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Abstract

Nanotechnology is considered as a modern technique which provides useful characteristics to the nanomaterial including small size with high biological activity and the possibility to obtain novel nano-biohybrids through combining efficient and safe transport carriers with biological molecules. The nanohybrid chitosan has important applications in the food industry, due to its biochemical properties, such as biocompatibility, biodegradability, non-toxicity. The goal of this research is to develop environmentally friendly, economically feasible and a simple prepared natural nanohybrid antioxidant instead of artificial one, which is a main characteristic on a food industrial scale. The sol-gel ion exchange method was used to prepare a nanohybrid antioxidant from chitosan and magnesium oxide (Ct-MgO). Several techniques were used to characterize the prepared compound. FT-IR spectroscopy revealed the appearance of new groups in the Ct-MgO spectrum and shifting of some groups to high and low frequencies indicating the formation of a new compound. The X-Ray Diffraction (XRD) spectrum of the antioxidant understudy confirmed the intercalation of chitosan between MgO layers and synthesis of nanohybrid antioxidant. The image of Scanning Electron Microscope (SEM) showed that MgO granules turn into homologous morphology with highly porous surface after formation of Ct-MgO. Energy Dispersive Spectroscopy (EDS) confirmed the presence of Mg in the nanohybrid compound formula. The antioxidant activity of Ct-MgO was evaluated using three methods including ferrous ion-chelating, DPPH radical scavenging and Ferric reducing antioxidant power (FRAP). These antioxidant tests revealed that the nanohybrid chitosan possessed an efficient antioxidant activity greater than the free chitosan.

Keywords

Antioxidant activity, Chitosan, FT-IR, MgO, SEM, Sol-gel ion exchange, XRD

Subject Area

Chemistry

Article Type

Article

First Page

17943

Last Page

17956

Creative Commons License

Creative Commons Attribution 4.0 International License
This work is licensed under a Creative Commons Attribution 4.0 International License.

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