Lepidium Meyenii Walp (Maca) Roots Extract Assisted Green Synthesis of Zinc Nanoparticles and Their Antioxidant and Anticancer Activities

Document Type : Research Paper

Author

Department of Chemistry, College of Science, University of Thi-Qar, Thi-Qar, 64001, Iraq

10.22034/ijnn.2023.2002709.2377

Abstract

   In this research paper, we looked at the synthesis and characterization of zinc nanoparticles using the green synthesis approach. The Brassicaceae family medicinal herb Lepidium meyenii Walp. was used in an attempt to make zinc nanoparticles. Zinc nanoparticles were made from zinc sulfate and an extract from Lepidium meyenii Walp. UV-VIS and FT-IR analyses were used to perform the optical characterization. The architecturally generated nanoparticles were characterized by X-RD, TEM, and SEM. The DPPH test was also used to measure antioxidant activity. At 100 μg/ml, the percentage inhibition values for ZnO-NPs, ascorbic acid, Lepidium meyenii Walp extract, and BHA were determined to be 86.62, 75.62, 71.75, and 59.35 μg/mL, respectively. The ability of the nanoparticle to prevent the growth of cancer cells in the large intestine has been found.

Keywords

Main Subjects


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