Preparation of Titanium Dioxide Nanoparticles from Peel Extract and Its Applications

The present study describes a method for the preparation of green titanium dioxide (TiO) nanoparticles from the peel of , commonly known as potato, and the potato peel being a kitchen waste. The green synthesized TiO (G- TiO) nanoparticles were characterized using UV-visible spectroscopy, dynamic light scattering, scanning electron microscopy, TEM, XRD, and FTIR spectroscopy. The photocatalytic activity of the G- TiO nanoparticles was also shown using the dye bromophenol blue. To explore the biocompatibility of the G- TiO, the cell viability in normal as well as cancer cells was assessed. Further, the toxicity of the G- TiO nanoparticles was assessed using zebrafish embryos. The novelty of the present invention is to utilize kitchen waste for a useful purpose for the synthesis of titanium dioxide nanoparticles which is known to have UV light scavenging properties. Moreover, the potato peel is a natural antioxidant and possesses a skin-lightening effect. A combination of the potato peel extract and titanium dioxide prepared using the extract will have a combinatorial effect for protecting UV light exposure to the skin and lightening the skin colour.