Effect of solvent or calcination on free radical scavenging activity of zinc oxide nanoparticles prepared using extract of black mulberry (Morus Nigra) fruit and leaf

Tirtakusuma, Ferdy (2016) Effect of solvent or calcination on free radical scavenging activity of zinc oxide nanoparticles prepared using extract of black mulberry (Morus Nigra) fruit and leaf. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Nanoparticles have been synthesized using green synthesis method, and microwave assisted method since it is more effective and eco-friendly. Black mulberry (Morus nigra) has been known for its high content of phenolic compounds and has potential for synthesizing ZnO-NPs. This research was aimed to find most suitable treatment and investigate the potential of Morus nigra for synthesizing ZnO-NPs that have good antioxidant activity. Leaf and fruit of Morus nigra were extracted using water (WE), ethanol (EE), and 1:1 mixture of water with ethanol (W/EE). Plant extracts were checked for its total phenolic content and total flavonoid content to observe the effect of different solvents used. The plant extracts were mixed with Zn(O2CCH3)2(H2O)2, and react to obtain ZnONPs. The ZnO-NPs were checked for its antioxidant activity and the highest result possesses 80.82±5.53% and 45.92±8.30% from leaf and fruit extract respectively. Both ZnO-NPs samples which have the highest antioxidant activity were treated with calcination at 100, 300, and 500 oC, which later analyzed again for its antioxidant activity. The result shows that calcination at 100 oC was able to maintain the antioxidant activity on both leaf and fruit W/EE ZnO-NPs with results of 75.19±12.74% and 41.61±5.25%. Based on the results, the calcination treatment was able to decrease its solubility in water, change to better morphology and enlarge the size of ZnO-NPs from 142.2±25.9nm to 3,900.8±1,095.7nm.

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