Brown Color Research Articles

Aktivitas Antioksidan dan Profil Sensori Minuman Sari Kacang Merah (Phaseolus vulgaris L.) dengan Penambahan Ekstrak Jahe Merah

The diversification and product development of kidney bean and ginger products have not yet been fully explored, especially in relation to antioxidant activity and sensory profiles. This study aims to evaluate the antioxidant activity, total phenolic compounds (TPC), sensory profile, and consumer acceptance of a kidney bean drink with added red ginger extract. Three variations of the kidney bean drink were tested, each containing different concentrations of red ginger extract: 0, 4, and 8%. Antioxidant activity was measured using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method, while TPC was determined using the Folin Ciocalteu method. Sensory analysis was conducted using the free choice profiling (FCP) method, with results analyzed through generalized procrustes analysis (GPA) to identify the sensory characteristics of the samples. Additionally, a hedonic test was used to assess the level of panelists' preference for each sample. The results showed that the addition of red ginger extract significantly affected (p<0.05) the antioxidant activity, TPC, sensory profile, and consumer acceptance of the kidney bean drink. Antioxidant activity demonstrated a substantial percentage of DPPH inhibition, ranging from 38.01 to 58.00%. TPC content values ranged from 0.91 to 1.80 mg GAE/g. The kidney bean drink exhibited various sensory attributes, including brown color, ginger aroma, caramel aroma, sweet taste, spicy taste, beany taste, liquid mouthfeel, creamy mouthfeel, spicy aftertaste, and beany aftertaste. The hedonic test results showed that panelists' preferences ranged from neutral to somewhat liking, with scores between 4.00 and 5.10.

ANALISIS SIFAT FISIKA DAN SIFAT KIMIA GEL BIODIESEL DARI MINYAK BIJI PALEM PUTRI (Adonidia merrillii)

Biodiesel is an alkyl ester of long-chain fatty acids, the most common of which are methyl esters or ethyl esters. The manufacturing process involves esterification and transesterification. Traditional sources of biodiesel raw materials such as palm oil, soybeans, and jatropha have been widely studied. The princess palm, widely known as an ornamental plant, produces fruit containing seeds with quite high oil potential. This research aims to produce biodiesel and determine the physical and chemical properties from putri palm seeds. This research is experimental research with a quantitative descriptive approach. Putri palm seed oil is extracted using the soxhletation method with n-hexane solvent. The oil was then esterified using methanol with a catalyst of 1% sulfuric acid with a mole ratio of oil and methanol of 1:8 at a temperature of 60°C for 3 hours. The esterified oil is then transesterified using methanol and KOH with a methanol to oil ratio of 1:20 with KOH of 0.8% for 2 hours at a temperature of 60°C. This research has succeeded in making biodiesel from putri palm seeds. The biodiesel produced is in the form of a gel referred to as biodiesel gel with a yellowish brown color with a density of 1,236 gr/ml and a pour point of 36-38°C. The FFA/ALB value is 0.587%, the acid number is 1.177 mg KOH/g, the IOD number is 34.514 (g-I2/100 g), the saponification number is 63.19 mg KOH/g, the heating value is 48.088 MJ/Kg, and the cetane number 38,620. The IOD number, saponification number, and heating value meet the SNI standards for liquid biodiesel in general, while the cetane number and ALB value are close to SNI standards.

