{"title":"添加 MWCNT 和 ZrO2 纳米材料增强鳄梨果提取物的抗菌效果","authors":"Yeşim Dağlioğlu, Ömer Ertürk","doi":"10.53472/jenas.1340894","DOIUrl":null,"url":null,"abstract":"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","PeriodicalId":507875,"journal":{"name":"JENAS Journal of Environmental and Natural Studies","volume":"587 ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Avokado Meyve Özlerinin Antibakteriyel Etkisinin MWCNT ve ZrO2 Nanomalzemeler Eklenerek Artırılması\",\"authors\":\"Yeşim Dağlioğlu, Ömer Ertürk\",\"doi\":\"10.53472/jenas.1340894\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"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\",\"PeriodicalId\":507875,\"journal\":{\"name\":\"JENAS Journal of Environmental and Natural Studies\",\"volume\":\"587 \",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-12-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"JENAS Journal of Environmental and Natural Studies\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.53472/jenas.1340894\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"JENAS Journal of Environmental and Natural Studies","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.53472/jenas.1340894","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Avokado Meyve Özlerinin Antibakteriyel Etkisinin MWCNT ve ZrO2 Nanomalzemeler Eklenerek Artırılması
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
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