Abstract

GREEN SYNTHESIS, CHARACTERIZATION AND ANTIINFLAMMATORY ACTIVITIES OF CERIUM NANOPARTICLES FROM TOMATO FRUIT EXTRACT

A. S. Pujar*, U. S. Pujaeri, M. S. Yadawe, Nanjappaiah H. M. and Shivakumar Hugar

Abstract

The environmental friendly synthesis of nanoparticles process is revolutionary step in the field of nanotechnology. The present study focuses on the simple effective and rapid approach for the synthesis of cerium nanoparticles and investigation of its anticancer activity. On addition of fruit extract to cerium sulphate solution the change in color of the reaction mixture was observed which proved the formation of nanoparticles. The synthesized cerium nanoparticles were characterized by various instrumental methods like UV-Vis spectroscopy, Scanning Electron Microscopy (SEM), and X Ray Diffraction methods. The synthesized cerium nanoparticles were spherical in shape with an average particle size of 5-10nm. The anti-inflammatory activity of cerium nanoparticles was tested and confirmed by invitro method. Hence, the present research aims to open new avenues for the improvement of medicinal uses with the synthesis of cerium nanoparticles by using tomato extract for various ailments and to bring the anti-inflammatory medicinal plants to the scientists notice, to educate awareness and add values to the resources.

Keywords: Nanoparticles, particle size, green synthesis, anti-inflammatory activity.