Characterization of Palmyra palm (Borassus flabellifer Linn.) sap after harvest across different pH ranges for production of palm sugar

The quality of palm sap harvested from the inflorescence of Palmyra palm (Borassus flabellifer Linn.) trees can vary significantly from one container to another, affecting the production of palm sugar. Assessing the pH of the sap is a quick and convenient method for farmers to gauge its quality in Palmyra palm fields. In this study, palm sap collected from various containers was categorized into four groups based on different pH ranges. The objectives were to assess the physical, chemical, and microbiological characteristics of each group and to correlate these characteristics using principal component analysis, as well as to produce palm sugar from each group. The findings revealed that the palm sap with a pH below 5.0 (pHA) exhibited higher levels of reducing sugars, titratable acidity, and total phenolic substances, along with increased lactic acid bacteria (LAB) loads, larger particle sizes, lower contents of total and non-reducing sugar, protein, amino acids, and browning color values compared to sap from other pH ranges (pHB: 5.6–6.5, pHC: 6.9–7.5, and pHD: above 8.0). Principal component analysis indicated similarities between the palm sap groups of pHC and pHD, which were highly correlated with protein and total amino acids, total sugar contents, browning index, and color values of a* and b*. Conversely, pHA was distinct, being highly correlated with reducing sugar and total phenolic contents, titratable acidity, LAB loads, L* value, and particle volume. Meanwhile, pHB showed a high correlation with potassium and calcium contents, % transmission, electrical conductivity, and coliform loads. Crystallization of palm sugar derived from pHA sap was challenging, whereas sugar from the other sap groups readily crystallized. It can be concluded that pH evaluation strongly contributed to parameters of palm sap quality for palm sugar production.

Cocoa bean metabolomics reveals polyphenols as potential markers relating to fine dark chocolate color shades.

This study aimed to evaluate the color and the discriminating compounds for two types of cocoa beans (black and brown beans) related to 70% dark chocolates of black and brown colors from a previous work of our group. Color analysis and untargeted high-resolution mass spectrometry-based metabolomic analysis were performed on eight beans of each type. Mass spectral data processing, univariate and multivariate statistical methods were conducted for classification of beans and selection of discriminant features. The results showed that the color difference already observed for black and brown chocolates preexists in the beans. Black and brown beans had 45 and 50 discriminant features, respectively, of which 16 and 41 were phenolic compounds. Most of them were also previously identified as discriminating compounds for black and brown chocolates. Black beans predominantly contained glycosylated flavanols, ranging from monomers to trimers, with dimers and trimers being A-type procyanidins, along with a phenolic acid (protocatechuic acid), and an O-glycosylated flavonol (quercetin-3-O-glucoside). In contrast, brown beans mostly contained non-glycosylated B-type procyanidins ranging from dimers to decamers, but also dimers and trimers of A-type procyanidins, and a glycosylated and sulfated flavanol ((epi) catechin hexoside-sulfate). These markers may be useful for quality control purposes and may contribute to the selection of beans that yield black or brown dark chocolates.

Brownish Green Fired Clay Tiles Produced by Valorizing Green Glass Cullet and Sediment Soil

This paper aims to valorize waste materials for producing eco-friendly fired clay tiles. Green glass cullet and the water supply process waste; sediment soil have been utilized. In addition, local white clay is used to mix with waste materials for promoting the plasticity and easily forming of specimens. The Triaxial diagram has been employed to construct the formulas. Mixture’s formulation of this experiment consists of 23 formulas. Test samples are fired at temperature 950 °C. Physical properties of fired specimens are carried out and compared with Thailand Industrial Standards. The results show that formula A6 can pass TIS. 2508-2555 wall tiles of medium water absorption series. However, A6 only utilize 10% of sediment soil. Therefore, increasing sintering temperature to 1,050 °C for utilizing higher content of sediment soil has been examined. Twelve formulas of group A and C are selected to be further investigated. Results show that formula A6 and C6 can achieve TIS. 2508-2555. Formula C6 utilizing 30% and 60% of sediment soil and green glass cullet obtain the highest strength and lowest water absorption. Analyzing microstructure of this formula by Scanning Electron Microscope has found glassy phases. Furthermore, Wollastonite 2M, Nepheline and Albite are identified by X-Ray Diffractometer. It can be summarized that sediment soil mixed up with green glass cullet and local white clay can develop brownish green color fired clay tiles which can be further applied to the production of local ceramic factory.

