Synthesis and characterization of eco-friendly TiO2 nanoparticle from combine extract of onion and garlic peel

Abstract

Plant extracts are increasingly being used to make green nanoparticles since they are harmless and environmentally friendly. The process provides a cheap technique to create nanoparticles. TiO2 nanoparticles were created in this work using titanium isopropoxide and a combination of onion and garlic peel extracts. X-ray diffraction (XRD), scanning electron microscope-energy dispersive X-ray spectroscopy (SEM-EDS), ultraviolet–visible spectroscopy (UV–Vis), and Fourier transform infrared (FTIR) spectroscopy were used to analyze the green-generated TiO2 nanoparticles containing the extract. The sharp and potent peaks at 2 values of 27.45°, 37.97°, 44.07°, 54.40°, and 69.85° have been used to confirm the configuration of the crystalline nanoparticles (NPs) of TiO2. With the exception of the inescapable adsorption of moisture on the surface in the open air, calcined TiO2 NPs exhibit FT-IR absorption bands that show the purity of the produced nanoparticles. The bactericidal activity of green TiO2 NPs and unprocessed extracts of onion and garlic peels were examined using the disc diffusion method. In comparison to a crude mixed extract, NP is more efficient against Gram-positive and Gram-negative bacteria because to its smaller average crystalline size and consistent shape, which are visible in SEM pictures.