Determination of Hydrogen Peroxide in Foods Using Enzyme-likeBehaviors of Nano Iron-Oxide
| Autor: | GÜNDÜZ, Sümeyra, NADAROGLU, Hayrunnisa, TURGUT, Esra, ALAYLI GÜNGÖR, Azize |
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| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: | |
| Zdroj: | Volume: 1, Issue: 1 1-5 International Journal of Innovative Research and Reviews |
| ISSN: | 2636-8919 |
| Popis: | Hydrogen peroxide (H2O2) is a chemical compound that is introduced into food for the food production, processing, packaging and preservation. In many countries it is known that par-ticipation in gardens is prohibited and causes food production costs to be lowered even though it is restricted, so it can be informally involved in food and it is known that microor-ganisms breeding in food and causing deterioration cause increase in H2O2in food. It has been reported that a considerable decrease in the quality of H2O2food, which is present in high quantities in potatoes, leads to loss of vitamins and especially poisoning and cancer. For this reason, it is very important to determine the peroxide level in ppm scale in foods at the residual level. In this study; we aimed to determine hydrogen peroxide using nano-iron-oxide (Fe3O4) synthesized by green synthesis method. For this purpose, we determined that hydro-gen peroxide determination at 0.15-12.5 m level can be done linearly by using the reaction that nano-iron-oxide(Fe3O4) shows peroxidase enzyme like properties. |
| Databáze: | OpenAIRE |
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