Preparation and Characterization of Carrot / TiO2 and g-Fe2O3 Nanocomposites via Phenolic/ Flavonoid Compounds


  • Hicran Önem
  • Hayrunnisa Nadaroğlu Ataturk University, Faculty of Engineering, Department of Nano-Science and Nano-Engineering
  • Aynur Babagil
  • Hülya Çelik
  • Esen Taşğın


nanocomposites, flavonoid compounds, phenolic compounds, carrot


Enzyme catalyzed various biochemical reactions under relatively mild conditions in living cells. Enzymes are generally not stable under pH, heat or other factors and are difficult to recover and reuse. Therefore, immobilization techniques have been developed to make the most of the purified enzymes, that have been utilized to prepare durable, resuable, high-performance and economically-applicable biocatalysts [1]. The immobilized enzymes can be used repeatedly and continuously and they are catalyzed a number of very complex chemical transformations [2]. In this study, we determinated whether or not the immobilized the carrot onto TiO2- and γ-Fe2O3 nanoparticules. Carrot contains high levels of phenolic and flavonoid compounds. Superparamagnetic nanocomposite, TiO2- and γ-Fe2O3 phenolic/flavonoid-carrot was prepared by using phenolic or flavonoid groups of carrot. Fruits and vegetables cell protective effect against oxidation of the oxidative deterioration of foods and preventing or retarding compounds are rich in antioxidants. These natural substances are picking up free radicals that shows antioxidant properties. Scanning electron microscopy (SEM) (Figure 1) and Fourier transform infrared spectra (FT-IR) were used to characterize the TiO2 and γ-Fe2O3-phenolic/flavonoid-carrot nanocomposite, and confirming that carrot was immobilized onto the TiO2 and γ-Fe2O3 by phenolic/ flavonoid of carrot [3,4]. This study can provide a big boost for prospective studies in the medical practice of diseases.




How to Cite

Preparation and Characterization of Carrot / TiO2 and g-Fe2O3 Nanocomposites via Phenolic/ Flavonoid Compounds. (2018). International Journal of Innovative Research and Reviews, 2(1).

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