Green synthesis of nano zero-valent iron doped on bimetallic Ti/Mo-MOF for highly sensitive Peroxidase like colorimetric detection of Cholesterol and antioxidant/antimicrobial efficiencies
Asad Syed, Sarah Qutayba Badraldin, Ali H. Bahkali, Sami G. Mohammed, Ayat H. Athab, Shifa Wang, Ling Shing Wong, Ramadan Fallah Amer, B. Janani
Abstract
Abstract In this research paper, we report a clean and simple approach for the phytosynthesis of nanoparticles zero-valent iron (nZVI) through the in situ reduction of Fe 2+ to Fe 0 using red cabbage extract. These nZVI were then loaded onto a Ti/Mo-MOF nanostructure, resulting in the formation of a novel nZVI@Ti/Mo-MOF nanocomposite. To synthesize the nanoparticles zero-valent iron, we utilized red cabbage extract as a reducing agent. Subsequently, the synthesized nanoparticles zero-valent iron were incorporated into a Ti/Mo-MOF to create the nZVI@Ti/Mo-MOF nanocomposite. The characterization of the biosynthesized nZVI@Ti/Mo-MOF nanocomposite was conducted using UV–vis spectroscopy, FT-IR, XRD, XPS, FESEM, and EDS. The nZVI@Ti/Mo-MOF nanocomposite was used to sensitive peroxidase colorimetric sensing of cholesterol. Under optimal conditions, the cholesterol concentration range was investigated from 1.0 nM to 100.0 nM, which that show a linear relationship with detection response. The detection limit of the nZVI@Ti/Mo-MOF sensor is 6.24 nM. Furthermore, we investigated the antioxidant properties and antimicrobial activity of the nZVI@Ti/Mo-MOF nanocomposite and its constituents against four bacterial strains as well as two fungal strains. Additionally, the nanocomposite demonstrated superior antioxidant properties compared to other synthesized compounds and paves a way for manufacturing innovation.