Banana peel extract mediated novel route for the synthesis of silver nanoparticles

2010 ◽  
Vol 368 (1-3) ◽  
pp. 58-63 ◽  
Author(s):  
Ashok Bankar ◽  
Bhagyashree Joshi ◽  
Ameeta Ravi Kumar ◽  
Smita Zinjarde
Keyword(s):  
Silver Nanoparticles ◽  
Banana Peel ◽  
Peel Extract

scholarly journals Biosynthesis and Kinetics of Silver Nanoparticles Formation by Reduction using Banana Kepok (Musa balbisiana) Peel Extract

2018 ◽  
Vol 17 (2) ◽  
pp. 77 ◽  
Author(s):  
Wara Dyah Pita Rengga ◽  
Dhimas Setiawan ◽  
Khosiatun Khosiatun
Keyword(s):  
Silver Nanoparticles ◽  
Formation Rate ◽  
Spherical Particles ◽  
Banana Peel ◽  
Musa Balbisiana ◽  
Transmission Electron ◽  
The Face ◽  
Face Centered ◽  
Kinetics Of ◽  
Peel Extract

Biosynthesis and silver nanoparticles formation during the reduction of AgNO3were carried out by using an aqueous peel extract of banana kepok (Musa balbisiana) asa stabilizing agent. The formation of the stable silver nanoparticles with differentconcentration of AgNO3 has resulted in mostly spherical particles. The Ultraviolet-Visiblespectrophotometer, Transmission Electron Microscopy, X-Ray Diffractometer were usedto characterize these biosynthesized silver nanoparticles. The spherical shapednanoparticles were uniformly distributed with the range diameter of 5 to 50 nm and theparticles were naturally crystallized with the crystal structure of the face-centered cubicgeometry. Additionally, the kinetics of the formation process of silver nanoparticles wasobserved by the UV-Vis spectrophotometer. Based on the kinetic functions, the reductionprocess of banana peel extract had a constant formation rate of the autocatalytic processat 4.35 x 10-4/s.

scholarly journals Production of silver nanoparticles via green method using banana raja peel extract as a reducing agent

2020 ◽  
Vol 5 (2) ◽  
pp. 112-118
Author(s):  
Achmad Chafidz ◽  
Amira Rahmani Afandi ◽  
Bunga Mela Rosa ◽  
Pratikno Hidayat ◽  
Harri Junaedi
Keyword(s):  
Silver Nanoparticles ◽  
Hydroxyl Group ◽  
Banana Peel ◽  
Edx Analysis ◽  
Sem Image ◽  
Agno3 Solution ◽  
Sem Micrograph ◽  
Ft Ir ◽  
Imagej Software ◽  
Peel Extract

In this study, biosynthesis of silver nanoparticles using the extract of a local banana peel (variant name: Raja) as bio-reductor was carried out. This study aimed to determine the effect of two different ratios of Banana Peel Extract (BPE)/distilled water on the synthesis of silver nanoparticles. The two of BPE/water ratios were 1% (v/v) and 5%(v/v), named as Sample A and Sample B, respectively. Whereas, the concentrations of AgNO3 solution as the precursor were varied as follows: 0.125; 0.1; 0.075; and 0.05 M. The synthesized colloidal silver nanoparticles were characterized using a UV-Vis spectrometer, while the BPE solution was analyzed using Fourier Transform Infra-Red (FT-IR) to study its functional groups. While, the solid silver nanoparticles was characterized using a Scanning Electron Microscopy (SEM) with an Energy-dispersive X-ray spectroscopy (EDX) analysis. The UV-Vis spectrometer results qualitatively showed that sample A produced better silver nanoparticles than that of sample B. All samples showed absorbance peaks at wavelength of 450 nm. It was found that the highest absorbance value (i.e. 1.59) occurred at sample A with a concentration of AgNO3 solution 0.1 M. Additionally, FT-IR analysis result showed the presence of a hydroxyl group specifically for alcohols as phenols, which indicated the possibility of polyphenol compounds. The SEM micrograph showed that some of the silver nanoparticles were in the shape of tetrahedron or triangular like particle and spherical The SEM image analysis results using ImageJ software showed that most of the silver nanoparticles produced had the size of 100-300 nm. Furthermore, the EDX analysis result showed a peak count at 3 keV, which confirmed the formation of silver nanoparticles.

