Green synthesis of pectin mediated hydroxyapatite nanoparticles from culinary banana bract and its characterization

Abstract

Green synthesis of hydroxyapatite (HA) nanoparticles was followed using various concentrations of pectin extracted from the culinary banana bract. The effect of pectin concentrations on purity, crystallinity, particle size, and morphology of synthesized HA nanoparticles were studied. The extracted pectin was characterized by proton-1 nuclear magnetic resonance spectroscopy (1H NMR) and Fourier transform infrared (FT-IR) spectroscopy. FT-IR results revealed that increased concentration (0–0.075 % w/w) of pectin substantially improved the purity level of synthesized HA nanoparticles. In addition, higher concentration of pectin also reduced the crystallinity and size of the synthesized HA nanoparticles, which was confirmed by X-ray diffraction (XRD) and SEM results, respectively. The synthesized HA nanoparticles at increased pectin concentration (HA0.075) evinced high purity, less crystallinity, and discrete uniform shape. Results of TEM images have the credence to reveal the presence of nanosized discrete particles (20–50 nm) with lattice structure of hydroxyapatite.