Abstract
This paper demonstrates iron nanoparticles (FeNP) was synthesized from natural sources of Averrhoa bilimbi Linn. The plant extracts act as natural reducing agent in producing FeNP. There is no addition of any surfactants during the nanoparticles formation. Gravimetric analysis is used to calculate the percentage yield of plant extracts. TPC and DPPH assay method were used to evaluate antioxidant activity in different A. bilimbi extracts and synthesized FeNP. Based on the analyses, it showed that fruit has the highest percentage yield and antioxidant activity followed by leaf, twig and bark. Analysis from TPC, fruit contains 27.26 mg GAE/g and 39.46 mg GAE/g for FeNP. DPPH assay showed fruit extract has the highest free radical antioxidant activity with 61.93% in A. bilimbi and 80.00% in FeNP. Phytosynthesis of FeNP were examine by using UV-Vis spectrophotometer. Based on the spectra, it showed that FeNP recorded peak absorbance at 465 nm, 450 nm, 460 nm and 440 nm for UAE-F, UAE-L, UAE-T and UAE-B, respectively. FTIR analysis shows the presence of strong alcoholic bond, aldehyde, stretch amine and alkene that was responsible in reduction process to form FeNP. The result of UV-Vis and FTIR showed that the existance of FeNP and involvement of functional group that were responsible on the formation of nanoparticles.
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