Synthesis and Characterization of Silver Nanoparticles Prepared with Honey: The Role of Carbohydrates

Autores
González Fá, Alejandro Javier; Juan, Alfredo; Di Nezio, Maria Susana
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Silver nanoparticles were synthesized using honey at pH 5.0 and 10.0 using a rapid, low cost, and simple technique. The influence of the honey carbohydrates (glucose and fructose) in the synthesis was characterized. Moreover, the kinetic variables in the synthesis at room temperature and at pH 5.0 and 10.0 were analyzed by measuring surface plasmon resonance at 411 nm by absorption spectroscopy. Transmission electron microscopy, thermal gravimetric analysis, and differential thermal analysis were used to characterize the metal nanoparticles and the capping agents. The synthesized nanoparticles were obtained for the first time at pH 5.0. This fact allows evaluating the kinetics and reaction mechanism. The obtained nanoparticles were spherical, monodispersed, and smaller than 20 nm. The results show that glucose serves as a reducing and capping agent while fructose has a limited reducing effect.
Fil: González Fá, Alejandro Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Química del Sur. Universidad Nacional del Sur. Departamento de Química. Instituto de Química del Sur; Argentina
Fil: Juan, Alfredo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Física del Sur. Universidad Nacional del Sur. Departamento de Física. Instituto de Física del Sur; Argentina
Fil: Di Nezio, Maria Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Química del Sur. Universidad Nacional del Sur. Departamento de Química. Instituto de Química del Sur; Argentina
Materia
DIFFERENTIAL THERMAL ANALYSIS
SILVER NANOPARTICLES
SURFACE PLASMON RESONANCE
THERMOGRAVIMETRIC ANALYSIS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/63764
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Synthesis and Characterization of Silver Nanoparticles Prepared with Honey: The Role of CarbohydratesGonzález Fá, Alejandro JavierJuan, AlfredoDi Nezio, Maria SusanaDIFFERENTIAL THERMAL ANALYSISSILVER NANOPARTICLESSURFACE PLASMON RESONANCETHERMOGRAVIMETRIC ANALYSIShttps://purl.org/becyt/ford/2.10https://purl.org/becyt/ford/2Silver nanoparticles were synthesized using honey at pH 5.0 and 10.0 using a rapid, low cost, and simple technique. The influence of the honey carbohydrates (glucose and fructose) in the synthesis was characterized. Moreover, the kinetic variables in the synthesis at room temperature and at pH 5.0 and 10.0 were analyzed by measuring surface plasmon resonance at 411 nm by absorption spectroscopy. Transmission electron microscopy, thermal gravimetric analysis, and differential thermal analysis were used to characterize the metal nanoparticles and the capping agents. The synthesized nanoparticles were obtained for the first time at pH 5.0. This fact allows evaluating the kinetics and reaction mechanism. The obtained nanoparticles were spherical, monodispersed, and smaller than 20 nm. The results show that glucose serves as a reducing and capping agent while fructose has a limited reducing effect.Fil: González Fá, Alejandro Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Química del Sur. Universidad Nacional del Sur. Departamento de Química. Instituto de Química del Sur; ArgentinaFil: Juan, Alfredo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Física del Sur. Universidad Nacional del Sur. Departamento de Física. Instituto de Física del Sur; ArgentinaFil: Di Nezio, Maria Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Química del Sur. Universidad Nacional del Sur. Departamento de Química. Instituto de Química del Sur; ArgentinaTaylor2017-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/63764González Fá, Alejandro Javier; Juan, Alfredo; Di Nezio, Maria Susana; Synthesis and Characterization of Silver Nanoparticles Prepared with Honey: The Role of Carbohydrates; Taylor; Analytical Letters; 50; 5; 3-2017; 877-8880003-27191532-236XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/abs/10.1080/00032719.2016.1199558info:eu-repo/semantics/altIdentifier/doi/10.1080/00032719.2016.1199558info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:28:31Zoai:ri.conicet.gov.ar:11336/63764instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:28:31.317CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Synthesis and Characterization of Silver Nanoparticles Prepared with Honey: The Role of Carbohydrates
title Synthesis and Characterization of Silver Nanoparticles Prepared with Honey: The Role of Carbohydrates
spellingShingle Synthesis and Characterization of Silver Nanoparticles Prepared with Honey: The Role of Carbohydrates
González Fá, Alejandro Javier
