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In this work, a green method for the preparation of silver nanoparticles was proposed and stability and properties of the nanoparticles were compared with the silver nanoparticles synthesized by a conventional chemical reduction method. Fructose was used as an environmentally friendly reducing agent while in another method trisodium citrate was utilized as a reducing agent. Effect of various experimental parameters on the particle size and stability of nanoparticles was studied. The silver nanoparticles were characterized by UV-vis, XRD, DLS, high-resolution FE-SEM, and TEM analysis. Besides, antibacterial activity of the silver nanoparticles was evaluated against Staphylococcus aureus and Escherichia coli.
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Dehnavi et al. (2012) studied this question.
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