EXTRACTION, CHARACTERIZATION AND ANTIMICROBIAL ACTIVITY OF HYDROXYAPATITE FROM SEABASS AND SEABREAM SCALE

Yunus Alparslan; Tuba Baygar; Taçnur Baygar

doi:https://doi.org/10.3153/JFHS17012

Makale detayları

EXTRACTION, CHARACTERIZATION AND ANTIMICROBIAL ACTIVITY OF HYDROXYAPATITE FROM SEABASS AND SEABREAM SCALE

Yazarlar:

Yunus Alparslan | Tuba Baygar | Taçnur Baygar

Ana Başlıklar:

Gıda teknolojisi | Yaşam bilimleri

Dergi:

Food and Health 2017 Vol.3 Issue 3, pp.90-96

Belge Tipi:

Makale

Yayın Tarihi:

5/2017

Belge Dili:

Türkçe

Document ID (Org No.):

2000420070

DOI:

https://doi.org/10.3153/JFHS17012

Özet:

 


The present study investigates the characterization of
hydroxyapatite (HAp) extracted from seabass and seabream scales as by-product.
Fish scales obtained from a seafood processing company were used to extract
natural HAp powder.  HAp powder was
extracted by alkaline heat treatment of fish scales and the synthesized HAp
(FS-HAp) was extensively characterized with Fourier transform infrared
spectroscopy (FT-IR), scanning electron microscopy (SEM) and X-ray diffraction
(XRD) analysis. Calcium to phosphate ratio of the HAp was confirmed by
inductively coupled plasma (ICP) and elemental analysis of HAp were also
carried out using energy dispersive x-ray spectroscopy (EDS). The results of
the characterization analysis were compared with commercial hydroxyapatite
standard (CHAp) and it was clearly confirmed that the extracted FS-HAp exactly
showed CHAp characteristics physicochemically which is used as biomaterial.
However, well diffusion assay revealed out that synthesized hydroxyapatite
showed no activity against C. albicans,
S. aureus and E. coli. It was concluded that, instead of synthetic apatite,
extracted FS-HAp presents a potential promising biomaterial as the raw
materials are by-product which economically cheap and sustainable substances.


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Makale detayları

EXTRACTION, CHARACTERIZATION AND ANTIMICROBIAL ACTIVITY OF HYDROXYAPATITE FROM SEABASS AND SEABREAM SCALE

Yazarlar: Yunus Alparslan | Tuba Baygar | Taçnur Baygar

Ana Başlıklar: Gıda teknolojisi | Yaşam bilimleri

Dergi: Food and Health 2017 Vol.3 Issue 3, pp.90-96

Belge Tipi: Makale

Yayın Tarihi: 5/2017

Belge Dili: Türkçe

Document ID (Org No.): 2000420070

DOI: https://doi.org/10.3153/JFHS17012

Sayı

Yazarlar:

Yunus Alparslan | Tuba Baygar | Taçnur Baygar

Ana Başlıklar:

Gıda teknolojisi | Yaşam bilimleri

Dergi:

Food and Health 2017 Vol.3 Issue 3, pp.90-96

Belge Tipi:

Makale

Yayın Tarihi:

5/2017

Belge Dili:

Türkçe

Document ID (Org No.):

2000420070

DOI:

https://doi.org/10.3153/JFHS17012