Browsing by Author "Ozkan-Ariksoysal, D."

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Electrochemical Detection of Interaction Between Verbascum Sp and Dna by Using Disposable Biosensors
(Elsevier Science Bv, 2017) Subak, H.; Dalar, Abdullah; Ozkan-Ariksoysal, D.
Verbascum sp. known as mullein, comprise approximately 250 species of flowering plants, native to Europe and Asia. Multiple species of mullein are commonly used as a plant based nutritional supplement and herbal tea. Infusion and/or decoction prepared from Verbascum cheiranthifolium Boiss. var. cheiranthifolium Boiss. (Scrophulariaceae), known as masicerk, is extensively used to cure rheumatism, menstrual pains and haemorrhoids in Eastern Anatolia. There has still been groving interest in studying DNA-targetted bio(nano) sensors and DNA interactions in recent years. In this study, the electrochemical behavior of the plant extract was monitored and the effect of this extract on DNA was investigated by using biosensor technology. The interaction mechanism of the extract was also examined and evaluated with disposable carbon electrodes by using differential pulse voltammetry (DPV). Thus, the optimal experimental parameters were determined and compared with GC-MS data. The obtained results showed that newly-developed biosensor could be used as a model device for the rapid, cost effective and sensitive detection of plant extract-DNA interaction.
Electrochemiluminescent and Photoelectrochemical Aptasensors Based on Quantum Dots for Mycotoxins and Pesticides Analysis
(Elsevier, 2021) Selvolini, G.; Subak, H.; Taneri, B.; Ozkan-Ariksoysal, D.; Marrazza, G.
Food contamination is a matter of serious concern, as the high concentration of chemicals present in edibles poses serious health risks. The development of highly sensitive methods to check for the presence of certain substances in food is therefore becoming necessary. In this context, there is a growing interest in the application of aptamer-based approaches for food analysis in response to these significant challenges. Given their unique chemical and physical properties, quantum dots (QDs) are widely used as nanosensors in several research fields. In this work, QD-based electrochemiluminescent and photoelectrochemical aptamer sensors are discussed, focusing on their specific applications on mycotoxins and pesticides as examples of food contaminants of most concern for health. The chapter covers the latest trends for food contaminant detection. The most recent approaches (within the past 4 years) are emphasized while other older but still interesting approaches are also described. © 2021 Elsevier Inc. All rights reserved.
Surfactant-Based Electrodes for the Quantification of Flavonoids
(Elsevier, 2024) Erdem, S.A.; Subak, H.; Aslan, P.; Altay, D.; Ozkan-Ariksoysal, D.; Kurbanoglu, S.
Flavonoids are a class of phytochemicals that have a wide variety of advantageous biochemical and pharmacological qualities. Flavonoids are often derived from natural sources, originating from plants such as fruits, vegetables, tea, wine, seeds, herbs, spices, and whole grains. Fruits and vegetables contain flavonoids, which offer several health advantages. They are known to demonstrate a wide range of biological and pharmacological actions, including antioxidant, antiallergic, antibacterial, antiinflammatory, antimutagenic, and anticancer properties. Recent research suggests that a flavonoid-rich diet in adults reduces plasma levels of total cholesterol, low-density lipoproteins, and triglycerides, as well as the risk of cardiovascular disease and osteoporosis. Surface-activated agents, surfactants, are widely used in many industrial products covering medicine and medical fields as well as daily life, such as detergents, drugs, and anticorrosive treatments. Surfactants, important in many application areas such as chemistry, biotechnology, medicine, and agriculture, are classified according to their water solubility. From the point of quantification of flavonoid, the surfactant can be mixed with different nanomaterials and substances and immobilized on the top of the electrodes, or they can be added to the solution where the analyses take place. This chapter provides information about flavonoids and surfactants, their chemical properties, structures, and usages, with the aspect of electrochemical methods. © 2024 Elsevier Inc. All rights reserved.