Biosynthesis of Silver Nanoparticles Using Banana Raja (Musa paradisiaca var. raja) Peel Extract: Effect of Different Concentrations of the AgNO3 Solution

2021 ◽  
Vol 872 ◽  
pp. 61-66
Author(s):  
Hidayat Pratikno ◽  
Pramita Basuki Anggya ◽  
Febrianti Fadhila ◽  
Achmad Chafidz ◽  
Dyah Pita Rengga Wara
Keyword(s):  
Silver Nanoparticles ◽  
Silver Nitrate ◽  
Nitrate Solution ◽  
Silver Nitrate Solution ◽  
Banana Peel ◽  
Musa Paradisiaca ◽  
Result Show ◽  
Ft Ir ◽  
The Difference ◽  
Peel Extract

This study focuses on the biosynthesis of silver nanoparticles using Banana Raja (Musa Paradisiaca Var. Raja) peel extract. The aim is to determine the effect of concentration differences of silver nitrate (AgNO3) as the precursor on the production of silver nanoparticles. In this study, banana peel extract (BPE) was reacted with AgNO3 solution at several concentrations of silver nitrate solution i.e. 0.125; 0.1; 0.075 and 0.05 M at temperature of 50 °C. The ratio of banana peel extract and AgNO3 solution used was 5:500 (v/v). The stirring was done by using a magnetic stirrer. The reaction took place when the color of the mixture (extract and AgNO3) changed until the color of the mixture became constant. The results of the colloidal silver nanoparticles were characterized using UV-Vis Spectrometer, while the functional groups of the banana extract was analyzed using a Fourier Transform Infra-Red (FT-IR) apparatus. Whereas, the morphology of the silver nanoparticles was studied using a Scanning Electron Microscopy (SEM). The UV-Vis Spectrometer result show that the concentration of AgNO3 which gave the highest absorbance value was at 0.1 M. The SEM micrographs could not clearly show the difference in the morphology of silver nanoparticles samples at different concentrations of AgNO3 solution.

Enzymatic Browning Modulates Properties of Silver Nanoparticles Produced with Banana Peel Extract

2020 ◽  
Vol 30 (9) ◽  
pp. 3702-3708
Author(s):  
Thalita Fonseca Araujo ◽  
Tatiane Melo Pereira ◽  
Lucio Assis Araujo Neto ◽  
Cínthia Caetano Bonatto ◽  
Luciano Paulino Silva
Keyword(s):  
Silver Nanoparticles ◽  
Enzymatic Browning ◽  
Banana Peel ◽  
Peel Extract

Biosynthesis of Silver Nanoparticles by Punica Granatum Peel Extract and their Biological Activity on different Pathogenic Bacteria

2021 ◽  
Vol 19 (9) ◽  
pp. 38-45
Author(s):  
Hussein H. Al-Turnachy ◽  
Fadhilk. alibraheemi ◽  
Ahmed Abd Alreda Madhloom ◽  
Zahraa Yosif Motaweq ◽  
Nibras Yahya Abdulla
Keyword(s):  
Antimicrobial Activity ◽  
Silver Nanoparticles ◽  
Biological Activity ◽  
Pathogenic Bacteria ◽  
Punica Granatum ◽  
Gram Positive ◽  
Gram Negative ◽  
Inhibition Zones ◽  
Peel Extract

The present study was included the assessment of the antimicrobial activity of AgNPs synthesized by Punica granatum peel extract against pathogenic bacteria by testing warm aqueous P. granatum peel extract and silver nanoparticles. Punica granatum indicated potency for AgNP extracellular nanobiosynthesis after addition of silver nitrate (AgNO3) 4mM to the extract supernatant, in both concentrations (100mg and 50mg). The biogenic AgNPs showed potency to inhibit both gram-negative and gram-positive bacterial growth. Zons of inhibition in (mm) was lesser in gram-positive than gram-negative bacteria. The resulted phytogenic AgNPs gave higher biological activity than warm aqueous Punica granatum peel extract. The inhibition zone of the phytogenic AgNPs on E. coli reached 17.53, 22.35, and 26.06 mm at (0.1, 0.5, and 1) mg/ml respectively. While inhibition zones of Punica warm aqueous extract reached 5.33, 10.63, and 16.08 mm at the same concentrations. phytogenic AgNPs gave smaller inhibition zones in gram-positive than gram- negative. Cytotoxic activity of the phytogenic AgNPs was assayed in vitro agaist human blood erythrocytes (RBCs), spectroscopic results showed absorbance at 540 nm hemolysis was observed. In general, AgNPs showed least RBCs hemolysis percentage, at 1 mg/ml concentration, hemolysis percentage was (4.50%). This study, concluded that the Punica granatum peel extract has the power of synthses of AgNPs characterized by broad spectrum antimicrobial activity with cyto-toxicity proportional to AgNPs concentration.

