Green synthesis of iron oxide nanoparticles using Hibiscus rosa-sinensis for fortifying wheat biscuits

Abstract

The present investigation is an attempt on synthesising iron oxide nanoparticles through greener mode using the petal extracts of Hibiscus rosa-sinensis and utilising them as fortificants in wheat biscuits. Ferric and ferrous chloride at a concentration of 0.025 M and at a ratio of 2:1 was used as the metal precursors and the extract was served as the reducing agent. Synthesised iron oxide nanoparticles were characterised using UV–visible spectroscopy, X-ray diffraction (XRD), FTIR spectroscopy and scanning electron microscopy (SEM). The analyses confirmed that the formed particles were nano sized and the crystallite size was found to be 6.16 nm through XRD studies. The formed nanoparticles were observed from SEM analysis to be spinel shaped with an average particle size of 65 nm. Biscuits were fortified with iron oxide nanoparticles which were later studied for physical and proximate analyses. The inductively coupled plasma optical emission spectroscopy studies revealed that the iron content was higher in fortified biscuits than that in control. Microbial analysis for 30 days indicated that the fortified biscuits could have a longer shelf life. In brief, the first report on use of iron oxide nanoparticles successfully suggested that their use as fortificants in food and could be prescribed for malnourished, iron deficit or anaemic patients.