Green Synthesis of Silver Nanoparticles Using Plant Extracts: Recent Advances in Mechanisms, Parameters, and Characterization Methods

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Abstract: The green synthesis of silver nanoparticles (AgNPs) using aqueous plant extracts has emerged as a sustainable, cost-effective, and biocompatible alternative to conventional chemical methods. This review systematically examines recent advancements (2020–2025) in plant-mediated AgNP synthesis, focusing on synthesis mechanisms, critical process pa-rameters, and comprehensive physicochemical characterization. Phytochemicals such as fla-vonoids, polyphenols, and alkaloids act as natural reducing and stabilizing agents, facilitating the bioreduction of Ag⁺ ions under eco-friendly redox conditions. Key synthesis parameters, including pH, temperature, extract concentration, and silver nitrate concentration, signifi-cantly influence nanoparticle size, morphology, crystallinity, and colloidal stability. A suite of characterization techniques, including UV-Visible spectroscopy, Fourier Transform Infra-red Spectroscopy (FTIR), X-ray Diffraction (XRD), Scanning Electron Microscopy (SEM), Transmission Electron Microscopy (TEM), Dynamic Light Scattering (DLS), and Zeta Po-tential analysis, is used to assess particle structure, surface chemistry, and dispersion quality. The review highlights the critical role of synthesis conditions in tailoring nanoparticle attrib-utes and discusses methodological variations across studies. Standardization of protocols and integration of advanced analytical tools are recommended to improve reproducibility and en-able scalable green synthesis for biomedical, environmental, and industrial applications.

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Microwave-Assisted Green Synthesis and Characterization of Silver Nanoparticles Using Melia azedarach for the Management of Fusarium Wilt in Tomato.
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Cannabis sativa L. (hemp) is a plant used in the textile industry and green building material industry, as well as for the phytoremediation of soil, medical treatments, and supplementary food products. The synergistic effect of terpenes, flavonoids, and cannabinoids in hemp extracts may mediate the biogenic synthesis of metal nanoparticles. In this study, the chemical composition of aqueous leaf extracts of three varieties of Romanian hemp (two monoecious, and one dioecious) have been determined by Fourier-Transformed Infrared spectroscopy (FT-IR), high-performance liquid chromatography, and mass spectrometry (UHPLC-DAD-MS). Then, their capability to mediate the green synthesis of silver nanoparticles (AgNPs) and their pottential antibacterial applications were evaluated. The average antioxidant capacity of the extracts had 18.4 ± 3.9% inhibition determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH•) and 78.2 ± 4.1% determined by 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS™) assays. The total polyphenolic content of the extracts was 1642 ± 32 mg gallic acid equivalent (GAE) L−1. After this, these extracts were reacted with an aqueous solution of AgNO3 resulting in AgNPs, which were characterized by UV−VIS spectroscopy, FT-IR, scanning electron microscopy (SEM-EDX), and dynamic light scattering (DLS). The results demonstrated obtaining spherical, stable AgNPs with a diameter of less than 69 nm and an absorbance peak at 435 nm. The mixture of extracts and AgNPs showed a superior antioxidant capacity of 2.3 ± 0.4% inhibition determined by the DPPH• assay, 88.5 ± 0.9% inhibition as determined by the ABTS•+ assay, and a good antibacterial activity against several human pathogens: Escherichia coli, Klebsiella pneumoniae, Pseudomonas fluorescens, and Staphylococcus aureus.

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Nanotechnology deals with the synthesis of nanoparticles with controlled size, shape and dispersity of materials at the nanometer scale and their potential use for human well bein g. This leads to focus on “Green Synthesis” of nanoparticles which seems to be an easy, efficient and eco- friendly approach. In this study, the green synthesis of silver nanoparticles was carried out using root extract of Morinda pubescens as reducing agent. It was found that aqueous silver ions can be reduced by aqueous root extr act of Morinda pubescens to generate extremely stable silver nanoparticles in water. The silver nanoparticles (AgNPs) formation was confirmed by the colour change of the mixture and further confirmed by spectral analysis. UV-Visible spectrum of the aqueous medium containing silver nanoparticles showed a peak around 416.5 nm. FT -IR analysis confirmed reduction of Ag+ ions to Ag0 ions in synthesized silver nanoparticles. Further, the produced silver nanoparticles showed bactericidal effect against Staphylococcus aureus, Escherichia coli and Aspergillus niger. From this study concluded that the root extract of Morinda pubescens reduces Ag+ to Ag0 and enhances synthesis of silver nanoparticles with antimicrobial activity.

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The current study reports the green synthesis of silver nanoparticles (AgNPs) using Capparis spinosa leaf extract acting as a capping and reducing agent. The characterization of AgNPs was confirmed using ultraviolet-visible spectrophotometry (UV-Visible), fourier transform infrared spectroscopy (FTIR), energy-dispersive X-ray spectroscopy (EDX), and transmission electron microscopy (TEM). The plant extract used reduces Ag+ into AgNPs within a few minutes as indicated by the changed color, from yellow to reddish-brown. The UV-vis spectrum of AgNPs appeared a characteristic surface plasmon resonance peak at 400-450 nm. FTIR spectroscopy confirmed the role of plant extract as a reducing and capping agent of silver ions. The spectra of FTIR revealed a broad transmission peaks from 3412 to 617 cm-1. An EDX analysis signal at 3 keV and weight 65.38% showed the peak to be in the silver region, a fact which was confirmed by the presence of elemental silver. Under TEM, the nanoparticles were seen to be spherical, with an average particle size of 13 nm. AgNPs showed antibacterial activity against S.epidermidis, S. aureus, MRSA and E. coli. The inhibition zones for S.epidermidis and S. aureus were 8 to 10 mm, while MRSA is 7 to 10 mm. The inhibition zone of E. coli was higher at 10 to 13 mm.

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