Preparation of superfine cinnamon bark nanocrystalline powder using high energy ball mill and estimation of structural and antioxidant properties

Autor: Aman Kr. Abhay, Kr. Nishant, Archana, Prasad Birendra, Singh Kr. Rakesh
Rok vydání: 2021
Předmět:
Zdroj: IOP Conference Series: Materials Science and Engineering. 1126:012020
ISSN: 1757-899X
1757-8981
DOI: 10.1088/1757-899x/1126/1/012020
Popis: Application of Food material for medicinal use is become a common and safe approach to treat various diseases. Although Nanoscience is seeming to most promising area to be explore at every aspect of existing science including medicine and pharmaceuticals. Medicinal properties and application of various spices are well explored science but their nanopowder synthesis and effect is not very much known. In this present work, we have used a commonly known spice from Indian kitchen know as Cinnamon, for synthesis of nano powder high energy ball mill instrument was used. The crystallographic study, functional group analysis, were done using modern characterization equipment such as XRD (X-ray diffraction), FTIR (Fourier transform infrared spectroscopy), SEM (Scanning Electron Microscope), and UV-Visible spectroscopy. XRD measurement confirms that crystal structure of powder milled for 5 hours and 10 hours were different. Similarly, morphology of differently milled sample found to be different from general Cinnamon powder. This might be due the formation of different fractions of particles were formed as a result of deterioration of cohesion bond due to high energy milling. The present study suggested that cinnamon superfine powder could be a potential source of natural antioxidant and thus could be useful as therapeutic agents and also open new window for the progress of surface science of food materials, which are beneficial for biomedical engineering, pharmaceutical, health, and medicine industries.
Databáze: OpenAIRE