Synthesis, characterization and anti-bacterial activity of iron oxide nanoparticles from commercially available green tea
Date of Completion
Bachelor of Science in Biochemistry
In this study, commercially available green tea was used. It was found to be capable in green synthesis of iron oxide nanoparticles (NP) and in order to establish the composition of the iron oxide nanoparticles and in relation to its size, morphological, and structural properties of the prepared samples were investigated using UV-Vis spectrophotometry, Fourier Transform Infrared Spectroscopy (FTIR), and Scannng Electron Microscopy (SEM). The synthesized iron oxide nanoparticles were naturally stabilized, spherical shaped and its size ranges from 120 nm-160 nm. The biologically active compound such as phenolic present in the leaf has a main role as reducing agent and capping agent that aids to the eco-friendly synthesis of iron oxide nanoparticles with enhanced antibacterial activity. Functional groups present in the synthesized iron oxide nanoparticles with enhanced antibacterial activity. Functional groups present in the synthesized iron oxide nanoparticles are O-H C=C, C-H, C-O-C and C-N. The green synthesized NP exhibits a good antibacterial activity. Antibacterial activity of the synthesized NP was evaluated against a bacteria for both gram negative-E. coli and gram positive bacteria -S. aureus using Kirby-Bauer method. The zone of inhibition obtained fro E. coli was found be from 6 mm-10 mm and for the S. aureus was from 7 mm- 9 mm. Thus, the results conclude that the green synthesized NP can be explored for biomedical industries.
Javier, L. R., Nieva, N. C., & Portillo, A. P. (2018). Synthesis, characterization and anti-bacterial activity of iron oxide nanoparticles from commercially available green tea. Retrieved from https://greenprints.dlshsi.edu.ph/bch/61