The present investigation is an attempt on synthesising iron oxide nanoparticles through greener mode using the petal extracts of Hibiscus rosa-sinensis and utilising them as fortificants in wheat biscuits. Ferric and ferrous chloride at a concentration of 0.025 M and at a ratio of 2:1 was used as the metal precursors and the extract was served as the reducing agent. Synthesised iron oxide nanoparticles were characterised using UV-visible spectroscopy, X-ray diffraction (XRD), FTIR spectroscopy and scanning electron microscopy (SEM). The analyses confirmed that the formed particles were nano sized and the crystallite size was found to be 6.16 nm through XRD studies. The formed nanoparticles were observed from SEM analysis to be spinel shaped with an average particle size of 65 nm. Biscuits were fortified with iron oxide nanoparticles which were later studied for physical and proximate analyses. The inductively coupled plasma optical emission spectroscopy studies revealed that the iron content was higher in fortified biscuits than that in control. Microbial analysis for 30 days indicated that the fortified biscuits could have a longer shelf life. In brief, the first report on use of iron oxide nanoparticles successfully suggested that their use as fortificants in food and could be prescribed for malnourished, iron deficit or anaemic patients.

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In the present study, analysis of in vitro inflammatory showed whole plant of Rhizophora mucronata Lam. (Malpighiales: Rhizophoraceae) can be the potent source. The data from this study showed that the R. mucronata leaf, bark and root extract could serve as an important anti-inflammatory agent. Moreover, among the three extracts, the stilt root and leaves extract showed highest anti inflammatory. In vitro antiinflammatory activity of the selected plant extracts was evaluated using albumin denaturation, membrane stabilization and proteinase inhibitory assays. As part of the investigation on the mechanism of the anti-inflammation activity, ability of extract protein denaturation was studied. Maximum inhibition (296.26%) was observed from root extract followed by bark (259.48%) and leaf (237.62%). The extracts inhibited the heat induced hemolysis of RBCs to varying degree as show in table below. The maximum inhibition 284.17% was observed from bark extract followed by root (265.05%) and leaf (232.61%). It reveals that these phytochemical constituents are responsible to maximum protection of protein denaturation, albumin denaturation and membrane stabilization assay. The future work will be determination of anti-inflammatory and antiarthritic activities by in vivo models.

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