Green Synthesis of Silver Nanoparticles Using Prunus Amygdalus Extract and their Anti-Microbial Activity

Abstract

Highly stable silver nanoparticles synthesized in single-step green method by mixing silver nitrate and aqueous extract of Almond (Prunus amygdalus). Experiments were conducted to influence the change in the silver nitrate concentration and time on the synthesis of silver nanoparticles at room temperature under dispersed sun light. The almond extract acted both as the reducing and stabilizing agent for the synthesis of silver nanoparticles. The change in the color of the reaction mixture was monitored using UV-Visible spectrometry whereas particles synthesized were characterized using Scanning Electron Microscopy, Dynamic Light Scattering and Fourier Transform Infrared Spectroscopy. The synthesized nanoparticles were almost spherical in shape with an average size about 20 nm and they exhibited bacteriostatic property against E. coli.