Synthesis of Iron Nanoparticles using Extracts of Native Fruits of Ecuador, as Capuli (Prunus serotina) and MortiÃÂ±o (Vaccinium floribundum)

Erika Murgueitio; Alexis Debut

doi:10.4172/0974-8369.1000282

Sign in Sign up

Original Paper

Synthesis of Iron Nanoparticles using Extracts of Native Fruits of Ecuador, as Capuli (Prunus serotina) and MortiÃÂ±o (Vaccinium floribundum)

,

Jan 1, 2016

Published

Sources

Abstract

This study describes an eco-friendly synthesis for the production of zero-valent iron nanoparticles (nZVIs). Extracts of capuli (Prunus serotina) and mortino (Vaccinium floribundum) were used as reducing and stabilizer agents. Freshly prepared nanoparticles were characterized with Dynamic Light Scattering (DLS), Transmission Electron Microscopy (TEM), X-ray Diffraction (XRD) and Fourier Transform Infrared Spectrometry (FTIR). Zerovalent iron nanoparticles with mortino extract (V. floribundum) resulted in 13.2 nm diameter; while diameter of the nZVIs prepared with capuli extract (P. serotina) was 11.9 nm. On the other hand, XRD spectra showed peaks that are associated with hematite and zero-valent iron. FTIR patterns displayed functional groups in both nZVIs prepared with the extracts and only fruit extracts. Polyphenols are the key compounds for the nanoparticles growth.

Research Topics

Paper Details

Title: Synthesis of Iron Nanoparticles using Extracts of Native Fruits of Ecuador, as Capuli (Prunus serotina) and MortiÃÂ±o (Vaccinium floribundum)
DOI: 10.4172/0974-8369.1000282
Published: Jan 1, 2016
Journal
Volume: 08
Issue: 03