Green Synthesis of Zinc Oxide Nanoparticles Using Pomegranate Fruit Peel and Solid Coffee Grounds vs. Chemical Method of Synthesis, with Their Biocompatibility and Antibacterial Properties Investigation.

This research aims to investigate the synthesis, characterization, and evaluation of the biocompatibility and antibacterial activity of novel zinc oxide (ZnO) nanoparticles (NPs) prepared by peel and ground extracts as the reducing and capping agents. Chemically synthesized ZnONPs were prepared using zinc acetate dihydrate and sodium hydroxide as reducing precursors. ZnONPs were characterized using an ultraviolet-visible spectrophotometer (UV-VIS), X-ray diffraction (XRD), scanning electron microscope (SEM), transmission electron microscope (TEM), and Fourier transform infrared (FTIR) spectroscopy.