A Sustainable Route to Iron Oxide Nanoparticles: A Plant-Based Approach Using Spinach

The growing demand for sustainable nanomaterials has encouraged the exploration of green synthesis routes that avoid hazardous chemicals and high-energy processes. Among various biological resources, plant extracts have gained attention for their ability to reduce and stabilize nanoparticles naturally. In this study, a green synthesis approachto synthesizing iron oxide nanoparticles using spinach (Spinacia oleracea) leaf extract was employed, with the aim of producing eco-friendly nanomaterials suitable for pigment applications. Fresh spinach leaves were thoroughly washed, crushed, and filtered to obtain an aqueous extract rich in phytochemicals such as flavonoids, phenolics, and ascorbic acid. This extract was then mixed with a ferric chloride (FeCl₃) solution under ambient conditions. The reduction of the Fe³⁺ ions was visually indicated by a distinct color change in the reaction mixture, suggesting the formation of iron oxide nanoparticles. UV-Vis spectroscopy of the resulting suspension showed characteristic absorption in the visible range, supporting nanoparticle formation. The synthesized material was further dried and collected for morphological and structural characterization. Preliminary observations indicate the successful formation of iron oxide nanoparticles using this simple, plant-mediated method. While advanced characterization is ongoing, the current results demonstrate the effectiveness of spinach extract as a natural, sustainable reagent. This method avoids the use of toxic solvents, harsh reducing agents, and high temperatures, offering a safer and more accessible alternative for nanoparticle synthesis. This study underscores the potential of using common edible plants for environmentally sustainable nanomaterial production and contributes to the broader effort to integrate green chemistry principles into materials science.