1/2 ve 1/4) ve ultrasonikasyon süresi (0, 1, 5, 10, ve 20 dk.) gibi emülsifikasyon parametrelerindeki varyasyonlar test edilmiştir. Dinamik ışık saçılımı ölçümlerine ilaveten bulanıklık ölçümleri ve morfoloji analizleri gerçekleştirilmiştir. Damlacık boyutu ve Zeta potansiyeli verilerinin istatistiksel değerlendirmesine göre en iyi emülsifikasyon parametreleri ortaya çıkarılmıştır. T1 (HEY/T80: 1/1) kullanılarak 10.55 dk’lık ultrasonikasyon süresinde -36 mV’luk yüksek bir Zeta potansiyeli eşliğinde en küçük damlacık boyutunun (tahmin değeri: 37 nm) elde edilebileceği gösterilmiştir. Morfoloji analizleri tamamlayıcı sonuçlar vermiştir.

Proje Numarası

1059B191900929

Kaynakça

  • Christaki, E., Bonos, E., Giannenas, I., Florou-Paneri, P. 2012. Aromatic plants as a source of bioactive compounds. Agriculture, 2(3), 228–243.
  • Bakry, A.M., Abbas, S., Ali, B., Majeed, H., Abouelwafa, M.Y. et al. 2016. Microencapsulation of oils: a comprehensive review of benefits, techniques, and applications, Comprehensive Reviews in Food Science and Food Safety, 15 (1), 143-182.
  • Turek, C., Stintzing, F.C. 2013. Stability of essential oils: a review, Comprehensive Reviews in Food Science and Food Safety, 12 (1), 40-53.
  • Acosta, E. 2009. Bioavailability of nanoparticles in nutrient and nutraceutical delivery, Current Opinion in Colloid and Interface Science, 14(1), 3-15.
  • McClements, D.J., Decker, E.A., Weiss, H. 2007. Emulsion‐based delivery systems for lipophilic bioactive components, Journal of Food Science, 72(8), R109-R124.
  • Tadros, T., Izquierdo, P., Esquena, J., Solans, C. 2004. Formation and stability of nano-emulsions, Advances in Colloid and Interface Science, 108, 303-318.
  • Taha, A., Ahmed, E., Ismaiel, A., Ashokkumar, M., Xu, X. et al. 2020. Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions, Trends in Food Science & Technology, 105, 363-377.
  • Chung, C., Sher, A., Rousset, P., Decker, E.A., McClements, D.J. 2017. Formulation of food emulsions using natural emulsifiers: Utilization of quillaja saponin and soy lecithin to fabricate liquid coffee whiteners, Journal of Food Engineering, 209: 1-11.
  • van Nieuwenhuyzen, W. 2015. Production and utilization of natural phospholipids. Polar Lipids: Biology, Chemistry, and Technology. The Netherlands: AOCS Press.
  • Kralova, I., Sjöblom, J. 2009. Surfactants used in food industry: a review, Journal of Dispersion Science and Technology, 30, 1363-1383.
  • Leser, M.E., Sagalowicz, L., Michel, M., Watzke, H.J. 2006. Self-assembly of polar food lipids, Advances in Colloid and Interface Science, 123-126, 125–136.
  • Ziani, K., Chang, Y., McLandsborough, L., McClements, D.J. 2011. Influence of surfactant charge on antimicrobial efficacy of surfactant-stabilized thyme oil nanoemulsions, Journal of Agricultural and Food Chemistry, 59, 6247-6625.
  • Hait, S.K., Moulik, S.P. 2001. Determination of critical micelle concentration (CMC) of nonionic surfactants by donor-acceptor interaction with lodine and correlation of CMC with hydrophile-lipophile balance and other parameters of the surfactants, Journal of Surfactants and Detergents, 4, 303–309.
  • Anton, N., Vandamme, T.F. 2011. Nano-emulsions and micro-emulsions: clarifications of the critical differences, Pharmaceutical Research, 28, 978-985.
  • Gupta, A., Eral, H.B., Hatton, T.A., Doyle, P.S. 2016. Nanoemulsions: formation, properties and applications. Soft Matter, 12(11), 2826-2841.
  • McClements, D.J. 2012. Nanoemulsions versus microemulsions: terminology, differences, and similarities. Soft Matter, 8(6), 1719-1729.
  • Saifullah, M., Ahsan, A., Shishir, M.R.I. 2016. “Production, stability and application of micro- and nanoemulsion in food production and the food processing industry,” in Nanotechnology in the Agri-Food Industry, Emulsions, ed A. M. Grumezescu (Cambridge, MA: Academic Press), 405–442.
