Green Synthesis of Gold Nanoparticles Using Piper Nigrum (Black Pepper) Aqueous Extract

Abstract

In the present study, we wish to report the green synthesis of gold nanoparticles using aqueous extract from fruit of black pepper. The extract with different concentrations was reduced with HAuCl₄ aqueous solution at room temperature. The color change, pH change and UV-visible spectroscopic analysis reveal the surface plasmon resonance (SPR) of the final reaction product which confirms the reduction of Au³⁺ ion to gold nanoparticles. The FTIR spectra confirms the participation of the main constituent of black pepper for reduction. XRD, SEM particle size analysis result represents strong reducing potential of black pepper aqueous extract which can also be tested in the green synthesis of other metallic nanoparticles.

Keywords: Black pepper, gold nanoparticles, surface plasmon resonance (SPR)