Inhibition of Free Radicals in Water Using Nano Olive Leaf

Abstract

Olive leaf is known to contain various bioactive compounds, such as polyphenols (including oleuropein), flavonoids, and antioxidants, which contribute to its potential health benefits. When gamma rays interact with water molecules, they can cause the ionization of water molecules, leading to the formation of free radicals. A free radical is a highly reactive chemical species with an unpaired electron in its outer shell. In the context of the effect of gamma rays on water, these free radicals play a significant role in various chemical and biological processes. In this paper the nanoparticles of olive leaf extract were used to prevent the causing of free radicals formation in water due from radiation contamination. Expose water samples to gamma radiation at predetermined doses was done using a controlled radiation source of ¹³⁷Cs. Then the samples were analyzed to determine the extent of free radical formation. Techniques of UV-Vis spectroscopy can be used with 2,2-diphenyl -1-picrylhdrazl (DPPH) material to quantify and characterize free radicals causing in water. This measurements of free radical concentrations was done in treated and untreated with nano olive samples. When the concentration of nano olive leaf increases the inhibition of free radicals are increases i.e. the quantity of free radicals are decreases, the maximum inhibition of free radicals was 83% at 1×10^-4g/l from nano olive leaf materials. The conclusion from this paper the nano olive leaf can be used to protect the human from ionizing nuclear radiation.