Abstract

Nanoparticles (NPs) are known for their unique attributes due to their small size that lies in atomic domain. The unique properties of NPs have prompted researchers to explore ways to make these materials with controlled size and morphology. The green synthesis of NPs is the most promising way of preparing NPs due to its convenience, environmentally friendly nature and cost effectiveness. This research work was mainly concerned with the green synthesis of iron nanoparticles (INPs) using three members of the citrus family (i.e., grapefruit, lemon, orange) under direct heating and ultrasound mediated conditions. The prepared NPs were investigated by different characterization techniques including Particle Size Analyzer (PSA), Fourier Transform Infrared Spectroscopy (FTIR), X-ray Diffraction (XRD) and Scanning Electron Microscopy (SEM). The results revealed and demonstrated that the NPs thus formed differed not only in their sizes but also in the number of phases in PSA. The NPs prepared from extract of grapefruit leaves showed uniformity when lower concentration of extract was used; however, when higher volume were used formation of two phases was observed. In the case of ultrasound mediated synthesis, the formation of two phases was observed even at lower volume of grapefruit leave extract. In the case of nanoparticles (NPs) prepared using lemon leaf extract, both heating and ultrasound-mediated conditions resulted in the formation of multiple phases. Conversely, for NPs prepared with orange leaf extract, ultrasound-mediated conditions consistently led to the formation of a single phase, regardless of the volume of plant extract used. However, the size of these phases varied, showing an irregular trend with the volume of the plant extract. The FTIR spectra, DLS results, and SEM images reflected quite drastic differences in NPs before and after calcination. All synthesized NPs exhibited the same surface plasmon resonance of 700 nm.

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