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Iranian Journal of Biotechnology، جلد ۲۲، شماره ۳، صفحات ۳۶-۴۹
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عنوان انگلیسی Optimization of green synthesis formulation of selenium nanoparticles (SeNPs) using peach tree leaf extract and investigating its properties and stability
چکیده انگلیسی مقاله Background: Selenium nanoparticles (SeNPs) are highly sought after in diverse industries for their distinct properties and advantages. SeNPs can be synthesized via several methods, including the use of microwave, bain-marie, autoclave, and heater.

Objective: The objective is to optimize the SeNP synthesis formulation, emphasizing stability, concentration, particle size minimization, and uniformity using central composite design.

Method: The method involves autoclave heating at 121 0C under 1.5 bar pressure for 15 minutes. Prunus persica tree leaf extract and Aloe Vera gel serve as a regenerating agent and stabilizer, respectively. Four responses including SeNPs concentration, average particle size, zeta potential, and dispersion index (PDI), were assessed according to the experimental design. The optimal synthesis point was determined and evaluated for SeNP imaging, antioxidant, and antifungal properties.

Results: Results indicate that the optimal SeNPs formulation includes 5.73 mL of Prunus persica tree leaf extract, 13.45 mL of sodium selenite salt solution, and 0.80 mL of Aloe Vera gel.

Conclusion: The optimal formulation of selenium nanoparticles (SeNPs) achieved in this study, using Prunus persica tree leaf extract as a reducing agent and Aloe Vera gel as a stabilizer, demonstrates superior properties including high stability, a small average particle size, and a favorable zeta potential. These characteristics make the SeNPs well-suited for applications requiring enhanced antioxidant and antifungal activities. The findings underscore the importance of optimizing synthesis parameters to maximize the functional properties of SeNPs.
کلیدواژه‌های انگلیسی مقاله optimization,SeNPs,Peach tree leaf extract,Aloe Vera gel stabilizer,Antifungal,Antioxidan
نویسندگان مقاله Sepideh Shayan |
Department of Biochemistry, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran.

Donya Hajihajikolai |
Department of Agricultural Engineering, Islamic Azad University, Gorgan Branch

Fateme Ghazale |
Department of Biomedical Engineering, Faculty of Technical and Engineering, South Tehran Branch, Islamic Azad University, Tehran, Iran.

Fatemeh Gharahdaghigharahtappeh |
Department of Food Science and Technology, Faculty of Agricultural Sciences and Food Science, Islamic Azad University Science and Research Branch, Tehran, Iran

Amirhossein Faghih |
Department of Food science, Facility of food Engineering and Nutrition, Tehran medical science, Islamic Azad University, Tehran, Iran

Omid Ahmadi |
Department of Chemical engineering, Faculty of Engineering, University of Kurdistan, Sanandaj, Iran

Gity Behbudi |
Department of Chemical Engineering, University of Guilan, 3756, Rasht, Iran.

نشانی اینترنتی https://www.ijbiotech.com/article_205580_e42da6324b8996f93c0b2f3cead7fb74.pdf
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