Effect of size and shape dependent of synthesized copper nanoparticle using natural honey

Abstract

A study on the effect of size and shape of copper nanoparticles (Cu-NPs) by varying the amount of honey has been done using a facile green synthesis method with the presence of ultrasonic assistance. Several amount of different % w/v of honey (0%, 1%, 5%, 10%, 15% and 20% w/v) that contain carbohydrate which are mainly glucose and fructose, and other polyhydroxyl groups act as stabilizing agent and a weak reducing agent supported by ascorbic acid were used to produce the Cu-NPs. The synthesized Cu-NPs were characterized using UV-visible, XRD and HRTEM to prove the size and shape of the nanoparticles. The best amount of honey used to produce Cu-NPs with uniform particle size and shape is at 15 % w/v. The size is 3.81 ± 1.135 nm and it shows a consistence spherical shape using HRTEM analysis image. UV-visible supported the results from the HRTEM. And XRD shows good diffraction pattern for pure Cu-NPs. It proves that honey has the ability to act as stabilizing agent in controlling the size and shape of nanoparticles.