Green Synthesis Optimization and Characterization of Selenium Nanoparticle Using Aqueous Extract of Peel Solanum Melongena L.

Abstract

Recently, employing vegetable peel waste in green biosynthetic methods has received increased attention. It has low toxicity levels, is safe for the environment, and is simple to produce. The purpose of this research was to develop a sustainable technique of synthesizing SeNPs from an aqueous extract of eggplant peel. Because of this, selenium nanoparticles were produced in a single step utilizing an aqueous extract of peel Solanum melongena L. as a reducing and capping agent. The nanoparticles, which were studied using UV-Vis spectroscopy, had a surface Plasmon resonance centered at 320 nm. Nanoparticles sized between 50 and 150 nm were observed using a scanning electron microscope, while X-ray diffraction patterns revealed their amorphous, face-centered structure. Current research looks into how optimizing factors like reaction time, temperature, pH, selenous acid concentration, and reactant mixing ratio affect the quality of produced selenium nanoparticles. We found that 30 mM selenous acid, 30 degrees Celsius, pH 4, 9 days of incubation, and a 2:10 ratio of aqueous extract to selenous acid produced the highest quality selenium nanoparticles.