Green Synthesis of Colloidal Gold Nanoparticles by Curcumin Extracted from Turmeric and Evaluation of its Antioxidant activity

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Khosh Lahjeh N.; LARIJANI K.; POURNAMDARI E.; ZAMANI HARGALANI F.; SAEIDIAN H.

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Journal: Journal of Food Technology and Nutrition Year:2022 | Volume:19 | Issue:2 (74) Page(s): 117-127

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Title

Green Synthesis of Colloidal Gold Nanoparticles by Curcumin Extracted from Turmeric and Evaluation of its Antioxidant activity

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Keywords

Antioxidant Activity

Curcumin

Gold Nanoparticles

Green Synthesis

Abstract

Introduction: Gold Nanoparticles can be used as a protective compound in the packaging of nutritionally valuable materials due to their non-toxic effects on humans and high antibacterial and antioxidant properties. Other applications in the food industry, such as the construction of sensors to identify the remnants of hazardous materials from agricultural and industrial processes, are conceivable for these materials. One of the methods of synthesis of these nanoparticles is the use of natural compounds due to reducing the side effects of chemicals, a new approach that in recent years has been referred to as "green chemistry". Materials and Methods: Gold Nanoparticles were synthesized using Curcumin purified from turmeric as the main source of this compound. The synthesis process was investigated using UVVIS, FT-IR spectroscopy methods. The structure and morphology of the nanoparticles were performed using XRD spectroscopy and TEM and SEM imaging. The antioxidant properties of gold-Curcumin nanoparticles were evaluated by DPPH free radical scavenging method. Results: Au-nanoparticles were synthesized using the green chemistry method using Curcumin purified from turmeric in the form of a cross and cubic crystal structure of filled funds with an average size of 9. 80 nm. Antioxidant studies showed that the free radical scavenging ability of gold-Curcumin nanoparticles was increased as compared to pure Curcumin. Conclusion: Curcumin as a natural compound with antioxidant properties has the ability to reduce gold ions and convert them into nanoparticles, and due to the use of these nanoparticles in the food industry, this method can be used as a green, inexpensive and eco-friendly.

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APA: Copy

Khosh Lahjeh, N., LARIJANI, K., POURNAMDARI, E., ZAMANI HARGALANI, F., & SAEIDIAN, H.. (2022). Green Synthesis of Colloidal Gold Nanoparticles by Curcumin Extracted from Turmeric and Evaluation of its Antioxidant activity. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 19(2 (74) ), 117-127. SID. https://sid.ir/paper/953959/en

Vancouver: Copy

Khosh Lahjeh N., LARIJANI K., POURNAMDARI E., ZAMANI HARGALANI F., SAEIDIAN H.. Green Synthesis of Colloidal Gold Nanoparticles by Curcumin Extracted from Turmeric and Evaluation of its Antioxidant activity. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2022;19(2 (74) ):117-127. Available from: https://sid.ir/paper/953959/en

IEEE: Copy

N. Khosh Lahjeh, K. LARIJANI, E. POURNAMDARI, F. ZAMANI HARGALANI, and H. SAEIDIAN, “Green Synthesis of Colloidal Gold Nanoparticles by Curcumin Extracted from Turmeric and Evaluation of its Antioxidant activity,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 19, no. 2 (74) , pp. 117–127, 2022, [Online]. Available: https://sid.ir/paper/953959/en

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