营养与饮食学杂志

抽象的

Green Synthesis and Characterization of Platinum Nanoparticles using Sapindus Mukorossi Gaertn Fruit Pericarp

Naresh Kumar M

Synthesis of platinum nanoparticles (Pt-NPs) was accomplished by a green procedure employing aqueous solutions of Sapindus mukorossi Gaertn fruit pericarp. The size of nanoparticles obtained is in range of 2-19 nm which is achieved by the reduction of platinum ions with the aqueous extract of Sapindus mukorossi Gaertn Fruit pericarp. The resulted platinum nanoparticles are highly crystalline face-centered cubic (fcc) structures. The resulting platinum nanoparticles might be stabilized through the interactions of carboxylic groups in saponins and the carbonyl groups in flavonoids present in the soap-nut shells. TEM, XRD, SEM with EDS were used to study the morphology, distribution, crystallinity and size of the platinum nanoparticles. The results showed that platinum nanoparticles formed with cubic phase. This biogenesis is straight-forward, amenable for big scale industrial production and technical applications.