| Autor: |
Muhammad Jamshed Khan, Kamyar Shameli, Awis Qurni Sazili, Jinap Selamat, Suriya Kumari |
| Jazyk: |
angličtina |
| Rok vydání: |
2019 |
| Předmět: |
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| Zdroj: |
Molecules, Vol 24, Iss 4, p 719 (2019) |
| Druh dokumentu: |
article |
| ISSN: |
1420-3049 |
| DOI: |
10.3390/molecules24040719 |
| Popis: |
Green synthesis of silver nanoparticles is desirable practice. It is not only the required technique for industrial and biomedical purposes but also a promising research area. The aim of this study was to synthesize green curcumin silver nanoparticles (C-Ag NPs). The synthesis of C-Ag NPs was achieved by reduction of the silver nitrate (AgNO3) in an alkaline medium. The characterizations of the prepared samples were conducted by ultraviolet visible (UV-vis) spectroscopy, powder X-ray diffraction (PXRD), field emission scanning electron microscopy (FESEM), high-resolution transmission electron microscopy (HRTEM), selected area electron diffraction (SAED) and zeta potential (ZP) analyses. The formation of C-Ag NPs was evaluated by the dark color of the colloidal solutions and UV-vis spectra, with 445 nm as the maximum. The size of the crystalline nanoparticles, recorded as 12.6 ± 3.8nm, was confirmed by HRTEM, while the face-centered cubic (fcc) crystallographic structure was confirmed by PXRD and SAED. It is assumed that green synthesized curcumin silver nanoparticles (C-Ag NPs) can be efficiently utilized as a strong antimicrobial substance for food and meat preservation due to their homogeneous nature and small size. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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