Ricerc@Sapienza

The use of kiwifruit juice as a source of metal-reducing and stabilizing agents for the production of gold nanoparticles (AuNPs) was investigated. The reaction was carried out in batch by mixing appropriate amounts of kiwifruit juice and gold(III) chloride solution. The formation of AuNPs was monitored by measuring the intensity of the surface plasmon resonance (SPR) band of gold. The effects of temperature (20-60 °C), pH (8-12) and gold-to-polyphenol ratio (GPR) were investigated.

The production of silver nanoparticles (Ag-NPs) from bilberry waste (BW) and red currant waste (RCW) extracts was studied. Red fruit extracts were obtained by treating BW and RCW with aqueous ethanol (50% v/v) at 40 °C. The formation of nanoparticles was monitored spectrophotometrically by measuring the intensity of the surface plasmon resonance band (SPR) of silver. The effects of temperature (20–60 °C) and pH (8–12) on the reaction kinetics and on the properties of Ag-NPs were investigated.

The development of new nanomaterials is gaining increasing attention due to their extensive applications in fields ranging from medicine to food and cultural heritage. Green nanoparticles provide advantages compared to conventional nanoparticles as their synthesis is environmentally-friendly and does not require the use of high temperatures, pressure, or toxic chemicals. In this paper, green silver nanoparticles (AgNPs) have been synthesized according to a new method using quercetin as a reducing agent at room temperature.