Green synthesis of iron oxide nanoparticles using plant extracts and evaluation of their antibacterial activity

Abstract

Abstract Green synthesis of iron oxide nanoparticles has received increasing attention in the field of food nanotechnology because of its non-toxic, high efficiency, high antibacterial power, and decontamination features. Therefore, nanoparticles of green iron oxide (nFe) were prepared from the leaves of some vegetables, such as cabbage (C) and turnip (T), as well as moringa leaves (M). The alcoholic extracts of these nanoparticles were also tested as the anti-growth of some pathogenic microbes, namely. The results revealed that the particle sizes of the green nanomaterials studied ranged from 12.99 to 22.72 nm, and the particles were spherical, irregular, and surrounded by black. It also contains many functional groups and minerals. Iron nanoparticles modified with Moringa oleifera extract at a concentration of 200 ppm had the highest phenols content compared to other green nanoparticles studied. TnFe and MnFe at 200 ppm had a maximum zone of inhibition of 25 mm and 24 mm against Staphylococcus aureus and Escherichia coli, respectively. While the minimum inhibition zone of 8.0 mm was observed at 25 ppm for nFe against Escherichia coli. Therefore, it is recommended to use these extracts of green iron oxide nanoparticles as antibacterial agent for stored foods.