Green production of zero-valent iron nanoparticles using tree leaf extracts

Science of the Total Environment

Volumn 445-446, Issue , 2013, Pages 1-8

  Machado, S ^a   Pinto, S L ^a   Grosso, J P ^a   Nouws, H P A ^a   Albergaria, J T ^a   Delerue Matos, C ^a  

^a INSTITUTO SUPERIOR DE ENGENHARIA DO PORTO   (Portugal)

Author keywords

Antioxidant capacity; Green production; Natural products; Waste valorization; Zero valent iron nanoparticles

Indexed keywords

ANTIOXIDANT CAPACITY; CONTACT TIME; DRIED LEAVES; EXTRACTION CONDITIONS; GREEN PRODUCTION; GREEN TEA; LEAF EXTRACTS; NATURAL PRODUCTS; TEM ANALYSIS; TREE LEAVES; ZERO-VALENT IRON NANOPARTICLES;

FORESTRY; IRON; IRON COMPOUNDS; NANOPARTICLES;

QUALITY CONTROL;

HERBACEOUS AGENT; NANOPARTICLE; UNCLASSIFIED DRUG; WATER; ZERO VALENT IRON NANOPARTICLE;

ANTIOXIDANT; AQUEOUS SOLUTION; CONCENTRATION (COMPOSITION); IRON; LEAF; SOLVENT; WASTE;

APPLE; APRICOT; ARTICLE; AVOCADO; BIOLOGICAL ACTIVITY; CHERRY; COST; EUCALYPTUS; KIWIFRUIT; LEMON; MANDARIN; MEDLAR; MOISTURE; MULBERRY; NANOFABRICATION; NONHUMAN; OAK; OLIVE; ORANGE (FRUIT); PASSION FRUIT; PEACH; PEAR; PINE; PLANT LEAF; PLUM; POMEGRANATE; PRIORITY JOURNAL; PROCESS OPTIMIZATION; QUALITY CONTROL; QUINCE; RASPBERRY; SOLVENT EXTRACTION; STRAWBERRY; TEA; TEMPERATURE DEPENDENCE; TRANSMISSION ELECTRON MICROSCOPY; WALNUT;

ANTIOXIDANTS; CAMELLIA SINENSIS; CHEMICAL FRACTIONATION; ENVIRONMENTAL REMEDIATION; IRON; METAL NANOPARTICLES; PARTICLE SIZE; PLANT EXTRACTS; PLANT LEAVES; PUNICACEAE; QUERCUS;

FORESTRY; IRON; IRON COMPOUNDS; QUALITY CONTROL;

LYTHRACEAE;

EID: 84872181385     PISSN: 00489697     EISSN: 18791026     Source Type: Journal    
DOI: 10.1016/j.scitotenv.2012.12.033     Document Type: Article

References (29)

