Ficus carica (Fig) Fruit Mediated Green Synthesis of Silver Nanoparticles and its Antioxidant Activity: a Comparison of Thermal and Ultrasonication Approach

In this report, the thermal and ultrasonication approach was investigated for the synthesis of silver nanoparticles (AgNPs) using Ficus carica (Fig) fruit extract and the results were compared. The AgNPs were characterized using UV–visible spectroscopy, Transmission electron microscopy, dynamic light scattering, and X-ray diffraction and further evaluated their antioxidant activity. Various analytical characterizations showed that thermal and ultrasonication approaches can reduce Ag+ ions to AgNPs at λmax = 430–440 and 430–435 nm, with diameters around 20–80 nm and 10–30 nm, respectively. However, AgNPs synthesized by thermal heating were spherical, with bigger size, and aggregated, whereas ultrasonication can produce spherical, smaller size, and non-aggregated AgNPs. At lower concentrations (40 μg/mL), it showed enhanced antioxidant activity in comparison to the F. carica fruit extract (AgNPsultrasonication, 34.99 % > AgNPsthermal, 21.59 % > F. carica fruit extract, 15.47 %) against 1,1-diphenyl-2-picrylhydrazyl (DPPH·). This simple and environmentally safe biosynthetic approach for AgNPs is attractive and can produce size-controlled AgNPs of utility for various nanomedicine concerns. [Figure not available: see fulltext.] © 2016, Springer Science+Business Media New York.