Nearly complete hair re-pigmentation in an older patient treated with hydroxyurea for essential thrombocytosis

Introduction Employed in the treatment of malignancies and non-neoplastic conditions, hydroxyurea is associated with integumentary adverse effects, including skin discoloration, xerosis, pruritus, cutaneous atrophy, chronic leg ulcers, oral ulcerations, alopecia, and some nail abnormalities. Case Report A 77-year-old woman was diagnosed with essential thrombocytosis and started on low dose hydroxyurea. After 20 weeks of treatment, she experienced an unexpected change in hair color from gray to dark brown, without using hair dye or supplements. She later developed bilateral dorsal hand melanoderma, melanonychia, and onychodystrophy. Management and outcome It was decided to monitor the patient with no action taken as she was happy with this side effect of hydroxyurea. The platelet count has remained in excellent control. The dark brown hair color persisted over time. Discussion/Conclusion Hair hyperpigmentation likely occurred through melanocyte activation via hydroxyurea. Severe side effects may require dosage adjustments, while milder effects can be monitored closely. The newly observed hair color restoration in this case highlights potential dual (therapeutic and aesthetic) applications of this class of agents.

Reformulation of gambang bread with additional pectin and coconut dregs powder as wheat flour and breadcrumb substitute

Gambang bread is a traditional no-yeast Indonesian bread characterized by its palm sugarlike brown colour, dense texture, and spice taste. Coconut dregs are high in dietary fiber but easy to spoil, so blanching is an effective way to prolong the coconut dregs' shelf life. This study investigated the effects of the blanching method and time on yield, water content, fat content, and dietary fiber content of coconut dregs powder. Moreover, the effects of coconut dregs powder substitution ratio and pectin concentration on the microstructure and physical characteristics of the bread (expansion volume and hardness) were studied. Hot water blanching produced coconut dregs powder with lower yield and fat content, as well as higher moisture and dietary fiber content than steam-blanched coconut dregs powder. Blanching time only affected dietary fiber content. 10 mins of blanching produced coconut dregs powder with higher dietary fiber content than 5 mins of blanching. Hot water blanching treatment for 10 mins was chosen as the best treatment. This treatment produced 43.12±0.64% coconut dregs powder. Moreover, the chemical characteristics of chosen coconut dregs powder were 5.40±0.01% water, 34.10±1.56% fat, 3.73±0.1% protein, 0.45±0.02% ash, 55.53±1.28% carbohydrate, and 73.90±0.02% dietary fiber. Higher substitution of coconut dregs powder increased hardness and decreased the expansion volume of gambang bread. Meanwhile, adding pectin significantly reduced the hardness of gambang bread. The best gambang bread was obtained from 10% substitution coconut dregs powder and 0.5% additional pectin. Bread microstructure showed that substituting coconut dregs disrupted the continuity gluten matrix more than control bread.

Analisis Kadar Zat Warna Tartrazin pada Makanan dan Minuman dengan Metode Spektrofotometri UV-Vis

Tartrazine is a yellow dye that is included in synthetic dyes. Tartrazine is used to give a yellow color to the product so that it looks attractive. The maximum limit of tartrazine addition set by the Indonesian government is no more than 100 mg / Kg for food and 70 mg / Kg for soft drinks. This study aims to determine the content of tartrazine dye in food and beverage samples. Identification of tartrazine content was carried out qualitatively and quantitatively on 6 samples. The test results were analyzed using One Way-ANOVA. Qualitative identification was carried out by organoleptic testing, dye testing and testing with Thin Layer Chromatography (TLC). The organoleptic results on the 6 samples produced a yellow color with an average sweet fruit aroma. The color test results showed a reddish brown color. In the TLC test with n-butanol eluent: glacial acetic acid: Water (2:2:1) showed the presence of Rf close to standard tartrazine, this was also supported by the presence of a reddish brown mark after being sprayed with FeSO4 spot detector. Quantitative identification with UV-Vis Spectrophotometry produced a maximum wavelength of tartrazine at 427 nm with an average level in sample A of 23.61 mg/Kg, sample B 30.89 mg/Kg, sample C 0.63 mg/Kg, sample D 0.053 mg/Kg, sample E 12.46 mg/Kg and sample F 5.432 mg/Kg. The results of the study showed the presence of tartrazine content in all samples and entered the safe level category according to the specified limits. Data analysis provided significant differences in levels in each sample studied with a value of ? 0.05.

