Table of Contents
Journal of Nanoscience
Volume 2017, Article ID 8348507, 7 pages
https://doi.org/10.1155/2017/8348507
Research Article

Synthesis and Characterization of Zinc Oxide and Iron Oxide Nanoparticles Using Sesbania grandiflora Leaf Extract as Reducing Agent

Department of Food Technology, Kongu Engineering College, Perundurai 638 052, India

Correspondence should be addressed to Sorna Prema Rajendran; moc.liamg@24nardnejaranros

Received 22 June 2016; Accepted 18 December 2016; Published 3 January 2017

Academic Editor: Sanjeeb K. Sahoo

Copyright © 2017 Sorna Prema Rajendran and Kandasamy Sengodan. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The objectives of this present study are to synthesize iron oxide and zinc oxide nanoparticles from different concentrations of Sesbania grandiflora leaf extract (5–20%) using zinc nitrate and ferrous chloride as precursor materials and synthesized nanoparticles were characterized using UV-visible spectrometer, FTIR, X-ray diffraction, and SEM. The results showed that synthesized zinc oxide and iron oxide nanoparticles exhibited UV-visible absorption peaks at 235 nm and 220 nm, respectively, which indicated that both nanoparticles were photosensitive and the XRD study confirmed that both nanoparticles were crystalline in nature. In addition, FTIR was also used to analyze the various functional groups present in the synthesized nanoparticles. The SEM results reveal that zinc oxide nanoparticles were spherical in shape and having the particle size range of 15 to 35 nm whereas the iron oxide nanoparticles were nonspherical in shape with the size range of 25 to 60 nm. Application of synthesized nanoparticle on seafood effluent treatment was studied.