Optimizing the green synthesis of antibacterial TiO 2 - anatase phase nanoparticles derived from spinach leaf extract.

Titanium dioxide nanoparticles, renowned for their abundance, non-toxicity, and stability, have emerged as indispensable components in various fields such as air purification, healthcare, and industrial processes. Their applications as photocatalysts and antibacterial agents are particularly prominent. The synthesis methods significantly influence the properties and subsequent applications of these nanoparticles. While several techniques exist, the biological approach using plant extracts offers advantages such as simplicity, biocompatibility, and cost-effectiveness. This study focused on the green synthesis of titanium dioxide nanoparticles utilizing spinach leaf extract. Within the scope of this investigation, the green synthesis of titanium dioxide nanoparticles through spinach leaf extract were synthesized and optimized, followed by a comprehensive examination of their morphological, structural, and chemical attributes with UV-visible spectroscopy, FTIR spectroscopy, XRD, FESEM, and EDX. The minimum inhibitory concentration (MIC) against E. coli and S. aureus was determined to evaluate their antibacterial potential. Optimal synthesis conditions were identified at 50 °C, using a 1/30 concentration and 20 ml of spinach leaf extract. Spherical anatase nanoparticles, ranging from 10 to 40 nm, were produced under these conditions. The change in the color of the extract, absorption at 247 nm, change and increase of the peak at 800 - 400 wavelengths, and the maximum intensity of X-ray diffraction at the angle of 25.367 with the crystal plane 101 were indications of the synthesis of these nanoparticles. Notably, the synthesized nanoparticles exhibited antibacterial activity with MIC values of 0.5 mg/ml against E. coli and 2 mg/ml against S. aureus. This research presents a novel, eco-friendly approach to synthesizing titanium dioxide nanoparticles with promising antibacterial properties.
(© 2024. The Author(s).)