Silver nanoparticles mediated apoptosis and cell cycle arrest in lung cancer A549.

The present study was aimed to synthesize the silver nanoparticles from Alangium salvifolium Wang. and evaluating its biomedical applications. The leaves of A. salvifolium collected and subjected for the standard procedure of Soxhlet extraction using distilled water as a solvent. With the help of an aqueous extract AgNPs were synthesized from silver nitrate using phyto-reduction method. Further, synthesized AgNPs were characterized using several analytical techniques such as UV, FTIR, SEM-EDX, XRD, particles size and zeta potential. Synthesized AgNPs were tested for antibacterial, antioxidant, anticancer for lung cancer cell line and flowcytometry-based pathway studies. The visual observation confirmed the formation of AgNPs from the aqueous extract by changing yellow to brown colour formation. Further, characterization techniques also confirmed the formation of AgNPs. Antibacterial activity results showed that the tested AgNPs were potent against bacterial pathogens with a higher zone of inhibition. Further, the antioxidant and anticancer activity of AgNPs revealed that the AgNPs have exhibited significant results with a good percentage of inhibition. Further, the flow cytometry studies confirmed that the AgNPs inducing apoptosis and cell cycle arrest in lung cancer. The phytochemicals of A. salvifolium plant have successfully synthesized AgNPs. In the case of performed biological activity, the synthesized silver nanoparticles exhibited potent activity. In future these AgNPs can be taken for molecular and in vivo studies to identify their efficacy using in vivo and molecular models.

Shelf-Life Extension and Quality Changes of Fresh-Cut Apple via Sago and Soy-Oil-Based Edible Coatings

In-demand fresh-cut fruits are highly perishable and require shelf stability. Starch, such as sago, is a naturally available polysaccharide with good gas barrier properties. The study aimed to develop an edible coating and examine the effect of its application on the quality parameters of fresh-cut apples. The coating solution was prepared with sago and soy oil in concentrations of 3, 4, and 5% and 0, 0.25, and 0.50%, respectively. Lecithin (0.50%) was used as an emulsifier and glycerol (1.5%) as a plasticizer. Coated fresh-cut apples were evaluated for physicochemical properties (TSS, pH, non-enzymatic browning index, moisture content, weight loss, headspace gas, and color attributes) during a 12-day shelf-life study at 4 °C. Sensory analysis was also performed to assess consumer acceptability, and microbial analysis to investigate its inhibiting effect against yeast and mold. Compared to the control, developed coatings reduced browning, respiration rate, moisture, weight loss, and microbial load in fresh-cut apples. The study indicates that the blend of 5% sago and 0.5% soy oil produced the best coatings which were most effective for retaining the original quality attributes and in extending the shelf life of apple slices for 12 days in storage at 4 °C.

Performance of combined organic precipitation, electrocoagulation, and electrooxidation in treating anaerobically treated palm oil mill effluents

Palm oil mill effluent (POME), wastewater generated from palm oil production, is known for its extremely high chemical oxygen demand and brownish color. Anaerobic digestion is the primary treatment method for POME in the palm oil industry; however, anaerobically treated POME has high concentrations of residual contaminants and color intensity. This study proposes an approach to treat anaerobically-treated POME in recycled water for industrial applications by integrating preliminary organic precipitation, electrocoagulation, and electrooxidation (EO). The EO process was optimized in terms of the current density, electrolysis time, electrode arrangement, and feed flow rate. At a current density of 60 mA/cm2 and an electrolysis time of 9 min, the EO process with a graphite anode and stainless-steel cathode in the monopolar electrode configuration reduced the phenolic concentration and color in the preliminary-treated POME from 8.95 mg/L and 317.19 ADMI to 0.25 mg/L and 26.10 ADMI, respectively. Additionally, the EO process exhibited a 92.26% efficiency in lowering the ammonium-nitrogen content.

