Green synthesis of silver nanoparticles using Capsicum annuum L. extract

Abstract

Silver nanoparticles (NPs) were rapidly synthesized by treating silver ions with a Capsicum annuum L. extract. The reaction process was simple and convenient to handle, and was monitored using ultraviolet-visible spectroscopy (UV-vis). The effect of Capsicum annuum L. proteins on the formation of silver NPs was investigated using X-ray photoemission spectroscopy (XPS), electrochemical measurements, Fourier-transform infrared spectroscopy (FTIR) and differential spectrum techniques. The morphology and crystalline phase of the NPs were determined from transmission electron microscopy (TEM), selected area electron diffraction (SAED) and X-ray diffraction (XRD) spectra. The results indicated that the proteins, which have amine groups, played a reducing and controlling role during the formation of silver NPs in the solutions, and that the secondary structure of the proteins changed after reaction with silver ions. The crystalline phase of the NPs changed from polycrystalline to single crystalline and increased in size with increasing reaction time. A recognition–reduction–limited nucleation and growth model was suggested to explain the possible formation mechanism of silver NPs in Capsicum annuum L. extract.