DIFFERENTIAL THERMAL ANALYSIS
SILVER NANOPARTICLES
SURFACE PLASMON RESONANCE
THERMOGRAVIMETRIC ANALYSIS
title_short Synthesis and Characterization of Silver Nanoparticles Prepared with Honey: The Role of Carbohydrates
title_full Synthesis and Characterization of Silver Nanoparticles Prepared with Honey: The Role of Carbohydrates
title_fullStr Synthesis and Characterization of Silver Nanoparticles Prepared with Honey: The Role of Carbohydrates
title_full_unstemmed Synthesis and Characterization of Silver Nanoparticles Prepared with Honey: The Role of Carbohydrates
title_sort Synthesis and Characterization of Silver Nanoparticles Prepared with Honey: The Role of Carbohydrates
dc.creator.none.fl_str_mv González Fá, Alejandro Javier
Juan, Alfredo
Di Nezio, Maria Susana
author González Fá, Alejandro Javier
author_facet González Fá, Alejandro Javier
Juan, Alfredo
Di Nezio, Maria Susana
author_role author
author2 Juan, Alfredo
Di Nezio, Maria Susana
author2_role author
author
dc.subject.none.fl_str_mv DIFFERENTIAL THERMAL ANALYSIS
SILVER NANOPARTICLES
SURFACE PLASMON RESONANCE
THERMOGRAVIMETRIC ANALYSIS
topic DIFFERENTIAL THERMAL ANALYSIS
SILVER NANOPARTICLES
SURFACE PLASMON RESONANCE
THERMOGRAVIMETRIC ANALYSIS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.10
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Silver nanoparticles were synthesized using honey at pH 5.0 and 10.0 using a rapid, low cost, and simple technique. The influence of the honey carbohydrates (glucose and fructose) in the synthesis was characterized. Moreover, the kinetic variables in the synthesis at room temperature and at pH 5.0 and 10.0 were analyzed by measuring surface plasmon resonance at 411 nm by absorption spectroscopy. Transmission electron microscopy, thermal gravimetric analysis, and differential thermal analysis were used to characterize the metal nanoparticles and the capping agents. The synthesized nanoparticles were obtained for the first time at pH 5.0. This fact allows evaluating the kinetics and reaction mechanism. The obtained nanoparticles were spherical, monodispersed, and smaller than 20 nm. The results show that glucose serves as a reducing and capping agent while fructose has a limited reducing effect.
Fil: González Fá, Alejandro Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Química del Sur. Universidad Nacional del Sur. Departamento de Química. Instituto de Química del Sur; Argentina
Fil: Juan, Alfredo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Física del Sur. Universidad Nacional del Sur. Departamento de Física. Instituto de Física del Sur; Argentina
Fil: Di Nezio, Maria Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Química del Sur. Universidad Nacional del Sur. Departamento de Química. Instituto de Química del Sur; Argentina
description Silver nanoparticles were synthesized using honey at pH 5.0 and 10.0 using a rapid, low cost, and simple technique. The influence of the honey carbohydrates (glucose and fructose) in the synthesis was characterized. Moreover, the kinetic variables in the synthesis at room temperature and at pH 5.0 and 10.0 were analyzed by measuring surface plasmon resonance at 411 nm by absorption spectroscopy. Transmission electron microscopy, thermal gravimetric analysis, and differential thermal analysis were used to characterize the metal nanoparticles and the capping agents. The synthesized nanoparticles were obtained for the first time at pH 5.0. This fact allows evaluating the kinetics and reaction mechanism. The obtained nanoparticles were spherical, monodispersed, and smaller than 20 nm. The results show that glucose serves as a reducing and capping agent while fructose has a limited reducing effect.
publishDate 2017
dc.date.none.fl_str_mv 2017-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/63764
González Fá, Alejandro Javier; Juan, Alfredo; Di Nezio, Maria Susana; Synthesis and Characterization of Silver Nanoparticles Prepared with Honey: The Role of Carbohydrates; Taylor; Analytical Letters; 50; 5; 3-2017; 877-888
0003-2719
1532-236X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/63764
identifier_str_mv González Fá, Alejandro Javier; Juan, Alfredo; Di Nezio, Maria Susana; Synthesis and Characterization of Silver Nanoparticles Prepared with Honey: The Role of Carbohydrates; Taylor; Analytical Letters; 50; 5; 3-2017; 877-888
0003-2719
1532-236X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/abs/10.1080/00032719.2016.1199558
info:eu-repo/semantics/altIdentifier/doi/10.1080/00032719.2016.1199558
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Taylor
publisher.none.fl_str_mv Taylor
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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