Synthesis of silver nanoparticles using methanol and dichloromethane extracts of Pulicaria gnaphalodes (Vent.) Boiss. aerial parts.

The objectives were to study the potential of Pulicaria gnaphalodes (Vent.) Boiss. aerial parts in production of nanoparticles and the effect of the extraction solvent on the produced nanoparticles. Methanol and dichloromethane extracts were prepared by percolation of the plant powder. Both the extracts of P. gnaphalodes (Vent.) Boiss. successfully produced small and polydispersed nanoparticles with low aggregates in early hours of the biotransformation. Methanol extract produced spherical and many single nanoparticles, whereas dichloromethane produced porous polyhedral and more aggregated nanoparticles. Methanol extract of this plant seems to be quiet useful for industrial scale production of nanoparticles.

Green biosynthesis of silver nanoparticles using Althaea officinalis radix hydroalcoholic extract.

The objectives were to study the potential of Althaea officinalis radix in production of silver NPs, and the effect of the extract ethanol concentration on the produced NPs. Seventy and ninety-six percent hydroalcoholic extracts were prepared by percolation of the plant powder. The extract was concentrated by rotary evaporator and then freeze-dried. Silver ions were determined using atomic absorption analysis. The NPs were characterized by Nano-Zeta Sizer and TEM. Both of 70% and 96% of hydroalcoholic extracts of A. officinalis radix successfully synthesized spherical and poly-dispersed silver NPs. The conversion was fast and almost completed in 5 h.

Green biosynthesis of silver nanoparticles using Quercus brantii (oak) leaves hydroalcoholic extract.

CONTEXT: There is an ever-growing need to develop green, non-toxic, and eco-friendly procedures for synthesis and assembly of nanoparticles (NPs) with the desired morphologies and sizes. The hydroalcoholic extract of Persian oak leaves [Quercus brantii Lindl. (Fagaceae)] contains high content of phenolic and flavonoid compounds with strong antioxidant activities, and it seems that this plant can be considered a good candidate for metal nanoparticle synthesis. OBJECTIVE: The potential of Q. brantii leaves in the production of silver NPs and the effect of the extract ethanol concentration on the produced NPs were studied. MATERIALS AND METHODS: Quercus brantii leaves were freshly collected, air-dried at room temperature, powdered, and sieved. Hydroalcoholic extracts (70% and 96%) were prepared by percolation of the plant powder. The reaction mixtures contained (final concentrations): AgNO3 (1 mM) as the substrate, plant extract as the biocatalyst, and phosphate buffer (pH = 7, 100 mM) as the reaction medium. Silver ions were determined using atomic absorption analysis. Particle size distribution of NPs was analyzed using Nano-Zeta Sizer (Malvern Instruments Ltd, Malvern, UK). Samples for TEM were prepared by drop-coating the silver nanoparticle suspensions onto carbon-coated copper grids. RESULTS: Hydroalcoholic extract (96%) of Q. brantii successfully produced quite small (as small as 0.83 nm and the mean size of 6 nm), spherical, and poly-dispersed NPs with low aggregates. The conversion was fast and completed in 5 h. DISCUSSION AND CONCLUSION: This plant and the extraction method seem to be quiet attractive for industrial scale production of NPs.

Effect of Consuming Zinc-fortified Bread on Serum Zinc and Iron Status of Zinc-deficient Women: A Double Blind, Randomized Clinical Trial.

After iron deficiency, zinc deficiency is the major micronutrient deficiency in developing countries, and staple food fortification is an effective strategy to prevent and improve it among at-risk-populations. No action has been taken to reduce zinc deficiency via flour fortification so far in Iran, and little is known about the influence of zinc fortification of flour on serum zinc and the iron status, and also about the optimum and effective amount of zinc compound that is used in food fortification. The objective of this study is to evaluate the influence of consuming zinc-fortified breads on the zinc and iron status in the blood serum. In this study, three types of bread were prepared from non-fortified and fortified flours, with 50 and 100 ppm elemental zinc in the form of sulfate. Eighty zinc-deficient women aged 19 to 49 years were randomly assigned to three groups; The volunteers received, daily, (1) a non-fortified bread, (2) a high-zinc bread, and (3) a low-zinc bread for one month. Serum zinc and iron were measured by Atomic Absorption before and after the study. Results showed a significant increase in serum zinc and iron levels in all groups (p < 0.001) except in the control (p > 0.05). Absorption of zinc and iron in the group that consumed high-zinc bread was significantly greater than that in the group that received low-zinc bread (p < 0.01). It was concluded that fortification of flour with 50-100 ppm zinc was an effective way to achieve adequate zinc intake and absorption in zinc-deficient people. It also appeared that consuming zinc-fortified bread improved iron absorption.