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Background: The present work mainly deals with the study pertaining to the synthesis, characterization and evaluation of copper nanoparticles using avocado. The copper nanoparticles were synthesized by using a rapid, single step and completely green synthesis method.
Materials and Method: The synthesized copper nanoparticles were characterized by using various instrumental techniques such as ultraviolet-visible spectroscopy (UV-vis), Fourier Transform Infrared Spectroscopy (FTIR) TEM (Transmission Electron Microscope). The synthesized copper nanoparticles were found to be spherical in shape with average diameter of 35.6 nm. The synthesized nanoparticle solution is primarily characterized by using UV-vis-spectroscopy, 3mL of the solution is taken in cuvette and scanned in double beam UV-vis spectrophotometer from 300 nm to 700 nm wavelength.
Results: In the UV-vis spectrum, a single, strong and broad surface plasmon resonance (SPR) peak was observed at 420 nm that confirmed the synthesis of AgNPs. Transmission electron microscope result showed 2-6 nm difference.
Conclusion: The present study shows that aqueous seeds extract of Avocado can be used efficiently for the synthesis of copper nanoparticles at room temperature. The synthesized copper nanoparticles were found to be stable at room temperature. The green synthesized method is convenient, eco-friendly and can be applied in various applications and the use of Avocado has added advantages that the plant has many medicinal properties.
