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Synthesis of Iron Nanoparticles using Extracts of Native Fruits of Ecuador, as Capuli (Prunus serotina) and Mortiño (Vaccinium floribundum)

Erika Murgueitio, Alexis Debut, Jerry Landivar and Luis Cumbal

This study describes an eco-friendly synthesis for the production of zero-valent iron nanoparticles (nZVIs). Extracts of capulí (Prunus serotina) and mortiño (Vaccinium floribundum) were used as reducing and stabilizer agents. Freshly prepared nanoparticles were characterized with Dynamic Light Scattering (DLS), Transmission Electron Microscopy (TEM), X-ray Diffraction (XRD) and Fourier Transform Infrared Spectrometry (FTIR). Zerovalent iron nanoparticles with mortiño extract (V. floribundum) resulted in 13.2 nm diameter; while diameter of the nZVIs prepared with capulí extract (P. serotina) was 11.9 nm. On the other hand, XRD spectra showed peaks that are associated with hematite and zero-valent iron. FTIR patterns displayed functional groups in both nZVIs prepared with the extracts and only fruit extracts. Polyphenols are the key compounds for the nanoparticles growth.