Abstract

Magnesium oxide (MgO) nanoparticles have attracted considerable attention because of their distinctive physicochemical properties and their potential biomedical and environmental applications. In this study, grape extract was used as a green fuel and stabilising medium for the synthesis of MgO nanoparticles, thereby avoiding the use of toxic chemicals. The effects of post-synthesis annealing at two temperatures on the structural, morphological, optical, and thermal properties of the nanoparticles were investigated. Crystalline MgO nanoparticles were confirmed by powder X-ray diffraction (PXRD), Fourier-transform infrared spectroscopy (FTIR), UV-visible spectroscopy, zeta-potential analysis, and electron microscopy. The calculated crystallite sizes were 7.21 nm for MgO, 7.24 nm for MgO-350, and 8.43 nm for MgO-450. Increasing the annealing temperature improved crystallinity and lattice ordering, reduced surface defects, and influenced particle size and optical band-gap behaviour. The synthesised MgO nanoparticles also exhibited antimicrobial activity against the tested bacterial strains, which may be associated with reactive oxygen species, surface-defect sites, and strong interactions between the nanoparticles and microbial cell membranes. Green-synthesised MgO nanoparticles prepared under optimised annealing conditions therefore show promise for antimicrobial and biomedical applications.

Keywords

Green Synthesis, MgO Nanoparticles, Thermal Annealing, Antimicrobial Properties,

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References

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