Bio-mediated production and characterisation of magnetic nanoparticles using fruit peel extract

• Main Authors: Yusefi, Mostafa, Ong, Su Yee, Shameli, Kamyar
• Format: Article
• Language: English
• Published: Akademia Baru Publishing (M) Sdn Bhd 2021
• Subjects: Q Science (General); TP Chemical technology
• Online Access: http://eprints.utm.my/id/eprint/97355/1/KamyarShameli2021_BioMediatedProductionandCharacterisation.pdf; http://eprints.utm.my/id/eprint/97355/; http://dx.doi.org/10.37934/jrnn.1.1.5361

The overwhelming request for nanodevices and heat flow developments has led to consider magnetic Fe3O4 nanoparticles as a new dawn to the sophisticated nanotechnology in a sustainable manner. This research presented a facile production of Fe3O4 nanoparticles using co-precipitation method and the extract of Garcinia Mangostana fruit peel waste as a green stabilizer and capping agent. The X-ray powder diffraction (XRD) planes of the synthesized nanoparticles showed the formation of magnetite Fe3O4 nanoparticles with good crystallinity. Based on the image of field emission scanning electron microscope (FESEM), the diameter of the nanoparticles was estimated to be 69.14±2.87 nm as was coated by the extract. The Fe3O4 nanoparticles presented an acceptable magnetization value of 51.17 emu/g. From the analysis of Fourier-transform infrared spectroscopy (FTIR), the phenolic compounds and other functional groups of the extract had interactions with the Fe ions to successfully synthesize the nanoparticles. The green synthesized Fe3O4 nanofluids showed small hydrodynamic size of 145.80±3.14 and high zeta potential value of -30.5±1.82 mV. This study, thus, showed that the extract of Garcinia Mangostana fruit peel waste can serve as a bio-stabilizer and capping agent to enhance physiochemical properties and colloidal stability of the Fe3O4 nanofluids with an environmentally-friendly manner and low cost for modern applications.