Nuclear chemistry

Polyphenol

Engineering

Transmission electron microscopy

Nanoparticle

Biology

Metallurgy

Materials science

Botany

Chemical engineering

Reducing agent

Nanotechnology

Organic chemistry

Antioxidant

Horticulture

Prunus

Medicine

Chemistry

Vaccinium

Fourier transform infrared spectroscopy

Traditional medicine

Hematite

Biology and Medicine

This study describes an eco-friendly synthesis for the production of zero-valent iron nanoparticles (nZVIs). Extracts of capuli (Prunus serotina) and mortino (Vaccinium floribundum) were used as reducing and stabilizer agents. Freshly prepared nanoparticles were characterized with Dynamic Light Scattering (DLS), Transmission Electron Microscopy (TEM), X-ray Diffraction (XRD) and Fourier Transform Infrared Spectrometry (FTIR). Zerovalent iron nanoparticles with mortino extract (V. floribundum) resulted in 13.2 nm diameter; while diameter of the nZVIs prepared with capuli extract (P. serotina) was 11.9 nm. On the other hand, XRD spectra showed peaks that are associated with hematite and zero-valent iron. FTIR patterns displayed functional groups in both nZVIs prepared with the extracts and only fruit extracts. Polyphenols are the key compounds for the nanoparticles growth.

Synthesis of Iron Nanoparticles using Extracts of Native Fruits of Ecuador, as Capuli (Prunus serotina) and MortiÃÂ±o (Vaccinium floribundum)

Synthesis of Iron Nanoparticles using Extracts of Native Fruits of Ecuador, as Capuli (Prunus serotina) and MortiÃÂ±o (Vaccinium floribundum)

Synthesis of Iron Nanoparticles using Extracts of Native Fruits of Ecuador, as Capuli (Prunus serotina) and MortiÃÂ±o (Vaccinium floribundum)