Green synthesis and characterizations of copper nanoparticles

Abstract

Present work describes the synthesis of copper nanoparticles (CuNPs) using aqueous sumaq (Rhuscoriaria L.) fruits extract as a stabilizing agent. The preparation of CuNPs using aqueous Rhus coriaria L. fruits extract has desired quality with low cost and eco-friendly method. The Rhuscoriaria L. fruits extract was mixed with copper sulphate solution and hydrazine hydrate as reducing agent and sodium hydroxide as catalyst. The solution heated to a temperature of 60 °C and the reduction reaction was followed by observing the color change. The synthesized CuNPs were characterized by UV–Visible spectra, FTIR, XRD and TEM. CuNPs display an absorption peak at 560 nm. TEM photograph showed that synthesized CuNPs had semi-spherical shapes with diameter of 22–27 nm. The XRD data exposed that the average crystallite size was 18 nm. Parameters such as direct energy band gap (DEBG), indirect energy band gap (IDEBG), Urbach energy (EU) and Fermi energy (EF) were calculated by using UV–Visible absorption. CuNPs had shown an inhibitory effect versus Gram-positive bacteria during the antimicrobial studies.