Green Synthesis of Silver Nanoparticles using Vitis Vinifera Fruit Extract and Its Characterization
Keywords:
Green synthesis; silver nanoparticles; Vitis vinifera; fruit extract; UV-visible spectroscopyAbstract
Silver nanoparticles (AgNPs) are widely investigated because their nano-scale dimensions, surface plasmon resonance, large surface area and antimicrobial properties make them useful in pharmaceutical, biomedical, environmental and analytical applications. Conventional synthesis may require strong reducing agents, organic solvents or high-energy conditions, whereas green synthesis uses biological materials as reducing and stabilising agents. Vitis vinifera fruit extract is rich in phenolic acids, flavonoids, sugars and organic acids that can reduce Ag+ ions and cap the newly formed nanoparticles. Fresh fruit extract was prepared by aqueous extraction, filtered, and reacted with 1 mM silver nitrate under controlled pH, temperature and incubation time. Formation of nanoparticles was monitored by visual colour transformation and UV-visible absorption. Functional groups were interpreted on the basis of FTIR peaks. Antimicrobial activity was evaluated using agar-well diffusion against representative Gram-positive and Gram-negative organisms. The optimised formulation produced a brown colloidal dispersion with a surface plasmon resonance peak at approximately 430 nm, indicating the formation of Vitis vinifera-mediated AgNPs. The model experimental dataset showed significantly higher absorbance at 430 nm in the nanoparticle formulation compared with fruit extract alone and higher DPPH inhibition in the nanoparticle group.
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