A rapid microwave-assisted synthesis of silver nanoparticles using Ziziphus jujuba Mill fruit extract and their catalytic and antimicrobial properties

Abstract

An eco-friendly and sustainable approach was developed for the synthesis of silver nanoparticles (AgNPs) of Ziziphus jujuba Mill (ZJM) fruit extract by a microwave-assisted technique. The developed method was simple, economically viable, sustainable, and eco-friendly. Concentrations of AgNO3 and ZJM fruit extract and reaction time were optimized for the final properties of synthesized AgNPs. The prepared AgNPs were characterized by UV-visible and FTIR spectrophotometers, powder XRD, TEM, and DLS. XRD results showed a face-centered cubic structure for the prepared AgNPs. The obtained size of AgNPs was 8 ± 1 nm with spherical shape. The FTIR spectrum indicates that ZJM is a good capping agent to stabilize AgNPs. A negative zeta potentials value of − 21.2 mV indicates the stability of AgNPs. The AgNPs has good stability over a wide range of pH and ionic strength. The role and efficacy of AgNPs in the catalytic degradation of methylene blue (MB) and Congo red (CR) dye were studied, and the reduction reaction rate constants were found to be 0.033 s−1 (180 s) and 0.025 s−1 (200 s) respectively. The synthesized AgNPs showed rapid and excellent catalytic reduction of MB and CR dyes. The rapid catalytic reduction reactions followed pseudo-order kinetics. The ZJM fruit extract-capped AgNPs showed good antimicrobial activity against tested bacterial and fungal cultures.