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In this study, a green chemistry method is reported for the synthesis of Ag 2 O nanoparticles with the utilization of starch molecules as a stabilizing agent. In particular, by simply adjusting the concentration of starch in the reaction media, the structure of A 2 O nanoparticles can be engineered in disc and faceted shapes, which has been analyzed by transmission electron microscopy, UV-Vis spectroscopy, and X-ray diffraction technique. In addition, antibacterial activity of the prepared Ag 2 O nanoparticles had been evaluated against food poisoning and pathogenic bacteria.

The green synthesis of silver nanoparticles (AgNPs) has been proposed as a simple, eco-friendly and cost effective alternative to chemical and physical methods. The Rhus chinensis plant is one of the well studied medicinal plant and its galls find excellent clinical and therapeutic applications. The present study reports the use of water extract from galls of R. chinensis as a reducing agent and formation of AgNPs from silver nitrate solution by a green synthesis route. The AgNPs formation was observed visually by color change and the absorbance peak at 450 nm was observed by UV-Visible spectrophotometer. The shape, size, and morphology of synthesized AgNPs were monitored by transmission electron microscopy and field-emission scanning electron microscopy. The face centered cubic structure of AgNPs was confirmed by X-ray diffraction pattern and element composition by energy dispersive X-ray analysis. The Fourier transform infrared spectroscopy spectrum revealed that the presence of components acts as a reducing and capping agent. The antibacterial activity was performed using the agar well diffusion method. Minimum inhibitory concentration and minimum bactericidal concentration were determined by broth dilution and spread plate method respectively. Synthesized nanoparticles were spotted as triangular and hexagonal shape and the particle size was around 150 nm.