Synthesis of Zinc Oxide Nanoparticles and its Catalytic Activity and Antibacterial Activity for Degradation of Soaked Green Peas Food Adulterated Dye

Abstract

Artificial green color (Malachite Green) in vegetables causes the Food adulteration. It decreases the quality and is highly hazardous to human health. An attempt is made to remove the Malachite Green with nanoparticles of ZnO NPs. Its catalytic activity and antibacterial activity reduces the Malachite Green in
vegetables. Nano ZnO NPs particles were prepared, added to green peas . The Experiment was done by collecting samples of green peas and washing four
times by changing washing time . pH and total dissolved substance were estimated in each wash. All samples of soaked green peas were tested under UV
spectroscopy. Therefore, the fall of Malachite Green is where each sample was studied by analyzing the absorption of ultraviolet radiation passing through the
sample. Further, the antimicrobial susceptibility test was done for ZnO NPs. Thus, concentrations of microbial organisms are estimated at 5000 mg/ml. And,
it is found that the nano ZnO NPs particles have effectively removed the Malachite Green from vegetables.