We report a facile, cost effective, and environmentally friendly green chemistry method for preparing silver nanoparticles (AgNPs) using Rubus crataegifolius bge (RCB) fruit extract. The amount of the fruit extract used was found to be important parameters in the growth of AgNPs. In this study, the effect of RCB fruit extract on the synthesis of AgNPs was studied using UV–Vis spectroscopy, transmission electron microscopy, scanning electron microscopy, energy-dispersive X-ray spectroscopy, X-ray diffraction (XRD), and dynamic light scattering analyses were performed to characterize the RCB fruit extract-stabilized AgNPs. The formation of the AgNPs was confirmed by the color change of the reaction medium and the absorbance peak observed at 420 nm. The XRD analysis confirmed the face centered cubic structure of the AgNPs. The catalytic property of the as-synthesized AgNPs was analyzed for the reduction of 4-nitrophenol to 4-aminophenol.
Ag nanoparticles Green synthesis Catalysis 4-Nitrophenol
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This work was supported by the Technological R&D Program of SMBA (C0405639) and R&D Program of Ministry of Trade, Industry and Energy (10049521).