سنتز سبز نانوذرات اکسید روی با عصاره میخک و سه روش حرارت‌دهی گوناگون و ارزیابی خواص آن‌ها

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی دکتری مهندسی شیمی، گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد ممقان

2 دانشیار مهندسی شیمی، دانشگاه صنعتی سهند

3 دانشیار صنایع غذایی، گروه بهداشت مواد غذایی، دانشگاه آزاد اسلامی واحد تبریز

4 استاد صنایع غذایی، گروه علوم و صنایع غذایی دانشکدۀ کشاورزی دانشگاه تبریز

چکیده

در تحقیق نانوذرات اکسید روی با استفاده ازعصاره هیدروالکلی میخک، بهعنوان عامل طبیعی کاهنده و با استفاده از سه روش حرارتدهی هیدروترمال (دمـای ° C 121 و فشـار 5/1 بار به‌مدت
15 دقیقه)، مایکرویو (توان 800 وات و برای مدت زمان 3 دقیقه) و حرارت
دهی با هیتر همزندار (دمای ° C 150 و مدت زمان 2 ساعت) سنتز شد. ویژگی­های عصاره مذکور و نانوذرات سنتزشده با استفاده از تجزیه‌­های GC-MS ،XRD،SEM  و خصوصیات آنتی‌اکسیدانی نانوذرات بهروش DPPH و فعالیت ضدباکتریایی بهروش انتشار چاهک ارزیابی شد. نتایج حاصل از GC-MS نشان داد که عصاره مذکور حاوی ترکیبات اصلی احیا­کننده شامل اوژنول و بتاکاریوفیلن است. 4 گرم نمک نیترات روی و مقدار 20 میلیلیتر عطرمایۀ میخک با هم، مخلوط و پس از حرارتدهی با سه روش مذکور، در کوره با دمای ° C 400 و برای مدت 2 ساعت قرار داده شد تا پودر زردرنگ نانوذرات اکسید روی حاصل شود. نتایج نشان داد که متوسط اندازۀ بلورینگی نانوذرات سنتز‌شده با استفاده از مایکرویو، اتوکلاو و هیتر همزندار بهترتیب 45، 50 و 52 نانومتر است. هم‌چنین با سه روش مذکور نانوذرات اکسید روی با خاصیت آنتیاکسیدانی 89، 85 و 80 درصد بازدارندگی رادیکال‌های آزاد و خاصیت رنگ‌بری متیلنبلو تا 79، 70 و 66 درصد است. هم‌چنین نتایج نشان داد که نانوذرات سنتزشده خاصیت ضدباکتریایی بالایی در برابر هر دو گونۀ باکتری‌های اشریشیاکلی و استافیلوکوکوس اورئوس، دارند.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Green Synthesis of Zinc Oxide Nanoparticles Using Clove Extract by Three Different Heating Methods and Evaluation of their Properties

نویسندگان [English]

  • M. Anvarinezhad 1
  • H. Jafarizadeh-Malmiri 2
  • A. Javadi 3
  • S. Azadmard-Damirchi 4
1 Ph.D. Student of Chemical Engineering, Department of Food Sciences and Technology, Mamaghan branch, Islamic Azad University
2 Associate Professor of Chemical Engineering, Sahand University of Technology
3 Associate Professor of Food Science, Department of Food Hygiene, Tabriz branch, Islamic Azad University
4 Professor of Food Science, Department of Food Sciences and Technology, Faculty of Agriculture Engineering, Tabriz University
چکیده [English]

In the present study, zinc oxide nanoparticles (ZnO NPs) have been synthesized using hydroalcoholic clove extract and three accelerated heating methods namely, hydrothermal (at 121 °C and 1.5 bar), microwave irradiation (power of 800 W for 3 min) and conventional heating using a heater and stirrer (at 150 °C for 2 h). Characteristics of the  prepared clove extract and synthesized ZnO NPs have been evaluated using GC-MS, XRD and SEM analyses and their antioxidant and antibacterial activities have been measured using DPPH and agar diffusion techniques.   GC-MS analysis indicated that the provided extract had contained two main bioactive compounds of Eugenol and β-caryophyllene, which both of them are natural reductant agents. In order to synthesis ZnO NPs, 4 g of zinc nitrate and 20 mL of the provided clove extract had been mixed together  and after heating the mixture solutions using three different heating methods,
the solutions have been placed into the laboratory furnace adjusted at 400°C for 2h to result in pale yellow powder. Obtained results indicated that the synthesized ZnO NPs using microwave, autoclave and heater and stirrer, had particle size of 45, 50 and 52 nm, antioxidant activity of 89, 85 and 80% and methylene blue degradation of 79, 70 and 66%, respectively. Furthermore, results indicated that the synthesized ZnO NPs have high antibacterial activity against both bacteria strains of Escherichia coli and Staphylococcus aerous.

کلیدواژه‌ها [English]

  • Antimicrobial activity
  • Antioxidant activity
  • Clove Extract
  • Green Synthesis Zinc Oxide Nanoparticles
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