  • Patel, R.B., Patel, M.R., Thakore, S.D., Patel, B.G. 2017. Chapter 17 - Nanoemulsion as a Valuable Nanostructure Platform for Pharmaceutical Drug Delivery, Editor(s): Alexandru Mihai Grumezescu. Nano- and Microscale Drug Delivery Systems, Elsevier, 321-341.
  • Tunç, E.N., Kaplan, A.B.U., Kılınboz, Y.F., Çetin, M. 2023. Nanoemulsion formulation containing carbamazepine and levetiracetam: Development and in vitro characterization, İstanbul Journal of Pharmacy, 53(2), 133-139.
  • Bouchemal, K., Briançon, S., Perrier, E., Fessi, H. 2004. Nano-emulsion formulation using spontaneous emulsification: solvent, oil and surfactant optimisation, International Journal of Pharmaceutics, 280, 241-251.
  • Chemat, F., Zill-E-Huma, Khan, M.K. 2011. Applications of ultrasound in food technology: Processing, preservation and extraction, Ultrasonics Sonochemistry, 18 (4), 813-835.
  • Li, W., Leong, T.S.H., Ashokkumar, M., Martin, G.J.O. 2017. A study of the effectiveness and energy efficiency of ultrasonic emulsification, Physical Chemistry Chemical Physics, 20 (1), 86-96.
  • Jafari, S.M., Assadpoor, E., He, Y., Bhandari, B. 2008. Re-coalescence of emulsion droplets during high-energy emulsification, Food Hydrocolloids, 22, 1191-1202.
  • Cucheval, A., Chow, R.C.Y. 2008. A study on the emulsification of oil by power ultrasound, Ultrasonics Sonochemistry, 15(5), 916-920.
  • Puglia, L.T., Lowry, J., Tamagno, G. 2023. Vitex agnus castus effects on hyperprolactinaemia, Frontiers in Endocrinology, 14, 1-9.
  • Keikha, N., Shafaghat, M., Mousavi, S.M., Moudi, M., Keshavarzi, F. 2018. Antifungal effects of ethanolic and aqueous extracts of vitex agnus-castus against vaginal isolates of Candida albicans, Current Medical Mycology, 4(1), 1-5.
  • Asdadi, A., Hassani, L.M.I., Chebli, B., Moutaj, R., Gharby, S. et al. 2014. Chemical composition and antifungal activity of vitex agnus-castus l. seeds oil growing in Morocco. J. Mater. Environ. Sci., 5(3), 823-830.
  • Özen, İ., Demiryürek, O., Ceylan, A., Kaplan, A.B.U, Çetin, M. et al. 2024. Sustainable bio-sourced nanoemulsions: Pectin-based delivery systems for vitex essential oil and its therapeutic potentials. International Journal of Polymeric Materials and Polymeric Biomaterials, 1–13.
  • Piazzini, V., Monteforte, E., Luceri, C., Bigagli, E., Bilia, A.R. et al. 2017. Nanoemulsion for improving solubility and permeability of Vitex agnus-castus extract: formulation and in vitro evaluation using PAMPA and Caco-2 approaches, Drug Delivery, 24(1), 380-390.
  • Chinese Patent, J.W.P.D., CO, 2010. Vitex oil nanoemulsion and preparation method thereof, CN101773578A.
  • Kassem, M.G.A., Ahmed, A.M.M., Abdel-Rahman, H.H., Moustafa, A.H.E. 2019. Use of Span 80 and Tween 80 for blending gasoline and alcohol in spark ignition engines, Energy Reports, 5, 221-230,
  • Ahimsa Oils, 2023. Chaste Tree (Vitex) Oil, (Access Date: 10.04.2023).
  • Nirmala, M.J., Durai, L., Gopakumar, V., Nagarajan, R. 2020. Preparation of celery essential oil-based nanoemulsion by ultrasonication and evaluation of its potential anticancer and antibacterial activity, International Journal of Nanomedicine, 15, 7651-7666.
  • Scholz, P., Keck, C.M. 2015. Nanoemulsions produced by rotor–stator high speed stirring, International Journal of Pharmaceutics, 482 (1-2), 110-117.
  • Salvia-Trujillo, L., Rojas-Graü, M.A., Soliva-Fortuny, R., Martín-Belloso, O. 2013. Effect of processing parameters on physicochemical characteristics of microfluidized lemongrass essential oil-alginate nanoemulsions, Food Hydrocolloids, 30, 401-407.
  • Mason, T.G., Wilking, J.N., Meleson, K., Chang, C.B., Graves, S.M. 2006. Nanoemulsions: formation, structure, and physical properties, Journal of Physics: Condensed Matter, 18(41), R635.
  • Hasani, F., Pezeshki, A., Hamishehkar, H. 2015. Effect of surfactant and oil type on size droplets of betacarotene-bearing nanoemulsions, International Journal of Current Microbiology Applied Sciences, 4(9), 146-155.
Toplam 37 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Polimer Teknolojisi, Tekstil Kimyası
Bölüm Makaleler
Yazarlar

