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Capsicum baccatum (Andean Chilli)-assisted phytosynthesis of silver nanoparticles and their H<inf>2</inf>O<inf>2</inf> sensing ability

Abstract:

In the present study, we report a simple and ecofriendly phytosynthesis of silver nanoparticles (AgNPs) using fruits of Capsicum baccatum L. (Andean chili). During the reaction, the phytoconstituents of C. baccatum act as a reducing and stabilizing agent. Phyotsynthesized AgNPs were characterized through various spectroscopy and microscopic techniques. The produced AgNPs showed a plasmon band at λ max = 458 nm and stable for 10 days, confirmed by UV-vis spectroscopy. Transmission electron microscopy (TEM) explained that the produced AgNPs were quasi-spherical in shape with an average size of 10–30 nm and small aggregation. The X-ray diffraction analysis confirmed the crystalline nature of the AgNPs. Aggregation of AgNPs was indicated in the dynamic light scattering (DLS) and TEM analysis. AgNPs also exhibited quenching/sensing activity of H2O2 (>50%) at room temperature. The results demonstrate that as-synthesized AgNPs are inexpensive, sustainable and could be an alternative as optical chemical sensors.