Green synthesis of Au nanoparticles using potato extract: stability and growth mechanism

We report on the synthesis of spherical, well-dispersed colloidal gold nanoparticles of 17.5–23.5 nm average sizes in water using potato extract (PE) both as reducing and stabilizing agent. The effects of PE content and the pH value of the reaction mixture have been studied. Formation and growth dynamics of the Au nanoparticles in the colloids were studied using transmission electron microscopy and UV-Vis optical absorption spectroscopy techniques. While the reductor content and, hence, the nucleation and growth rates of the nanoparticles could be controlled by controlling the PE content in the reaction solution, the stability of the nanoparticles depended strongly on the pH of the reaction mixture. The mechanisms of Au ion reduction and stabilization of Au nanoparticles by potato starch have been discussed. The use of common natural solvent like water and biological reductor like PE in our synthesis process opens up the possibility of synthesizing Au nanoparticles in fully green (environmental friendly) way, and the Au nanoparticles produced in such way should have good biocompatibility.