1. Auffan M., Achouak W., Rose J., Roncato M.A., Chaneac C., Waite D.T., et al. Relation between the redox state of iron-based nanoparticles and their cytotoxicity toward Escherichia coli. Environ Sci Technol 2008, 42:6730-6735.
2. Benzie I.F.F., Szeto Y.T. Total antioxidant capacity of teas by the ferric reducing/antioxidant power assay. J Agric Food Chem 1999, 47:633-636.
3. Caliman F.A., Robu B.M., Smaranda C., Pavel V.L., Gavrilescu M. Soil and groundwater cleanup: benefits and limits of emerging technologies. Clean Technol Environ Policy 2011, 13:241-268.
4. Capparucci C., Gironi F., Piemonte V. Equilibrium and extraction kinetics of tannins from chestnut tree wood in water solutions. Asia-Pac J Chem Eng 2011, 6:606-612.
5. Chandini S.K., Rao L.J., Subramanian R. Influence of extraction conditions on polyphenols content and cream constituents in black tea extracts. Int J Food Sci Technol 2011, 46:879-886.
6. Chrysochoou M., Johnston C.P., Dahal G. A comparative evaluation of hexavalent chromium treatment in contaminated soil by calcium polysulfide and green-tea nanoscale zero-valent iron. J Hazard Mater 2012, 201:33-42.
7. Diao M., Yao M. Use of zero-valent iron nanoparticles in inactivating microbes. Water Resour 2009, 43:5243-5251.
8. El-Temsah Y.S., Joner E.J. Ecotoxicological effects on earthworms of fresh and aged nano-sized zero-valent iron (nZVI) in soil. Chemosphere 2012, 89:76-82.
9. Fajardo C., Ortiz L.T., Rodriguez-Membibre M.L., Nande M., Lobo M.C., Martin M. Assessing the impact of zero-valent iron (ZVI) nanotechnology on soil microbial structure and functionality: a molecular approach. Chemosphere 2012, 86:802-808.
10. Hoag G.E., Collins J.B., Holcomb J.L., Hoag J.R., Nadagouda M.N., Varma R.S. Degradation of bromothymol blue by 'greener' nano-scale zero-valent iron synthesized using tea polyphenols. J Mater Chem 2009, 19:8671-8677.
11. Huang J.L., Cong X., Gu Q.B. Factors influencing the dechlorination of organo-chlorine pesticides in soils of a contaminated site by zero-valent iron. Disaster Adv 2012, 5:105-108.
12. Ignat I., Volf I., Popa V.I. A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables. Food Chem 2011, 126:1821-1835.
13. ISO International Organization for Standardization, ISO 14502-1. Determination of substances characteristics of green and black tea - part 1: content of total polyphenols in tea - colorimetric method using Folin-Ciocalteu reagent 2005, 14.
14. Karlsson M.N.A., Deppert K., Wacaser B.A., Karlsson L.S., Malm J.O. Size-controlled nanoparticles by thermal cracking of iron pentacarbonyl. App Phys A Mater Sci Process 2005, 80:1579-1583.
15. Karn B., Kuiken T., Otto M. Nanotechnology and in situ remediation: a review of the benefits and potential risks. Cien Saude Colet 2011, 16:165-178.
16. Kaur C., Kapoor H.C. Antioxidants in fruits and vegetables - the millennium's health. Int J Food Sci Technol 2001, 36:703-725.
17. Keller A.A., Garner K., Miller R.J., Lenihan H.S. Toxicity of nano-zero valent iron to freshwater and marine organisms. PLoS One 2012, 7.
18. Kong K.W., Mat-Junit S., Aminudin N., Ismail A., Abdul-Aziz A. Antioxidant activities and polyphenolics from the shoots of Barringtonia racemosa (L.) Spreng in a polar to apolar medium system. Food Chem 2012, 134:324-332.
19. Kuhn L.T., Bojesen A., Timmermann L., Nielsen M.M., Morup S. Structural and magnetic properties of core-shell iron-iron oxide nanoparticles. J Phys Condens Matter 2002, 14:13551-13567.
20. Lee C., Kim J.Y., Lee W.I., Nelson K.L., Yoon J., Sedlak D.L. Bactericidal effect zero-valent iron nano-scale particles on Escherichia coli. Environ Sci Technol 2008, 42:4927-4933.
21. Li X.Q., Elliott D.W., Zhang W.X. Zero-valent iron nanoparticles for abatement of environmental pollutants: materials and engineering aspects. Crit Rev Solid State Mater Sci 2006, 31:111-122.
22. Li H., Zhou Q., Wu Y., Fu J., Wang T., Jiang G. Effects of waterborne nano-iron on medaka (Oryzias latipes): antioxidant enzymatic activity, lipid peroxidation and histopathology. Ecotoxicol Environ Saf 2009, 72:684-692.
23. Nadagouda M.N., Castle A.B., Murdock R.C., Hussain S.M., Varma R.S. In vitro biocompatibility of nanoscale zerovalent iron particles (NZVI) synthesized using tea polyphenols. Green Chem 2010, 12:114-122.
24. Pulido R., Bravo L., Saura-Calixto F. Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay. J Agric Food Chem 2000, 48:3396-3402.
25. Quideau S., Deffieux D., Douat-Casassus C., Pouysegu L. Plant polyphenols: chemical properties, biological activities, and synthesis. Angew Chem Int Ed 2011, 50:586-621.
26. Valle-Orta M., Diaz D., Santiago-Jacinto P., Vazquez-Olmos A., Reguera E. Instantaneous synthesis of stable zerovalent metal nanoparticles under standard reaction conditions. J Phys Chem B 2008, 112:14427-14434.
27. Wang C.B., Zhang W.X. Synthesizing nanoscale iron particles for rapid and complete dechlorination of TCE and PCBs. Environ Sci Technol 1997, 31:2154-2156.
28. Yang J.E., Kim J.S., Ok Y.S., Vim S.J., Yoo K.Y. Capacity of Cr(VI) reduction in an aqueous solution using different sources of zerovalent irons. Korean J Chem Eng 2006, 23:935-939.
29. Zhang L., Ravipati A.S., Koyyalamudi S.R., Jeong S.C., Reddy N., Smith P.T., et al. Antioxidant and anti-inflammatory activities of selected medicinal plants containing phenolic and flavonoid compounds. J Agric Food Chem 2011, 59:12361-12367.