Effect of Green synthesized iron nanoparticles by Azardirachta Indica in different proportions on antibacterial activity

Abstract

Green synthesis of iron nanoparticles has accumulated an ultimate interest over the last few years to their distinctive properties, applicable in various fields of science and technology. In the present study, synthesis of iron nanoparticles using Azadirachta Indica leaf extract is performed. Different proportions of precursor (ferrous sulphate) to leaf extract were prepared by varying the volume quantity of leaf extract from 1:1 to 1:5. Their morphology, structure and size distribution is confirmed by Scanning Electron Microscope along with X-ray energy dispersive spectroscopy and Fourier Transform Infrared spectroscopy analysis. Presence of accountable polyphenols such as total phenolic content by Folin-Ciocalteau(FC) method (20 mg per gram of leaf extract) and gallic acid(0.280 mg/g), caffeic acid(0.278 mg/g) &catechin(0.532 mg/g) for synthesis conciliation and were quantified by High Performance Liquid Chromatography. Its performance is evaluated on treatment of petrochemical refinery waste water to assess Chemical Oxygen Demand(COD) and nitrate removal for different proportions. The performance of COD removal (77%) and nitrate removal(74%) for 1:5 on 5th day is observed to be efficient. To further study this effect, size of FeNPs formed and concentration of polyphenols were taken into consideration. Antibacterial activity of synthesized iron nanoparticles from AI leaf extract on bacteria (Escherichia Coli, Pseudomonas Aeruginosa, and Staphylococcus Aureus) is accomplished by well diffusion method. Size of FeNPs achieved for 1:2 ratio was 98–200 nm and for all proportions varying between 120 and 600 nm due to agglomeration enhanced bacterial decay. It was portrayed that there was an increase in the inhibition zone as the proportions increased from 1:2 to 1:5. Hence for the contact time of 48 h, 1:5 found to be effective in inhibiting more number of bacterial cells compared to other proportions.