Green synthesis and characterization of iron oxide nanoparticles using Ficus carica (common fig) dried fruit extract

Ficus carica (common fig) dried fruit extract was used to synthesize iron oxide nanoparticles in this study. Biomaterials in the common fig dried fruit extract synthesized the iron nanoparticles by reducing the iron precursor salt and then acted as capping and stabilizing agents. The nanoparticles were produced smaller than 20 nm diameters and oxidized due to the high phenolic compound content in the common fig dried fruit extract. Nanoparticles were characterized by energy dispersive X-ray spectroscopy (EDX), transmission electron microscopy (TEM), UV-visible spectroscopy, X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), dynamic light scattering (DLS). First, color change and pH reduction occurred immediately due to the iron nanoparticle synthesis. TEM images showed that the nanoparticles were at 9 ± 4 nm diameters and the metallic core-oxide shell form. The nanoparticles were in spherical shapes with a monodisperse distribution. EDX, XRD and FTIR analysis signals showed the iron oxyhydroxide/oxide formation. Absorption peaks were detected at 205 nm and 291 nm due to the iron metallic core hydrolysis products. The intensity-average diameter of nanoparticles was calculated at 475 nm diameter by DLS analysis. Colloid stability was determined as moderate at 20.7 mV.