Biosynthesis of silver nanoparticles using leaves of Stevia rebaudiana

• Published in: Materials chemistry and physics 2011-11, Vol.130 (3), p.1195-1202
• Main Authors: Yilmaz, M., Turkdemir, H., Kilic, M. Akif, Bayram, E., Cicek, A., Mete, A., Ulug, B.
• Format: Article
• Language: English
• Subjects: Agglomeration; Aldehydes; Broths; Extraction plants; Fourier transform infrared spectroscopy; Infrared absorption; Nanoparticles; Nuclear magnetic resonance; Plants (organisms); Silver; Silver nanoparticles; Stevia rebaudiana; Ultraviolet–visible spectroscopy
• ISSN: 0254-0584; 1879-3312
• DOI: 10.1016/j.matchemphys.2011.08.068

► Green synthesis of silver nanoparticles using leaves of Stevia Rebaudiana. ► Spherical and polydispersed nanoparticles with diameters below 50 nm. ► Interplay of nanoparticle formation and aggregation over time. ► Capping reagents similar to those in gold synthesis via the same biomass. ► Ketones to play active roles in the reduction of silver ions. The synthesis of silver nanoparticles employing a shadow-dried Stevia rebaudiana leaf extract in AgNO 3 solution is reported. Transmission electron microscopy and X-ray diffraction inspections indicate that nanoparticles are spherical and polydispersed with diameters ranging between 2 and 50 nm with a maximum at 15 nm. Ultraviolet–visible spectra recorded against the reaction time confirms the reduction of silver nanoparticles indicating that the formation and the aggregation of nanoparticles take place shortly after the mixing, as they persist concurrently with characteristic times of 48.5 min and 454.5 min, respectively. Aggregation is found to be the dominant mechanism after the first 73 min. Proton nuclear magnetic resonance spectrum of the silver nanoparticles reveals the existence of aliphatic, alcoholic and olefinic CH 2 and CH 3 groups, as well as some aromatic compounds but no sign of aldehydes or carboxylic acids. Infrared absorption of the silver nanoparticles suggests that the capping reagents of silver and gold nanoparticles reduced in plant extracts/broths are of the same chemical composition of different ratios. Ketones are shown to play a somehow active role for the formation of nanoparticles in plant extracts/broths.