Synthesis of zinc oxide from oil palm leaves by green sol-gel method: effect of concentration variation: article

In this study, zinc oxide (ZnO) nanoparticle has been successfully synthesized using oil palm leaves extract (OPLE) as the stabilizing agent. ZnO currently has a great potential in food industry for example zinc oxide is used as a food additives due to its antioxidant properties. However, this study is focusing more on food packaging application as it is one of food safety requirement. Therefore, the structure of OPLE and ZnO nanoparticles synthesized from OPLE at different concentration of precursors has been characterized using Fourier Transform Infra-Red (FTIR) analysis and X-ray Diffraction (XRD) analysis by using green sol-gel method. The characterization of OPLE and the particle size of ZnO nanoparticles has been investigated and discussed.