Implication of Iron Oxide Nanoparticles Synthesized using Fruit Peel Extract as Antioxidant Agent and Catalytic Degradation

Abstract

Herein, quasi-spherical iron oxide nanoparticles with characteristic catalytic and antioxidant properties are synthesized using fruit peel extracts as an alternative, effective, affordable, and environmentally friendly way via the green chemistry method. UV-visible spectroscopy, X-ray diffraction, Transmission electron microscopy with selected electron area diffraction, Fourier transform infrared spectroscopy and Brunauer–Emmett–Teller (BET) are used to analyse the synthesised iron oxide nanoparticles. Dynamic light scattering and Zeta potential are also used to find the average particle size and their stability. Further iron oxide nanoparticles are used in the 2,2-diphenyl-1-picryl-hydrazyl-hydrate test for antioxidant activity and for the degradation of Methylene Blue dye.