Antibacterial efficacy ofleaf extract-enriched zinc oxide and iron doped zinc nanoparticles: a comparative study.

In the current investigation, zinc oxide (ZnO) nanoparticles and Fe-doped ZnO nanoparticles were sustainably synthesized utilizing an extract derived from theplant through a green synthesis approach. The Scanning electron microscope (SEM), X-ray diffraction (XRD), Energy-dispersive x-ray spectroscopy (EDX), Ultra-violet visible spectroscopy (UV-vis) spectroscopy, Fourier-transform infrared spectroscopy (FTIR), and Thermogravimetric analysis (TGA) techniques were used to examine the compositional, morphological, optical, and thermal properties of both samples. The doping of iron into ZnO NPs has significantly influenced their properties. The analysis firmly established that both ZnO NPs and Fe-doped ZnO NPs have hexagonal wurtzite structures and spherical shapes by XRD and SEM. The EDX analysis suggests that iron atoms have been successfully integrated into the ZnO lattice. The change in color observed during the reaction indicated the formation of nanoparticles. The UV-vis peaks at 364 nm and 314 nm confirmed the presence of ZnO NPs and Fe-doped ZnO NPs, respectively. The band gap of ZnO NPs by Fe dopant displayed a narrowing effect. This indicates that adding iron ions to ZnO NPs offers a control band gap. The thermal study TGA revealed that Fe-doped ZnO NPs remain stable when heated up to 600 °C. The antibacterial efficacy of ZnO NPs and Fe-doped ZnO NPs was evaluated against several bacterial strains. The evaluation is based on the zone of inhibition (ZOI). Both samples exhibited excellent antibacterial properties as compared to conventional pharmaceutical agents. These results suggest that synthesizing nanoparticles through plant-based methods is a promising approach to creating versatile and environmentally friendly biomedical products.