İlhan Ozen

Oğuz Demiryürek

Proje Numarası 1059B191900929
Yayımlanma Tarihi 30 Nisan 2025
Gönderilme Tarihi 6 Şubat 2025
Kabul Tarihi 6 Nisan 2025
Yayımlandığı Sayı Yıl 2025 Cilt: 41 Sayı: 1

Kaynak Göster

APA Ozen, İ., & Demiryürek, O. (2025). Optimization of Emulsification Parameters for Chasteberry Essential Oil Aqueous Nanoemulsions. Erciyes Üniversitesi Fen Bilimleri Enstitüsü Fen Bilimleri Dergisi, 41(1), 254-266.
AMA Ozen İ, Demiryürek O. Optimization of Emulsification Parameters for Chasteberry Essential Oil Aqueous Nanoemulsions. Erciyes Üniversitesi Fen Bilimleri Enstitüsü Fen Bilimleri Dergisi. Nisan 2025;41(1):254-266.
Chicago Ozen, İlhan, ve Oğuz Demiryürek. “Optimization of Emulsification Parameters for Chasteberry Essential Oil Aqueous Nanoemulsions”. Erciyes Üniversitesi Fen Bilimleri Enstitüsü Fen Bilimleri Dergisi 41, sy. 1 (Nisan 2025): 254-66.
EndNote Ozen İ, Demiryürek O (01 Nisan 2025) Optimization of Emulsification Parameters for Chasteberry Essential Oil Aqueous Nanoemulsions. Erciyes Üniversitesi Fen Bilimleri Enstitüsü Fen Bilimleri Dergisi 41 1 254–266.
IEEE İ. Ozen ve O. Demiryürek, “Optimization of Emulsification Parameters for Chasteberry Essential Oil Aqueous Nanoemulsions”, Erciyes Üniversitesi Fen Bilimleri Enstitüsü Fen Bilimleri Dergisi, c. 41, sy. 1, ss. 254–266, 2025.
ISNAD Ozen, İlhan - Demiryürek, Oğuz. “Optimization of Emulsification Parameters for Chasteberry Essential Oil Aqueous Nanoemulsions”. Erciyes Üniversitesi Fen Bilimleri Enstitüsü Fen Bilimleri Dergisi 41/1 (Nisan 2025), 254-266.
JAMA Ozen İ, Demiryürek O. Optimization of Emulsification Parameters for Chasteberry Essential Oil Aqueous Nanoemulsions. Erciyes Üniversitesi Fen Bilimleri Enstitüsü Fen Bilimleri Dergisi. 2025;41:254–266.
MLA Ozen, İlhan ve Oğuz Demiryürek. “Optimization of Emulsification Parameters for Chasteberry Essential Oil Aqueous Nanoemulsions”. Erciyes Üniversitesi Fen Bilimleri Enstitüsü Fen Bilimleri Dergisi, c. 41, sy. 1, 2025, ss. 254-66.
Vancouver Ozen İ, Demiryürek O. Optimization of Emulsification Parameters for Chasteberry Essential Oil Aqueous Nanoemulsions. Erciyes Üniversitesi Fen Bilimleri Enstitüsü Fen Bilimleri Dergisi. 2025;41(1):254-66.

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