Green Synthesis of Iron Oxide Nanoparticles Using Nutmeg Extract, Anti-Oxidant and Anti-Microbial Study
Keywords:
Green synthesis, iron nanoparticles, nutmeg extract, Anti-oxidant, Anti-microbialAbstract
This study presents the green synthesis of iron oxide nanoparticles (IONPs) using nutmeg (Myristica fragrans) extract as a reducing and stabilizing agent. The synthesis was optimized by varying reaction parameters including time, temperature, precursor concentration, extract-to-metal salt ratio, pH, and order of reagent addition. UV–Vis spectroscopy confirmed nanoparticle formation at λ_max = 365 nm, with optimal synthesis conditions determined to be 25 minutes at 30 °C, pH 9, and a 1:1 ratio of extract to iron chloride. The synthesized IONPs were characterized using FTIR, SEM, XRD, and Zeta potential analysis, revealing spherical nanoparticles of 45–53 nm, crystalline α-Fe₂O₃ structure, and moderate stability (zeta potential = −17.4 mV). Antioxidant activity assessed through DPPH assay showed strong radical scavenging by IONPs (85.98%) compared to nutmeg extract (79.08%) and standard Vitamin C (92.99%). Furthermore, antimicrobial tests indicated significant inhibitory effects of IONPs against Gram-positive and Gram-negative bacteria as well as Candida albicans. COX-2 enzyme inhibition assays demonstrated dose-dependent anti-inflammatory potential of both IONPs and nutmeg extract. These findings suggest that nutmeg-mediated IONPs exhibit promising biomedical applications due to their antioxidant, antimicrobial, and anti-inflammatory properties.
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