Comparison between Green and Chemical Synthesis of Silver Nanoparticles: Characterization and Antibacterial Activit

Abstract

Using chemical reduction and green technology, two different approaches are used in the current work to synthesize silver nanoparticles. Pomegranate peel extract has been utilized in green technology applications. Furthermore, In the chemical approach, polyvinylpyrrolidine and ascorbic acid were utilized as reducing agents, and the optical, structural, and antibacterial characteristics of the two versions were investigated. In comparison to the chemical reduction variant (30.38 nm), the particle sizes in the green technique (19.5 nm) were smaller. Comparing green silver nanoparticles to chemically synthesized silver nanoparticles, SEM pictures showed that the former had formed a distinct crystalline shape and were evenly distributed on the surface. Granules constituted the shape of the particles. Additionally, it spreads topically. Whereas the greenly synthesized variant's absorption band was at 280 nm, the chemically synthesized variant's absorption band was at 300 nm. It was demonstrated by spectroscopic data of green silver nanoparticles that they have the capacity to produce and stabilize silver nanoparticles. Chemically produced green silver nanoparticles were also exposed to FTIR analysis to identify active functional groups. Silver particles can also be stabilized by chemically produced silver nanoparticles. To assess the antibacterial activity, the nanoparticle agar diffusion method was employed. The bacteria detected in the medium were Staphylococcus aureus and Escherichia coli. In the green form, the bacterial growth inhibition zone was larger and was produced with varying concentrations of 25 ml, 50 ml, 75 ml, and 100 ml, or 13 ml, 10 ml, 9 ml, and 8 ml for Staphylococcus aureus and 15 ml, 12 ml, 10 ml, and 7 ml for E. coli, respectively. Green-produced transcripts exhibited higher antibacterial responses, which were likely caused by the faster rate of nanoparticle stabilization mechanism by organic compounds found in pomegranate fruit peel extract.