In the present study, iron nanoparticles were firstly synthesized using non-edible peel extracts of Citrus paradisi, which is abundantly available in the Andean Region, Latin America. Characterizations like Visual, U.V.-Vis, Dynamic Light Scattering, Transmission Electron Microscopy with Selected Area Electron Diffraction and XRD were performed for analysis the as-prepared material in terms of size, morphology, composition and structure. Furthermore, based on the FTIR analysis, a possible synthesis mechanism was proposed. Finally, they were used for the treatment of different synthetic dyes (Methyl Rose, MR; Methylene Blue, MB and Methyl Orange, MO) to evaluate their reactivity. The different decolourization percentages in batch mode were obtained for the dyes MR, MB and MO (91. 5 %, 50 mg/L; 67 %, 10 mg/L and 62 %, 10 mg/L, respectively for 6 h) at 25 �C.

Green synthesis of iron nanoparticles using grapefruit (Citrus paradisi L.) peel extracts for treatment of different synthetic dyes

248th National Meeting (2014)

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