A green approach to synthesis of iron nanoparticles by using Tamarindus Indica Linn

Abstract

This study were made to synthesis of the iron nanoparticles (Fe-NPs) using the extracts from the different parts of Tamarindus indica Linn (Tamarind). These extracts act as natural reducing and stabilizing agent in the formation of Fe-NPs without the addition of any surfactant or polymer at the ambiance temperature. The percentage yield of extracts using maceration and sonication methods were calculated using gravimetric analysis. The highest result of percentage yield is fruit sonication extract with 58.75%. The Total Phenolic Content (TPC) and DPPH free radical activity were analyzed to determine the antioxidant activity of crude extract and the NPs. Based on the results of TPC, the fruit extract contain the highest phenolic content with value 0.447 mg/g for the crude extract and increased to 0.465 mg/g for the NPs. While for the seeds, the phenolic content in extract increased from 0.402 mg/g to 0.411 mg/g, followed by leaves from 0.385 mg/g to 0.394 mg/g and bark from 0.134 mg/g to 0.140 mg/g. The efficiencies of the antioxidant activity in each used parts of T. indica were in the order: bark < leaves < seeds < fruit. Fruit is the best part of antioxidant activity with 55% and then increased to 77% due to efficiency of NPs size. Then, the Fe-NPs that characterized using Ultraviolet-Visible (UV-Vis) spectra analysis showed the broad peaks of NPs in the ranges of wavelength 380 nm to 530 nm. Meanwhile, different functional groups of compound were observed from the peaks of Fourier Transform-Infrared (FT-IR) spectra analysis. The peak that shows the presence of Fe-O can be seen at the wavelength 714 cm-1, 705 cm-1, 699 cm-1, and 711 cm-1.