Risks, demands, and health damages faced by nursing workers in confronting Covid-19

This article aims to analyze how nursing work processes have impacted the health of workers, taking into consideration the risks, demands, and potential damages. Nursing work is characterised by a demand for care that affects workers on various levels: physical, emotional, and psychological during the pandemic, there has been an exacerbation of labor precarity, increased exposure to risks and demands stemming from their work processes, and consequently, health damage. A mixed-method approach was employed, using the triangulation strategy of three data collection techniques: questionnaire surveys, focus groups, and individual interviews. It was found that the majority of participants are women, aged between 30 and 39, identify as having a brown skin color, work as nursing technicians, and have been employed in hospitals specialising in severe Covid-19 cases. The thematic categories identified were workload overload; lack of breaks or facilities for physiological needs; absence, improvisation, or inadequacy of Personal Protective Equipment (PPE); noise; health damage: fatigue and illness. These categories have corresponding variables that, in turn, were statistically associated with health damage, such as muscular disorders, sleep disturbances, mental health issues, and dermatological problems.

Both Hemocyanin and β-1,3-Glucan-Binding Protein from the Shrimp Shell of Litopenaeus vannamei Are Responsible for Its Color Change from Brown to Red during Thermal Processing.

Because of the composition and structural complexity of crustacean shells, their color change mechanism during thermal processing remains unclear. This study identified and characterized two intrinsic protein components, hemocyanin (Lv-Hc) and β-1,3-glucan-binding protein (Lv-BGBP) from Litopenaeus vannamei shrimp shells by a combination of ion-exchange chromatography, gel filtration, and mass spectrometry. It was found that a mixture of Lv-Hc, a gray protein, and Lv-BGBP (which is a natural astaxanthin-binding protein with a red color) is responsible for the brown color of fresh shrimp shells. Upon heating to 100 °C, the mixture of these proteins turned red, mimicking the color change observed in cooked shrimp shells. This transition is attributed to the extremely high thermal stability of Lv-BGBP, which has the ability to protect astaxanthin from thermal induced degradation. These findings provide significant insights into the molecular mechanism governing shrimp shell coloration, advancing our understanding of crustacean biochemistry.

High-intensity ultrasound-modified Jerusalem artichoke leaf protein for stabilizing corn oi-in-water emulsion and Enhacing curcumin delivery

Jerusalem artichoke leaf protein (JALP) has limited applications because of its dark color, even though Jerusalem artichoke is a cash crop. This study utilized high-intensity ultrasound (HIUS) (≤ 600 W) to modify the physicochemical characteristics and functional properties of JALP. Compared with the JALP, all the HIUS-treated JALP (UJALP) samples had a lighter brown color, higher absolute ζ-potential value, lower Z-average size, higher surface hydrophobicity, higher water solubility, lower turbidity, more -SH group, and higher water-holding, oil-holding, emulsifying and foaming capacities. The HIUS treatment disrupted certain non-covalent and SS bonds, promoted protein depolymerization, change protein secondary structures, causing partial unfolding of protein and exposure of some charged groups, hydrophobic groups and chromophores (like tryptophan and tyrosine). The UJALP-stabilized corn oil-in-water emulsions (UJALPEs) were more stable than the JALP-stabilized emulsion (JALPE). The bioaccessibility of curcumin in the JALPE (56.38 %) was significantly lower than in the UJALPE-600 W (64.59 %).

