The influence of co-precipitation and green synthesis of celery, mandarin orange and kiwi fruit on the properties of iron oxide nanoparticles

Abstract

Iron oxide nanoparticles have unique physical and biological properties. Iron oxide nanoparticles (IONPs) are characterized as materials with a size between 1 to 100 nm. The inclusion of more advanced technologies would help in reducing the adverse effects of toxic chemical species on the environment and also environment remediation. As to create environmental friendly processes and avoid producing toxic manufactured nanoparticles with dangerous by-products, the use of plant extracts in order to form nanoparticles through metallic salt reduction is one of the most extended alternative techniques that can be applied. In this research, kiwi fruit, celery and mandarin orange were used as reducing and capping agents to investigate the synthesis of IONPs to compare with co-precipitation method. The IONPs were characterized by using a UV-VIS Spectroscopy, X-Ray Diffraction (XRD) and Scanning Electron Microscopy (SEM). SEM results shows irregularly shaped granules, cubic and round-shape particles of IONPs in the diameter range from 20-80nm which were successfully synthesized by both co-precipitation and green synthesis methods. In XRD results, the spectrum show that synthesized IONPs by mandarin orange exhibited the highest and sharp peak of magnetite Fe₃O₄ as it was the main element present in IONPs. Furthermore, the absorption peak that noticed in all UV-Vis spectrum of samples synthesized by using plant extract was due to the presence of polyphenol. The objective of this investigation to study synthesis of IONPs by co-precipitation method and green synthesis has been achieved.