KAJIAN AKTIVITAS ANTIBAKTERI EKSTRAK KULIT PISANG RAJA (Musa Paradisiaca var. Raja) DAN SERAI (Cymbopogon Citratus) TERHADAP UMUR SIMPAN BAKSO AYAM

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Feren Feren ◽  
Sri Wahyuni ◽  
RH Fitri Faradilla
Keyword(s):  
Storage Time ◽  
Design Method ◽  
Storage Period ◽  
Control Treatment ◽  
Plate Count ◽  
Banana Peel ◽  
Total Plate Count ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Peel Extract

ABSTRACT The purpose of this study was to determine the interaction effect of storage time and concentration of plantain peel extract and lemongrass on organoleptic characteristics (color, aroma, texture, and elasticity) and total microbes in chicken meatballs. This study used a 2-Factorial Completely Randomized Design method. The first factor was storage time with three levels, namely 0 days (T0), 2 days (T1), and 4 days (T2. Meanwhile, the second factor was the concentration of plantain peel and lemongrass extract with three levels, namely 0% (C0), 30% plantain peel extract + 20% lemongrass extract (C1), 20% banana peel extract + 30% lemongrass extract (C2), and 25% banana peel extract + 25% lemongrass extract (C3). Observation variables were organoleptic tests which included color, aroma, texture, elasticity, and shelf life after treatment based on the results of the total plate count (TPC) calculation. The results show that the 2-day storage period with the addition of 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment for organoleptic characteristics (color, aroma, texture, and elasticity). Based on the results of the study, it can be concluded that the administration of plantain peel extract and lemongrass was able to maintain the quality of chicken meatballs for two different days compared to the control. Treatment with a storage period of 2 days with 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment that was most favored by the panelists and had the least number of microbial colonies.Keywords: Meatballs, preservatives, banana peel extract and lemongrass, storage time.ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh interaksi lama penyimpanan dan konsentrasi ekstrak kulit pisang raja dan serai terhadap uji organoleptik (warna, aroma, tekstur dan kekenyalan) dan total mikroba pada bakso ayam. Penelitian ini menggunakan metode Rancangan Acak Lengkap Faktorial 2 Faktor. Faktor Pertama adalah lama penyimpanan yang terdiri dari tiga taraf yaitu 0 hari (T0), 2 hari (T1) dan 4 hari (T2), faktor kedua yaitu perlakuan ekstrak kulit pisang raja yang terdiri atas tiga taraf yaitu konsentrasi 0% (C0), konsentrasi ekstrak kulit pisang raja 30% + konsentrasi ekstrak serai 20% (C1), konsentrasi ekstrak kulit pisang raja 20% + konsentrasi ekstrak serai 30% (C2), konsentrasi ekstrak kulit pisang raja 25% + konsentrasi serai 25% (C3). Variabel pengamatan yaitu uji organoleptik yang meliputi warna, aroma, tekstur, kekenyalan dan daya simpan setelah perlakuan berdasarkan hasil perhitungan jumlah total plate count (TPC). Hasil penelitian menunjukkan bahwa perlakuan lama penyimpanan 2 hari dengan penambahan ekstrak kulit pisang raja 25% dab serai 25% (T1C3) merupakan perlakuan terbaik untuk uji organoleptik (warna, aroma, tekstur dan kekenyalan). Berdasarkan hasil penelitian dapat disimpulkan bahwa pemberian ekstrak kulit pisang raja dan serai mampu mempertahankan kualitas bakso ayam selama dua hari yang berbeda dengan kontrol. Perlakuan dengan lama penyimpanan 2 hari dengan pemberianekstrak kulit pisang raja 25% dan serai 25% (T1C3) merupakan perlakuan terbaik yang paling disukai oleh panelis dan memiliki jumlah koloni mikroba paling sedikit.Kata kunci: Bakso, pengawet, ekstrak kulit pisang dan serai, lama penyimpanan

scholarly journals Antimicrobial and Cytotoxicity Effects of Synthesized Silver Nanoparticles from Punica granatum Peel Extract

2018 ◽  
Vol 13 (1) ◽  
Author(s):  
Sandhanasamy Devanesan ◽  
Mohamad S AlSalhi ◽  
Radhakrishnan Vishnu Balaji ◽  
Amirtham Jacob A Ranjitsingh ◽  
Anis Ahamed ◽  
...  
Keyword(s):  
Silver Nanoparticles ◽  
Punica Granatum ◽  
Cytotoxicity Effects ◽  
Peel Extract
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