Growth Performance, Survival Rate and p38 Mitogen-Activated Protein Kinase of Giant Gourami Fry (Osphronemus gouramy) on Different Temperature Levels

The low survival value of gourami fish juvenile is because gourami is easily stressed. Changes in temperature in the rearing media environment can affect fish life and can even cause stress. Cortisol and blood glucose are indicators of early stress in fish which then naturally respond to the presence of environmental stressors by producing stress proteins such as mitogen-activated protein kinases (MAPKs). The purpose of this study was to analyze changes in growth, survival and p38 MAPKs of gourami fish juvenile reared at different temperatures. The working method used in this research is the experimental method. This research was conducted with 3 treatments and 3 replicates. The treatments given include (A) 27°C temperature treatment, (B) 29°C temperature treatment, (C) 31°C temperature treatment. Observations made were measurements of growth, survival, and p38 MAPK levels as well as physical and chemical parameters. The results of this study indicate that 31°C is the best temperature for gourami, the expression of p38 MAPK shows low distribution characterized by little brown color, survival rate of 80%, length growth of 1.8-2cm and daily growth rate of 0.21 g/day. During the study the pH in the treatments ranged from 7.3-8.1, while oxygen levels ranged from 4.2-7.7mg/l.

Improvement in Efficiency of Four Stroke Petrol Engine Blend with Butanol Using Hydrogen Supplementation

Hydrogen is seen as one of energy vector of the next century. Hydrogen, as a renewable energy source provides a potential form sustainable development particular in transportation sector. The hydrogen driven engine reduces both local as well as global emission. Hydrogen gas is in brown color and form of un-separated hydrogen and oxygen generated by the electrolysis process of water by a unique electrode design. Hydrogen gas was used as a supplementary fuel in a petrol engine with few modifications and without need of storage tanks. As hydrogen, Butanol is also used as fuel in engine. Blending of small proportion of petrol and butanol can be used in petrol engine without modification of engine. Using of butanol with petrol improve performance of engine. As hydrogen gas is used as a supplementary and butanol is blend with petrol, it will enhance the combustion characteristics of petrol engine and improve performance. In this project we are going to analyze the performance characteristics of petrol engine with butanol blends using HHO kit. Key Words: Hydrogen, Four stroke petrol engine, Butanol

Pathogenesis of Experimental Infection of Nile Tilapia (Oreochromis niloticus) with Nucleospora Braziliensis Pathology and Proteomic of Microsporidia.

The recent discovery of disease caused by Nucleospora braziliensis in Nile tilapia (Oreochromis niloticus) is important as it has highlighted the high prevalence of infection and associated mortality in cultured fish. Thus, this study conducted an experimental infection of this microsporidium to evaluate pathological alterations and conduct proteomic analysis. For pathological observation, samples of brain, eyes, gall bladder, gut, heart, kidney, liver, muscle, skin, spleen, and stomach tissue, were collected, and liquid chromatography-mass spectrometry (LC-MS/MS) was performed for proteomic analysis. The most prevalent lesions were brownish color of the liver, gill filament fusion, gut ischemia, hemorrhage of the lips and fins, hepatomegaly, spleen atrophy, splenomegaly, and stomach congestion. The most common microscopic lesions were degeneration, hemorrhage, and inflammation in the brain, gills, gut, kidney, liver, muscle, spleen, and stomach. The digested peptides were identified by LC-MS/MS and the intersection of each group showed that in the spleen there were 121 exclusive proteins in the infected sample and 252 in the control, while in the kidney, 129 proteins were identified in the infected specimen compared to 83 in the control. In conclusion, this study demonstrates the proteome profile of O. niloticus kidney and spleen tissue in response to infection with N. braziliensis.

