Green synthesis of coffee bean and xylitol mediated Zinc oxide nanoparticles and the assessment of its antioxidant activity

Abstract

Aim: The aim of this study is to synthesize ZnO NPs from coffee beans and xylitol and evaluate their antioxidant efficacy utilizing the DPHH test.
Materials and method: DPPH assay was used to test the antioxidant activity of biogenic synthesized zinc oxide nanoparticles. Diverse concentrations (10-50 μg/ml) of coffee bean and xylitol extract interceded zinc oxide nanoparticle was mixed with 1 ml of 0.1 mM DPPH in methanol and 450 μl of 50 mM Tris HCl buffer (pH 7.4) and incubated. The percentage of inhibition was determined from the following equation, % inhibition= Absorbance of control- Absorbance of test sample × 100/ Absorbance of control
Result: Inhibition rates for zinc oxide nanoparticles made derived from a formulation of coffee bean and xylitol were 47.9% for 10 μL 60.21,% for 20 μL, 72.3% for 30 μL, 78.3% for 40 μL, and 85.7% for 50 μL. The standard showed 76.56% inhibition at 10 μL, 78.52% at 20 μL, 85.63% at 30 μL, 88.68% at 40 μL, and 93.15% at 50 μL. As a result, the highest level of inhibition, or 50 L, was found to be at higher concentration.
Conclusion: The nanoparticles exhibited substantial antioxidant activity, which could be attributed to the presence of phenolic chemicals in coffee beans. The utilization of green synthesis technologies to create nanoparticles is a viable approach to developing effective and long-lasting antioxidant medications. Further research into the potential applications and efficacy of these nanoparticles in various fields is required.