Avokado Meyve Özlerinin Antibakteriyel Etkisinin MWCNT ve ZrO2 Nanomalzemeler Eklenerek Artırılması

Öz

Bu çalışmada yeme olgunluğuna ulaşmış Avokado (Persea americana) meyvesi kullanılmıştır. Etanol ile ekzokarp, perikarp ve tohumun (avokado meyveleri) farklı kurutulmuş kısımlarının özleri elde edildi. Avokadonun farklı kısımlarından elde edilen bu ekstraktlara MWCNT ve ZrO2 nanomateryalleri eklenmiştir. Daha sonra bu ekstraktların antibakteriyel aktivitesi, Staphylococcus aureus ve Bacillus subtilis (gram+), Escherichia coli (gram-) bakterileri kullanılarak disk difüzyon testi ile test edildi. Antibakteriyel aktivite, 24 saatlik inkübasyondan sonra oluşan zon çapı ölçülerek değerlendirildi. MWCNT ve ZrO2, avokado meyve özleri ile sinerjistik bir etki göstermiştir ve avokadonun farklı kısımlarından elde edilen özlerinin antibakteriyel aktivitesini önemli ölçüde artırmıştır (P<0.05).

Anahtar Kelimeler

• Antibakteriyel aktivite
• avokado
• MWCNT
• zirkonyum oksit
• Persea americana

Enhancing the Antibacterial Effect by Adding MWCNT and ZrO2 Nanomaterials to Extracts Obtained from Different Parts of Persea americana Fruit

Öz

In this study, Avocado (Persea americana) which has achieved the eating ripeness was used. Extracts of dissimilar dehydrated parts of exocarp, pericarp and seed ( avocado fruits) with ethanol were acquired. MWCNT and ZrO2 nanomaterials were added to these extracts obtained from different parts of avocado. Then, antibacterial activity of these extracts was tested by disk diffusion test using Staphylococcus aureus and Bacillus subtilis (gram+), Escherichia coli (gram-) bacteria. Antibacterial activity was evaluated by measuring the zone diameter formed after 24 hours of incubation. MWCNT and ZrO2 indicated a synergistic effect with avocado fruit extracts and significantly increased the antibacterial activity of extracts of dissimilar parts of avocado (P<0.05)

Anahtar Kelimeler

• Antibacterial activity
• avocado
• MWCNT
• zirconium oxide
• Persea americana

Kaynakça

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