Utilizing celery extract for green synthesis of iron oxide nanoparticles: Evaluation and anti-GST enzyme activity in Aedes aegypti pupae

Abstract

A celery extract was used, and its pH was adjusted, to create iron oxide nanoparticles. Iron oxide nanoparticles were created when celery extract reduced iron (III) chloride (FeCl3). These nanoparticles were then bio-functionalized to serve as stabilizing and capping agents. Iron oxide nanoparticles were generated by UV-visible spectroscopy, scanning electron microscopy (SEM), and X-ray diffraction (XRD). The iron oxide nanoparticles' size, shape, and purity were all significantly impacted by the pH variations. The average crystallite size dropped from 23.23 nm (pH = 1.6) to 20.70 nm (pH = 12), according to the XRD results. The SEM photos show that as the particle size of α-Fe2O3 nanoparticles decreased from about 101.60 nm to 34.30 nm, the pH increased as well. Measurements in UV-vis indicate a narrowing of the bandgap from 5.62 and 3.33 eV. When it came to catalytic function, the nanoparticles outperformed the glutathione S-transferase (GST) enzymes in the pupae instar of Aedes aegypti mosquitoes, exhibiting a notably higher elimination activity with the highest efficacy. However, when calcined at higher temperatures, the CsPW catalyst was deactived to be less active than the other catalysts after 2-3 cycles. Furthermore, a possible antioxidant content related degradation mechanism of antioxidant was developed from two detected intermediates that is associated ln (Co/C) versus degradation period (h). In the meantime, the death rate of α-Fe2O3 nanoparticles at pH 1.6 was 70-75%, while it rose up to 90-99% at pH 12.