Garlic Cellulosic Powders with Immobilized AgO and CuO Nanoparticles: Preparation, Characterization of the Nanocomposites, and Application to the Catalytic Degradation of Azo Dyes

Abstract

Nanomaterials have attracted specific consideration due to their specific characteristics and uses in several promising fields. In the present study, Chondrilla juncea was employed as a biological extract to facilitate the reduction of copper and silver ions within garlic peel powders. The resulting garlic-CuO and garlic-AgO nanocomposites were characterized using several analytical methods including FTIR, TGA/DTG, SEM, TEM, and XRD analyses. The garlic peel exhibited a rough surface. The nanoparticles were evenly dispersed across its surface. The incorporation of CuO and AgO nanoparticles affected the crystal structure of garlic peel. The establishment of CuO and AgO nanoparticles was evidenced by the highest residual mass values observed for the prepared nanocomposites. The thermogravimetric analysis showed that the prepared nanocomposites had lower thermal stability compared with garlic peel powders. The prepared nanocomposites were used for catalytic degradation of naphthol blue black B and calmagite. The decolorization process depended on the quantity of H2O2, initial concentration of azo dyes, duration of contact, and temperature of the bath. The calculated activation energy (Ea) values for the garlic-CuO nanocomposites were found to be 18.44 kJ mol−1 and 23.28 kJ mol−1 for calmagite and naphthol solutions, respectively. However, those calculated for garlic-AgO nanocomposites were found to be 50.01 kJ mol−1 and 12.44 kJ mol−1 for calmagite and naphthol, respectively.