Green Synthesis of Silver Nanoparticles Using Various Food Wastes | ||||
| Future Perspectives of Medical, Pharmaceutical and Environmental Biotechnology | ||||
| Article 3, Volume 1, Issue 1, March 2024, Page 14-18 PDF (463.97 K) | ||||
| Document Type: Research Article (Original Research) | ||||
| DOI: 10.21608/fpmpeb.2024.273173.1006 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Muhammad Muhammad Elsheikh   1; neveen Agamy2; Mohamed Elnouby3; Hanaa Ismail4
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| 1Genetic Engineering and Biotechnology Research Institute,City of Scientific Research and technology Applications | ||||
| 2Nutrition Department, High Institute of Public Health, Alexandria University, Egypt | ||||
| 3Composite and Nanostructured Materials Research Department, Institute of Advanced Technology and New Materials, City of Scientific Research and Technology Applications, New Borg Elarab, Alexandria, Egypt | ||||
| 44Nutrition Department, High Institute of Public Health, Alexandria University, Egypt | ||||
| Abstract | ||||
| Silver nanoparticles (AgNPs) can be utilized in a wide variety and very interesting applications, so they are in increasing demand. The aim of the present study was to use eco-friendly, rapid, and simple method for green synthesis of AgNPs using natural, low cost, and non-toxic reducing agents, which are alternative to hazardous chemical reducing agents utilized in traditional chemical methods. The present study reports the production of AgNPs using five aqueous extracts of pomegranate peel, banana peel, orange peel, tangerine peel and lemon peel as reducing agents and 0.01 M silver nitrate solution as chemical precursor. Each extract was added to AgNO3 solution separately in 1:1 proportion. AgNPs were characterized by ultraviolet-visible (UV-Vis) spectroscopy, Particle Size Analyzer (PSA), X-Ray diffraction (XRD) and Fourier transform infrared (FTIR) .The synthesis of AgNPs was confirmed by the change of color of AgNO3 from colorless to dark brown color. UV-Vis Spectrophotometer showed a characteristic absorption peak around 470 nm that corresponding to the plasmon resonance of AgNPs. PSA showed that the mean of particle size of AgNPs produced using pomegranate, banana, orange, tangerine and lemon peel extracts were 9.5, 16.2, 391.3, 68.3, and 25.1 nm respectively. The XRD analysis showed that the AgNPs are crystalline in nature and have face-centered cubic geometry. This method can be used as economic, single- step, clean and green chemistry- based route for large-scale production of stable AgNPs. This approach supports the dual purpose of agricultural food waste management. | ||||
| Keywords | ||||
| Eco-Friendly; silver nanoparticles; food wastes; green synthesis | ||||
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