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Avokado Meyve Özlerinin Antibakteriyel Etkisinin MWCNT ve ZrO2 Nanomalzemeler Eklenerek Artırılması 添加 MWCNT 和 ZrO2 纳米材料增强鳄梨果提取物的抗菌效果
Pub Date : 2023-12-16 DOI: 10.53472/jenas.1340894
Yeşim Dağlioğlu, Ömer Ertürk
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
本研究采用了已达到食用成熟度的鳄梨(Persea americana)。用乙醇提取了鳄梨果实的外果皮、果皮和种子的不同脱水部分。将 MWCNT 和 ZrO2 纳米材料添加到这些从牛油果不同部位获得的提取物中。然后,使用金黄色葡萄球菌和枯草杆菌(革兰氏阳性)、大肠杆菌(革兰氏阴性)进行盘扩散试验,检测这些提取物的抗菌活性。通过测量培养 24 小时后形成的区域直径来评估抗菌活性。结果表明,MWCNT 和 ZrO2 与鳄梨果实萃取物具有协同作用,显著提高了鳄梨不同部位萃取物的抗菌活性(P<0.05)。
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JENAS Journal of Environmental and Natural Studies
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