Green synthesis of Fe3O4 nanoparticles by one-pot saccharide-assisted hydrothermal method


Demir A. , Baykal A., Sözeri H.

TURKISH JOURNAL OF CHEMISTRY, cilt.38, ss.825-836, 2014 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 38 Konu: 5
  • Basım Tarihi: 2014
  • Doi Numarası: 10.3906/kim-1401-73
  • Dergi Adı: TURKISH JOURNAL OF CHEMISTRY
  • Sayfa Sayıları: ss.825-836

Özet

A saccharide-assisted hydrothermal route starting from a single iron precursor was employed to study the influence of reducing saccharides on the formation of iron oxide (Fe3O4) nanoparticles (NPs). Fe3O4 NPs, which were confirmed by X-ray diffraction analysis, were successfully synthesized by a hydrothermal method in which mannose, maltose, lactose, and galactose served as reducing agents. The formation of Fe3O4 NPs was also confirmed by Fourier transform infrared spectroscopy. Samples exhibited different crystallite sizes estimated based on line profile fitting as 12 +/- 2, 9 +/- 2, 13 +/- 3, and 9 +/- 3 nm for mannose, maltose, lactose, and galactose, respectively. Magnetic characterization results revealed superparamagnetic features of the NPs obtained with galactose, mannose, and maltose.

A saccharide-assisted hydrothermal route starting from a single iron precursor was employed to study the influence of the reducing saccharides on the formation of iron oxide (Fe3O4) nanoparticles. Iron oxide nanoparticles (NPs), which were confirmed by X-ray diffraction analysis, were successfully synthesized by a hydrothermal method in which mannose, maltose, lactose and galactose served as reducing agents. The formation of Fe3O4 nanoparticles was also approved by Fourier transform infrared spectroscopy (FT-IR). Samples exhibit different crystallite sizes estimated based on line profile fitting as 12±2, 9±2, 13±3, and 9±3 nm for mannose, maltose, lactose and galactose, respectively. Magnetic characterization results reveal superparamagnetic features of the nanoparticles obtained with galactose, mannose and maltose.