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Preparation and bactericidal properties of silver nanoparticles in aqueous tea leaf extract

Abstract

Ag nanoparticles 10 to 60 nm in size have been prepared by reducing silver ions in aqueous tea leaf extract. The properties of the nanoparticles have been studied by ultraviolet spectroscopy, atomic absorption, surface-enhanced Raman spectroscopy, and atomic force microscopy. According to the Raman spectroscopy results, the equilibrium of the redox reaction is displaced to an antioxidant form of flavonoids. The presence of silver nanoparticles enhances the antioxidant and bactericidal properties of tea.

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Correspondence to Yu. A. Mirgorod.

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Original Russian Text © Yu.A. Mirgorod, V.G. Borodina, 2013, published in Neorganicheskie Materialy, 2013, Vol. 49, No. 10, pp. 1056–1059.

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Mirgorod, Y.A., Borodina, V.G. Preparation and bactericidal properties of silver nanoparticles in aqueous tea leaf extract. Inorg Mater 49, 980–983 (2013). https://doi.org/10.1134/S0020168513090094

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Keywords

  • Atomic Force Microscopy
  • Flavonoid
  • Raman Spectrum
  • Surface Enhance Raman Spectroscopy
  • Quinhydrone