Iron oxide nanoparticles synthesized using garlic and onion peel extracts rapidly degrade methylene blue dye

Abid, Muslim A.; Abid, Duha A.; Aziz, Wisam J.; Rashid, Taha M.

doi:10.1016/j.physb.2021.413277

Cited by 27 publications

(8 citation statements)

References 46 publications

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“…The iron oxide nanoparticles (IONPs) achieved by mingling FeCl 3 salt with garlic and OPE help in the detachment of methylene blue (MB) dye from the water via the adsorbent process and thus offer a sustainable remedy for hazardous dyes. Utilising IONPs to convert FeCl 3 salt into iron oxide nanoparticles efficiently, garlic and onion skins serve as stabilizing, reducing, and anticaking agents [23].…”

Section: Safetymentioning

confidence: 99%

Nutritional Profile, Phytochemical Compounds, Biological Activities, and Utilisation of Onion Peel for Food Applications: A Review

et al. 2022

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The majority of the by products formed during onion processing remain unutilized, yet they are rich in bioactive compounds and phytochemicals. Onions are a very valuable vegetable. Onion chemical compounds are incredibly diverse, and they work through a variety of pharmacological mechanisms to prevent disease. Although the mechanism of the action of the chemicals found in onions has been studied, there is still room for further reformulating of nutrient supplements and pharmaceutical treatments thanks to a growing interest in sustainable resource utilisation and circular economy. This review focuses on the primary bioactive components found in onion peel and skin, particularly total phenolics, quercetin, total flavonoids, and their derivatives, as well as their therapeutic uses such as cardioprotective, anticancer, neuroprotective, antiobesity, antidiabetic, and antibacterial constituents. This review article noted that onion peel is a valuable agricultural byproduct that has a variety of biologically active compounds so it can be used as a health-regulating ingredient, particularly in the biomedical and pharmacological domains.

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Section: Safetymentioning

confidence: 99%

Nutritional Profile, Phytochemical Compounds, Biological Activities, and Utilisation of Onion Peel for Food Applications: A Review

et al. 2022

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“…In figure (1a) the shape of iron oxide NPs, which were prepared using Eucalyptus extracts, tend to be semi spherical in shape and the size ranges around (29-50 nm) compatible with other studies that show agglomerated particles 38,39 . While the shape of nanoparticles, which were synthesized using Pomegranate leaves extract, seems variable shape and also agglomerated, may be due to the biological components that found in the surface of the sample 40,41 , with a size between (22-74 nm). And the particles of Oolong tea leaves reveal a round shape and size (29-57 nm) and agreed with result by (L.Huang at el.)…”

Section: Fe-sem Analysismentioning

confidence: 99%

Effect of variation biomass on the properties of iron oxide NPs for hydrolysis of methylene blue dye

Aziz

jumaa

Abid

2022

J. Phys.: Conf. Ser.

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Three plants extracts of Eucalyptus, Pomegranate and Oolong tea leaves have been used to synthesize iron oxide nanoparticles. The structure and particle size of the nanoparticles have been investigated by XRD spectrum. The results exhibit the polycrystalline nature of the material with a size around (17-19 nm). FESEM analysis showed that using different extracts as a reduction and capping agent might affect the shape of nanoparticles such as forming of round, polygon and irregular shapes under the same conditions. The photo catalyst activity of the prepared NPs in the degradation of MB dye has been investigated. the results showed a good efficiency reached to 91%, 88% and 80%.

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“…The continuous discharge of these pollutants into water bodies from textile, plastic, cosmetics, food, drugs and leather industries has caused serious repercussions to the water bodies. It leads to the shrinking of accessible drinking freshwater bodies and many noxious environmental effects on aquatic fauna and flora and, finally to mankind [4]. Congo red (CR) is one of the synthetic dyes widely used in the textile industry, which is highly carcinogenic.…”

Section: Introductionmentioning

confidence: 99%

Probing the structural transformation of ZIF-L to ZnO for sustainable congo red dye removal

Priyananda Singh,

Wareppam,

Singh

et al. 2024

Phys. Scr.

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Severe water pollution due to industrial dye effluents has alarmed the scientific world to unravel a suitable technique and appropriate catalysts for dye removal and wastewater management. In the present work, the adsorbent capacity of ZnO was tuned by calcining ZIF-L, a class of Metal Organic Framework (MOF) at temperatures ranging from 300-600 oC. XRD, FTIR, FESEM-EDX and XPS analysis shows the decomposition of ZIF-L and the nucleation of ZnO at the higher calcining temperatures above 350 oC. The ZIF-L derived ZnO obtained at 420-500 oC exhibited higher CR removal capacity than ZIF-L and ZnO obtained through co-precipitation. The optimized calcining temperature was observed at 480 oC with a maximum Congo Red (CR) dye removal percentage of 94.8 %. The adsorption capacities increased from 24.88 mg g-1 to 117.07 mg g-1 as the initial adsorbent dosage decreased from 0.5 g L-1 to 0.1 g L-1. Further, the Langmuir and Freundlich isotherm studies predict the increase in adsorption capacity from 49.09 mg g-1 to 183.98 mg g-1as the initial dye concentration increases from 5 mg L-1 to 50 mg L-1 at the optimal Z480 adsorbent dose of 0.1 g L-1. The result shows that the dye adsorption kinetics and isotherm are well fitted with the Pseudo second order model and the Fruendlich model. The plausible mechanism of dye interaction with the surface of ZnO nanoparticles at different calcining temperatures is also discussed.

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Iron oxide nanoparticles synthesized using garlic and onion peel extracts rapidly degrade methylene blue dye

Cited by 27 publications

References 46 publications

Nutritional Profile, Phytochemical Compounds, Biological Activities, and Utilisation of Onion Peel for Food Applications: A Review

Nutritional Profile, Phytochemical Compounds, Biological Activities, and Utilisation of Onion Peel for Food Applications: A Review

Effect of variation biomass on the properties of iron oxide NPs for hydrolysis of methylene blue dye

Probing the structural transformation of ZIF-L to ZnO for sustainable congo red dye removal

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