Sürdürülebilir Kalkınma Amaçları
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- MakaleYalnız künye2019Scopus SJRQ2Biosynthesis of gold nanoparticles using marine bacteria and Box–Behnken design optimization
Camas, Mustafa; Celik, Fatih; Sazak Camas, Anil; Ozalp, Hasan Baris
Gold nanoparticles are exciting materials because of their potential applications in optics, electronics, biomedical, and pharmaceutical fields. In recent years, environmentally friendly, low-cost biosynthesis methods with bio-applicable features have continued to be developed for the synthesis of gold nanoparticles. In the present study, an actinobacterial strain was isolated from the Petrosia ficiformis (Poiret 1798) sponge, which was collected from a marine environment, and the gold nanoparticle synthesis was performed for the first time from the bacteria type belonging to the Citricoccus genus. The synthesis conditions were optimized using the Box–Behnken experimental design, with a statistical method that included three independent variables (temperature, time, and mixture ratio) to affect the synthesis at three levels (+1, 0, and −1). Accordingly, the conditions proposed for the biosynthesis of gold nanoparticles at the maximum optical density values that are specific for the Citricoccus sp. K1D109 strain were estimated as 35°C temperature, 24 h, and 1/5 mixture ratio (cell-free extract/HAuCl4 · 3H2O). When recommended conditions were applied, it was determined that the maximum absorbance of the synthesized gold nanoparticles is 1.258 at 545 nm, and their sizes are in the range of 25–65 nm, according to transmission electron microscopy (TEM) data.
AtıfScopus33WoS30OpenAlex34
İncele - MakaleAçık Erişim2019Scopus SJRQ2Using Box–Behnken design approach to investigate benzo[a]anthracene formation in smoked cattle meat samples and its’ risk assessment
Kaplan Ince, Olcay; Ince, Muharrem
In present study, a novel approach was selected for benzo[a]anthracene determination from smoked cattle meat samples using solid phase extraction under various experimental conditions. To optimize experimental variables, a three factor, three-level Box–Behnken experimental design combining with response surface methodology and quadratic programming were employed to prevent excessive amount of benzo[a]anthracene formation in smoked meat based on different experimental parameters. The influence of some important process parameters including cooking time (10–30 min), fat ratio (5–25%) and distance to the cooking source (5–25 cm), which significantly affected the formation efficiency of benzo[a]anthracene were optimized. The analysis of variance was conducted for specifying the interactions of independent variables. The independent and the dependent variables interactions were investigated. The quadratic regression model and the response surface contour plots were used to determine optimum values for the selected variables. The results of study revealed that optimum cooking time of smoked cattle meat was determined as 24.9 min, fat ratio 7.9% and the distance to the cooking source 21.8 cm. Under optimum conditions, minimum benzo[a]anthracene was formed in meat and its amount was determined using high performance liquid chromatography-mass spectrophotometer as qualitative and quantitative. The limit of detection and limit of quantitation values were calculated as 0.4 µg kg −1 and 1.1 µg kg −1 , respectively.
AtıfScopus4WoS4OpenAlex8
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