Green Synthesis of Selenium Nanoparticles using Green Coffee Beans: An Optimization Study

Abstract

AbstractIn this study, ultrasonication extraction of some bioactive compounds from green coffee beans was optimized with the response surface method using Box‐Behnken experimental design. The best condition was selected as 90.90 W ultrasonic power, 33.63 min sonication time and 30 % solid concentration. The responses obtained under optimum conditions had TPC, DPPH and CUPRAC values identified as 6603.33±2025.94 ppm GAE, 9638.31±372.17 ppm TE and 98.83 mmol, respectively. Microwave‐assisted selenium nanoparticle production was carried out using the extract obtained under optimized conditions. The produced selenium nanoparticles showed absorbance between 350–400 nm. The surface morphology and size of the nanoparticles were determined by transmission electron microscopy (TEM) and spherical nanoparticles of about 100 nm were produced. Functional groups affecting the reduction were determined by FTIR analysis. In addition, the produced selenium nanoparticles had amorphous (non‐uniform) structure and could maintain their stability at high temperatures.