Silver nanoparticles Synthesis by coffee residues extract and their antibacterial activity

• Main Authors: Mahnaz Baghaienezhad, Meshkat Boroghani, Romina Anabestani
• Format: Article
• Language: English
• Published: Iranian Society of Nanomedicine 2020-03-01
• Series: Nanomedicine Research Journal
• Subjects: nanoparticles; green production technology; coffee residues; antibacterial
• Online Access: http://www.nanomedicine-rj.com/article_38643_d184115c4c0a89b68001762329a81b12.pdf

Objective(s): Today, nanotechnology is growing rapidly due to its high application in science and industry. Particularly in recent years, the synthesis of green nanoparticles has been of great interest with plant extracts. It is a simple, inexpensive and environmentally friendly method. The possibility of synthesizing nanoparticles from vegetable wastes has been investigated in this article. Materials and Methods: coffee powder was used to produce nanoparticles. Silver ions were found to decrease with coffee extract and resulted in the formation of silver nanoparticles crystals. The properties of nanoparticles synthesized by coffee powder were analyzed by various methods such as UV spectroscopy, X-ray diffraction, and scanning electron microscopy (SEM). In addition, antibacterial activity of synthesized nanoparticles against two bacteria Pseudomonas aeruginosa and Escherichia coli was done by paper disk and optical absorption method.Results: The formation of silver nanoparticles was confirmed (by the presence of an absorption peak at 460 nm) using a spectrophotometer. The images of the electron microscope showed that the nanoparticles were spherical and had an average size about 50 nm. The X-ray diffraction has clearly proven the field of silver nanoparticles. The results of microbial tests also indicated that the synthesized nanoparticles had an appropriate effect on the two tested bacteriaConclusion: This experiment showed that coffee residues extracts can be used for green synthesis of nanoparticles, which also have an appropriate antibacterial effect.