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

Abstract

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.