Green synthesis of nano zero-valent iron doped on bimetallic Ti/Mo-MOF for highly sensitive Peroxidase like colorimetric detection of Cholesterol and antioxidant/antimicrobial efficiencies

Abstract In this research paper, we report a clean and simple approach for the phytosynthesis of nanoparticles zero-valent iron (nZVI) through the in situ reduction of Fe 2+ to Fe 0 using red cabbage extract. These nZVI were then loaded onto a Ti/Mo-MOF nanostructure, resulting in the formation of a novel nZVI@Ti/Mo-MOF nanocomposite. To synthesize the nanoparticles zero-valent iron, we utilized red cabbage extract as a reducing agent. Subsequently, the synthesized nanoparticles zero-valent iron were incorporated into a Ti/Mo-MOF to create the nZVI@Ti/Mo-MOF nanocomposite. The characterization of the biosynthesized nZVI@Ti/Mo-MOF nanocomposite was conducted using UV–vis spectroscopy, FT-IR, XRD, XPS, FESEM, and EDS. The nZVI@Ti/Mo-MOF nanocomposite was used to sensitive peroxidase colorimetric sensing of cholesterol. Under optimal conditions, the cholesterol concentration range was investigated from 1.0 nM to 100.0 nM, which that show a linear relationship with detection response. The detection limit of the nZVI@Ti/Mo-MOF sensor is 6.24 nM. Furthermore, we investigated the antioxidant properties and antimicrobial activity of the nZVI@Ti/Mo-MOF nanocomposite and its constituents against four bacterial strains as well as two fungal strains. Additionally, the nanocomposite demonstrated superior antioxidant properties compared to other synthesized compounds and paves a way for manufacturing innovation.