Synthesis of Iron Nanoparticles Using Sargassum wightii Extract and Its Impact on Serum Biochemical Profile and Growth Response of Etroplus suratensis Juveniles

• Published in: Biological trace element research 2023-03, Vol.201 (3), p.1451-1458
• Main Authors: Nirmalkar, Rakesh, Suresh, E., Felix, N., Kathirvelpandian, A., Nazir, Mir Ishfaq, Ranjan, Amit
• Format: Article
• Language: English
• Subjects: Algae; Analytical methods; Animals; Biochemistry; Biomedical and Life Sciences; Biotechnology; Chemical bonds; Chemical synthesis; Colour; Diet; Etroplus suratensis; Fingerlings; Fish; Fish diets; Fourier transforms; Green Chemistry Technology - methods; Growth; Infrared spectrophotometers; Infrared spectroscopy; Iron; Juveniles; Life Sciences; Metal Nanoparticles - chemistry; Nanoparticles; Nanoparticles - chemistry; Nutrition; Oncology; Plant extracts; Plant Extracts - chemistry; Plant Extracts - pharmacology; Reagents; Sargassum - chemistry; Sargassum wightii; Seaweeds; Serum; Spectrophotometers; Spectroscopy, Fourier Transform Infrared; Spectrum analysis; Stabilizers (agents); Stabilizing; Ultraviolet radiation; Zeta potential
• ISSN: 0163-4984; 1559-0720
• DOI: 10.1007/s12011-022-03236-0

The present study focuses on the green synthesis of iron nanoparticles using plant extracts as reducing, capping, and stabilizing agents. Aqueous seaweed extracts with the addition of iron solution were mixed using a magnetic stirrer which resulted in a color change indicating the formation of iron nanoparticles. The iron nanoparticles were successfully synthesized using Sargassum wightii extract. The synthesized iron nanoparticles were characterized by UV–Vis spectrophotometer, Fourier transform infrared spectroscopy (FTIR), and zeta potential techniques. The UV–Vis spectra showed a peak at 412 to 415 nm. Zeta potential revealed that the synthesized iron nanoparticles were negative and positive charges. FTIR spectroscopy analysis showed the presence of chemical bond and amide group likely to be responsible for the green synthesis of iron nanoparticles. The effect of nano-iron as a dietary iron source on the growth and serum biochemical profile of Etroplus suratensis fingerlings was evaluated. Iron nanoparticles were fed to E. suratensis fingerlings for 60 days with two levels 10 mg (T1) and 20 mg (T2) and a control group without iron nanoparticles. The highest WG% and SGR and lowest FCR were observed in the T2 group which is significantly different ( p