Biogenic Silver Nanoparticles for the Estimation of Lead in Chocolates

Abstract

Background: This study aimed to demonstrate the practical and sensitive lead detection using biogenic silver nanoparticles in dark chocolate samples and silver nitrate was reduced using Syzygium cumini aqueous seed extract as a reducing agent to produce nanoparticles. The obtained NPs were characterized via spectrometry and scanning electron microscopy. Method: Silver nitrate was reduced using Syzygium cumini aqueous seed extract as a reducing agent to produce nanoparticles. The obtained NPs were characterized via spectrometry and scanning electron microscopy. The formation of NPs was confirmed by a shift in lambda max to 430 nm and the observation of 2 nm-sized particles in SEM. Data on change in lambda max as a function of time must be shown in a figure. Silver nanoparticles mixed with lead induce a red shift from the original 430 nm to 434 nm absorption maximum, confirming the efficiency of silver nanoparticles in finding a lead. Result: We evaluated that the limit of detection (LOD) was to be 0.8715 μg/mL, and the limit of quantification (LOQ) was found to be 150 μg/ mL. Conclusion: The prepared biogenic silver nanoparticles have been used to detect lead in spiked diluted chocolates.