Precursor Concentration Effect on Physicochemical Properties of Zinc Oxide Nanoparticle Synthesized with Banana Peel Extract

The present study reports the synthesis of zinc oxide (ZnO) nanoparticles (NPs) using Jackfruit banana peel (Musa Species.) extracts (BPE) as reducing and stabilizing agent. This green synthesis is considered promising an alternative technique that cost effective, nontoxic and environmental friendly...

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Bibliographic Details
Published in:Key engineering materials 2019-03, Vol.797, p.262-270
Main Authors: Sanuddin, N, Ibrahim, Ummi Kalthum, Abd Karim, Siti Fatma, Abdol Aziz, Rabiatul Adawiyah
Format: Article
Language:English
Subjects:
Dehydration
Energy gap
Food packaging
Food packaging industry
Fourier transforms
Jackfruit
Nanoparticles
Precursors
Spectrum analysis
Synthesis
Wurtzite
X-ray diffraction
Zinc acetate
Zinc oxide
Zinc oxides
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Summary:The present study reports the synthesis of zinc oxide (ZnO) nanoparticles (NPs) using Jackfruit banana peel (Musa Species.) extracts (BPE) as reducing and stabilizing agent. This green synthesis is considered promising an alternative technique that cost effective, nontoxic and environmental friendly. Zinc acetate dehydrate solution ((CH3COO)2.2H2O) was used as the precursor for ZnO synthesis and the concentration was varied in the range of 0.100 M – 0.010 M at constant pH of solutions, 12. The synthesized ZnO NPs were then characterized using fourier transform infrared spectroscopy (FTIR), ultraviolet visible (UV-Vis) absorption spectroscopy, x-ray Diffractometer and Brunauer-Emmett-Teller (BET). The band gap energy was found in the range of 3.44 eV - 3.58 eV while XRD analysis shows a crystalline structure in hexagonal wurtzite shape. These unique characteristics open the possibilities of various potential application in medical and industry as well as for development of antimicrobial agent for food packaging applications.
ISSN:1013-9826
1662-9795
1662-9795
DOI:10.4028/www.scientific.net/KEM.797.262