GREEN SYNTHESIS OF IRON NANOPARTICLES USING BIO-WASTE EXTRACTS
DOI:
https://doi.org/10.15421/jchemtech.v33i2.317125Keywords:
almond seed skin; pomegranate peels; grape seeds; Scanning Electron Microscopy; FT-IR spectroscopy.Abstract
Green synthesis of nanoparticles using naturally occurring biomolecules is an efficient, cost-effective, and eco-friendly procedure. In this study, the synthesis of iron nanoparticles is reported by using aqueous extracts of almond seed skin, grape seeds, and pomegranate peels. These extracts work as reducing, stabilizing, and capping agents. In aqueous extracts of each sample, 0.1 M iron sulfate solution was added drop-wise which turned the color of the solution to black. This indicated the successful synthesis of iron nanoparticles. The synthesized nanoparticles were extracted from their respective colloidal solutions by centrifugation and characterized by suitable characterization techniques including SEM, UV-visible, and FT-IR spectroscopy. UV-visible spectra of iron nanoparticles showed significant differences from the extracts and from the iron sulfate solution. This indicated the successful synthesis of iron nanoparticles and their surface capping with biomolecules. The SEM micrograph revealed that the shape of nanoparticles was spherical; The average sizes of grape seeds extract, almond skins extract, and pomegranate peels extract iron nanoparticles were 72.95±3.28 nm, 79.31±2.37 nm, and 77.19±1.84 nm diameter, respectively. The FT-IR spectroscopic study revealed that the most probable compounds involved in the capping and stabilizing of the nanoparticles are phenols/polyphenols, carboxylic acid derivatives, amino acids, and aliphatic/aromatic amines. These iron nanoparticles coated with biomolecules may be further analyzed for their anti-oxidant and anti-cancer activity.
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