Anti-cancer properties of that substance in carrots revealed

Assistant Professor Gamze Nur Müjdeci from the Faculty of Engineering has launched a study to investigate the properties of melanin, which can be obtained from natural and sustainable sources. As part of a TÜBİTAK project, the study demonstrated the anti-cancer properties of melanin derived from carrot peels using a fermentation method on lung cells.

Assistant Professor Müjdeci stated that the findings reached in the study have the potential to open new horizons in the fields of biotechnology and cancer treatment.

Pointing out that Çorum and its surrounding region possess high potential in terms of the food industry and agricultural waste, Müjdeci emphasized that the utilization of this waste is of great importance from both environmental and economic perspectives.

Stating that they began their work with this idea in mind, Müjdeci said, "Among the many types of waste tested, melanin obtained from carrot peels through fermentation serves as a striking example of transforming such waste into a valuable biotechnological product. Such applications make significant contributions to the circular economy and encourage the conversion of waste into high-value-added products."

Noting that organic waste, which falls into the waste category of research, can be used as a valuable raw material through innovative approaches, Müjdeci stated: “The melanin we obtained from carrot peels exhibited significant anti-cancer properties on lung cells. These findings offer hope for future cancer treatment methods and prove once again how important the production-oriented work of our biotechnology laboratory is. In addition to its anti-cancer properties, melanin also has other potential areas of use as a pigment, including different industries such as cosmetic products, food additives, and biomaterial production. This versatile compound has the capacity to offer innovative solutions in various sectors.”

Explaining that as Hitit University they aim to contribute to the environment and public health through their scientific research and to produce sustainable solutions, Müjdeci added that they will continue their work in the fields of fermentation technologies and biotechnology without slowing down.