Magnetic properties of iron oxide nanoparticles with a DMSA-modified surface

Winiarczyk, Krystyna; Gac, Wojciech; Góral-Kowalczyk, Małgorzata; Surowiec, Z.

doi:10.1007/s10751-021-01768-w

Cited by 6 publications

(4 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Additionally, the FT-IR spectra reveal other functional groups and interactions, such as C-H stretching vibrations, N-H stretching vibrations, amid groups, Si-O stretching vibrations, and C-N stretching vibrations, which further characterize the iron oxide nanoparticles and their surface modifications [27]. Overall, the FT-IR analysis provides valuable information about the chemical composition, surface functionalization, and structural properties of the synthesized iron oxide nanoparticles, confirming the successful formation of magnetite iron nanoparticles in the sample [28].…”

Section: Ft-irmentioning

confidence: 61%

Black seed assisted synthesis, characterization, free radical scavenging, antimicrobial and anti-inflammatory activity of iron oxide nanoparticles

Shanmugam,

Tharani,

Abullais

et al. 2024

BMC Complement Med Ther

View full text Add to dashboard Cite

Iron nanoparticles comprise a significant class of inorganic nanoparticles, which discover applications in various zones by prudence of their few exciting properties. This study achieved the green synthesis of iron oxide nanoparticles (IONPs) by black cumin seed (Nigella sativa) extract, which acts as a reducing and capping agent. The iron nanoparticles and black cumin extract were synthesized in three different concentrations: (01:01, 02:04,01:04). UV-visible spectroscopy, XRD, FTIR, and AFM characterized the synthesized iron oxide nanoparticles. UV-visible spectra show the maximum absorbance peak of 01:01 concentration at 380 nm. The other concentrations, such as 02:04, peaked at 400 nm and 01:04 at 680 nm, confirming the formation of iron oxide nanoparticles. AFM analysis reveals the spherical shape of iron oxide nanoparticles. The XRD spectra reveal the (fcc) cubic crystal structure of the iron oxide nanoparticles. The FTIR analysis’s peaks at 457.13, 455.20, and 457.13 cm-1 depict the characteristic iron nanoparticle synthesis. The black cumin extract-mediated iron oxide nanoparticles show substantial antibacterial, antifungal, antioxidant and anti-inflammatory activity in a dose-dependent manner.

show abstract

Section: Ft-irmentioning

confidence: 61%

Black seed assisted synthesis, characterization, free radical scavenging, antimicrobial and anti-inflammatory activity of iron oxide nanoparticles

Shanmugam,

Tharani,

Abullais

et al. 2024

BMC Complement Med Ther

View full text Add to dashboard Cite

show abstract

“…Probably, changing the parameters of the applied external magnetic field and the temperature would cause the particles to become magnetised. Magnetisation is accompanied by an increase in temperature, as described, among others, in the work of Orzechowska et al [ 64 ], Winiarczyk et al [ 65 ] and Rećko et al [ 66 ].…”

Section: Resultsmentioning

confidence: 88%

Green Synthesis of Iron Nanoparticles Using an Aqueous Extract of Strawberry (Fragaria × ananassa Duchesne) Leaf Waste

Góral-Kowalczyk,

Grządka,

Orzeł

et al. 2024

Materials

View full text Add to dashboard Cite

In this study, we analysed the potential use of dried strawberry leaves and calyces for the production of nanoparticles using inorganic iron compounds. We used the following iron precursors FeCl3 × 6H2O, FeCl2 × 4H2O, Fe(NO3)3 × 9H2O, Fe2(SO4)3 × H2O, FeSO4 × 7H2O, FeCl3 anhydrous. It was discovered that the content of polyphenols and flavonoids in dried strawberries and their antioxidant activity in DPPH and FRAP were 346.81 µM TE/1 g and 331.71 µM TE/1 g, respectively, and were similar to these of green tea extracts. Microimages made using TEM techniques allowed for the isolation of a few nanoparticles with dimensions ranging from tens of nanometres to several micrometres. The value of the electrokinetic potential in all samples was negative and ranged from −21,300 mV to −11,183 mV. XRF analyses confirmed the presence of iron ranging from 0.13% to 0.92% in the samples with a concentration of 0.01 mol/dm3. FT-IR spectra analyses showed bands characteristic of nanoparticles. In calorimetric measurements, no increase in temperature was observed in any of the tests during exposure to the electromagnetic field. In summary, using the extract from dried strawberry leaves and calyxes as a reagent, we can obtain iron nanoparticles with sizes dependent on the concentration of the precursor.

show abstract

“…Another use for iron nanoparticles is their ability to induce hyperthermia, a state of elevated temperature caused by an alternating magnetic field [ 16 ]. Superparamagnetic iron oxide is used to inactivate bacteria by creating elevated temperatures [ 142 ].…”

Section: Effects Of Iron Nanoparticles On Living Organismsmentioning

confidence: 99%

Application of Iron Nanoparticle-Based Materials in the Food Industry

et al. 2023

View full text Add to dashboard Cite

Due to their different properties compared to other materials, nanoparticles of iron and iron oxides are increasingly used in the food industry. Food technologists have especially paid attention to their ease of separation by magnetic fields and biocompatibility. Unfortunately, the consumption of increasing amounts of nanoparticles has raised concerns about their biotoxicity. Hence, knowledge about the applicability of iron nanoparticle-based materials in the food industry is needed not only among scientists, but also among all individuals who are involved in food production. The first part of this article describes typical methods of obtaining iron nanoparticles using chemical synthesis and so-called green chemistry. The second part of this article describes the use of iron nanoparticles and iron nanoparticle-based materials for active packaging, including the ability to eliminate oxygen and antimicrobial activity. Then, the possibilities of using the magnetic properties of iron nano-oxides for enzyme immobilization, food analysis, protein purification and mycotoxin and histamine removal from food are described. Other described applications of materials based on iron nanoparticles are the production of artificial enzymes, process control, food fortification and preserving food in a supercooled state. The third part of the article analyzes the biocompatibility of iron nanoparticles, their impact on the human body and the safety of their use.

show abstract

Magnetic properties of iron oxide nanoparticles with a DMSA-modified surface

Cited by 6 publications

References 26 publications

Black seed assisted synthesis, characterization, free radical scavenging, antimicrobial and anti-inflammatory activity of iron oxide nanoparticles

Black seed assisted synthesis, characterization, free radical scavenging, antimicrobial and anti-inflammatory activity of iron oxide nanoparticles

Green Synthesis of Iron Nanoparticles Using an Aqueous Extract of Strawberry (Fragaria × ananassa Duchesne) Leaf Waste

Application of Iron Nanoparticle-Based Materials in the Food Industry

Contact Info

Product

Resources

About