Synthesis and Characterization of Zinc Oxide Nanoparticles using Tomato Extract

Abstract

Today's scientists and engineers are finding a wide variety of ways to deliberately make materials at the nanoscale to take advantage of their enhanced properties such as higher strength, lighter weight, increased control of light spectrum, and greater chemical reactivity than their larger-scale counterparts. However with an increasing awareness of green and clean energy, greener synthesis of nanoparticles represents an advance over other methods because it is simple, cost-effective, and relatively reproducible, and often results in more stable materials. In this work, the green synthesis of zinc oxide nanoparticles is done thermally using the aqueous extract of Tomato as non-toxic and eco-friendly reducing material. The synthesized nanoparticles were characterized Scanning Electron Microscopy (SEM). The calculated average size of the prepared ZnO nanoparticles is found to be in the range between 78.5 to 172.2nm.