Synthesis and characterization of environmentally-friendly iron nanoparticles from walnut (Juglans regia L.) fruit and investigation of its antioxidant activity

In this study, iron nanoparticles were synthesized from walnut (Juglans regia L.) fruit with an environmentally friendly approach, these nanoparticles were characterized and their antioxidant activities were examined in detail. As an alternative to traditional chemical methods, the green synthesis method using biological materials was preferred. Biomolecules obtained from walnut fruit enabled the stable and effective formation of iron nanoparticles. The morphological and structural properties of the synthesized nanoparticles (NPs) were characterized by various analytical techniques. Iron nanoparticles (FeNP) obtained from walnut extract were characterized using UV-Vis, FTIR, XRD, TEM, and Zeta Sizer analytical techniques. Subsequently, antioxidant activities were evaluated with DPPH. At the same time, the total flavonoid contents of walnuts were determined and the flavonoid components of walnut extract bound to iron nanoparticles obtained by green synthesis were compared quantitatively. The study is important in terms of developing environmentally friendly nanoparticle synthesis methods and showing that natural resources such as walnuts can be used effectively in these processes.