Biosynthesis of iron nanoparticles and their application in removing phosphorus from aqueous solutions

This paper reports the biosynthesis of nanoscale zero-valent iron (nZVI) using the extracts of Shirazi thyme leaf (Th-nZVI) and pistachio green hulls (P-nZVI). Scanning electron microscopy verified the successful synthesis of the poorly crystalline nZVI with a spherical shape and diameter in the range of 40–70 nm. According to X-ray diffraction and Fourier transform infrared spectroscope analyses, the synthesised nZVI were composed of iron oxides nanoparticles and ployphenol obtained from Shirazi thyme leaf and pistachio green hulls extracts acting as both reducing and capping agents. The phosphorus removal efficiency of Th-nZVI and P-nZVI increased with time and reached equilibrium at about 4 and 2h, respectively. Sorption of phosphorus on both sorbents was observed to be pH-dependent with maximum phosphorus removal occurring in the pH range of 2–5. Langmuir, Freundlich, Redlich–Peterson, and Temkin models were used to describe phosphorus sorption at pH 5 and maximum sorption capacity for Th-nZVI and P-nZVI was about 40.52 and 29.33?mg?g^?1, respectively. Correlation coefficient (R²) and standard errors of estimate showed that the Elovich model was better than other models at describing the kinetic data. These results suggested that the synthesised nZVI with Shirazi thyme leaf and pistachio green hulls extracts could be employed as an efficient sorbent for the remediation of phosphorus from contaminated water sources.