Biosynthesis of Zinc Nanoparticles of Capparis Spinosa Plant Extract and the it’s Investigation on Morhpophysiological Properties of the Moringa Olifera Plant

The article aim was biosynthesis of zinc nanoparticles by the fruit and stem of Capparis Spinosa plant extract and the investigation of growth factors and some physiological properties of the M. Oleifera plant.

 Four levels of zinc nanoparticles (0, 125, 250, and 500) ppm were considered as treatments. Water extract of the Capparis Spinosa plant were obtained using 10 grams of stem and fruit were separately dried. Some properties like below information were measured: Ultraviolet-visible spectroscopic analysis, Infrared spectroscopy, Measurement of chlorophyll a and b and carotenoids, total phenol, antioxidant activity, total protein and antioxidant enzymes. The data of this research were factorially conducted in the form of completely randomized blocks with three replications.

The effect of zinc nanoparticles on growth parameters shows that the length and weight of the shoot and root are significant at the five percent probability level. Also, the length and dry weight of shoots and roots are significant at the five percent probability level. The effect of zinc nanoparticles on the concentration of chlorophyll a, chlorophyll b and carbohydrates is significant at the five percent probability level. The main effect of zinc nanoparticles on the amount of total phenol, flavonoid, and DPPH of the M. Oleifera medicinal plant was significant. The effect of stem and fruit extract of zinc nanoparticles on the amount of ascorbate peroxidase, catalase, and guaiacol oxidase enzymes.

 The results showed that nano made from fruit and stem significantly increases root length, protein content and total phenol content, and activity of catalase and ascorbate peroxidase enzymes.