Ají Amarillo Chilli-Assisted Phytosynthesis of Silver Nanoparticles and Their H2O2 Sensing Ability

Abstract Scope of green chemistry in nanobiotechnology is generating research interest in the development of an ecofriendly synthesis of nanoparticles and their wide range of applications in engineering and biomedical field. In the present study, we report a simple and ecofriendly phytosynthesis of silver nanoparticles (AgNPs) using Ají amarillo chilli (Capsicum baccatum L.) fruit, where phytoconstituents of C. baccatum behaves as a reducing as well as a stabilizing agent. The phyotsynthesized AgNPs were characterized through various spectroscopic and microscopic techniques. The produced AgNPs showed surface plasmon resonance (SPR) at λmax = 458 nm and stable for 10 days, confirmed by UV-vis spectroscopy. Transmission electron microscopy (TEM) explained that produced AgNPs were almost spherical in shape with average size of 10-30 nm along with small aggregation. Aggregation of AgNPs was indicated in the dynamic light scattering (DLS) analysis. The results also demonstrate that as-synthesized AgNPs are low-cost and rapid alternative as optical chemical sensors and showed >50% H2O2 quenching/ sensing activity for 15 mins at room temperature.