Investigation on structural, optical and anti-bacterial properties of organic additives iron oxide prepared by chemical route method
Talat Zeeshan, Asma Obaid, Salma Waseem, Muhammad Danish Ali, Zohra Nazir Kayani, Ameni Brahmia
Abstract
Technology and Nanoscience have a remarkable impact on environmental challenges. Scientists are moving away from harmful chemical approach and toward eco-friendly, accessible, efficient, and affordable green chemical methods for synthesizing nanoparticles. This article provides a feasible way to make iron oxide using an Avicennia marina dry fruit, seeds, leaves and green fruit extract. Structural, optical and morphological properties of the manufactured iron oxide nanoparticles have been evaluated using X-ray diffraction spectroscopy (XRD,) Ultra violet visible spectroscopy (UV–Visible), Fourier transform infrared spectroscopy (FT-IR), scanning electron microscope spectroscopy (SEM) and antibacterial activity. The formation of FeO NPs and their crystallinity has been confirmed by XRD, average particle size of FeO NP of dry fruit, seeds, leaves and green fruit are 7.1335 nm, 9.295 nm, 9.680 nm and 10.128 nm respectively. FT-IR spectrum shows the surface functionalization and vibrational phases of the bonds in FeO NPs. Band gap energies decreasing as crystallite size increases, according to UV visible results band gap energies of dry fruit, seeds, leaves and green fruit are 3.16 eV, 2.57 eV, 2.99 eV and 2.52 eV respectively. The antibacterial properties of the produced nanoparticles against Xanthomonas campestris pv vesicatoria, Erwinia spp, Escherichia coli bacteria has been investigated. Iron oxide nano particles has been utilized for antibacterial activity because of their less toxicity, high stability and biocompatibilities. The result shows the produced FeO NPs were minimize on bacterial colony.