Synthesis and characterization of biocompatible Silver nanoparticles by fruit extract of estahban Fig

Metallic nanoparticles are being utilized in every phase of science. Among the all noble metal nanoparticles, silver nanoparticle are an superior product because of their distinctive properties such as chemical stability ,catalytic, good conductivity, and most significant antibacterial, anti-viral, antifungal [1].Biosynthetic procedures using either plant extracts or biological microorganisms have developed as a simple and feasible alternative to physical and chemical synthetic methods. The use of plant extracts for this purpose is potentially advantageous over microorganisms due to the ease of improvement, decreasing the cost of micro-organisms isolation and their culture media. The green synthesis of AgNPs has been reported using plant extracts, which has dual properties of stabilizing and emulsifying agents [2].Herein, a green synthesis of silver nanoparticles was presented by Estahban Ficus carica cv. Sabz edible fresh and dried fig fruit extracts. Fig fruit extractions contain significant amounts of polyphenolic compounds and can serve as a source of antioxidants[3]. Aqueous extracts could reduce silver ions into AgNPs after heating the reaction mixture (60 °C) as indicated by the developed reddish brown color. Synthesis of AgNPs using dried and fresh fruit were characterized by UV-Vis spectrophotometer, scanning electron microscopy (SEM-EDAX) and transmission electron microscopy (TEM). The role of extract was as a reducing and capping agent of silver ions.