Author(s)

A. Al-Arfaj Ahlam^1*, N. Abd El-Rahman Soheir²

¹Department of Chemistry, College of Science, Imam Abdulrahman Bin Faisal University, Dammam, KSA.
²Crops Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

In this study we used a chemical solution method from oxalic acid (OX. acid) and zinc acetate (ZnAc) to prepare Zinc Oxide nanoparticles (ZnONPs) and Zinc Oxide nanoparticles doped with Chlorine (Cl:ZnONPs). The characterizations (FTIR, X-ray, SEM, TEM) of ZnONPs and Cl:ZnONPs were determined. Amylase inhibitors of ZnONPs and Cl:ZnONPs also were determined. SEM indicated that the ZnONPs and Cl:ZnONPs have an average particle size of 46.65 - 74.64 nm. TEM images of the ZnONPs and Cl:ZnONPs showed the round shaped. Compounds b, d and e exhibited significant inhibitory activity against amylase enzyme (from 69.21 ± 1.44 to 76.32 ± 0.78), respectively, and were comparable with that of acarbose (86.32 ± 0.63) at 1000 μg, thereby, projecting ZnONPs and Cl:ZnONPs as α-amylase inhibitors.

Zinc Oxide Nanoparticles, Zinc Oxide Nanoparticles Doped with Chlorine, Crystallinity, Anti-Diabetic Activity, α-Amylase Inhibitors

Ahlam, A. and Soheir, N. (2021) Synthesis and Characterization of Zinc Oxide and Zinc Oxide Doped with Chlorine Nanoparticles as Novel α-Amylase Inhibitors. Food and Nutrition Sciences, 12, 308-318. doi: 10.4236/fns.2021.123024.