RT Journal Article
T1 Comparative study of tea varieties for green synthesis of tellurium-based nanoparticles
A1 Gómez Gómez, Beatriz
A1 Madrid Albarrán, María Yolanda
A1 Pérez Corona, María Teresa
A1 Rosales Conrado, Noelia
AB Green chemistry approach for synthesizing nanoparticles using tea extracts has gained considerable attention due to its simplicity, cost-effective and the usage of environmentally friendly reagents. However, differences on the amount of phenolic compounds and caffeine depending on tea varieties could lead to nanoparticles with different morphology, structure or composition. Therefore, in the present study, black, decaffeinated black, green, decaffeinated green, oolong, pu-erh and yellow tea have been evaluated for the synthesis of tellurium-based nanoparticles (TeNPs) as a feasible and green alternative to overcoming the main limitations of traditional approaches for nanomaterial producing. In order to establish correlation between tea varieties and the feature of the resulting TeNPs, total polyphenol and flavonoid content, antioxidant activities and individual phenolic chromatographic profile of tea varieties were firstly determined by employing spectrophotometric and chromatographic methods. Regarding to TeNPs synthesis procedure, polyphenol standard solutions first and then water infusions from tea varieties were tested as reagents for performing the synthesis. Other parameters such as polyphenol or tea amount, addition of stabilizing agents or reaction time were also evaluated. The resulting nanoparticles were characterized in terms of morphology, structure and composition by Transmission Electron Microscopy (TEM), X-Ray Powder Diffraction (XRPD), Fourier Transform Infrared Attenuated Total Reflectance (FTIR-ATR) and UV-Vis spectroscopy. The developed methodology allowed us the production of Te and TeO2 nanoparticles of spherical morphology and different diameter sizes (10-100 nm). However, TeNPs were not obtained using decaffeinated green tea, suggesting an important effect of both the tea variety and caffeine content. Moreover, principal component analysis (PCA) was applied to elucidate patterns and differences among tea infusions which enabled to explain some features of the nanoparticles produced. Finally, TeNPs also showed antioxidative properties thorough the DPPH center dot free radical scavenging assay preserving the antioxidant capacity attributed to the different varieties of tea considered.
PB Elsevier
YR 2021
FD 2021-06-08
LK https://hdl.handle.net/20.500.14352/130430
UL https://hdl.handle.net/20.500.14352/130430
LA eng
NO Noelia Rosales-Conrado, Beatriz Gómez-Gómez, Jorge Matías-Soler, María Teresa Pérez-Corona, Yolanda Madrid-Albarrán, Comparative study of tea varieties for green synthesis of tellurium-based nanoparticles, Microchemical Journal, Volume 169, 2021, 106511, ISSN 0026-265X, https://doi.org/10.1016/j.microc.2021.106511. (https://www.sciencedirect.com/science/article/pii/S0026265X21005956)
NO Unión Europea
NO Comunidad de Madrid
NO Agencia Española
DS Docta Complutense
RD 17 mar 2026