Karakteristik Fisikokimia dan Sensori Selai Lembaran Albedo Semangka (Citrullus lanatus.) dengan Substitusi Daging Buah Cempedak

Sheet jam is a processed jam food product that is processed with the addition of hydrocolloid so that it has a semi-solid, plastic and non-sticky texture. This study aims to utilize the watermelon rind and chempedak fruit in the manufature of sheet jam as one of the food diversifications. This studi used a one-faktor Completely Randomizd Design (CRD), namely the comparison of the watermelon rind and chempedak fruit flesh with 3 treatment levels (50%:50%, 60%:40%, 70%:30%). Data analysis used ANOVA with Duncan's Advanced Test at 95% confidence interval. The analysis used included chemical test analysis (moistur content, ash content, pectin content, crude fiber content), physical tests (total dissolved solids and color test), sensory quality, and hedonic tests to determine the product with the best treatment. The best treatment of sheet jam was with a ratio of 50% watermelon rind and 50% puree of chempedak pulp, having a moistures content of 19.83%, ash content of 0.42%, pectin content of 3.23%, crude fiber of 2.92%, and TDS 21.8 % °Brix. The results of the sensory quality of sheet jam with the best treatment had a brownish yellow color, tended to be sweet, smelled of less strong watermelon albedo, had a strong aroma of chempedak, and quite springy in texture. The results of the hedonik test on sheet jam were the best for color, aroma, taste, texture, and Overall parameters in the direction of liking (6,42 – 7,30).

Formulation Facial wash with Addition of Coriander Leaf Extract (Coriandrum savitum L)

Coriander leaves have functional properties such as antioxidant, antidiabetic, anticholesterol, antimicrobial, anti-inflammatory, and analgesic. Ethanol-extracted coriander leaves exhibit an antioxidant activity of 91.2287 μg/mL. The high antioxidant activity value of coriander leaf extract can be developed into a free radical scavenging product like facial wash. This research aims to determine the physicochemical characteristics of coriander leaf extract facial wash formulations at 10%, 12.5%, and 15% concentrations. Organoleptic sensory and hedonic tests, as well as physicochemical tests, were conducted. The test data were processed using SPSS and subjected to Duncan's post hoc test. The obtained data were then compared with predetermined standards. The resulting coriander leaf (Coriandrum sativum L) facial wash formulation in this study has a semi-solid texture, distinctive aroma, dark brown color, pH ranging from 6.96 to 9.24, foam stability ranging from 82.15% to 92.80%, irritation value ranging from 8.29 to 8.46, and viscosity ranging from 2436.92 cPs to 3236.38 cPs, but it lacks good homogeneity

Green synthesis of palladium nanoparticles using Asterarcys sp. and their applications

Asterarcys-mediated algal extract, which is non-toxic and renewable, was used to synthesize palladium nanoparticles (PdNPs) efficiently and ecologically friendly. The palladium nanoparticle's fabrication was seen within two hours. UV spectroscopy, FTIR, XRD, SEM, EDX and TEM with SAED pattern were used to confirm the properties of the synthesized nanoparticles. Palladium nanoparticles have been developed, indicated by their deep brown color and broad UV-visible absorption spectra. The SAED and XRD patterns of the manufactured nanoparticles provided evidence of their face-centred cubic crystal structure. Because of reflections from the (1 1 1), (2 0 0), (2 2 0), (3 1 1), and (2 2 2) planes, the XRD pattern is broad, indicating that the FCC nanoparticles are crystalline in nature. The biomolecule responsible for Pd2+ reduction and PdNPs capping has been found by analyzing the FTIR spectra of dried PdNPs and dry algal powder. The average particle size, according to a TEM image, is 13 nm, whereas it ranges from 4 to 24 nm. In moderate reaction conditions, the catalytic activity of PdNPs was investigated in C-C cross-coupling processes including Mizoroki-Heck and Suzuki-Miyaura reactions. 1H NMR and 13C NMR were used to characterize the isolated product. The PdNPs exhibited strong catalytic activity and produced excellent conversion of the corresponding products.